This is my go to rice pudding recipe. Maybe it is a dish that you have no choice but to love that’s why I liked every version I’ve tried! Today I give you a classic, an old fashioned creamy version.
If you like your rice pudding without eggs then I have shared a recipe for Rice pudding with caramelized bananas which I think you will love, but for now, let me tell you a little more about this classic delight.
Usually, short grain rice is used to make rice pudding since it has more starch and gives a thicker and creamier texture.
How to Make Classic Rice Pudding Recipe
I, however, used long grain rice because it is what I had at home and personally I don’t think it makes much difference since you’ll have a creamy rice pudding even when using long grain rice. The best part is, everything is done in one pot.
There are few things that you should keep in mind while making this rice pudding recipe to achieve great results:
- Soak the rice at least 20 minutes before cooking.
- Use full fat milk.
- Tampering the egg is essential and I’ll show you how.
- Do not overcook it, you will kill the flavor.
- Make sure it comes to room temperature before placing it in the fridge.
- Make sure to cover the rice pudding while in the fridge, the milk absorbs any smell in the fridge.
If you want to use cream and milk, then use 1 ¼ cup milk and ¾ cup cream. Add the cream in the last 2 minutes of cooking time.
These are simple tips to follow but it will make a great difference in flavor and will cut short the cooking time. I have used cinnamon in this recipe, but you can add nutmeg or cloves too.
I’m a person who enjoys the flavor of milk and rice with a hint of spice.
Now let’s make you something sweet?
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