I make this rice pudding all the time for my hubby it’s his absolute fav and so Delish the only different thing I do is add more vanilla and cinnamon,I replace the sugar for condense milk and instead of using all milk I use half and half.Hands down the best rice pudding ever I always get asked for the recipe.😍
We have something similar in India, we call it rice "kheer". it involves soaking the rice in water overnight and there's no restriction on the kind of rice you're using. Use whole milk and boil it with saffron, and cardamom powder, and let simmer for some 20 minutes, add your rice, let it simmer again till the milk is absorbed and it's slightly loose. Garnish with coarsely chopped almonds and cashews and you're done.
Just looked it up, WOW, it is sooooooo similar! I like how people from the other side of the world have such coincidences like this with food, or sports, or even language like for example, Italian and Spanish have so many similarities in words, like they come from the same place but slightly changed over hundreds of years, Polizia is Police in Italy and in Spanish it's Policia which is so damn similar, it even sounds similar when saying it out loud.
I had the rice pudding in an Indian lunch buffet place in Toronto a month ago and now I'm missing it, it almost tasted like vanilla ice cream to me but better.
I made this today! I increased the sugar by 1/4 C, and put in a big pinch of nutmeg. It turned out delicious! My 84 year old mom loved it, said it tasted like old fashioned rice pudding.
Wow! I used your method with Arborio Risotto, I will never use regular rice again! I did tweek it some with spices and it turned out to be the best rice pudding I ever made! thank you for sharing this awesome recipe!
The way I make 'lazy' rice pudding - into a bowl of freshly cooked hot rice I add a tablespoonful of honey and butter, and add milk to my taste (and I like it a little loose). Then I just wait a couple of minutes for everything to melt and it's ready. Very yummy to me
Thank you so much, Sarah! Brilliant. I have been following instructions on packets of rice for years - and they never worked out well. But following your recipe gave me the best rice pudding I've ever made. By the way, in my experience (in the UK) we always eat rice pudding hot.
This is a really excellent recipe! I prefer it with more liquid so I added more than the 1/4cup of milk at the end. Next time I’ll reduce the sugar a bit but that’s just personal preference. Thank you for a really great recipe. Merry Christmas
Hi everyone so I made this recipe and it comes out as one of the creamiest rich rice pudding I have ever had it is now my go to when I want to spoil my self note I added nutmeg and dries cranberries and some chopped almonds in mine and it was Devine recommend this so very much.
I have made this recipe so many times and always come back to the video every time I make it. So I know the entire video word for word LOL! This recipe is awesome!
Okay, I've already made this version (followed it to a T) a few times and I've yet to thank you. So here's a BIG FAT THANK YOU!!! It is so easy and delicious.
I LOVE LOVE this recipe. I used stevia and skim milk because of type 2 diabetes but I really don't like using artificial sweetener of any kind. The next time I make I will reduce the sugar to a 1/4 cup instead of using stevia. I could also sweeten it up after it has set with light syrup mixed fruit or mix juice from an orange with orange zest. Creamy rice pudding is one of my favourite puddings. I like it warm or cold. Thanks for the recipe Sarah, it is very easy and quick to make. Oh yes, and the cinnamon is great. Cinnamon is known to cut blood glucose levels so I am loving this recipe🙂
This IS THE best and easiest!!! I eliminate the sugar and increase the salt slightly (I prefer savory), and it's perfect for me :) It's a snow day and I'm making this comfort food today, yay lol. Thanks Sarah!
I have always cooked rice pudding by putting pudding rice in a casserole dish, adding milk, sugar, nutmeg, vanilla essence and a couple of dabs of butter and then cooking in a slow oven for an hour and a half, or until done. This was how my Mum cooked it (I am 72 so it was a while ago). Never even knew the 'right' way is to cook in a pan. Prefer my way - you get a tasty skin forming on top that is the best part of the whole pudding.
I approve of this recipe as well. Made it. Loved it. Making it again today as per my wife's request. I do double the vanilla extract though and it is so good! Thank you.
Ridiculously easy recipe - I can't wait to try it. I'm currently obsessed with rice pudding, so thanks. PS: your smile is amazing and you have great style ! Happy New Year from NYC !
It's simultaneously gratifying and frustrating when you think you've had a brainstorm and discover others have had it first! I had a hankering for rice pudding but it can be such a pain. As I was pondering I thought...arborio rice! It's creamy already. I decided to check youtube and viola there you were with the exact amounts and method already prepared for me. It is perfect! All I did was cut down a bit on the sugar and veganize it by using plant milk then adding 1/4 cup of coconut milk at the end. I'm eating it for dinner and trying not to finish off the entire pot! Thank you!
For the UK: 130g Arborio rice 65g sugar 1/4 teaspoon coarse salt I litre of whole milk, divided 1 1/2 teaspoons pure vanilla extract 250ml heavy cream Ground cinnamon, for serving
Fantastic recipe and so simple to make my childhood favorite. The hardest part was refrigerating and waiting for it to cool down!! Yum! On a side note; I added raisins and cinnamon as soon as I took off the stove.
I have made this recipe and it’s actually great. If you live in North America you would be used to “kozyshack” but this with the added heavy cream is much better then even kozyshack. I was looking for a replica for a while and this is by far much better.
Your recipe is exactly like mine, except I do mine in the oven! That's the only difference. 2 hours in the oven stirring once every half hour! It doesn't get as stiff. But still tastes fantastic and creamy too. Eggs aren't really necessary, and I don't need the cholesterol. Loool! But you have the same recipe. Its so creamy and good!
I don't even add the sugar. In fact, I place 1 tsp. of kosher salt and add heavy cream at the end (about 2 tbsp. +) and it's delicious. The milk & cream have enough sweetness and really don't need the sugar. Great recipe!
☀ Amazing! . . . thoroughly and completely surprised at the simplicity and ease. I've made more rice pudding recipes than I'd care to count or admit to and this beats 'em ALL. Only difference is that I threw in a little heavy cream (and cut back the milk) and we loved it . . . Thank You! so much, Sarah . . . blessed Thanksgiving to all (:
It is funny how foods go thru fads. I remember growing up how rice pudding was the thing to have! Now I rarely see it anywhere out at a restaurant or diner for that matter.
Sarah, I love this recipe. One caveat: is there something else people can use BESIDES plastic wrap to prevent the skin from forming? I avoid using plastic with any hot foods. HEAT speeds up the transfer of chemicals from the plastic into the food, which is not healthy for us to consume. I personally don't mind the "skin" on pudding, but if people want to avoid it, perhaps they could use unbleached parchment paper. Do you have any suggestions?
I wouldn't suggest pudding it in he fridge because the flavor and texture will change. Eat it warm especially if its on a freezing cold winters day. Also cinnamon can also change the flavor because depending on what kind of brand the cinnamon is. it tastes differently. But this recipe is very easy and not complicated at all
You can add chopped fruit or corn kernels to add extra texture and flavors to the rice pudding. I prefer canned corn myself. A variation would be to add chocolate milk instead of plain milk.
Thank you for not using eggs, I really hate them and I'm gonna use soy milk to make it vegan. I think this will be my recipe from now on, it could be for breakfast and/or dessert. :)
looks amazing,its traditional arabic sweat dish, its name....ZARDA.....i made it,first i put only rise and water when it cook then put milke and sugar, then in food processor to became sooo creme
