Creamy Rice Pudding
A simple stovetop rice pudding made with milk and a touch of sugar. The rice simmers until tender and the milk thickens into a soft, comforting pudding.
- Total
- 32 min
- Prep 2 · Cook 25 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Simmering · Absorption rice
- Sweet
- Stovetop
- Oven
Instructions
-
Rinse the rice under cold water until the water runs clear. Drain well.
~2 min
Rinsing removes surface starch so the grains cook separately instead of turning gluey.
-
Combine the rice and 100 ml water in a small saucepan. Bring to a boil over medium heat, then reduce to a low simmer and cook until the water is mostly absorbed, about 5 minutes.
~5 min
The initial water is absorbed by the rice, hydrating the grains before the milk is added.
Simmering Keep the liquid at a bare bubble, not a rolling boil, and stir often; a hard boil scorches milk and breaks the rice grains.
Absorption rice Cook until the liquid is absorbed and the rice is tender but not mushy; taste a grain to check doneness before adding more liquid.
-
Pour in 300 ml milk and stir in the sugar. Return to a gentle simmer, stirring often so the rice does not stick.
~2 min
Milk scorches easily, so frequent stirring keeps it moving and prevents sticking.
Simmering Keep the liquid at a bare bubble, not a rolling boil, and stir often; a hard boil scorches milk and breaks the rice grains.
-
Cook uncovered over low heat, stirring frequently, until the rice is tender and the milk has thickened into a creamy pudding, 15 to 18 minutes.
~18 min
Simmering evaporates water and gelatinizes the rice starch, thickening the milk into pudding.
Stir more often during the last 5 minutes, when the milk is thickest, to keep the rice from catching on the bottom of the pan.
Simmering Keep the liquid at a bare bubble, not a rolling boil, and stir often; a hard boil scorches milk and breaks the rice grains.
Absorption rice Cook until the liquid is absorbed and the rice is tender but not mushy; taste a grain to check doneness before adding more liquid.
-
Remove from the heat and let the pudding stand for 5 minutes to thicken further before serving.
~5 min
Standing off heat lets the starch set, so the pudding thickens without scorching.