In this episode of In the Kitchen with Matt I am going to teach you how to make rice pudding. This rice pudding recipe is really easy to make, I had a request to make a video on rice pudding, so here we go. Typically served as a desert, but you can eat it whenever you want. Let’s get started!
Easy Rice Pudding
1/4 cup plus 2 Tbsp. of rice long-grain, medium, or short (65g)
3/4 cup of water 177ml
1/8 tsp or a pinch of salt less than 1 g
2 cups of milk whole, 2%, or 1% (480ml)
1/4 cup of white granulated sugar 50g
1/4 tsp. of vanilla extract 1.25 ml
pinch of cinnamon if desired
raisins if desired
• Clean and cook the rice. Rinse and drain the rice a few times until the water is clean. Place the rice in a medium pot on the stovetop or hot plate. Add the water and salt and bring to a boil then turn down the heat to medium-low and let simmer until the water is absorbed. Or you may use a rice cooker.
• Now add in the milk and sugar. Turn the heat up to medium and allow it to cook for 15 to 20 minutes, stirring occasionally so the rice doesn’t stick or burn on the bottom. Allow it to cook until it thickens up to your desired consistency. If you want to add raisins, add them about 5 minutes after adding the milk.
• Once it gets pretty thick, like porridge or oatmeal, stir in the vanilla extract. And remove from the heat. The rice pudding will thicken up even more as it cools down. You can cook it less time and have it be runnier too if you like. It is up to you.
• The rice pudding is done. Add more raisins if you like, top with ground cinnamon and serve it warm. Or cover and let it cool in the fridge and serve it chilled.