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Creamy Rice Pudding
![Creamy Rice Pudding](https://static01.nyt.com/images/2014/04/10/dining/ricepudding/ricepudding-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- About 2 hours, largely unattended
- Rating
- Notes
- Read community notes
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Ingredients
- ¼ to ⅓cup rice
- ½cup sugar
- Small pinch kosher salt
- 4cups milk
- Cinnamon stick
Preparation
- Step 1
Preheat the oven to 300. Combine all ingredients in a 3- or 4-quart casserole, stir and place in the oven. Cook for 30 minutes, then stir. Repeat.
- Step 2
Cook for 30 more minutes. Return the mixture to the oven and check the pudding every 10 minutes, stirring gently each time.
- Step 3
The pudding may be done 10, 20 or 30 minutes later. Invariably, it is done before you believe so.
Private Notes
Cooking Notes
I used 1/3 cup Arborio rice and 1/3 cup sugar, and 3 cups whole milk plus 1 cup heavy cream. Threw in a cinnamon stick while cooking, and stirred in 1/2 tsp vanilla right when it came out of the oven.
I will make this again, and again, and again. It was delightful.
Used 1/3 cup sugar which is less than the recommended amount and it was too sweet. Next time use 1/4 cup.
Give this time. Yes, it's slow, but 1/4 c. of rice will absorb the milk and become a wonderful pudding. Right around the 2.5 hour mark it's a delicious pudding! Add some raisins, then top with toasted almonds.
This did not work for me until I added about another 2 cups of rice. I followed the recipe exactly as stated and 2 1/2 hours later added a lot more rice.
Vegan: Used 2 cans full fat coconut milk and since I had a can of sweetened condensed coconut milk, I used that for the remainder of the milk and left out the sugar. It only took 1.5 hours in the oven for me, but I started with room temp ingredients. The result: so simple, delicious and rich. But if you like it less sweet you may want to just use milk and sugar rather than sweetened condensed and thus have more control over the sweetness. I would still use it next time, just less, perhaps.
I used our "new" power pressure cooker, took two runs at 10 minutes... came out most creamy, lovely texture, great taste like the slow cooked recipe... definitely a do over.
Have made this more than once, and it’s delicious, but I do recommend you leave plenty of extra time to allow for... variables. Tonight, starting with cold milk and a cold baking dish, some apparently not-too-thirsty Arborio rice, and cooking in the back of a cold Chicago apartment in January, we sailed into the 3-hour mark before I finally gave up on it and packed it into the fridge to finish another day. Luckily I had some cookies stashed away for just such an emergency. Still, start it early!
It would have been super helpful if the recipe developers had said how to test "done" when it is in the oven. As the many comments note, you can't do it just by the clock. I made a double batch (and the milk was cold) so I knew it would take longer but that left me totally in the dark about how much it would firm up once I took it out. From the comments, clearly many need some guidance on when it was firm enough.
Uncooked
Cooked exactly as shown and used Arborio rice. This was wonderfully creamy and delicious. It did take a lot longer than 90 minutes, however. This cooked for about 2:45 total...and was worth the wait. It’s 1:00 am so I had mine nice and warm from the oven, topped with cinnamon; hubby fell asleep waiting so he can have his cool tomorrow.
Took me right back to my grandmas kitchen! Wonderful and super-easy. I used my LeCruset covered casserole and it thickened up just fine, but I did cook it for 2.5-3 hours, didn’t keep track. To make it perfect, I had a chai tea bag in the mixture the first hour, added the teaspoon of vanilla, and in the last 10-20 minutes added 1/4 cup of chopped dried cranberries and 1/2 tsp grated orange peel. Stirred in 2 egg yolks beaten with 1 tbsp cognac at the end. Heavenly!
Are you supposed to cover the casserole dish?
Is this cooked rice we add when making this pudding?
Over two hours in and the rice isn’t cooked, just have a milky mess. Going to put it on a pot on the stovetop and boil per the Melissa Clark recipe on NYT cooking.
*** 3 cups almond milk Nutmeg
* 3 cups almond milk Nutmeg
I used 1/3 c short grain rice, 1/4 c honey, and 3 1/2 c milk. A leftover tangerine peel and ground cinnamon were great additions. Warm and delicious during a cold snap.
Used less sugar. Rice / milk ratio is perfect, and it was exactly the texture I was looking for.
Took about an hr and a half longer than was said in the recipe. Also, I would really recommend less sugar! The milk will cook down and add sweetness on its own, I found the 1/2 cup of sugar excessive.
I used brown rice, added raisins, stinted a little on the sugar, and substituted heavy cream for half a cup of the milk. Baked it as instructed produced a pudding that was unpleasantly watery, so I drained it through a sieve. The taste was good.
Took me right back to my grandmas kitchen! Wonderful and super-easy. I used my LeCruset covered casserole and it thickened up just fine, but I did cook it for 2.5-3 hours, didn’t keep track. To make it perfect, I had a chai tea bag in the mixture the first hour, added the teaspoon of vanilla, and in the last 10-20 minutes added 1/4 cup of chopped dried cranberries and 1/2 tsp grated orange peel. Stirred in 2 egg yolks beaten with 1 tbsp cognac at the end. Heavenly!
1/4 cup sugar. 1/2 teaspoon vanilla. Approximately 2 hours. Should double recipe for the amount of time it takes to cook.
I am baking this now. I thought this was too much liquid for the amount of rice. I think I was right. Now, 40 minutes into the process, I just added more rice.
My Mother made this many time and I do too. I cook it for 2 hours, stirring once. It will be very liquid at the end of the 2 hours. It will become more firm as it cools but it is still a very liquid-y pudding. It's delicious. Don't do what I did before I understood and kept baking it to firm it up. It will become dry and not at all creamy.
In the UK you can buy rice labelled as 'pudding rice' specifically for this. Apparently it's just a low grade risotto rice. This works perfectly with the recipe and took 2h10m at 200°C in a fan oven. It looked nowhere close to cooked until 10 mins before the end, so does need to be checked.
Cooked exactly as shown and used Arborio rice. This was wonderfully creamy and delicious. It did take a lot longer than 90 minutes, however. This cooked for about 2:45 total...and was worth the wait. It’s 1:00 am so I had mine nice and warm from the oven, topped with cinnamon; hubby fell asleep waiting so he can have his cool tomorrow.
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