rice cream pudding recipe

Written ByJenny Smyth Posted on
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The Best rice cream pudding recipe

I’ve always been fascinated by the simplicity and elegance of rice cream pudding. This dessert is a staple in many Asian cuisines, particularly in China, Japan, and Korea.

The dish is made by mixing cooked rice with sweetened cream or milk and flavorings such as sugar, salt, and spices. The result is a smooth, creamy pudding that’s both refreshing and comforting.

I love how this recipe allows me to experiment with different flavors and textures, making it perfect for any occasion or daily eating. My kids adore helping me in the kitchen, measuring out ingredients and stirring the mixture together.

They’re always excited to taste the finished product, and I’m happy to oblige them with a bowl of this delicious treat. As for me, I appreciate the health benefits of this recipe – it’s a great way to use up leftover rice and adds a nutritious twist to traditional desserts.

Plus, it’s incredibly easy to make, requiring only a few ingredients and minimal cooking time. Whether we’re looking for a quick breakfast or an after-dinner treat, this rice cream pudding recipe never fails to hit the spot.

Rice Cream Pudding

4.6 from 790 votes

A creamy and comforting pudding made with rice, milk, and a touch of vanilla. This classic dessert is perfect for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rice

1 cup short-grain rice
4 cups water

For the Pudding

4 cups whole milk
1/2 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
4 egg yolks

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2This helps to remove excess starch and prevents the rice from becoming too sticky.
3Place the rice in a medium saucepan, add the water and bring to a boil over high heat.
4Once boiling, reduce the heat to low, cover the saucepan and let it simmer for 15 minutes.
5After 15 minutes, check the rice.
6If all the water has been absorbed and the rice is tender, remove from heat and set aside.
7If not, continue to cook, checking every 5 minutes until the rice is done.
8In a mixing bowl, whisk together the milk, sugar, vanilla extract, and salt until the sugar is fully dissolved.
9This ensures that the pudding has a smooth and sweet flavor.
10In a separate bowl, whisk the egg yolks until they are well combined and slightly thickened.
11This step is crucial as it helps to create a smooth and creamy pudding.
12Slowly pour the milk mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
13This gradual addition helps to create a smooth and creamy pudding.
14Pour the rice into the milk and egg mixture, stir well to combine.
15The rice should be fully incorporated into the mixture, ensuring an even distribution of flavor and texture.
16Pour the mixture into a baking dish and place it in a preheated oven at 325°F.
17Cook for 20-25 minutes, or until the pudding is set and the edges are lightly golden.
18The pudding is done when it is firm to the touch and slightly jiggles in the center.

🔧Equipment

Medium saucepan
Mixing bowl
Whisk
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 160mg🧂Sodium: 300mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 12g

📝Notes

Tips: For a richer flavor, use whole milk or a combination of milk and cream. You can also add a pinch of nutmeg or cinnamon for extra flavor.

This rice cream pudding recipe has become a staple in my household – we love it for its simplicity, ease of preparation, and versatility.

Whether we’re looking for a quick breakfast or an after-dinner treat, this recipe never fails to hit the spot.

One of my favorite aspects of this recipe is how well it works for family gatherings – everyone loves helping with the preparation process and devouring the finished product.

❓ Frequently Asked Questions About Rice Cream Pudding

Q1: What is the origin of rice cream pudding?

Rice cream pudding has its roots in ancient China, where it was known as ‘nai cha’ or ‘milk tea.’ Over time, the dish spread throughout Asia and eventually made its way to other parts of the world.

Q2: What are the key ingredients in this recipe?

The main ingredients in this recipe are cooked rice, sweetened cream or milk, sugar, salt, and spices. You can also add flavorings such as vanilla extract or cinnamon to give it an extra boost.

Q3: Can I use leftover cooked rice for this recipe?

Yes, you can definitely use leftover cooked rice for this recipe! In fact, using leftover rice helps reduce food waste and makes the dish even more convenient.

Q4: How do I store leftover rice cream pudding?

Leftover rice cream pudding should be stored in an airtight container in the refrigerator at a temperature of 40°F (4°C) or below. It’s best consumed within 24 hours for optimal flavor and texture.

Q5: Can I reheat this dessert if it’s been refrigerated?

Yes, you can reheat this dessert if it’s been refrigerated. Simply place it in a saucepan over low heat and stir occasionally until warmed through.

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