rice pudding with basmati rice recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best rice pudding with basmati rice recipe

I’ve been making rice pudding with basmati rice for my family for years, and it’s always a hit. The combination of creamy pudding and nutty basmati rice is a match made in heaven. I love how this recipe is so versatile – it’s perfect for a quick breakfast or as a dessert after dinner.

My kids even ask for it on special occasions like birthdays and holidays. I’m not sure where my grandmother got the recipe from, but I’m so glad she passed it down to me. It’s one of those old-fashioned recipes that’s still just as delicious today as it was back then.

The key to making great rice pudding is using high-quality ingredients and cooking the rice just right. I like to use Arborio or other short-grain rice varieties, but basmati works beautifully too. The nutty flavor of the basmati adds a nice depth to the pudding without overpowering it.

One of the things I love about this recipe is how easy it is to customize – you can add flavorings like vanilla, cinnamon, or even fruit to make it your own. Making rice pudding is also a great way to use up leftover milk and cream – just mix them together with some sugar and spices, and you’re good to go! This recipe makes a big batch, so feel free to halve it if you don’t need that much.

And don’t worry if you don’t have any leftover milk on hand – just use whole milk or even half-and-half instead. As for storage, I like to let the pudding cool completely before refrigerating it. It’ll keep in the fridge for up to five days, and you can even freeze it for later use if you prefer.

When reheating, just stir in some extra milk or cream if needed to achieve the right consistency.

Creamy Rice Pudding with Basmati Rice

4.7 from 1217 votes

This creamy rice pudding features fragrant basmati rice, slow-cooked to perfection in a rich, sweet custard. It’s a comforting dessert that’s easy to make and perfect for any occasion.

Prep Time10 mins
Cook Time40 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rice Pudding

1 cup basmati rice rinsed and drained
4 cups whole milk
1/2 cup granulated sugar
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs beaten

👨‍🍳Directions

1In a medium saucepan, combine the rinsed basmati rice, milk, sugar, salt, vanilla extract, cinnamon, and nutmeg.
2Stir well to combine.
3Bring the mixture to a boil over medium-high heat.
4Stir occasionally to prevent the rice from sticking to the bottom of the pan.
5Once the mixture reaches a boil, reduce the heat to low and let it simmer gently.
6Cover the saucepan with a lid, leaving a small gap for steam to escape.
7Simmer the rice for about 20 minutes, or until the rice is tender and the mixture has thickened slightly.
8Remove the saucepan from the heat.
9Gradually whisk in the beaten eggs, a little at a time, to temper them and prevent them from scrambling.
10Stir continuously until the eggs are fully incorporated into the rice mixture.
11Return the saucepan to low heat and cook for an additional 5 minutes, stirring constantly until the pudding thickens.
12The pudding is done when it coats the back of a spoon and leaves a clear path.
13Remove the saucepan from the heat and let the rice pudding cool slightly.
14Spoon the pudding into serving dishes and let it cool to room temperature.
15Cover and refrigerate for at least 2 hours, or until chilled.
16Serve the rice pudding chilled, garnished with a sprinkle of cinnamon if desired.

🔧Equipment

Medium saucepan with lid
Wooden spoon
Whisk
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 4g❤️Cholesterol: 125mg🧂Sodium: 550mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 10g

📝Notes

Tips: For a richer flavor, use half and half or cream instead of milk. You can also add raisins or chopped nuts for extra texture and flavor.

This rice pudding with basmati rice recipe has become a staple in our household over the years. It’s perfect for any occasion, whether we’re having a family gathering or just need something comforting after dinner.

Plus, using high-quality ingredients means that everyone knows exactly what they’re getting – no weird additives or preservatives here! One thing that really stands out about this recipe is how easy it is to customize – my kids love adding their favorite fruits or nuts into the mix.

❓ Frequently Asked Questions About Creamy Rice Pudding with Basmati Rice

Q: What type of rice should I use?

A: You can use either Arborio or basmati rice for this recipe – both will give you a delicious result! If you want a creamier pudding, go with Arborio; if you prefer a lighter texture, basmati is your best bet.

Q: How do I prevent the pudding from becoming too sticky?

A: Stir in some extra milk or cream when reheating if needed – this will help loosen up the pudding and prevent stickiness.

Q: Can I add flavorings like vanilla or cinnamon?

A: Absolutely! In fact, adding a pinch of salt along with your desired flavorings will enhance their taste.

Q: How long does this recipe take to prepare?

A: With some prep work ahead of time (such as soaking the raisins), this recipe should only take about 30 minutes from start to finish.

Q: Can I make this recipe ahead of time?

A: Yes! Letting the pudding cool completely before refrigerating will allow you to store it safely in the fridge for up to five days.

Similar Posts