Are you looking for a delicious and easy dessert to satisfy your sweet tooth? If so, then look no further than vanilla rice pudding! This classic comfort food is simple to make, hearty enough to enjoy all on its own, and will undoubtedly impress any crowd. With just a few ingredients and minimal effort, you can whip up this yummy treat in no time. So, get ready to savor the sweetness of this delightful dessert — it’s sure to become a favorite in your household!
Is Rice Pudding Healthy for You?
Rice pudding is a traditional comfort food that can help calm an upset stomach. Rice absorbs water in the intestine and adds bulk to the stool, which can aid in the solidification of loose stools. The pudding also contains probiotics, which are beneficial bacteria that aid the digestive system’s health.
How to Make the Best of Vanilla Rice Pudding?
Tips to Create Pudding the Right Way
Rinse your rice before cooking. Rice is a starchy food! Too much starch will result in a glue-like texture and consistency for your rice pudding. Yuck! Rinse your rice thoroughly 2-3 times in a fine mesh strainer.
Never use instant rice. Instant rice is a different beast than regular rice. Try to use Regular rice, as instant rice is surely going to ruin the recipe.
It can be served hot or cold. Is it warm outside? Allow it to cool! Is the weather cold? Warm it up!
Add-ins! Raisins, nutmeg, cardamom, chocolate chips, toasted nuts, jam, lemon zest, caramel drizzle or chocolate, or syrup are all popular on the internet and around the world.
How Do You Store Vanilla Rice Pudding Correctly?
For 5-7 days, store old-fashioned rice pudding in an airtight container in the refrigerator. You can eat it cold or heated up again. When stovetop rice pudding cools, it thickens. If desired, add a small amount of milk (about a teaspoon) to make it creamier.
More Dessert Recipes
Vanilla Rice Pudding
- ⅓ cup white rice rinsed
- 1 cup milk
- 4-6 tbsp sugar
- 2 tbsp raisins
- ⅛ tsp ground cinnamon
- 4 drops vanilla extarct
- 4 drops almond extarct
- In a large bowl of water, soak the rice for about10 minutes.
- Then drain the rice thoroughly.
- In a medium saucepan, add the milk and bring to aboil.
- Add the rice and again bring to a boil.
- Reduce to low heat and cook, covered for about 20minutes, stirring occasionally.
- Stir in the sugar and raisins and cook for about 10minutes, stirring occasionally.
- Remove the pan of rice from heat and stir in the cinnamonand both extracts.
- Transfer the pudding into a serving bowl andset aside to cool.
- Then refrigerate to chill before serving.