Rinsing rice removes all the starch from the outside and makes it less sticky. When the water runs clear, it means you have washed away all the starch.
Use whole milk for the richest, creamiest texture. Use 2% or low-fat milk if you want a less-caloric option. For a non-dairy version, you can use coconut milk or almond milk.
Make sure that the rice and milk are simmering gently while covered. If the mixture starts to boil, decrease the heat further so the milk doesn’t get absorbed too fast. If you use more than three cups of water, you may need to let it simmer for a while.
You can even sweeten it with a little brown or palm sugar. The other ingredients you add at this point are completely up to you. Add small amounts, stirring and tasting as you go, until you are happy with the flavor. See the section on adding different flavors below for some more specific ideas about what kinds of ingredients and flavors you can add.
If the rice pudding is still too creamy, you can cook it for an additional 3-4 minutes.
For example, if you have 1 cup (195 g) of cooked rice, combine it with 1 cup (236 mL) of milk. Make sure that you only use unflavored cooked rice for this. You can use short-grain, long-grain, white or brown rice. Whole milk will give the rice pudding the richest flavor. However, you can use 2% or low-fat milk if you prefer. Avoid using skim milk as it is too watery. If you want a non-dairy option, try using coconut milk or almond milk.
Stay right in front of the mixture stirring it until it comes to a boil. Milk boils over very easily, so if you take your eye off the pot for a minute or two, you might end up with a mess on your hands!
It’s important to turn the heat down quickly so the milk doesn’t get scorched.
The milk will give the rice some sweetness, so you don’t need to add a lot of sweetener. It’s essential to taste the mixture as you add sweetener so you don’t end up overdoing it.
See the section on adding flavors below for some specific ideas about different ingredients and combinations to try.
You can either serve the rice pudding warm or let it cool down in the fridge for a cold dessert. The rice pudding will keep in the refrigerator for about 4 days.
You could also try using warm spice blends like pumpkin spice or Chinese 5 spice.
You can also combine these citrus flavors with other spices to create nice flavor combinations. For example, cinnamon and orange zest go well together.
You could also use grated fresh chocolate instead of cocoa powder or a combination of both.
You can also use these types of ingredients as toppings rather than mixing them into the pudding.
You could even use a stronger liquor like whiskey or rum if you want more alcohol flavor in the pudding.
Extracts have very strong flavors, so make sure to only use 2-3 drops at a time.
