Today I felt like something simple that doesn't require many ingredients and can be made quickly. I had a box of rice for desserts and a jar of plum jam that needed to be used. I made rice pudding with plums, a recipe I keep repeating when I have fruits or jams in the fridge. It's not a sophisticated dessert, but it works well for breakfast or as a more substantial snack.
Quick Info
Total time: 1 hour (about 15 minutes of work)
Servings: 4
Difficulty: easy
Ingredients
125 g round-grain rice
500 ml milk (whole or 1.5%)
100 g sugar
2 eggs
1 packet of vanilla sugar or ½ teaspoon of vanilla extract
1 pinch of salt
Butter for greasing the pan (15-20 g)
1 tablespoon breadcrumbs
4-5 tablespoons jam or plum butter (ideally without added sugar)
Preparation Method
1. Rinse the rice under cold water in a sieve until the water runs clear.
2. Place the rice in a pot along with the milk, sugar, vanilla sugar, and a pinch of salt. Stir occasionally over medium heat until it starts to boil.
3. Reduce the heat and simmer the rice on low, stirring occasionally, until it absorbs the milk and the grains are soft (about 20-25 minutes). If it reduces too much, you can add a little more milk or hot water.
4. When ready, remove the pot from the heat and let the rice cool for 10-15 minutes.
5. Separate the eggs. Add the yolks to the slightly cooled rice and mix well. It's important that it's not hot, so it doesn't curdle the yolk.
6. Grease a ceramic dish or a glass baking dish, about 20x20 cm or similar, well with butter. Sprinkle the breadcrumbs over the butter, shaking the dish so they stick to the sides, and discard the excess.
7. Pour the rice pudding with yolks into the dish and level it with a spatula.
8. Spread the plum jam over the rice layer. A thin layer if you want just a hint, thicker if you want it to dominate the flavor.
9. Whip the egg whites until stiff with a pinch of salt (by hand or with a mixer). Spread the foam over the layer of plums and gently smooth it out with the back of a spoon.
10. Place the dish in the preheated oven at 180°C, on the middle rack, for 20-25 minutes. When the top is lightly browned, it's done.
11. Remove the pudding and let it cool for at least 15 minutes before cutting. It slices better after it cools down a bit.
Why I Make This Recipe Often
It's a recipe I return to when I have leftover jam or plums from compote. The ingredients are always on hand. It keeps well in the fridge and doesn't require special technique. It works for breakfast, not just as a dessert. Especially if you cut back on sugar or use jam without sugar.
Tips and Variations
Tips
- It's important to let the rice cool a bit before adding the yolks; otherwise, they can turn into an omelet.
- For a creamier texture, you can use milk with higher fat content.
- If you want a firmer rice layer, let the pudding cool completely before cutting.
Substitutions
- Milk can be replaced with plant-based milk (soy, almond, oat) for a lactose-free option. Coconut will give a different taste.
- Plum jam can be replaced with other tart jams: sour cherries, apricots, raspberries.
- Breadcrumbs can be swapped with ground oats if you don't have breadcrumbs on hand.
Variations
- For more flavor, you can add a bit of lemon or orange zest to the rice.
- The jam layer can be combined with half fresh or canned (well-drained) plums.
- Instead of whipped egg whites, you can sprinkle crushed nuts or almonds on top.
Serving Ideas
- You can sprinkle a little powdered sugar when it has cooled if you want a more classic look.
- It's good both warm and cold. In the morning, it goes well with plain yogurt.
- For a more filling snack, cut into cubes and take it on the go. It won't leak and won't change its texture.
Frequently Asked Questions
How much rice should I use if I double the recipe?
Use 250 g of rice, 1 liter of milk, and a larger dish, about 30x20 cm.
Can I make the pudding without eggs?
Yes, but it will be denser and not as creamy. You can bind it with a bit of rice flour or cornstarch.
What kind of rice works best?
Round-grain rice (dessert rice) is ideal. Long-grain rice doesn't hold together as well.
Can I make it without sugar?
You can omit the sugar from the mixture and rely solely on the sweetness from the jam or butter. If you use sugar-free jam, you can add a sweetener.
Can it be frozen?
The texture doesn't remain as good after freezing, especially the egg white layer. It's better to keep it in the fridge for 2-3 days.
Nutritional Values
Approximately, for one serving (out of 4): 270-290 kcal, 6-7 g protein, 5-6 g fat, 50-55 g carbohydrates (depends on the type of jam and milk). It's not a diet dessert, but you can adjust the sugar or use jam without added sugar.
Storage and Reheating
The pudding keeps well in the fridge, covered, for up to 3 days. It can be eaten cold or quickly reheated in the oven or microwave for about 30 seconds. It doesn't lose its consistency, and the flavors meld better after a day. Freezing is not recommended.
Quick Info
Total time: 1 hour (about 15 minutes of work)
Servings: 4
Difficulty: easy
Ingredients
125 g round-grain rice
500 ml milk (whole or 1.5%)
100 g sugar
2 eggs
1 packet of vanilla sugar or ½ teaspoon of vanilla extract
1 pinch of salt
Butter for greasing the pan (15-20 g)
1 tablespoon breadcrumbs
4-5 tablespoons jam or plum butter (ideally without added sugar)
Preparation Method
1. Rinse the rice under cold water in a sieve until the water runs clear.
2. Place the rice in a pot along with the milk, sugar, vanilla sugar, and a pinch of salt. Stir occasionally over medium heat until it starts to boil.
3. Reduce the heat and simmer the rice on low, stirring occasionally, until it absorbs the milk and the grains are soft (about 20-25 minutes). If it reduces too much, you can add a little more milk or hot water.
4. When ready, remove the pot from the heat and let the rice cool for 10-15 minutes.
5. Separate the eggs. Add the yolks to the slightly cooled rice and mix well. It's important that it's not hot, so it doesn't curdle the yolk.
6. Grease a ceramic dish or a glass baking dish, about 20x20 cm or similar, well with butter. Sprinkle the breadcrumbs over the butter, shaking the dish so they stick to the sides, and discard the excess.
7. Pour the rice pudding with yolks into the dish and level it with a spatula.
8. Spread the plum jam over the rice layer. A thin layer if you want just a hint, thicker if you want it to dominate the flavor.
9. Whip the egg whites until stiff with a pinch of salt (by hand or with a mixer). Spread the foam over the layer of plums and gently smooth it out with the back of a spoon.
10. Place the dish in the preheated oven at 180°C, on the middle rack, for 20-25 minutes. When the top is lightly browned, it's done.
11. Remove the pudding and let it cool for at least 15 minutes before cutting. It slices better after it cools down a bit.
Why I Make This Recipe Often
It's a recipe I return to when I have leftover jam or plums from compote. The ingredients are always on hand. It keeps well in the fridge and doesn't require special technique. It works for breakfast, not just as a dessert. Especially if you cut back on sugar or use jam without sugar.
Tips and Variations
Tips
- It's important to let the rice cool a bit before adding the yolks; otherwise, they can turn into an omelet.
- For a creamier texture, you can use milk with higher fat content.
- If you want a firmer rice layer, let the pudding cool completely before cutting.
Substitutions
- Milk can be replaced with plant-based milk (soy, almond, oat) for a lactose-free option. Coconut will give a different taste.
- Plum jam can be replaced with other tart jams: sour cherries, apricots, raspberries.
- Breadcrumbs can be swapped with ground oats if you don't have breadcrumbs on hand.
Variations
- For more flavor, you can add a bit of lemon or orange zest to the rice.
- The jam layer can be combined with half fresh or canned (well-drained) plums.
- Instead of whipped egg whites, you can sprinkle crushed nuts or almonds on top.
Serving Ideas
- You can sprinkle a little powdered sugar when it has cooled if you want a more classic look.
- It's good both warm and cold. In the morning, it goes well with plain yogurt.
- For a more filling snack, cut into cubes and take it on the go. It won't leak and won't change its texture.
Frequently Asked Questions
How much rice should I use if I double the recipe?
Use 250 g of rice, 1 liter of milk, and a larger dish, about 30x20 cm.
Can I make the pudding without eggs?
Yes, but it will be denser and not as creamy. You can bind it with a bit of rice flour or cornstarch.
What kind of rice works best?
Round-grain rice (dessert rice) is ideal. Long-grain rice doesn't hold together as well.
Can I make it without sugar?
You can omit the sugar from the mixture and rely solely on the sweetness from the jam or butter. If you use sugar-free jam, you can add a sweetener.
Can it be frozen?
The texture doesn't remain as good after freezing, especially the egg white layer. It's better to keep it in the fridge for 2-3 days.
Nutritional Values
Approximately, for one serving (out of 4): 270-290 kcal, 6-7 g protein, 5-6 g fat, 50-55 g carbohydrates (depends on the type of jam and milk). It's not a diet dessert, but you can adjust the sugar or use jam without added sugar.
Storage and Reheating
The pudding keeps well in the fridge, covered, for up to 3 days. It can be eaten cold or quickly reheated in the oven or microwave for about 30 seconds. It doesn't lose its consistency, and the flavors meld better after a day. Freezing is not recommended.