I came across an old cookbook, dating back to the early 20th century, with yellowed pages and handwritten notes. I tried a rice pudding recipe, adapted and halved. I thought I wouldn't ruin too much material if it didn't turn out well, but I liked it. I had only what is usually found at home, improvising with the ingredients where they were lacking. It’s one of those recipes that clearly shows why it has survived for so long.
Quick Info
Total time: about 1 hour and 30 minutes (preparation and baking)
Preparation time: 20 minutes
Cooking/baking time: 1 hour - 1 hour and 10 minutes
Servings: 8 (from an 18 cm springform)
Difficulty: easy to medium
Recipe: rice pudding for dessert
Ingredients
150 g round rice (or any pudding rice)
200 ml water
20 g butter
a pinch of salt
3 eggs
500 ml milk
150 g sugar
lemon zest (optional, as available)
2 tablespoons brown sugar
1 packet bourbon vanilla sugar
10 crushed bitter almonds (optional, if available)
Preparation Method
1. Rinse the rice well and place it in a thick-bottomed pot with 200 ml of water, 20 g of butter, a pinch of salt, 2 tablespoons of brown sugar, and the packet of vanilla sugar.
2. Cook over low heat until the water starts to evaporate and the rice absorbs the liquid (it doesn't need to be fully cooked, just absorb the water).
3. Pour 500 ml of cold milk over the rice. Continue to cook, stirring occasionally, until the rice is cooked and the milk has reduced significantly. The result should be a cohesive mixture, not too liquid.
4. While the rice is cooking, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, and when the foam is stiff, add half of the sugar (about 75 g), like for meringue.
5. Beat the yolks separately with the other half of the sugar (75 g) until they lighten in color and become frothy.
6. When the rice is ready, remove the pot from the heat. Let it sit for 2-3 minutes to cool slightly, then add the grated lemon zest and the crushed almonds, if you have them. Mix well.
7. Quickly incorporate the yolks with sugar into the warm rice, stirring rapidly to prevent coagulation. Homogenize.
8. Finally, add the beaten egg whites. Fold them in batches, using wide and gentle motions to avoid deflating.
9. Grease an 18 cm springform with butter. Pour the mixture into it and level the top.
10. Place the form in a preheated oven at medium heat (about 170-180°C). Bake until it forms a crust and passes the toothpick test (about an hour, sometimes a bit longer, depending on the oven). The surface should be lightly browned.
11. Remove the pudding from the oven and let it cool in the form as much as possible, ideally until it reaches room temperature. If you cut it while warm, it will be softer, but that’s just a matter of preference.
12. To serve, remove the springform ring, cut into slices, and place on plates. You can sprinkle a bit of cinnamon or add jam to taste.
Why I make this recipe often
Rice pudding is made with simple ingredients, suitable both as a dessert and for breakfast. It’s not fussy, works well with any type of milk, and doesn’t require special equipment. You can adjust the amount of sugar to your liking and it allows for many variations.
Tips and Variations
Tips
Use a thick-bottomed pot to prevent the rice from sticking.
Do not add the yolks when the rice is hot to avoid curdling.
Let the pudding cool completely if you want firm slices.
Substitutions
If you don't have round rice, regular rice can work, but it shouldn't be pre-cooked.
Butter can be substituted with margarine if necessary.
If you don't have bitter almonds, you can omit them without issue.
You can use any brown sugar; it doesn’t have to be muscovado or special type.
Variations
You can make it with just milk, without water, for a creamier texture.
You can add raisins or dried fruits to the rice after cooking.
It can also be flavored with a bit of vanilla essence instead of vanilla sugar.
Serving Ideas
It goes well with sprinkled cinnamon on top or any type of jam.
It’s good both warm and cold. It remains soft while warm and firms up in the fridge.
It can be cut into thick slices or served directly with a spoon.
Frequently Asked Questions
1. What kind of rice should I use?
The ideal is round rice or special pudding rice. Regular rice works too, but it shouldn’t be pre-cooked.
2. Can it be made without almonds?
Yes, almonds are optional. In the original recipe, they were used for flavor but are not mandatory.
3. Why do I need to let the pudding cool before cutting?
If you cut it warm, it will be softer and will spread. Cooling helps stabilize the texture.
4. Can I use plant-based milk?
Cow's milk gives the classic taste, but plant-based milk (almond, oat) works too, as long as it is creamier for consistency.
5. What is the role of separating the eggs?
The yolks provide creaminess, while the beaten egg whites make the pudding fluffier.
Nutritional Values
Approximately, per slice (out of 8 servings):
Calories: approx. 240 kcal
Protein: 6-7 g
Carbohydrates: 40 g
Fat: 6-7 g
Sugar: approx. 22 g
Values vary depending on the type of milk and sugar used. They are estimated and only indicative.
Storage and Reheating
The pudding can be stored in the fridge, covered, for 2-3 days. It can be easily reheated in the microwave or oven, but the texture will become denser after cooling. It is also good served cold. If left too long, it may dry out at the edges, so it’s best eaten in the first few days.
Quick Info
Total time: about 1 hour and 30 minutes (preparation and baking)
Preparation time: 20 minutes
Cooking/baking time: 1 hour - 1 hour and 10 minutes
Servings: 8 (from an 18 cm springform)
Difficulty: easy to medium
Recipe: rice pudding for dessert
Ingredients
150 g round rice (or any pudding rice)
200 ml water
20 g butter
a pinch of salt
3 eggs
500 ml milk
150 g sugar
lemon zest (optional, as available)
2 tablespoons brown sugar
1 packet bourbon vanilla sugar
10 crushed bitter almonds (optional, if available)
Preparation Method
1. Rinse the rice well and place it in a thick-bottomed pot with 200 ml of water, 20 g of butter, a pinch of salt, 2 tablespoons of brown sugar, and the packet of vanilla sugar.
2. Cook over low heat until the water starts to evaporate and the rice absorbs the liquid (it doesn't need to be fully cooked, just absorb the water).
3. Pour 500 ml of cold milk over the rice. Continue to cook, stirring occasionally, until the rice is cooked and the milk has reduced significantly. The result should be a cohesive mixture, not too liquid.
4. While the rice is cooking, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, and when the foam is stiff, add half of the sugar (about 75 g), like for meringue.
5. Beat the yolks separately with the other half of the sugar (75 g) until they lighten in color and become frothy.
6. When the rice is ready, remove the pot from the heat. Let it sit for 2-3 minutes to cool slightly, then add the grated lemon zest and the crushed almonds, if you have them. Mix well.
7. Quickly incorporate the yolks with sugar into the warm rice, stirring rapidly to prevent coagulation. Homogenize.
8. Finally, add the beaten egg whites. Fold them in batches, using wide and gentle motions to avoid deflating.
9. Grease an 18 cm springform with butter. Pour the mixture into it and level the top.
10. Place the form in a preheated oven at medium heat (about 170-180°C). Bake until it forms a crust and passes the toothpick test (about an hour, sometimes a bit longer, depending on the oven). The surface should be lightly browned.
11. Remove the pudding from the oven and let it cool in the form as much as possible, ideally until it reaches room temperature. If you cut it while warm, it will be softer, but that’s just a matter of preference.
12. To serve, remove the springform ring, cut into slices, and place on plates. You can sprinkle a bit of cinnamon or add jam to taste.
Why I make this recipe often
Rice pudding is made with simple ingredients, suitable both as a dessert and for breakfast. It’s not fussy, works well with any type of milk, and doesn’t require special equipment. You can adjust the amount of sugar to your liking and it allows for many variations.
Tips and Variations
Tips
Use a thick-bottomed pot to prevent the rice from sticking.
Do not add the yolks when the rice is hot to avoid curdling.
Let the pudding cool completely if you want firm slices.
Substitutions
If you don't have round rice, regular rice can work, but it shouldn't be pre-cooked.
Butter can be substituted with margarine if necessary.
If you don't have bitter almonds, you can omit them without issue.
You can use any brown sugar; it doesn’t have to be muscovado or special type.
Variations
You can make it with just milk, without water, for a creamier texture.
You can add raisins or dried fruits to the rice after cooking.
It can also be flavored with a bit of vanilla essence instead of vanilla sugar.
Serving Ideas
It goes well with sprinkled cinnamon on top or any type of jam.
It’s good both warm and cold. It remains soft while warm and firms up in the fridge.
It can be cut into thick slices or served directly with a spoon.
Frequently Asked Questions
1. What kind of rice should I use?
The ideal is round rice or special pudding rice. Regular rice works too, but it shouldn’t be pre-cooked.
2. Can it be made without almonds?
Yes, almonds are optional. In the original recipe, they were used for flavor but are not mandatory.
3. Why do I need to let the pudding cool before cutting?
If you cut it warm, it will be softer and will spread. Cooling helps stabilize the texture.
4. Can I use plant-based milk?
Cow's milk gives the classic taste, but plant-based milk (almond, oat) works too, as long as it is creamier for consistency.
5. What is the role of separating the eggs?
The yolks provide creaminess, while the beaten egg whites make the pudding fluffier.
Nutritional Values
Approximately, per slice (out of 8 servings):
Calories: approx. 240 kcal
Protein: 6-7 g
Carbohydrates: 40 g
Fat: 6-7 g
Sugar: approx. 22 g
Values vary depending on the type of milk and sugar used. They are estimated and only indicative.
Storage and Reheating
The pudding can be stored in the fridge, covered, for 2-3 days. It can be easily reheated in the microwave or oven, but the texture will become denser after cooling. It is also good served cold. If left too long, it may dry out at the edges, so it’s best eaten in the first few days.