Creamy Rice Pudding
One of my families comfort foods, my boys could never get enough of this growing up and still love it today. With the Thermomix, everything is super easy, basically set and forget!
It’s a two step process, with simple variations to make it your own. First cook the rice and milk, then add the flavourings and mix for a minute to combine and then enjoy!
INGREDIENTS
The basic ingredients used in my rice pudding are:
- Rice: Arborio or risotto rice which I always have in the pantry. I use it unwashed because I want all those creamy starches!
- Milk: Full cream milk is typically used to cook the rice and creates a creamy texture. However, you can also use a combination of milk and cream for an even richer result.
- Sweetener: Sugar is the most common sweetener used in rice pudding. If you want that lovely white colour use castor sugar, I love the slight caramel undertones of brown sugar which give it a more creamy colour. The amount of sugar can be adjusted to taste. You can also use condensed milk as a sweetener which is quite delicious. My choice is soft brown sugar and a little maple syrup. I love the flavour of these!
- Flavourings: Vanilla extract is a popular flavouring for rice pudding, adding a delightful aroma. Other spices like ground cinnamon, nutmeg, or cardamom can also be added for additional flavour. Add all or some of these depending on your taste.
OPTIONAL INGREDIENTS & TOPPINGS
- Raisins: Raisins are a classic addition to rice pudding, and they plump up during cooking, adding a burst of sweetness and texture. Add these at the beginning of the cook or at the second stage when the egg is added. I sometimes do and sometimes don’t depending on my mood and what’s in the pantry!
- Dried fruits: You can add other dried fruits like cranberries, cherries, or apricots to the pudding for variation.
- Fresh Fruit: I love to steam a little fruit when I cook my rice pudding:
- peel and core your fruit and cut into cubes.
- Add spices, a squeeze of lemon and a little sugar if desired, i.e: cinnamon is fab with apples.
- Wet a little baking paper and use it to line the simmering basket. Pop sliced apples and a little butter onto baking paper and place it into the Thermomix bowl on top of the rice and milk. If you are cook a bigger portion of rice, you may need to use the Varoma to do this.
- Nuts: Chopped nuts such as almonds, pistachios, or walnuts can be sprinkled on top or added to the pudding for a crunchy element.
- Citrus zest: Adding a bit of lemon or orange zest can provide a refreshing citrus note to the pudding.
- Whipped cream: A dollop of whipped cream on top of the rice pudding can add richness and creaminess.
- Vanilla ice cream: always a winner!
- Caramel sauce: Drizzling caramel sauce over the pudding can create a delicious caramel flavour and visual appeal.
- Bananas: Dip one side of sliced bananas in brown sugar and caramalise with a blow torch …. love these little morsels that go so well with this rice!
Remember, creamy rice pudding is a versatile dessert, so feel free to experiment with different flavours and toppings to suit your taste.
VARIATIONS
Rice pudding can be made with various flavour variations to suit different tastes. Here are a few popular variations:
- Classic Vanilla: The traditional and most common version of rice pudding involves cooking rice in milk with sugar and vanilla extract.
- Cinnamon-Spiced: Add warmth and depth of flavour by incorporating cinnamon into your rice. You can either add ground cinnamon directly to the pudding or infuse a cinnamon stick in the milk while it cooks in the Thermomix.
- Lemon or Orange Creamed Rice: Zest some lemon or orange into the milk before cooking to give your rice a subtle citrusy twist. This adds a refreshing element to the dessert which I am fond of.
- Almond Rice: Enhance the creaminess and flavour by incorporating almond milk or adding a splash of almond extract to the milk. You can also sprinkle chopped almonds on top for added texture.
- Coconut Rice: Replace some or all of the milk with coconut milk for a tropical twist. This variation adds a rich, creamy coconut flavour to the rice. Serve with pineapple chunks!
- Chocolate Creamed Rice: Add cocoa powder or melted chocolate to the rice pudding mixture for a decadent chocolatey version. Stir in the cocoa powder or melted chocolate when the rice is almost cooked, and continue cooking until thickened. I often add some white chocolate callets at the end of cooking. They melt into the warm rice for an indulgent treat.
- Berry Creamed Rice: Fold in fresh or frozen berries, such as raspberries, blueberries, or strawberries, into the cooked rice pudding for bursts of fruity goodness. You can also top the pudding with a berry compote or sauce.
Mix and match these variations or create your own by experimenting with different spices, extracts, fruits, and toppings. The possibilities are endless when it comes to customizing rice pudding!
Enjoy the creative process and the delicious results!
STORAGE
To store rice pudding:
- Allow the rice pudding to cool completely at room temperature before storing it.
- Transfer the rice pudding to an airtight container or individual portion-sized containers.
- Place the container(s) in the refrigerator to chill.
- Rice pudding can be stored in the refrigerator for up to 3 days.
- When ready to serve, you can enjoy it cold or gently reheat it on the stovetop or in the microwave, or using the warm up mode set at your desired temperature. Add a splash of milk if needed to restore the desired consistency.
Note: Over time, the rice pudding will thicken in the fridge. If it becomes too thick, you can stir in a little milk to loosen it before serving.
Creamy Rice Pudding
A family fave – comfort food at its best, nothing more to be said!
Equipment
- TM5 or TM6
Ingredients
- 100 g risotto (arborio) rice
- 400 g full cream milk
- pinch salt
- 1 tbsp soft brown sugar heaped
- 1 tsp maple syrup
- 1 large egg
- 1/2 tsp cinnamon
Instructions
- Add milk, rice and salt to Thermomix bowl and cook 25mins/90℃/reverse/speed 1.5
- Check rice and for doneness and if needed cook for a further 3 mins/90℃/reverse/speed 1.5
- In a bowl, mix the egg, sugar, cinnamon and maple syrup. Add in about 1 cup of the milky rice and mix. Add the egg mix into the Thermomix bowl with the rice. Mix 1 minutes/90℃/reverse/speed 3.
- Let rice sit for a couple of minutes, it will thicken. Then serves garnished as desired.
Notes
This recipe can be doubled but add a little more milk and cook for 30 mins.
Please read additional notes in the blog post