Creamy Rice Pudding (and Frozen Rice Pudding)

Stovetop Rice Pudding Creamy Rice Pudding (and Frozen Rice Pudding)

We opted to place ourselves under house arrest this weekend due to temperatures that, calculated with the wind chill, dropped below -40 at night. We wore our thickest socks and wrapped blankets around our shoulders against the chill that 100 year old windows do little to keep out. And since going to the store requires going outside, it was also an eat-what-we-have weekend – fortunately there was milk and cream and rice and coffee, and I know how to bake bread. We did not starve.

We talked about rice pudding on CBC last week, and it reminded me how much I adore it. Most often, I make rice pudding with the last of the rice in the pot, having made too much. I pour in plenty of milk, add some sugar or maple syrup or honey, then walk away and forget that I’ve done so – and later do penance by scrubbing the pot and the stovetop the boiling milk has overflowed onto. Even without the walking away part, this isn’t an ideal rice pudding method – starting with steamed long grains that have already separated themselves from each other. Most rice puddings of that sort (the fluffy-creamy-stovetop kind) start with short-grain rice like Arborio. I decided to take the direct route, with the intent to make a pot of diner-style rice pudding, rather than treat it as a salvage mission.

Rice pudding Collage Creamy Rice Pudding (and Frozen Rice Pudding)

Some rice puddings are custardy with eggs or yolks, but this contains neither – just rice, half & half, sugar and vanilla. I snipped a chunk of bean out of my jar of homemade vanilla – which is really just vanilla beans preserved in vodka – but a splash of extract works, too. Or if you thought to tuck a bean into a jar of sugar, you could just add a shake of the infused sugar – or if you’re willing to spend an extra three minutes, whiz a whole bean into the sugar in the food processor for an even more intense, speckled ash-coloured vanilla sugar you can use straight from the jar. I love seeing the seeds.

vanilla sugar Creamy Rice Pudding (and Frozen Rice Pudding)

We ate some warm, some cold, and some frozen – I took advantage of the arctic air and froze the insert to my ice cream maker, then turned half the rice pudding into frozen rice pudding – essentially dense, creamy ice cream that tastes like rice pud. For reals.

Frozen rice pudding Creamy Rice Pudding (and Frozen Rice Pudding)

I’m a rice pudding purist – while I occasionally crave mine studded with raisins and sprinkled with cinnamon, most often I’ll go for straight-up cream and vanilla. But feel free to stir in a handful of raisins at the end, and finish your bowl with a dusting of cinnamon.

Creamy Rice Pudding

Although there are many, many similar versions of this stove-top rice pudding around, I took my initial direction from Dave Lieberman.

1/2 cup short grain (Arborio) rice
2 tsp. butter
2 cups whole milk or half & half
1/4 cup sugar (white or brown)
1 vanilla bean or 1 tsp. good vanilla

In a medium saucepan, bring the rice, butter and 1 cup water to a simmer; cook for 15 minutes, until tender. Add the cream, sugar and vanilla (bean or extract) and simmer for about 30 minutes, until the rice absorbs most of the cream and the mixture is thick and creamy.

Serve immediately, while still warm, or cool it down – if it thickens up too much, stir in a little more cream to loosen it up.

Serves 6.

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March 02 2014 03:55 pm | dessert

13 Responses to “Creamy Rice Pudding (and Frozen Rice Pudding)”

  1. Jules @ WolfItDown on 03 Mar 2014 at 5:02 am #

    This looks fantastic! Such a good idea freezing it for some other time as well. I can imagine that a rice-cream softie would be soooo good :D I was thinking of making rice pudding the other week actually, but have yet to get aorund to it, wanted to see what it turned out like if I used almond mild, mmmm :D

  2. Maureen on 03 Mar 2014 at 5:03 pm #

    Well finally a recipe from you that does not appeal to me! ;-)

    Rainy and warm here in Victoria!

  3. Carol S-B on 03 Mar 2014 at 9:17 pm #

    The magic temperature that needs no translation: -40 is the same in Fahrenheit and Celsius. I think pudding is called for.

  4. Elaine on 04 Mar 2014 at 12:18 pm #

    Confession: I have never had rice pudding. But I do have a vanilla bean burning a hole in my pantry, and some milk, and some arborio rice. Clearly this is in the cards for tonight.

  5. Julie on 04 Mar 2014 at 6:13 pm #

    Elaine! You must! I’d be curious what it would taste like to someone who had never tried it before – no rice pudding memories!

  6. Kirsten on 04 Mar 2014 at 8:37 pm #

    Great minds think alike! I did the same thing given the temperature this weekend. I found your recipe on the CBC website and thought it was perfect to keep warm. Kids aren’t keen so I was “forced” to eat it all myself….

  7. Erica B. on 05 Mar 2014 at 9:46 am #

    Whilst you were stirring rice pudding I was moving in to an equally drafty abode. Rice pudding is C’s favourite dessert. I will be making this as soon as I figure out where I put the pots :)

  8. Maureen on 06 Mar 2014 at 2:17 pm #

    Makes me think longingly of the Mexican-style frozen treats sold here in Chicago by sidewalk vendors. One of my favorite flavors is “arroz con leche”… basically frozen rice pudding on a stick!

  9. Julie on 06 Mar 2014 at 2:43 pm #

    Maureen – clearly I need to go to Chicago!!

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  13. Janice on 12 Jun 2014 at 2:44 am #

    Fabulous … What’s the cream quantity in the Creamy Rice Pudding recipe, or just add cream until the consistency is about right?

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