Rice pudding is a classic dessert in many societies, and each area has its own style of making it. There are many ways to make a delicious rice pudding, whether cooked on the stovetop for a half an hour or baked in the oven for several hours. Some prefer it light others like rice pudding thick and custard-like.
The elements of making a great rice pudding include rice, cream, flavorings, cooking time, sugar and eggs. The best rice pudding takes time and patience, including stirring the rice until it is thick. The method of preparation and type of ingredients depends on the type of rice pudding you would like to make.
Whether you are serving a cool lemon, vanilla rice pudding for summer or rich, thick rice pudding with brandy and apricots, vary the elements accordingly to create the right flavor.
1. The Type of Rice
Although some experts may consider the cream and milk is the makes or breaks a fine rice pudding, there is no accident that “rice” is the first word in “rice pudding.” You can try different types of rice for delicious rice pudding. Although some people may consider rice pudding as a perfect way to use leftover rice, for the finest versions, use fresh short-grain rice.
The shorter grain is a stickier consistency and makes the pudding cohere much better with the other ingredients. Many people have found success with sushi rice, which is naturally sticky as well as risotto. Jasmine rice adds a fragrant touch and flavor, but make sure it is short-grain. Basmati is also a way to add a subtle fragrance to your dessert.
Experiment with different types of rice to see which suits your fancy. Make sure the rice is not overcooked or undercooked.