How To Make The Best Rice Pudding In Cambridge
Cambridge: Here is one of the best Rice Pudding recipes out there!
Here Is What Most People Don’t Know About Making Rice Pudding:
- Use short-grain rice: Short-grain rice, like Arborio, releases more starch, creating a creamier and thicker pudding.
- Cook slowly over low heat: Cooking rice pudding slowly over low heat prevents it from scorching and ensures a smooth, creamy texture.
- Add the sugar later: Stirring in the sugar after the rice is tender helps avoid a grainy texture and keeps the pudding creamy.
Ingredients:
- 1/2 cup short-grain rice (such as Arborio)
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup raisins (optional)
- 1 tablespoon unsalted butter
- Ground cinnamon, for dusting (optional)
Instructions:
- In a medium saucepan, combine the rice, milk, and salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
- Once simmering, reduce the heat to low and continue to cook the rice, stirring frequently, for about 30-35 minutes or until the rice is tender and the mixture has thickened. The pudding should be creamy and thick, but not dry.
- Stir in the granulated sugar, vanilla extract, ground cinnamon, and nutmeg if using. Cook for an additional 5 minutes, stirring continuously, until the sugar is fully dissolved and the spices are well combined.
- Remove the saucepan from the heat and stir in the raisins and unsalted butter until well incorporated. Let the rice pudding sit for a few minutes to allow the flavors to meld.
- Serve the rice pudding warm or chilled, dusted with a bit of ground cinnamon if desired.