Tips for Pudding Perfection
- Stir gently but consistently—prevents sticking and ensures creaminess.
- Use whole milk—low-fat milk yields a thin, watery pudding.
- No stirring for 10 minutes? A skin will form—just whisk it back in or skim it off.
- Make it ahead: Pudding keeps beautifully for 4–5 days in the fridge—stir in a splash of milk when reheating.
- For extra richness: Substitute 1 cup milk with heavy cream or coconut milk.
Delicious Variations
- Raisin Rice Pudding: Add ½ cup plump raisins in the last 10 minutes
- Citrus-Infused: Add 1 tbsp lemon or orange zest with the vanilla
- Spiced: Add a pinch of nutmeg, cardamom, or cloves with the cinnamon
- Dairy-Free: Use full-fat coconut milk + oat milk
- Boozy: Stir in 1–2 tbsp rum, bourbon, or brandy at the end
Serving Suggestions That Shine
- Classic: Warm, in a vintage bowl with a sprinkle of cinnamon
- Brunch treat: Top with fresh berries or sliced bananas
- Holiday favorite: Serve with a dollop of whipped cream and pomegranate seeds
- Comfort food: Pair with a cup of strong black tea or spiced coffee
Frequently Asked Questions (FAQs)
Q: Can I use leftover rice?
A: Not recommended—pre-cooked rice won’t release enough starch and can turn gummy.
Q: Why is my pudding too thin?
A: Likely undercooked or used low-fat milk. Simmer longer and use whole milk.
Q: Can I bake it instead?
A: Yes! Pour into a greased dish, cover with foil, and bake at 325°F for 1.5 hours—uncover last 15 minutes.
Q: Is rice pudding safe for kids?
A: Absolutely—it’s a gentle, easy-to-digest dessert often given to children and elders alike.
