A creamy and simple dessert dish, rice pudding warms the soul and fills you up when you're craving something sweet. Making homemade rice pudding isn't very difficult and contains minimal ingredients, but sometimes it separates. This causes the liquid to settle at the bottom, leaving clumpy chunks of rice. Once a batch of rice pudding separates, there isn't anything you can do; however, knowing how to prevent your rice pudding from separating doesn't involve too much time or hard work.
- Skill level:
- Moderately Easy
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Things you need
- 1 cup short-grain rice
- 4 egg yolks
- 1 cup whole milk
- 1 cup thickened cream
- 1 tbsp cornstarch
- 2 cups sugar
- 1 tsp vanilla extract
- 1 qt. saucepan (2)
- 227gr. bowl
- 4 qt. casserole dish
Add the short grain rice to one of the saucepans. Add 2 cups of water. Bring the rice to a boil for five minutes and then reduce the heat to a medium simmer. On a digital hob, the setting should be a 3 or 4. If you are using an instant rice, follow the directions for the proper length the rice must be cooked. Otherwise, simmer it covered for about 25 additional minutes.
Strain the rice and add it to the casserole dish. Let it sit while you prepare the pudding sauce. The rice must be completely cooked and sticky. Short grain rice holds together better than long grain rice, when used in rice pudding. Long grain rice expands in size more than short grained, making it harder to suspend in the creamy base.
Add the egg yolks, milk and thickened cream to the other saucepan. Heat the stove on a low simmer while you whisk the eggs thoroughly. The mixture will turn a creamy, off-white colour. Remove about 113gr. of the creamy mix from the pan and add it to the 227gr. bowl.
Whisk the cornstarch into the bowl vigorously. This creates a thick base that will emulsify the cream to the rice and give the pudding a rich, velvety texture. Pour the thoroughly mixed cream back into the saucepan containing the simmering mixture.
Stir in the white granulated sugar and vanilla extract. Continue to whisk the simmering mixture for a continuous five minutes. Pour the heated pudding into the casserole dish containing the sticky rice.
Mix the creamy rice thoroughly, making sure to completely saturate every grain of rice. There should be double the amount of creamy pudding mixture than the rice. If the rice absorbs too much of the mixture, prepare and add another 2 cups to the casserole. Different brands and varieties of short-grained rice absorb liquids differently.
Bake the prepared pudding for 30 minutes at 177 degrees C. The top surface of the pudding will develop a thick, brown skin indicating it is done. Serve warm with cinnamon sprinkled on it or eat it cold.
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