How to make rice pudding | easy rice pudding recipe
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor.
Today I am going to teach you how to make rice pudding.
I had a request to make a video on rice pudding, so here we go, it's really easy to do, using
simple everyday ingredients, let's get started.
Ok so I am going to take a pot, so this is going to be a one-pot method, traditionally
two pots were used, I am just going to do everything in the same pot, it works out fine.
So I got a medium sized pot here and I am going to add ? cup plus 2 Tablespoons, of
rice, this is long grain rice but you can use medium grain or short grain rice.
Now this is only going to make about 2 servings, so if you want to make a lot more just double
or triple the recipe, then I am going to add three quarters cup of water, and I am going
to add one eight teaspoon of salt.
Go ahead and give this a stir, now let's go ahead and take this over to the stovetop and
cook the rice.
All right I have the rice going, I have it on medium high heat, and we want to bring
this to a boil, now if you want to cook your rice, like in a separate rice cooker, you
can certainly do that, for example if you have a meal and you want to make some rice,
for rice pudding, and use some extra rice for something else, just go ahead and use
All right once we have our water boiling, I am going to go ahead and turn down the heat
to medium-low to let it simmer, for 10 to 15 minutes until the rice is soft but not
super soft, and I am also going to cover this, and then every once in awhile I am going to
come in here and give it a nice little stir, so we don't get it sticking on the bottom,
looks like our rice is there.
The water has absorbed, now what we are going to do is we are going to add two cups of milk,
you can add whole milk, 2%, 1%, if you use whole milk it is going to be a little bit
more creamy, if you use 2% or 1% it will be less so, then let's turn the heat up to medium,
then let's add one fourth cup of sugar, we will give this a good stir, then we are going
to continue to cook this, until the rice and the milk all come together, and it will have
a thicker consistency, it will, once we cool it, it will get a little thicker, now you
can actually stop at whatever consistency you want, remember it is going to thicken
up more when we let it cool, but I could stop right now and this would be okay, I like it
just a little thicker, so I am going to let it cook here for uh, a couple of more minutes.
It has been about 20 minutes total, now when it gets to this stage where it is fairly thick,
and it is bubbling a lot, you want to make sure to stir it more frequently then before,
otherwise it may burn on the bottom, and as you notice I am using a nonstick, Teflon,
pot, which really helps out, but it is not necessary to use this kind of a pot you can
use any pot.
So now it is about the consistency that I want it, like a thick porridge or like a runny
oatmeal, great so I am going to turn down, turn off the heat here, and we are going to
continue to stir it, and then once the bubbles subside here, I am going to go ahead and add
in, ? tsp. of vanilla extract.
And also at this point if you want it a little creamy you could add about a fourth cup of
heavy whipping cream, also if you want to add raisins you can add raisins in, you would
probably do that half way before it is done, just so that the raisins get soft, if you
want your raisins to be harder go ahead and put them in right now, now as you can see
it is a nice consistency here, let's go ahead and take this over and transfer this over
to our serving bowls, now what I am going to do is I am going to go ahead and transfer
it to my little dishes here.
All right at this point to you can eat it warm just like this, but if you want it to
be cooled, what you will do is take some plastic wrap, and you will just cover it loosely with
plastic wrap, and you could just put it in the fridge and let it cool, simple as that.
Also what I like to do is you come in here with some cinnamon, and top it off with some
All right our rice pudding is done.
It turned out amazing, really easy to do, if I can do it you can do it, I am Matt Taylor
this has been another episode of In the Kitchen with Matt, thank you for joining me, as always
if you have any questions or comments put them down below and I will get back to you
as soon as I can, thumbs up, down in the corner, push it, don't forget to subscribe to my channel
and check out my other videos, take care.
Time for me to dive into this, oh yeah, mmm, mmm, mmm.