The best rice for a rice pudding is one that will give a soft and creamy result. In England we can buy pudding rice, which is a short grained white rice used for making rice pudding. Risottoe or arboiro rice works just as well if you are not able to source pudding rice. Rice pudding can be made in two ways. There is the oven baking method where butter, rice, sugar and milk are placed in a dish in the oven. The dish is left to cook slowly for a couple of hours until creamy rice pudding is formed. I prefer the stove top method where the milk, sugar and rice are cooked slowly on top of the stove. The pudding requires attention, it needs to be stirred constantly and watched in case it boils over. The result is a rice pudding that is delicious and creamy.
Making rice pudding on the hob can seem tedious. The constant stirring seems to go on forever and the pan needs to be lifted on and off the heat as the milk threatens to boil over. There comes a point where you start to think that the rice pudding will never thicken. Suddenly it will all come together, thicken up and start to bubble like a lava flow. At this point it should be removed from the heat and left to cool.
Now is the time to add some flavouring. To add the coconut flavour I stirred in some dessicated coconut. You can use anything you fancy. How about chocolate and chili, maple syrup or honey. To complete the cooled puddings I sprinkled over some dessicated coconut and added some strawberry jam. The resulting strawberry and coconut rice pudding was gorgeous. The strawberry and coconut were the perfect complement to the creamy pudding.
Do you like rice pudding? Which method do you use to make it and which flavourings do you add? Let me know below.
Why not pin the recipe to make later?
I was sent the ingredients to take part in the Naughty But Rice rice pudding challenge and make my own flavour of rice pudding. My opinions are my own.