Rice Pudding

Copyright 2005 Stephen Vermeulen

This makes a rather nice rice pudding. The inspiration for this comes from an Alton Brown show on rice where he cooks an Italian dish called Risotto which results in a creamy rice dish, this got me thinking about using this technique to cook rice pudding.

This makes enough for 8-10 dessert servings.

All measurements are in grams (g) see my ChocoChew Cookies page for more information.


  • 100g short grain white rice (Italian Risotto Rice or Arborio rice). According to Alton Brown the shorter rice grains have a different blend of starches from the longer grains which results in a "stickier" dish, which is what we need for this dish
  • 20g white sugar
  • 1200-1600g whole milk (the 3.5% fat content type makes this very creamy tasting)


  1. Measure the rice into a sauce pan that will hold at least 2L, pick one with a good thick bottom for even heating.  I like to use a Paderno Caserole pan.
  2. Pre-heat about 200g of milk in the microwave
  3. Add the hot milk to the rice and turn on the burner to a medium or lower heat, you'll want the pudding to bubble just a bit
  4. Stir the mixture with a rubber spatula scraping the bottom of the pan all the time to prevent sticking
  5. Sprinkle in the sugar
  6. As the rice absorbs the milk the mixture will get less and less runny, before it gets to the point that the pudding no longer flows back in to cover the area you have scraped clear, you will need to add another 200g of pre-heated milk.
  7. Keep doing this, you'll probably need to add more milk every 5-10 minutes
  8. After about 60 minutes the rice should be getting tender and now its a matter of taste, you may want to keep adding milk and cooking for another 10 to 20 minutes depending on the tenderness you want from the rice. You're not evaporating much of the water from the milk (since you're not applying that much heat), so much as releasing more starch from the rice to thinken the pudding.
This can be made before hand and reheated in the microwave quite well, it also is good served a day or two later. If it thickens up too much, just add some more milk, heat in the microwave and stir.

It might be possible to add all the milk at once and just cook slowly, I'll have to try that some day.

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