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Creamy Rice Pudding

Creamy Rice Pudding


I have never really been a milk person. I was the kid who ate the cereal and left the milk. My sister and I used to have milk competitions so she could encourage me to drink more milk. Even as an adult, I still struggle with it. Give me a brownie or a chocolate chip cookie and I’ll ask you for a cup of coffee instead of a glass of milk. That’s the coffee lover in me. I try to make smoothies, puddings, and custards with it just so I can get some milk and make sure my toddler doesn’t have my bad habit. This Rice Pudding is definitely one of my favorite desserts. It makes a good dessert and a great snack! The best part is it’s mostly milk. Obviously, there’s sugar, but you have control over how much you want to put into it. I personally make it with whole milk so it’s extra creamy. If I’m feeling extra fat, I’ll throw in some heavy whipping cream too. The pudding itself is super creamy and the perfect thickness. The rice is tender but still holds its shape. I make sure to add a splash of Orange Blossom Water in the end. It gives it the perfect floral hint and makes it absolutely to die for.

Recipe Tips:

It took me awhile to figure out the perfect ratio for this rice pudding. There are a few things that you can change to your liking. If you want it to be even creamier substitute 1/2 cup heavy whipping cream for 1/2 cup of milk. You can also sweeten it more or decrease the sweetness to your liking. At 1/2 cup sugar, I think it’s sweet, but not overly sweet. You can also leave out the Orange Blossom Water if you don’t like it or add vanilla in its place. Feel free to play around with this recipe, and adjust it to your liking. I’m sure you’ll love it!


Creamy Rice Pudding

July 25, 2017
: 8
: 5 min
: 30 min
: 35 min
: Easy

The Creamiest Rice Pudding you'll ever have. Perfectly sweet with a floral hint from Orange Blossom Water.

By:

Ingredients
  • 4 1/2 Cups Milk
  • 1/2 Cup Sugar
  • 1/2 Cup Short Grain Rice
  • 3 TBSP Cornstarch
  • 1 tsp Orange Blossom Water
Directions
  • Step 1 Add 4 cups milk, and 1/2 cup sugar into a saucepan. On medium low heat, bring the milk and sugar to a slow boil. Add the rice and keep at a low boil for about 20 minutes or until rice is cooked.
  • Step 2 In a small cup dissolve the cornstarch in the remaining 1/2 cup of cold milk. Add the cornstarch mixture to the saucepan and keep on heat till the pudding thickens. It’ll happen fairly quickly.
  • Step 3 Add the Orange Blossom Water and remove from heat.
  • Step 4 Pour into 8 oz ramekins and allow to cool slightly before covering and refrigerating. It can also be served warm.


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