Homemade rice pudding recipe

Today we bring you a very simple sweet. A recipe for homemade rice pudding. This humble dessert is very old, and very typical in many homes around the world. For it is a dish that is made in different gastronomies. From Mediterranean countries to India.
As we will see later, it is very easy to make. And you can eat it both hot and cold. Accompany it with a little cinnamon powder and get an economical and very good dessert.

In addition, this recipe has many variations. Although we are going to show you the original recipe, this delicious dessert can also be accompanied with prunes or raisins, or made with a little port wine.
Another curiosity of this dish is that while in Mediterranean gastronomy it is flavored with cinnamon, in Nordic gastronomy it is more common to flavor it with vanilla. In the Caribbean countries, with coconut, with saffron in Iran and with cardamom in the north of India.

Let’s see how to make the recipe for homemade rice pudding

Homemade rice pudding recipe

Jade

A delicious and very simple dessert. Very common in the gastronomy of many countries. Don't miss the recipe to make it perfect.

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Prep Time 5

Cook Time 45

Total Time 50

Course Dessert

Cuisine Mediterranean

Servings People

Calories 297 kcal

Ingredients

200 g Round rice
1 l milk
100 g sugar
2 cinnamon sticks
1 Lemon (only the peel will be used)
Cinnamon powder

Instructions

We will begin by putting the milk in a pot, together with the sugar, the cinnamon sticks and the peel of a lemon. Put it over medium heat until it starts to boil.
Put the rice in a strainer, and wash it well under the tap, with cold water. In this way, we will eliminate much of its starch and we will prevent it from caking.
Once the milk starts to boil, add the rice and lower the heat (medium-low), so that it cooks slowly for about 45-50 minutes. From time to time, stir it with a wooden spoon.
When it is almost ready, stir it more frequently so that it does not stick and, if you like it more brothy, add a little more milk (to taste). Keep in mind that once you take it off the heat, it will absorb a little more milk.
Taste the rice and, if it is ready, remove it from the heat and let it rest. Before it cools completely, remove the lemon peel and cinnamon sticks. Serve in individual bowls and garnish with a little cinnamon powder.
You can eat it warm or keep it in the refrigerator if you like it cold.

Nutrition

Sodium: 68mgCalcium: 237mgVitamin C: 10mgVitamin A: 286IUSugar: 25gFiber: 2gPotassium: 326mgCholesterol: 21mgCalories: 297kcalSaturated Fat: 3gFat: 6gProtein: 8gCarbohydrates: 54gIron: 1mg

Keyword Desserts, Milk, pastries, rice, rice pudding, Sweets, traditional desserts

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History of rice pudding

This typical dessert in Asturias has been made in practically the same way since the 17th century. Although its origin is uncertain, we have to go back to the 10th century, when the Muslims brought rice to the peninsula.
The oldest known recipe so far is found in the recipe book “Libro del Arte de Cozina”, published in 1607. In this recipe book we already find a section dedicated to “how to make rice pudding”.
Its recipe was practically the same as the one we still make today.

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