Rice Pudding, 5 Ingredients, Dairy or Vegan

This is a guide to simple and delicious rice pudding that uses very few ingredients, and includes suggestions for substitutions allowing you to make it it using whatever you have on hand.

If you use vegan ingredients, the pudding will be vegan

If you use gluten free ingredients, the pudding will be gluten free

I have doubled this recipe with great success, and think that it could be multiplied further.

This recipe takes approximately 1 hour to prepare+cooling time before serving

1/2 Cup (heaping) white rice (115g)

1/2 Cup white sugar (100g)

1/4 Teaspoon salt (generous pinch, my scale cant weigh it)

1 Teaspoon vanilla extract

6 Cups/1400ml of milk/water (see next step for details)

For serving:

Cinnamon, Raisins, Nuts

This recipe can be made successfully with whatever kind of milk or milk substitute you have on hand, it responds very well to extending the milk with water, and can even be made with only water.

If using only water, it does lack some creaminess and takes on a bit of a stretchy sticky quality similar to Japanese rice based desserts, and less like american style rice pudding.

I have found that using one cup of milk/substitute and the remainder water works very well while reducing the the ingredient usage as well as the caloric content of the dish, though using the full six cups of milk/substitute will give the most indulgent result by far.

If using more than half non dairy milk that has vanilla or is sweetened, I reduce the added sugar to 1/3 cup and reduce the added vanilla by half (easy to adjust to taste).

In a heavy bottomed pot or any saucepan large enough, combine:

6 Cups milk/water

1/2 Cup (heaping) white rice

1/2 Cup white sugar

1/4 Teaspoon salt

Bring to a boil and then reduce to a vigorous simmer (5-6 on my electric stove) and set a timer for 25 minutes.

Stir every 5 minutes or so, scraping the bottom and being certain that nothing is sticking or burning, reduce heat if needed.

After 25 minutes, the volume should be reduced by about a third and it will have thickened considerably with dime sized bubbles popping on the surface.

Turn the heat down to a gentle simmer (3-4 on my electric stove) to prevent splattering and burning, and set the timer for another 15 minutes, stirring periodically.

At the end of the timer, another 5-10 minutes might be necessary. The liquid will be very opaque, and the rice grains will be much softer and less distinct. Keep in mind that the pudding will thicken considerably as it cools so the cooking is done when it is a similar consistency to thin yogurt or cream of wheat.

After 40-50 minutes, when the cooking is complete, remove the pudding from heat and allow to cool for 10-15 minutes.

After it has cooled for 10-15 minutes add 1 teaspoon of vanilla extract and mix thoroughly.

Taste the pudding and add more vanilla if needed.

If you would like to add raisins, this would be a good time to mix them in.

Cover, or transfer to a new container and move to the fridge to cool to your desired temperature.

The pudding is ready to eat whenever is reaches your preferred serving temperature. It is excellent the next day, and can be reheated on the stove top or microwave if you prefer to eat it warm.

Portion the pudding and sprinkle with cinnamon to taste

If the pudding sets up firmer than you prefer while in the fridge, it can be loosened up by stirring in milk/substitute/water a couple tablespoons at a time until your desired consistency is achieved.

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