Rice pudding: the most delicious recipes with photos step by step

Being a cook isn't easy. It's hard to please everyone. Everyone has their own tastes and preferences when choosing certain dishes. Some people cannot tolerate seafood, others do not eat dairy products, and others do not like meat. But there is an alternative. Any dish can be prepared by replacing one ingredient with another. You can cook it deliciously by following little tricks. If you need to make porridge with milk, but your child doesn't like porridge, transform it with fruits and nuts. Try this way to surprise your child.

Thanks to the wide variety of recipes, you can play with such a combination as rice and fruit in a variety of ways. You can use them to prepare main courses and desserts. One such amazing dessert is rice pudding. This dish will not leave anyone indifferent. The fluffy delicate consistency, amazing aroma and pleasant taste of the pudding make it an excellent option for a children's breakfast. Here we will look at the recipe for rice pudding, the history of its appearance, as well as a detailed description of the rice included in its composition. Options for rice porridge dishes will also be considered.

History of pudding

Everyone knows that the pudding recipe originated in Europe. This is a traditional dessert in England. At Christmas, December 25, it can be seen on the table of any English family. This delicacy is also loved by countries such as the USA, Canada and Australia. All over the world, rice pudding is considered one of the most interesting and delicious desserts.

The origins of the pudding are ambiguous. Some say that the pudding came from oatmeal cooked in broth with the addition of bread crumbs, prunes, nuts and honey. Others claim that the pudding originated from an oven-baked casserole made from leftover ingredients and doused with eggs. Pudding was also the name given to canned meat that was stored along with prunes in cellars. Until the end of the 18th century, pudding was not considered a dessert. It was the second course, a side dish. Later, the porridge included in the pudding began to be combined with fruits, sugar, chocolate and various confectionery products.

Lenten rice pudding in a slow cooker

Brief description of the main ingredient

Rice (more here) is one of the most common foods. There are about 5,000 varieties of edible rice. Rice is added to soups and serves as a side dish for meat, fish or poultry. Vodka and kvass are prepared on its basis. This crop began to be grown 7000 years ago. Rice was first discovered in China, Vietnam, Thailand and India.

There is a basic division of rice into varieties: long, round and others. Long varieties include: unpolished (brown) rice, white, jasmine and bastami. Round varieties include: dessert rice, Arborio and Valencia. Other varieties of rice include: black rice, red rice and wild rice. To make rice pudding, it is best to use long white, dessert round or black rice.

Rice cleanses the body well. It removes toxins and waste. This cereal contains vitamins B, PP and E. In addition to vitamins, it contains proteins, carbohydrates, phosphorus, potassium, magnesium, sodium, and iron. Often used for preparing dietary and vegetarian dishes. To prepare rice for pudding, it is best to use milk. It contains many useful substances. These ingredients are perfect for making pudding for children's breakfast.

Tatar rice pudding with milk

It's not just the British who are famous for making rice pudding. Tatar cuisine has its own variation called Budene. This is a favorite treat for adults and a healthy dessert for children.

Milk – 200 ml.
Eggs – 5 pcs.
Oil – 100 gr.
Ready cooked rice – 500 gr.
Sugar – 100 gr.
Table salt.

Cook fluffy round rice. Refrigerate.
Pour milk into a bowl, beat in egg whites and add salt.
Melt the butter in a bathhouse or in the microwave. Add to milk mixture. Stir, add boiled rice and mix the mixture thoroughly again.
Separately, beat the egg whites until foamy, add to the dough, and stir.
Grease the bottom and sides of a deep frying pan or other shape with oil. Line with baking paper. Lay out the dough.
Smooth the top, brush with egg, sprinkle with ground crackers.
Bake the boudin in the oven until beautifully browned. When serving, sprinkle with powdered sugar.

Rice porridge dishes

The most common and healthy rice dish is rice porridge with water or milk. Rice porridge can also be cooked in broth. Based on this product, they prepare: rice pudding, risotto, pilaf, paella, Japanese mochi flatbreads and many other dishes. We will look at the pudding recipe in more detail below.

There are many recipes for making puddings. The optimal recipe is to prepare this dish based on rice porridge. In this case, you can cook the porridge in milk or water. Don't be afraid to experiment! The more different versions of this dessert you try to prepare, the faster you will invent the one that will become your family delicacy.

In order to prepare rice pudding according to the recipe below, we will need:

Step-by-step recipe with photos

I offer a basic recipe for delicious rice pudding. Coconut flakes, raisins or other dried fruits and candied fruits can be added to it. Rice is suitable for almost any variety, I used the leftovers of different types - assorted.

To make rice pudding, prepare rice, milk, sugar, butter, eggs and cinnamon.

Breadcrumbs are needed for sprinkling the mold if you are using a non-silicone one. First, rinse the rice, add it to boiling water and cook for 10 minutes.

Then drain it in a colander and let the water drain.

Warm the milk (on the stove or in the microwave), pour it over the rice and cook for about 20 minutes.

Add butter and toppings (coconut flakes here), stir and let cool slightly.

Divide the eggs into whites and yolks, add sugar to the yolks.

Beat the whites into a foam, and the yolks with sugar into a fluffy mass.

Add the yolks to the rice mixture, stir and then gently fold in the whites.

Divide the mixture into the molds. Conveniently in silicone, I got four of them, as in the photo. Grease metal molds with butter and sprinkle with breadcrumbs.

Bake in a preheated oven at 160 degrees until cooked, if in small ramekins, then about 25 minutes.

When serving, sprinkle the rice pudding with ground cinnamon.

Rice pudding is a traditional English dish. You can use almost any product to prepare it. Because originally in England, pudding was the name given to the remains of yesterday's uneaten food. Eggs were added to it for sweet puddings, or fat for meat ones. But most often it is a sweet dish.

Today, pudding is prepared purposefully, because... This is definitely one of the best value dishes. First of all, it's delicious. Secondly, it is easy to prepare. Thirdly, all ingredients are available. The main ingredient is rice, which is mixed with milk or water. Sometimes other ingredients are added, such as honey, nuts, cinnamon, candied fruits, raisins, vanilla, nutmeg, lemon zest, dried fruits, fruits, etc. The dish is used either as a dessert or as a main dish for dinner. For dessert, it is usually served with sugar or sweeteners.

Ingredients

Milk	1 glass
Round rice	60 gr
Butter	25 gr
Raisin	20 gr
Eggs	2 pcs.
Sugar	1 tbsp. spoon

This amount of ingredients is for one serving. If desired, you can prepare a larger pudding, but you need to increase the number of components, taking into account the proportions.

Rice pudding recipe in the oven with apples

A very original recipe for rice pudding with apples - tender, with a slight sweet and sour taste, pieces of apples and cinnamon - delicious. I make it with a little sugar, but if you like it sweeter, add extra sugar. Apples go amazingly well with cinnamon; our family really loves this dessert.

Ingredients:

0.5 cups of rice (I take a glass of 200 ml)
1 glass of milk
2 apples
30 g butter
1.5 tbsp. Sahara
2 eggs
a pinch of salt
cinnamon (optional)

Peel and core the apples. We don’t throw anything away, everything goes back to work, just the way I like it. Place the peelings in a small saucepan or bowl, cover with cold water and cook for 5-7 minutes. We filter. You should get 200 ml of apple broth; if it’s not enough, just add water to a full glass.

While the broth is cooking, quickly, so that the apples do not darken, cut them into cubes and add 0.5 tbsp. sugar and 1 tbsp. water. Boil apples for 5 minutes.

Pour apple broth over the washed rice and cook until thickened. When the mass begins to thicken, add milk. Cook until almost done, and be sure to stir. Add butter, cover with a lid and let stand for 5 minutes.

Add stewed apples to the mixture.

At this time, separate the eggs into whites and yolks.

As in the previous recipe, grind the egg yolks with 1 tbsp. sugar, using a whisk or even a spoon, and pour into the rice mixture.

Beat the whites with a whisk or mixer until foamy, and also add to the rice. Thanks to the whites whipped into foam, the casserole will be airy and tender.

You can add cinnamon directly to the rice mixture, or you can sprinkle it on the finished pudding using a fine strainer, after mixing it with powdered sugar. It turns out very tasty with cinnamon.

Coat baking dishes with oil. You can bake it in any form - glass, silicone, and you can serve it in beautiful ceramic ones.

⌛I divided the mixture for baking the pudding into 2 parts. I baked one in the oven at 170 degrees for about 40 minutes. Again this depends on the size of the mold. Look for the appearance of a golden crust on the surface.

As an experiment, I baked the second part of the rice pudding in the microwave, placing it in 3 small ceramic cocotte makers. Microwave baking time 5 minutes at full power. Here the time depends on the mass, so it’s better to set the time lower to begin with, and then add, otherwise you may end up with dried out rice. Please note that in the microwave you cannot get a golden crust; the casserole remains pale, but no less tasty and cooks very quickly.

After baking, you should cool the pudding directly in the mold, and only then transfer it to a plate. Or serve hot directly in the mold; by the way, hot tastes better.

Preparation

1. First of all, wash the rice under cold water. It is more convenient to cook rice in a cauldron, so we will use that. Pour one part of the cereal with two parts of water, bring to a boil and boil for 10 minutes.

2. Pour boiled milk over the rice and add salt. Continue cooking for half an hour. After cooking, let the porridge cool.

3. Turn on the oven so that it has time to warm up to 180 degrees. Add washed raisins, eggs, sugar and vanillin to the rice porridge.

4. All these ingredients should be mixed thoroughly. Before putting the resulting mixture into the mold, do not forget to grease it with a piece of butter (if you are using a silicone mold, this is not necessary). Place the rice pudding mixture into the prepared pan and level it. If desired, you can brush the surface of the pudding with egg to create a golden brown crust during baking.

5. When the oven has heated to the desired temperature, place the pan with the dish in it (preferably closer to the middle of the oven). The baking time for a dish such as rice pudding is approximately 30-40 minutes. An accurate indication of the readiness of the pudding will be its golden color.

6. As soon as the rice pudding is ready, put it on a large dish, cut into pieces and invite your loved ones for tea! Along with dessert, be sure to put jam, jam or condensed milk on the table.

Classic rice pudding recipe in the oven with raisins

Rice pudding with raisins in the oven is the simplest recipe; it turns out thick if you bake it in small molds, easily removes from the mold and serves on a plate. It is good to top such a thick casserole with berry jam, for example, strawberry jam. This is a dessert for a family dinner or lunch. If you are cooking for children, you can add more milk, you will get a more liquid and tender pudding, as children love.

Ingredients:

0.5 cups of rice (I have a glass of 200 ml)
1 glass of milk
25 g butter
2 eggs
20 g raisins
1 tbsp. Sahara
0.5 cups cream 10%
a pinch of salt

✓When cooking rice, you should use a stainless steel pan or a non-stick pan.

Put the butter in the pan, wait until it melts and add the washed rice here. I cook with short grain starchy rice, although some cook with long grain rice. In general, who likes what. Fry the rice in oil for about 5 minutes so that the rice is soaked in oil, like risotto.

Pour the milk into the pan, plus a pinch of salt, and cook until the rice is almost done. Stir the rice with a wooden spatula all the time to avoid burning. When the mass thickens, pour cream into it and boil a little more. Turn off the heat, cover with a lid, and let stand for 5 minutes. If you don't have cream, you can make do with milk, adding a little more butter.

Separately, pour boiling water over the washed raisins and leave for 1-2 minutes until the raisins become soft. Drain the boiling water and rinse with cold water. Place the raisins in a colander or sieve.

Separate the yolks from the whites into different dishes. Grind the yolks with sugar with a regular spoon. Beat the egg whites with a whisk or mixer until foamy to make the casserole fluffy.

Add the yolks and sugar to the cooked hot rice and stir thoroughly and quickly so that the eggs do not have time to curdle. Add raisins.

Now carefully and slowly put the whites here. Mix gently so that the whipped whites do not sag and immediately transfer to a mold greased with butter or odorless vegetable oil.

It is better to choose a small form; it is better to take two small forms rather than one large one. In a large pan, the pudding may remain runny inside. Ideally prepared in portioned molds.

⌛Place in an oven preheated to 170 degrees to bake. A small form is baked for about half an hour. If the shape is larger, the time may increase to 50 minutes. We constantly monitor the casserole; as soon as it is browned, take it out. Bake until golden brown.

You can use the leftover rice to make rice pancakes with cheese and oyster sauce.