Creamy Rice Pudding
A large-batch rice pudding thickened with wheat starch and chilled until creamy.
By Moow Editorial ·
- This is a very large batch; use a heavy pot and stir the bottom frequently.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 14 to 16 servings
- Prep time: 5 minutes
- Cook time: 50 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 14 to 16 servings.
- Calories: 280 kcal
- Protein: 7 g
- Carbohydrates: 48 g
- Fat: 7 g
- Sodium: 82 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Rice Pudding
Have these measured and ready before you begin.
- 3 liters whole milk (about 3.2 U.S. quarts)
- 1 liter water (about 4 1/4 U.S. cups)
- 1/2 cup (100 g) short-grain rice
- 2 heaping tablespoons wheat starch
- about 2 1/2 U.S. cups (600 ml by volume) granulated sugar
Directions
1. Rinse and drain the rice, combine it with the water, and simmer until very soft and most of the water is absorbed.
2. Reserve 2 ladles of the milk, add the remaining milk to the rice, and bring to a gentle boil.
3. Whisk the wheat starch into the reserved milk until smooth.
4. Temper the starch mixture with a little hot milk from the pot, then whisk it back into the pudding.
5. Cook, stirring, until thickened, then stir in the sugar until dissolved and the pudding returns to a gentle simmer.
6. Divide among bowls, cool, refrigerate, and serve plain or with cinnamon, hazelnuts, or walnuts.
Sources
Contains milk and wheat; optional nuts add tree-nut allergens. Cool the large batch rapidly in shallow portions and refrigerate within 2 hours.