Rice pudding simple recipe. Pudding recipes

Pudding is a dish of English cuisine, but it is also popular in our country. It is easy to prepare at home from regular rice porridge. Cook it specially, or use the leftovers from breakfast, so the preparation of dessert will go faster. Here is a recipe for rice pudding in the oven using milk porridge.

All family members, especially kids, will be delighted with this dish. It is tasty on its own, but can be prepared with healthy additives (apples, raisins).

Rice pudding recipe in the oven

Cooking methods are also different: steamed, oven, microwave.

Ingredients:

• 1 cup rice;
• 2 glasses of water;
• 3 tbsp. spoon of sugar;
• 3 glasses of milk;
• 2-3 tbsp. spoons of butter;
• 3-4 eggs;
• 0.5 teaspoons of cinnamon;
• grated chocolate for decoration.

To prepare rice porridge, add hot water to short grain rice and cook for 10 minutes. Then drain the remaining water by draining the cereal in a colander.

Pour milk over half-cooked rice. Cook over low heat until done for about half an hour. Then cool the porridge.

Place the egg yolks into the cooled porridge and stir. To get a more delicate consistency, you can use a blender.

Beat the egg whites and sugar into a thick foam. Gently fold into the milk-rice mixture to maintain volume.

Grease baking dishes with butter and lightly sprinkle with granulated sugar.

Steam it

Divide the milky rice mixture into the molds, place in a water bath and cook for 15-20 minutes.

Bake in the oven

You can bake rice porridge pudding in the oven. Baking time is 20 minutes at a temperature of 170 degrees.

If the baking dish is large (the dessert portion is large), it will take more time. Be guided by the color of the rice porridge pudding crust. It should be golden brown.

Cool the finished rice milk pudding. Sprinkle the top with cinnamon and grated chocolate, decorate with jam, sour cream or sweet fruit syrup.

Pudding: recipes

The best rice pudding recipe. All about how to choose the right ingredients, subtleties and cooking secrets. What is the best way to decorate the pudding?

30 min

150 kcal

5/5 (1)

Rice is a very healthy and nutritious product, but few people truly love rice porridge, a storehouse of valuable vitamins and minerals necessary for the proper functioning of our body.

To be honest, I have never been able to get my own children to eat even a spoonful of this delicate product. A few days ago, a friend suggested to me an unexpected way out of the situation - to prepare a delicious rice pudding for the children, adored by the Queen of England herself, which even the most stubborn picky people cannot refuse.

I decided to try it, and I was right - my family was captivated by this airy delicacy with an indescribable, fresh aroma. According to the classic recipe, rice pudding is easily and quickly prepared both in the oven and in a slow cooker, and today we will focus on both options. So let's get started.

Did you know? Rice pudding is a dish prepared with milk and long-grain rice, although there are many ways to successfully prepare it, even within a single country. There is a belief that rice porridge pudding must be prepared for loved ones at Christmas - then the next year will delight you with abundance, prosperity and constant good luck.

Preparation time: 50-60 minutes.

Kitchen tools

If possible, prepare ahead of time the dishes, utensils and tools that you will definitely need in the process of making milk rice pudding: a spacious saucepan or saucepan with a thick bottom and Teflon coating, several deep bowls with a capacity of 200 to 670 ml, teaspoons, kitchen scales or other measuring utensils, tablespoons, linen and cotton towels, a slotted spoon, oven mitts, a colander, a cutting board, a sharp knife and a grater.

In addition to the appliances just listed, you will definitely need a blender or food processor with the function of grinding ingredients.

Required Products

The basis

Important! If you want to diversify the taste of your rice pudding, make it with apples instead of raisins - the product will acquire a uniquely original and extremely interesting taste. Apart from this, try to choose Basmati or Jasmine rice for your dish as these varieties are excellent for achieving the perfect result.

Seasonings

• 100-110 g granulated sugar;
• 6 g table salt;
• 6 g ground cinnamon;

• 5 g vanillin;
• 5 g ground ginger.

Did you know? For lovers of sweet rice puddings, I advise you to add more granulated sugar to the preparation; it can be replaced with viscous fresh honey or fructose. I also recommend adding a little orange or lemon zest, nutmeg to the product and experimenting with poppy seeds.

Additionally

• 35 g butter or margarine.

Cooking sequence

The recipe for making rice pudding is quite simple:

Preparation

Important! If you don't allow raisins or other dried fruits to swell before placing them in the pudding pan, they will settle to the bottom of the pan and burn badly. Needless to say, in this case it will make your product practically inedible and very hard. Alternatively, milk can be quickly reheated in the microwave - set it to full power and heat for about three to four minutes, depending on the power of your device.

First stage

1. Place the prepared rice in a saucepan and fill it with about 2/3 of warm milk.
   
   
2. Knead the rice with a spatula or spoon, put the dishes on low heat on the stove.
3. Cook for about twenty minutes, adding a cinnamon stick and stirring vigorously. The rice mixture should become very soft and sticky.
   
   
4. Remove the yolks from the refrigerator and beat a little in a blender at low speed.
5. Then add two tablespoons of rice boiled in milk to them and beat for another minute.
   
   
6. After the components are well combined, put the egg mixture into a pan with the rice preparation.
   
   
7. Pour the remaining milk into the mixture, mix it very well, trying to make it as homogeneous and smooth as possible.

Did you know? To prevent the rice from burning, try not to stop stirring even for a minute during cooking. If the porridge still starts to stick a little, reduce the heat to low and remove the pan from the stove for a minute, still stirring the mixture.

Second phase

Important! To prepare rice pudding in a slow cooker, use the “Baking” or “Warming” programs in the first stage, and “Sweet Bread”, “Pudding” or “Baking” in the second stage. Cooking time depends on the features of your multicooker.

This completes the preparation! Now you know exactly how to make rice pudding at home. We place it in small bowls, coffee cups, or simply move it onto plates - choose the serving that suits you best.

You can decorate the soft white pudding cranberries, lingonberries and blueberries, as well as bright green mint leaves. Try to eat all the pudding the same day you make it, as it quickly develops an unpleasant crust and is no longer as tasty or fresh looking.

Watch the video recipe carefully

The easiest and fastest way to make perfect rice pudding can be seen in the video below.

That's almost all! All I have to do is borrow a few moments from you to get acquainted with other, no less tender and tasty types of aromatic puddings. For example, be sure to try the excitingly appetizing, melt-in-your-mouth, mind-blowing one, which can be prepared step by step on the stove without any hassle, almost instantly and quite quickly. Don't miss the delicious Tatar rice pudding - Budene, it is prepared without flour and turns out airy and tender. In hot weather, you can make cold pink rice pudding - it's delicious! And lovers of exotic dishes should like Thai sticky pudding made from black glutinous rice.

In addition, do not pass by the classic, very widely known in our area. Cottage cheese pudding can even be baked in a slow cooker. Now is the time to introduce your own children to this incredibly tasty product! For kids, you can draw a sun or funny smiley faces on the surface of the pudding with jam or condensed milk. All three recipes that I offer you for implementation have been tested many hundreds of times by me and my friends, so do not worry about their reliability.
You can cook it, add berry topping and enjoy the unusual taste.

Bon appetit and always have a great mood! I expect you to write me some reviews and comments and also share your reports on making rice pudding.

If you have any questions, or can suggest improvements to the recipe, please share with me. Have a good day!

It is very important that the baby’s first food after breast milk has a delicate consistency. Such food is easier to digest and is easier to digest by the child’s imperfect digestive system.

This is why various puddings are so good. This is no longer pureed, creamy puree, but it is not yet solid food. One of the first puddings on a baby's menu is rice pudding.

Benefits of rice pudding for a child

• Rice is very healthy for children. It does not irritate the stomach, gently enveloping its walls, contains many vitamins and minerals, necessary for the full development and growth of the child.
• Vitamin E and B vitamins have a good effect on the mucous membranes and the functioning of the nervous system.
• Minerals calcium, phosphorus, magnesium and potassium are responsible for the health of teeth and bones, remove excess fluid from the body.
• Rice does not contain gluten which often causes allergic reactions, so rice pudding can be introduced into your baby’s diet without fear of developing allergies.
• Rice is extremely high in calories. If your baby is not gaining weight well, this dish will help balance weight and quickly replenish lost energy.
• Rice pudding with apples is easy to eat due to its delicate consistency, it is rich in vitamins and minerals, saturates well with energy. Apples improve peristalsis and contain iron. This is a great option for a hearty and healthy dinner.

Rice pudding with apples is a multi-component dish, which, in addition to rice, includes milk, sugar, apples, and spices. In fact, the pudding is made from rice milk porridge with additives. This means that your baby should already be familiar with all the ingredients individually and not be confused about them.

• Its consistency is somewhere between puree and solid food. To cope with the dish, the baby must have at least 6-8 teeth and minimally developed chewing skills.
• All this suggests that rice puddinggood for the diet of children from 10 months to 1 year.
• The best varieties of rice for baby food are the varieties that cook well. It could be round or medium grain rice. When choosing a variety, consider your baby’s needs: short-grain rice is higher in calories, boils better and contains more starch compared to medium-grain rice.
• Before cooking rice, you need to prepare it. To do this, the cereal is sorted, washed and soaked in warm water for about a quarter of an hour.
• If you have not introduced cow's milk into your child's diet, the pudding can be prepared using an adapted milk formula. If you are introducing cow's milk for the first time, dilute it with water in a 1:1 ratio or use baby milk. When choosing industrial milk, do not forget about the shelf life; the milk must be fresh.
• Whether you add sugar to the pudding is your choice. You can add a little brown sugar, or rely on the sweetness of the apples. Usually their taste is enough to make the pudding taste good.

Rice pudding - recipe

Making rice and apple pudding for the baby.

Required Ingredients

• rice – 35-40 grams;
• water – 100 ml;
• 1 medium apple;
• milk – 200 ml;

• egg - 1 piece;
• sugar (optional) – 10 grams;
• butter – 5 grams.

Cooking sequence

• Boil the prepared rice in water.
  
  
• Add milk and half the sugar to the finished rice.
  
  
• Boil the porridge until smooth; it should be viscous and quite thick.
• Separate the white from the yolk.
  
  
• Beat the egg whites into a thick foam.
  
  
• Mix the yolk with the rest of the sugar.
• Peel the apple and grate it.
  
  
• Pour the yolk, ground with sugar, and grated apple into the prepared milk rice porridge.
  
  
• Stir.
• Carefully fold in the whipped egg white.
• Place the mixture in a steamer pan, greased with oil.
  
  
• Cook for 20 minutes.
  
  

Rice pudding can also be prepared in a slow cooker using the “baking” mode. For children over one and a half years old, the pudding can be baked in the oven until golden brown.

A delicate and delicious dessert at home - make rice pudding! Very tasty with berries, apples, jam!

When you want to prepare a delicious, unusual and beautiful dessert, take note of this recipe. I suggest you prepare “Rice pudding”, which is not inferior in taste even to French desserts. My daughters, as well as my husband, who also has a sweet tooth, love this pudding. He rarely eats rice in its usual form, even if it is very tasty and crumbly, but he loves pudding very much and does not immediately understand that there is rice in it. The mass turns out to be very tender, so the rice is not particularly noticeable. This dessert is, as you understand, not only tasty, but also healthy. The rice pudding recipe is absolutely simple, you can easily repeat it. But so that you probably don’t have any questions, I will show you the whole process in detail, step by step and with photos.

• 150 grams of round rice;
• 2 pieces of chicken eggs;
• 200 grams of milk;
• 150 grams of granulated sugar;
• 20 grams of butter;
• a pinch of vanillin;
• ½ tsp. l. cinnamon.

I boil rice in water, but only halfway. I usually cook the rice for about 10 minutes and then drain the water.

I pour the rice with milk, now I cook the rice in the milk until it is very soft. Short grain rice works very well for the recipe, it has a lot of gluten, the pudding will turn out like jelly.

I put granulated sugar in the cooked rice, because the dessert should be sweet.

Also, while the rice is still hot, I add butter, which will melt in a minute.

I add a little cinnamon, which makes the baked goods simply magical. I stir the rice mixture several times.

Once the rice has cooled, I add the egg yolks to it.

I beat the chicken whites with a mixer at maximum speed. When a fluffy foam comes out of the whites, I turn off the mixer.

I put the whipped whites into the rice mixture for pudding.

Pour the rice mixture into the silicone mold. I put it in the oven, which I heat to 160 degrees. I bake the pudding for 30 minutes.

Remove the finished rice pudding from the oven using oven mitts and let it cool completely. Then I easily remove the pudding from the mold directly onto the plate.

I bring it to the table. The pudding retains its shape perfectly and does not fall apart. But at the same time it remains soft and airy.

Recipe 2, step by step: rice pudding in the oven

• rice 1 cup
• sugar 1 cup.
• butter 100 g
• milk 2 cups.
• egg 4 pcs

Place the washed rice in boiling water. After 10 minutes of boiling, place on a sieve and let the water drain. Place back into the pan, add hot milk and cook for 15 minutes, then cool.

Beat the whites into a thick foam.

Grind the egg yolks with sugar.

Add melted butter, yolks and whites to the rice and mix gently. Bake at 180 degrees for 30-40 minutes.

Sweet, airy pudding is ready! Bon appetit!!!

Recipe 3: diet rice pudding (with photo)

I offer you a recipe for vegan meatless rice pudding. It is prepared using rice milk with the addition of rice flour. The texture of the pudding is somewhat reminiscent of the Italian dessert panna cotta.

Any fruit or berries will go well with this rice pudding. For example, this dessert looks very beautiful with slices of nectarine or peach.

Making rice pudding is very simple.

• 4 tbsp rice flour,
• 3 tbsp. cane sugar,
• 2 tsp lemon zest,
• 500 ml. rice milk,
• a pinch of vanillin,
• a pinch of salt,
• a pinch of citric acid,
• fruit for decoration.

Mix the dry ingredients of rice pudding: flour, sugar, vanilla, salt and citric acid. Add citric acid only if you want to add sourness to the pudding. Without citric acid, a more delicate, mild taste is obtained.

Add rice milk to dry ingredients. Mix with a whisk so that there are no lumps.

Place the pan with the mixture on the fire and bring to a boil. Cook over low heat, stirring with a whisk, for about 10-15 minutes.

Grate the lemon zest on a fine grater. Only the yellow part of the peel. White is bitter.

Add lemon zest to boiling rice mixture.

Once the pudding reaches the desired thickness, remove the pan from the heat. Check the thickness with a spoon - the finished pudding almost does not flow off the spoon. Keep in mind that after cooling the pudding will thicken noticeably.

Pour the rice pudding into glasses, leaving room for garnishing with fruit. Cool completely at room temperature, then in the refrigerator for several hours, or better yet, put it away overnight.

To decorate, cut any fruit into thin slices.

Serve chilled lean rice pudding garnished with fruit for dessert.

Recipe 4: Classic Rice Raisin Pudding

There is nothing easier and faster than making rice pudding. You can bake “pure” rice pudding, but if you add a little raisins, dried apricots, fresh apples or bananas to it, then an ordinary dessert immediately turns into a real delicacy. I most often prepare rice pudding with raisins; the pudding turns out tender, tasty and low in calories.

By the way, pudding is an English name; in Russia this dish was called rice babka; babka had been prepared for a long time and was well known about its dietary properties.

• 1 cup rice
• 2 glasses of milk
• 3 eggs
• 4 tbsp Sahara
• 50 gr. raisins (optional)
• ½ tsp. vanilla sugar
• butter to grease the pan
• jam for decoration

I’ll say right away that this recipe for rice pudding does not contain oil, and there is a minimum of sugar in it, since the missing sweetness is provided by raisins. If you are going to make a regular pudding from just rice, then increase the amount of sugar.

So, first of all, let's boil the rice. We will cook it in the most usual way - in a large amount of water. Another good thing about this method, besides its simplicity, is that the starch leaves the rice along with the water, and the dessert turns out lighter.

Cook the rice for pudding for 10 minutes, then drain the water; if desired, the rice can be washed.

Pour half-cooked rice with two glasses of milk.

Bring the rice to a boil and cook for another 20–25 minutes over low heat, covered. As a result, we get a very tender rice porridge with virtually no liquid. When the rice is cooked, turn off the heat and let the rice cool slightly.

While the rice is cooking, prepare the raisins. In a cup or small bowl, steam the raisins with boiling water. This is necessary not only to swell the raisins, but also to remove the oil that manufacturers use to improve the appearance of dried fruits. Be sure to drain the water.

Take three eggs. Beat eggs using a mixer or blender.

There is no need to separate the eggs into yolks and whites, and then beat them separately, like a sponge cake. Just beat the eggs for 5-7 minutes until the egg mass becomes airy and increases in volume.

Add sugar to the beaten eggs, you can add a little (½ tsp) vanilla sugar. Whisk.

Pour the steamed raisins into the slightly cooled rice and pour in the beaten eggs.

Mix everything and put it in a mold pre-greased with butter.

Place the rice pudding in a well-heated oven and bake for 30 minutes at 170°C. If you use small portion molds, the cooking time is reduced. Landmark - a beautiful golden brown crust appears on the surface of the rice pudding, in addition, the pudding begins to move away from the sides of the mold.

Remove the finished rice pudding from the oven.

Remove the pan and let the rice pudding cool.

We sell the pudding slightly warm or chilled, top it with jam, honey, condensed milk, chocolate or sweet jelly, although even without all this, the rice babka turns out very tasty.

Recipe 5: delicious rice pudding with apples

As you know, rice puddings are prepared without flour or eggs, which is why their structure is tender, soft and very light. This delicacy can be eaten by everyone without exception, even very young children and the elderly. And today we will prepare just such a healthy and very appetizing dish - rice and apple pudding!

For rice:

• Milk 1.5 liters for cooking and 100 milliliters cold (for starch)
• Rice 300 grams
• Sugar 200 grams
• Salt 1 teaspoon
• Cinnamon 1 teaspoon
• Lemon zest half a teaspoon
• Orange zest half a teaspoon
• Purified water 1 glass
• Potato starch 4 tablespoons

For apples:

• Apple 5–6 pieces
• Sugar 4 tablespoons
• Cinnamon 1 teaspoon
• Lemon juice (fresh) 1 teaspoon
• Potato starch 1 tablespoon
• Milk 100 milliliters

First of all, we sort through the rice, removing damaged grains and any debris. Then pour it into a colander with a fine mesh, rinse thoroughly under cold running water and leave in this form for 5 - 6 minutes to drain excess liquid. Transfer the grains to a deep non-stick pan, fill them with a glass of purified water and place on medium heat.

After boiling, reduce the stove temperature to a low level and cook the rice, stirring constantly with a wooden kitchen spatula until all the water has evaporated. This process will take approximately 5 – 6 minutes.

Then add salt, sugar, and slightly cooled rice to the boiled milk and cook it, stirring, for 20 - 25 minutes.

After this, add cinnamon, lemon and orange zest to the resulting mixture, mix everything, turn off the stove, cover the pan with a lid, take it to a cool place and cool completely.

Without wasting any time, let’s start preparing the apples. We rinse them under cold running water, dry them with paper kitchen towels, peel them one by one, cut each into 2 halves, remove the seeds from them, cut into small cubes up to 1 centimeter in size and place in a deep bowl.

Add cinnamon there too.

Add sugar.

Pour in freshly squeezed lemon juice.

Add potato starch.

And mix all the products with a tablespoon until smooth. Then set the bowl aside until the rice mixture cools and preheat the oven to 180 degrees Celsius.

After some time, pour 100 milliliters of cold milk into a glass and dilute 4 tablespoons of potato starch in it.

Pour the resulting mixture into the cooled rice mixture.

Mix everything thoroughly until smooth and proceed to the next step.

Place half of the rice mixture into a heatproof baking dish and level it with a tablespoon.

Place apples on top in artistic disorder.

We do this so that the fruit lies in an even layer.

And fill them with the remaining rice mixture, also leveling it along the entire perimeter of the mold.

After this, put the semi-finished pudding in a preheated oven for 20 - 25 minutes.

Then turn off the oven and let the dish stand in it for some more 10 - 12 minutes.

Now we put oven mitts on our hands, move the mold onto a cutting board previously placed on the kitchen table, and cool the aromatic dish to the desired temperature.

After cooking, the rice and apple pudding is either completely cooled or cooled slightly, cut into portions (squares), placed on plates and served with warm drinks: tea, cocoa or coffee. If desired, each serving of this aromatic dish can be supplemented with your favorite preserves, jam, condensed milk, fresh berries, fruits, creams, melted chocolate or sweet sauces. Enjoy!

Recipe 6: rice pudding with lingonberries in a slow cooker

If you are tired of regular rice porridge and want to diversify your menu, then I advise you to prepare rice pudding in a slow cooker. Making rice pudding is easy and simple. First, you will have to cook the rice porridge in milk, and then you can start baking the pudding itself. Rice pudding prepared according to my recipe has an amazing taste and aroma. The pudding turns out tasty, satisfying and nutritious. It will appeal not only to adults, but also to children.

• Rice – ¾ multi cup;
• Milk – 2 multi glasses;
• Lingonberries – 3 tablespoons;
• Egg – 2 pieces;
• Butter – 50 grams;
• Granulated sugar – 1 multi cup.

To make rice pudding, we will use rice, milk, lingonberries, eggs, butter and granulated sugar.

In a deep bowl, mix eggs and granulated sugar. If desired, you can add a little vanillin.

Place boiled rice in the egg-sugar mixture and add a piece of butter. The butter should melt completely.

Add lingonberries and mix everything well.

Grease the pan with butter. It can also be sprinkled with flour. Pour the rice mixture into the pan.

On the multicooker, set the “Baking” mode for 50 minutes. Bake the rice pudding until the signal. Bon appetit!

Recipe 7: Homemade Rice Porridge Pudding

Pudding can be eaten both hot and cold. When combined with fruit and chocolate, it acquires a special taste and aroma. Try rice pudding for breakfast or lunch. You will definitely like it.

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

First of all, rinse 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.

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

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.

All of 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.

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.

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.

Recipe 8: rice and berry pudding (step by step)

Let's share a secret on how to feed a child milk rice porridge: prepare berry pudding from short grain rice. This porridge dessert will become a favorite of both you and your children.

• Rice – 100 g
• Milk 3.5% – 300 ml
• Butter – 30 g
• Berry jam – 3 tsp.
• Eggs – 3 pcs.
• Sugar – 25 g
• Vanillin – 2 g
• Salt - to taste

To submit:

• Powdered sugar
• Fresh berries
• Mint leaves

Rinse the rice and dry. Melt about 5 g of butter in a saucepan and fry the rice until lightly caramelized, stirring constantly, for 3 minutes.

Preheat the oven to 180°C. Separate the yolks from the whites. Beat the yolks until foamy and the whites until stiff peaks form.

Pour milk into a saucepan, add rice and simmer it over low heat for 20 minutes after boiling, stirring occasionally. Add the sugar and the remaining butter, reserving about 5g for greasing the tins (I use 12cm x 6cm round ramekins).

Mix.

Pour the yolk mixture into the rice with milk, remove from heat and stir vigorously until the mixture thickens slightly for 2-3 minutes. Add vanillin and salt.

Add the beaten egg whites, gently stirring the rice mixture from bottom to top.

Grease baking dishes with oil. Place 2 tbsp on the bottom of the molds. pudding, then 1 tsp. jam, put the remaining rice mixture on top. Place the molds in a deep baking tray filled ¼ with water.

, http://www.good-menu.ru, https://www.tvcook.ru, http://recepty-multivarki.ru, http://vashakasha.com, http://mir-krup.ru

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