Wednesday 27 January 2010


The Vancouver 2010 Olympics is fast approaching, and the weather is not exactly cooperating.  It’s so mild you can walk outside in a t–shirt!

However, during the evening, it’s still quite nippy…enough to warrant a warming comfort food my daughters simply love.  They get all excited over puddings.  Warm rice pudding is their absolute favourite. 

I rummaged around my “rice bin”, which is simply a drawer filled with close to 100 pounds of practically 20 different varieties of rice.  I’ve got black rice, red rice, wild rice, Jasmine, Basmati, Brown, Semi-brown, glutinous, sushi rice and the list goes on. 

I thought how pretty it would be to make red rice pudding.  Or black rice pudding.  Then I reminded myself that for my 6 year old and 3 year old, refined white rice would probably be much more appreciated.  I know, I know.  Bad mommy.  I should be thinking of their fibre intake and all the extra nutrients in the other rices.  Perhaps another day. 

This Rice Pudding is pretty traditional and straight forward.  No egg yolks, no separate custard or pastry cream to mix into the concoction.  All the ingredients will be in your pantry.

We prefer to eat our Rice Pudding slightly warm because cold rice is just yucky in texture. It’s kind of crunchy if it’s too cold.  So we just nuke it in the microwave for a few seconds before serving and if it’s too thick, we thin it with some milk. 

For my serving of pudding, I added cardamom pods.  They would inevitably say “Mommy, what’s that green stuff in the pudding? is it a vegetable?” 


So I always split my desserts before serving and add the neat-o flavour enhancers to my portions.  Everybody’s happy.
  • 1/2 cup short-grain or medium-grain white rice ( I used Kokuho brand sushi rice)
  • 2 cups whole milk
  • 1 3/4 cups heavy whipping cream
  • 3 tsp pure vanilla extract
  • 1/4 cup organic evaporated cane sugar
  • 5 cardamom pods, split (optional)
  1. Rinse the rice under water 3 times until clear.  Place rice in a large heavy saucepan. Cover with cold water and bring to a boil.  Remove from the heat and drain with a sieve.
  2. Return the rice to the pan.  Add milk, cream and cardamom pods, if using.
  3. Bring to a boil over medium heat.  Reduce heat to low and simmer for 45-50 minutes, stirring occasionally with a heat-proof rubber spatula to prevent rice from sticking to the bottom of the pan.
  4. Stir in vanilla extract.  Stir in sugar and simmer for 10 more minutes.  Pour the rice pudding into a small serving container, discarding cardamom pods (if used).
  5. Serve warm or refrigerate for later.   If you need to warm up the pudding,  spoon out individual portions and microwave for a few seconds to warm through.  Stir in a little milk if it’s too thick.


Manggy said...

Aww, vegetables are cool! Maybe they should have the pods ground next time :)

Jessica604 said...

lol - "is it a vegetable?" I'd guess that they thought it was as the next thing you did was toss it. haha!

I'm not a huge rice pudding fan, although your recipe makes me want to try a chai-spiced version, or to turn it into champorado, chocolate rice pudding. Hmmm. I guess if the nights get colder I'll have to try it!

sheril said...

Yummy...I love rice pudding

Passionista said...

Definitely trying this today!

Anonymous said...

Isn't this about the warmest January we've ever had here? All my garden is tricked into thinking its March!
Thanks for sharing this recipe - rice pudding is just about one of my most favorite comfort foods. Now, being that this is the traditional weight loss month, do you think it would be horrible to use skim milk?

Cakebrain said...

I love veggies too. I keep trying!
anything green is considered a potential veg to the kids' eyes!I didn't use to like rice pudding. Until I tried it warm.
I concur!
It's so easy! hope you do!
It's practically hot! I saw crocuses today peeping out of the ground! No to skim milk! yikes! I'd rather just run a few more miles to compensate!

Zurin said...

Yummm.. rice pudding and cardomoms are perfect!

Juliana said...

I love rice pudding...creamy and rich, but haven't had with cardamon, I usually sprinkle cinnamon :-)

Lot-O-Choc said...

Ooh I'm excited for the Vancouver games hehe and im sure this rice pudding is perfect for the cold! It looks so warming and yummy!

the twins said...

i love rice pudding and yours looks great! i totally would have been suspicious of anything green when i was that age too and now i love veggies, so there's hope =)
Thanks for the recipe!

Cakebrain said...

cardamom is so underrated isn't it?
Cinnamon will do too! it's all yummy!
shhh! I have tickets!
The twins,
yay! thank goodness. I have hope for my girls! I love veggies too!

Kajal - Aapplemint said...

That sure is a lot of variety of rice in your store. I like rice puddings. Similar to the Indian Rice kheer, but i like this more with the cane sugar n cream it should wayy better !

ZUHAL said...

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Cakebrain said...

I enjoy Indian rice pudding too! yum!
I loved the cookies on your blog! Too bad I can't read it! I need to get it translated!

Kitchen Butterfly said...

I ♥ rice pudding. You should consider sending this to food52's competition this week on your best porridge!, you'll have to register though....

Trissa said...

Yup definitely better warm than cold! Looks very comforting. Like I just want to curl up with a good book and a bowl of your rice pudding

Chef Fresco said...

Beautiful pudding! I am jealous of your warm weather - it's freezing here in nc!

Heather said...

I LOVE the rice drawer! I have 4 kids that are picky...weird picky, they eat salmon and shrimp but they won't eat rice! My husband loves rice but won't eat rice pudding so I have company coming that will and I'm so excited to make some. Thanks for the yummy recipe.

Phoenix personal injury attorney said...

Looks like a great dish. Easy to make and delicious. Thanks for the recipe.

Tucson Accident said...

My family loves rice pudding. It's very easy to put together and perfect for my busy schedule. Definitely going to try this recipe out.


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