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In this episode of In the Kitchen with Matt I am going to teach you how to make rice pudding. This rice pudding recipe is really easy to make, I had a request to make a video on rice pudding, so here we go. Typically served as a desert, but you can eat it whenever you want. Let’s get started!
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1/4 cup plus 2 Tbsp. of rice (long grain, medium, or short) (65g)
3/4 cup of water (177ml)
1/8 tsp or pinch of salt (less then 1 g)
2 cups of milk (whole, 2%, or 1%) (480ml)
1/4 cup of white granulated sugar (50g)
1/4 tsp. of vanilla extract (1.25 ml)
pinch of cinnamon (if desired)
raisins (if desired)
Medium to Large stove pot
Stirring spoon or wooden spoon
stove top or hot plate: http://amzn.to/2xqMM7z
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Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor. Today I am going to teach you how to make rice pudding. I had a request to make a video on rice pudding, so here we go, it’s really easy to do, using simple everyday ingredients, let’s get started. Ok so I am going to take a pot, so this is going to be a one-pot method, traditionally two pots were used, I am just going to do everything in the same pot, it works out fine. So I got a medium sized pot here and I am going to add ? cup plus 2 Tablespoons, of rice, this is long grain rice but you can use medium grain or short grain rice. Now this is only going to make about 2 servings, so if you want to make a lot more just double or triple the recipe, then I am going to add three quarters cup of water, and I am going to add one eight teaspoon of salt. Go ahead and give this a stir, now let’s go ahead and take this over to the stovetop and cook the rice. All right I have the rice going, I have it on medium high heat, and we want to bring this to a boil, now if you want to cook your rice, like in a separate rice cooker, you can certainly do that, for example if you have a meal and you want to make some rice, for rice pudding, and use some extra rice for something else, just go ahead and use that. All right once we have our water boiling, I am going to go ahead and turn down the heat to medium-low to let it simmer, for 10 to 15 minutes until the rice is soft but not super soft, and I am also going to cover this, and then every once in awhile I am going to come in here and give it a nice little stir, so we don’t get it sticking on the bottom, looks like our rice is there. The water has absorbed, now what we are going to do is we are going to add two cups of milk, you can add whole milk, 2%, 1%, if you use whole milk it is going to be a little bit more creamy, if you use 2% or 1% it will be less so, then let’s turn the heat up to medium, then let’s add one fourth cup of sugar, we will give this a good stir, then we are going to continue to cook this, until the rice and the milk all come together, and it will have a thicker consistency, it will, once we cool it, it will get a little thicker, now you can actually stop at whatever consistency you want, remember it is going to thicken up more when we let it cool, but I could stop right now and this would be okay, I like it just a little thicker, so I am going to let it cook here for uh, a couple of more minutes. It has been about 20 minutes total, now when it gets to this stage where it is fairly thick, and it is bubbling a lot, you want to make sure to stir it more frequently then before, otherwise it may burn on the bottom, and as you notice I am using a nonstick, Teflon, pot, which really helps out, but it is not necessary to use this kind of a pot you can use any pot. So now it is about the consistency that I want it, like a thick porridge or like a runny oatmeal, great so I am going to turn down, turn off the heat here, and we are going to continue to stir it, and then once the bubbles subside here, I am going to go ahead and add in, ? tsp. of vanilla extract. And also at this point if you want it a little creamy you could add about a fourth cup of heavy whipping cream, also if you want to add raisins you can add raisins in, you would probably…