Whether you call it kheer, arroz con leche, or kalter milchreis, you can’t deny that rice pudding has a sweet and creamy global appeal!
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When I married my significant other, she’d spent years introducing me to unique flavors from around the world using cooking skills she’d acquired through personal experience as a chef and her time at Keiser University’s culinary arts department. One of the many lessons she’s taught me since we met so long ago was that many cultures have similar recipes for nearly identical dishes.
She had a lot of reasons for why different nations would have so many differences yet produce some of the same dishes (even from worlds apart). Whether it be because of similarly available resources or cultural exchanges during times of peak trade between countries, the one simple explanation that really resonated with me has always made the most sense: regardless of cultures and backgrounds, some things are just tasty together!
Such is the case with rice pudding! Called kheer in India, arroz con leche in Mexico, and kalter milchreis in Germany, rice pudding is something you can find almost anywhere in the world with a wide variety of recipes that all include the same quintessential ingredients – rice, cream, and cinnamon! The fundamental flavors of creamy rice and a little bit of spice are perfect served hot or cold for anything from breakfast to dessert!
Our rice pudding keeps it simple and serves as the perfect foundation for you to put your own flavorful spin with decorative toppings and decadent sweets! Gotta love when simple ingredients come together to make a globally appealing, gluten-free dish that’s perfect for just about anyone!
Is Rice Pudding Healthy?
Rice pudding is mostly made from rice and cream, which can be good gluten-free sources of fiber and dairy protein respectively; however, any rice pudding can be made with plant-based milks instead, making it the perfect vegan treat! Topping your rice pudding with natural, fresh fruit helps supplement vitamin-richness and antioxidants while enhancing your rice pudding with your favorite nut butter can help pack a delicious dessert with a surprising amount of protein!
A rice pudding by any other name…
Rice pudding is so common in such a variety of cultures, here are a couple of alternative flavors that we recommend trying out so you can explore the globe with every bite!
Top your rice pudding with tropical flavors like candied mango and shaved coconut for a traditional Senegalese sombi, reaping the nutritional benefits of vitamin C!
Spice up your chilled rice pudding with a pinch of cardamom to make Egyptian roz bil laban, a deliciously fragrant combination!
Sprinkle chopped almonds on your rice pudding and serve with cherry sauce to experience the Danish Christmas favorite of risalamande, perfect for seasonal desserts (or anytime snacks!)
There’s no end in sight for the number of delicious dishes that can be made with our rice pudding serving as the base! Make up some of your own and put your own flavors out into the world!
INGREDIENTS
- 3/4 cup uncooked white rice
- 1 1/2 cups water
- 1/4 teaspoon salt
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon, for garnish
INSTRUCTIONS
Cook Rice
Boil rice with water and salt, then simmer.
Thicken Pudding
Add milk and sugar, and cook until creamy.
Finish & Serve
Stir in vanilla, garnish with cinnamon, and serve warm.
Devour!
FAQs & Tips
Rice pudding is easy to make ahead of time and only gets better when stored! Just keep in the fridge for up to 4 days. Chilled rice pudding can be served as a cold breakfast or dessert anytime you want and, if you want it hot again, stir and heat in the microwave for brief intervals and enjoy a warm treat!
Because of how much liquid goes into making rice pudding, it can be a common problem to make rice pudding that’s a little more like sweet rice soup than anything else. If your rice pudding is a little on the soupy side, try steeping it for a little while longer until the contents of your pot thicken.
Rice pudding has been around for centuries and is thought to have originated in China, having spread to the rest of the world through trade routes which heavily featured the Asian continent, its spices, and rice.
Serving Suggestions
Rice pudding is perfect for breakfast, dessert, or an anytime snack! Try having a breakfast of cinnamon-spiced rice pudding and a savory main like a Whole30 Breakfast Casserole or Spinach Egg Muffins! Having rice pudding for dessert? Nothing pairs with a dessert pudding quite like a Hot Chocolate Lava Cake (just use your chilled rice pudding in place of ice cream, trust me!).
Ingredients
- 3/4 cup uncooked white rice
- 1 1/2 cups water
- 1/4 teaspoon salt
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon for garnish
Instructions
- In a large saucepan, bring the rice, water, and salt to a boil over medium-high heat. Reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 15-20 minutes.
- Stir in the milk and sugar into the saucepan with the cooked rice. Cook uncovered over medium heat, stirring frequently, until the mixture thickens to a creamy consistency, approximately 15-20 minutes.
- Remove from heat and mix in the vanilla extract. Serve the rice pudding warm in individual bowls, garnished with a sprinkle of ground cinnamon.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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