When I researched rice pudding, I found that it is made in nearly EVERY country in the world in some variety. I also discovered that a recipe can vary greatly between people in the same country. Rice pudding was one of my late father’s favorite dishes, and whenever I make it, I am reminded of my dad which makes it extra special for me. 🙂
Rice pudding is made from rice and is usually mixed with water or milk. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener. Rice pudding can be boiled or baked, and it can be thick like a pudding or thin like a drink.
Below is a list of the most common ingredients of rice pudding across the world:
- rice (all types- long-grain, short grain, basmati, jasmine, etc)
- milk (usually a thick milk such as whole, heavy cream or evaporated, etc)
- spices (cinnamon, ginger, nutmeg, cardamon, etc)
- flavorings (orange blossom water, vanilla, almond, orange, lemon, etc)
- sweetener (sugar, honey, brown sugar, etc)
In the US, most rice pudding recipes are based on European immigrants; but more recently, Asian, Middle Eastern and Latin American recipes have become more popular. Below is my Mediterranean Rice Pudding version.
Ingredients
- 1 cup rice (long-grain)
- 3 cups whole milk
- 2 cups water
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon orange blossom water
- Toppings: powdered sugar, pistachios, coconut, raisins (optional)
1. Add rice, whole milk, water and sugar into a large saucepan. Boil for ~40 minutes on medium heat. Stir occasionally until rice is cooked.
2. Add cornstarch and orange blossom water. Cook for an additional 5 to 10 minutes while stirring. (the cornstarch will help thicken the rice pudding; the orange blossom water gives it an authentic Mediterranean flavor!)
3. Allow to cool for 5 to 10 minutes. Place into bowls. You can then select the toppings of your choice. I love pistachios, coconuts and cinnamon. You can serve warm and enjoy or you can refrigerate for at least one hour and serve cold 🙂
Makes 4 to 6 servings
March 14th, 2012 at 10:57 am
Delicious!! i just wish it was not so high in carbs.
March 14th, 2012 at 5:52 pm
I just made a Mediterranean cheese dip and this puts my dip to shame. I love this recipe.
March 14th, 2012 at 8:11 pm
This sounds delicious! Love the orange blossom water. Yum!
March 15th, 2012 at 8:46 am
Looks good and we do indulge in rice pudding from time to time. Though mine is more towards an Indian style, I am admiring this version you made. Looks so good and tempting.
March 15th, 2012 at 6:12 pm
Looks great! In India our version is called Kheer. Love the addition of orange in yours.
March 16th, 2012 at 9:41 pm
I love rice pudding, whatever country it’s from! Funny how it used to be poor man’s food, and now it’s kinda pricey in grocery stores.
March 17th, 2012 at 5:53 am
It looks so delicious
March 17th, 2012 at 9:12 am
me too!!!
March 18th, 2012 at 6:26 pm
Thanks! thanks for stopping by
March 18th, 2012 at 6:27 pm
that is ironic!
March 18th, 2012 at 6:27 pm
i love the indian version 🙂
March 18th, 2012 at 6:27 pm
Thanks!
March 18th, 2012 at 9:38 pm
looks wonderful hows the baby ?
March 19th, 2012 at 3:57 am
Rice pudding never looked so delicious 😀
I love how smooth it is and melt-in-your mouth 😀
Cheers
Choc Chip Uru
Latest: Lemon Polenta Raisin Cookies + Mini Citrus Berry Yoghurt Bundt Cakes
March 19th, 2012 at 6:15 am
Yum….how have I not managed to never have tried this before? Great job.
March 19th, 2012 at 8:27 am
This looks really really yum! I love rice dishes, so this is a perfect afternoon snack for me.
March 19th, 2012 at 8:52 am
I love seeing the varieties of rice pudding that abound. This looks so welcoming – the orange blossom water gives it a nice “lightness of being.”
March 19th, 2012 at 8:54 am
Oh, my hubby would love this! And I’ve finally found another use for my orange blossom water that I use for baklava 🙂
March 19th, 2012 at 10:02 am
Tempting dessert and love the topping you’ve used!
March 19th, 2012 at 1:22 pm
he’s good. we are finally getting a schedule together:-)
March 19th, 2012 at 1:23 pm
let me know if you try it 🙂
March 20th, 2012 at 8:32 am
Suzy, this looks really good. It is the kind of dessert that my family will devour. I hope you have a great day. Blessings…Mary
March 20th, 2012 at 1:49 pm
Yes, rice pudding is so popular and a timeless classic! Yours look delish! No wonder your dad loved it :p
March 21st, 2012 at 10:51 am
I just stopped by to tell you that you can post anything you want of mine =) I hope you are having a great day.
March 22nd, 2012 at 9:42 am
Hi Suzy, I’ve missed your blog too. I’ve loads of catching up to do. I’ve recently come around to the idea of rice pudding having suffered the tinned version as a child. It can be such a great dish – love your flavour suggestions.
May 27th, 2012 at 9:13 am
We make rce pudidng too but we call it kheer and we don’t add cornstarch. It’s delicious. Yours turned out beautifully.
Hope the pregnancy isgoing well 🙂
July 12th, 2012 at 3:48 am
Good thing I found your blog. Your recipes look delicious. Something that I can recommend. 😀
July 27th, 2012 at 2:11 am
This is amazing! It’s good to read another post from you. Congratulations on your new baby. Cheers! 🙂
August 8th, 2012 at 9:01 pm
Thanks Daisi!
August 12th, 2012 at 11:37 am
Come back to blogging…i miss you 🙁