Creamy rice pudding recipe | Jools Oliver family recipes (2024)

FAQs

How to make Jamie Oliver's rice pudding? ›

Method. Put the rice, milk, 200ml of water, half the maple syrup or honey and the vanilla into a large pan. Give it a good stir, then place the pan on a very low heat. Cook gently for around 45 minutes, or until thick and creamy, stirring regularly.

To Rinse or Not to Rinse Rice

While we've mentioned before that this dessert gets its perfectly creamy texture from the starch that is released when the grains are cooking, we do suggest a rinse for this recipe in order to wash off excess debris and added starch.

To avoid runny pudding, make sure the amount of water does not exceed the amount stated in the serving suggestion, even reduce it slightly from what is specified. For example, the water listed on the package is 500 ml, so Elmer Lovers just add 400 ml of water. This is to keep the pudding from containing too much water.

Heat a large non stick pan until hot, pour the milk in, add the butter, add the rice and coat all over. Add the sugar, milk and cream, then the vanilla seeds. Stir through then simmer for 10 minutes stirring occasionally. Pour into an oven proof serving dish and then pop in the oven for 10 minutes.

You might be scratching your head as to why we would be removing the very thing that gives this dish its creamy texture, but if too much starch is mixed in, it might lead to the dish becoming overly mushy and surpass that perfect creamy texture.

As a result, the rice in the pudding can become firm and hard when it cools down. It's a natural process that occurs with certain types of rice. To prevent this, you can try adding a bit more liquid or cream to the rice pudding before refrigerating it. This may help maintain a softer texture when you enjoy it later.

Rice - I've tried all sorts of rice types and uncooked medium grain is by far the best for rice pudding, followed by risotto rice. Risotto rice (arborio) - needs extra liquid, add 1 cup (250ml) water into the saucepan with milk, and cook for 1 hr 20 minutes.

Over time, with sufficient stirring, the rice hydrates, gelatinizes, and releases starch into the surrounding liquid, thickening the mixture to a pudding-like consistency. The dessert can be enjoyed warm or cold, but in most cases it's left to cool completely before serving.

Allow the leftover rice pudding to cool, then transfer it to an airtight container. Store in the fridge for up to three days. Reheat until piping hot on the stove or in the microwave.

Rice is more problematic than some other leftover foods as it may contain bacteria called Bacillus cereus, which survive some cooking processes . This bacterium is often the cause of food poisoning from reheated or cooked rice.

Why did the milk curdle in my rice pudding? ›

Boiling is a sure way to curdle milk. It's not just boiling. Heating milk too quickly, even if it never comes to a boil, can also curdle it. To prevent the dairy from curdling, heat the milk gently over medium-low heat.

Rice pudding thickens as it cools, but if you prefer it even thicker, whisk in a beaten egg as you heat the rice pudding mixture; continue cooking until the pudding thickens. To thicken rice pudding when it's already cooked and cooled, fold in some whipped cream.

Bring rice, water and salt to a boil over med-high heat. Simmer covered until water has been absorbed (approximately 15 minutes). Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.

It's actually been around for centuries, believe it or not, and was thought to have originated in China, which has an ancient rice culture. This has been disputed by some food historians; they argue that rice pudding likely originated in India, which has an ancient rice culture as well as an ancient sugar culture.

So is it a porridge or a pudding? To my mind it is definitely a pudding if it is served after as a dessert and a porridge if it is served in the morning. However many people prefer to call it a porridge whenever it is served. Rice porridge/pudding has been an important dish in Sweden for centuries.

In general, the shorter the grain, the higher the starch content...and it's starch that helps thicken this pudding and make it so creamy. You can use brown rice, but the pudding won't be as creamy, it will take longer to cook, and you will likely need to add more liquid.

Homemade rice pudding will last in the fridge for 3 to 5 days if stored properly. Allow the mixture to cool before pouring the pudding into an airtight container or a bowl covered with cling film. Do not leave it at room temperature for too long, or bacteria can form and will spoil the pudding.