As of: February 14, 2024, 9:17 a.m
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Too thick, too sticky, too burnt: cooking rice pudding can be a real mess.
You should keep this in mind when preparing the sweet classic.
Creamy, sweet, delicious: rice pudding is always a good idea.
Of course, the warming dish tastes best when made at home.
However, the preparation is a little trickier than simply mixing a ready-made sachet.
It often happens that the rice pudding burns or simply doesn't cook.
But that doesn't have to be the case: if you stick to the following tips, cooking is guaranteed to work.
Rice pudding: The right type of rice is important
A lot can go wrong when preparing rice pudding: with these tips, no more.
© Panthermedia/Imago
Preparing the perfect rice pudding starts on the supermarket shelf.
From basmati to jasmine and whole grain rice, there are many different varieties.
But not all of them are suitable for cooking rice pudding.
Long and medium grain rice contains less starch than short grain rice.
But that's exactly what's important so that the rice ends up nice and soft.
In addition to rice pudding, dishes such as risotto and sushi are also prepared with short-grain rice - anywhere where a sticky, mushy consistency of rice is desired.
In general, the rounder the grain, the softer it will be when cooked.
If you want to be on the safe side, you can simply buy varieties that are already declared as “rice pudding”.
Rice pudding: This is how the dessert is cooked correctly
In addition to rice, you also need milk, of course.
Dr.
Oetker
recommends using four parts milk for one part rice.
This means that one liter of milk is required for 250 grams of rice.
The invoice can be adjusted to the desired quantity.
Whole milk is traditionally used to cook rice pudding, but plant-based alternatives such as oat, soy or almond drink are also suitable.
If you like something a little more exotic, you can also prepare the rice pudding with coconut milk.
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The rice should not be washed before cooking so that the starch remains in the grain.
Put the rice in a pot with the milk and a pinch of salt and stir everything well.
Now you can bring the rice to the boil while stirring.
Turn the heat down to low and simmer the rice with the lid closed for 25 to 30 minutes.
Stir occasionally to ensure nothing burns.
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When you are happy with the consistency, remove the pot from the heat and sweeten the cooked rice with sugar to taste.
For a particularly creamy result, you can stir in some whipped cream at the end.
By the way: You can also whip cream without a mixer - with a screw-top jar.
Serve the rice pudding with cinnamon, hot cherries or other toppings of your choice.
What to do if the rice doesn't cook?
Cooking rice is harder than it sounds.
If the grains are boiled at too high a heat, they will burn instead of becoming soft inside.
Therefore, you should keep the temperature in the medium range when boiling.
Then turn down the heat and put a lid on the pot.
If the rice is still not soft enough at the end, let it continue to swell.
It's best to add a little milk little by little and leave the pot on the stove at a low heat level.
The consistency should be creamy and almost mushy rather than lumpy.
This way the rice pudding will never burn again
Rice pudding is notorious for burning quickly.
However, it is not the rice that is responsible for this, but the milk.
According to
Ökotest,
the carbohydrates contained react with the proteins in the milk in the form of lactose when heated.
The resulting mass sinks to the bottom of the pot and sticks there.
Shortly afterwards, this layer burns and turns brown-black.
That's why it's important not to boil the milk too hot.
Simmering at a low temperature may be more time consuming, but it's definitely worth it.
Stirring regularly, especially at the end of the cooking time, is also important so that nothing burns.
But what should you do if the rice pudding is already burnt at the bottom of the pot?
The Foodboom
blog
recommends carefully skimming off the good rice pudding and putting it into a new pot.
There the rice can be continued to cook on a low heat with an additional dash of milk.
It is important not to stir the rice pudding in the old pot.
This would cause the inedible and burnt parts to spread throughout the rice.