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Sunday, May 28, 2023

How to Make the Best and Delicious Rice Pudding Recipes

You can eat rice in a variety of ways and this time it’s not about the sauce, stew, or vegetable. Not even jollof rice (Nigerian or Ghanaian). It is about rice pudding, a simple and unusual treat from the usual rice dishes in Nigeria. You may have heard of it or been hesitant to try it. But I’m sure you’d fall in love with it on your first try.

Rice pudding is a tasty, quick, and easy-to-prepare dessert. It is, nevertheless, a decent substitute for oatmeal. It’s also a very healthy breakfast that you cant whip to your taste.

You might have heard that to make the perfect pudding you need short grain rice but trust me; even a long grain can come out well.
Short and medium-sized rice grain such as sushi rice has been one of the best choices because of their richness in starch as they can help thicken the pudding.
If the variety of rice used does not have enough starch, you can always add some cornstarch.
What is most important is that the rice should be a variety that can soften quickly to give you a mushy texture.
However, these rice varieties may have slight changes in the taste, color, texture, and flavor of the pudding.

Rice Pudding Recipe 1 Ingredients

  • 1 cup of Rice
  • 2 cups Milk
  • 2 tablespoons of Sugar
  • A pinch of Salt

These all make up the basic ingredients in any pudding. Other ingredients are optional.


  • Before parboiling, thoroughly wash the rice.
  • If you’re using parboiled rice, you may skip this parboiling step. To avoid mushy rice, we rinse the rice again after parboiling to eliminate extra starch. But there is no need to do so in this circumstance. The starch left in parboiled rice is required for both thickening and texture in the pudding.
  • Cook until soft but not totally cooked, adding a bit of salt to taste.
  • Reduce the heat to low once the rice has absorbed all of the water.
  • Reduce the heat to low and stir in 2 cups of milk.

The smoothest pudding is made with full cream milk. You can also use coconut milk, skimmed milk, and so on, but because they lack fats or have insufficient fats, the pudding will be less creamy.

You can also use powdered milk by dissolving 5 sachets of full cream milk in 2 glasses of water.

  • Cook for at least 3 minutes after adding 1⁄2 cup sugar.
  • Stir constantly to prevent burning, and keep an eye on the pudding as it thickens.

Please keep in mind that the pudding thickens more as it cools. As a result, bring it down early before you get the consistency you want.

Healthy Nigerian Breakfast ideas

Rice Pudding Recipe 2 Ingredient

This contains all of the components in Recipe 1, as well as any additional optional additions.

This contains all of the components from Recipe 1, as well as any other ingredients that will help to improve the flavor, taste, and texture of the pudding. They are referred to as supplementary components since the pudding may be made without them.

  • 1 cup rice
  • 2 cups of water
  • 2 cups milk
  • 2 teaspoons sugar
  • A pinch of salt.
  • 1 tablespoon of butter
  • 1 teaspoon vanilla extract
  • 1/4 tsp powdered cinnamon or a stick of cinnamon

While cooking, add some Raisins or frozen Berries as a topping.


Simply follow the cooking procedure in recipe 1 and then add the other ingredients, or try the way below.

In a large pot, add the milk, salt, water, sugar, cinnamon stick, parboiled rice, and butter.

In this recipe, you’ll need extra water for the rice to cook in.

  • Cook for about 20 minutes over medium heat, stirring frequently.
  • When it begins to thicken and turn creamy, it is almost done.
  • Then stir in the soaked raisins and vanilla essence.
  • Simmer for 1 minute, then turn the heat off.
  • Dish it out and sprinkle with cinnamon powder (that is if you did not use the cinnamon stick)
  • Toppings can be added as desired.

Cook your pudding long enough to thicken but not so long that it burns. If the consistency remains thin after this, add some cornstarch for a fast fix. Try this and thank me in your comments below.






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