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If you love sago pudding, melkkos, milk tart etc. then I feel like you should love rice pudding, especially if it’s sweet, creamy and flavourful. I enjoy the contrast between the luxurious creaminess of the rice pudding paired with the tartness of the granadilla pulp (or any other fruit pulp, coulis etc.).

This puddingย is a creamy, comforting dessert made from rice, milk (or cream), sugar, and a variety of flavorings like cinnamon, vanilla, or nutmeg. It can be served warm or chilled, making it a versatile dish that appeals across cultures and seasons.

This dessert has been enjoyed for centuries across the globe, with variations in nearly every culture. From Indian kheer to Middle Eastern roz bel laban to European classics, it’s a dessert with universal appeal.

This pudding’s fame lies in its ability to transcend cultural boundaries while offering a taste of nostalgia and comfort. Whether you enjoy it as a simple homemade treat or a gourmet dessert, its timeless appeal is undeniable.

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Tip: Feel free to use different rice varieties, you want to use rice that’s quite starchy and sticky. That’s also why I didn’t wash the rice, because that additional starch will help thicken up the pudding.

here are some delicious recipes you can also try:
Some fun facts on where rice pudding may have originated from:
  • England
    The earliest known recipe for rice pudding in England is in The Form of CuRry, a 14th-century cookbook written by King Richard II’s master cooks. The recipe was for a rice pottage, which was more like a side dish or risotto than a dessert.ย 
  • Middle East
    Rice puddings in the Middle East originated as grain pottages called sheer berinj, which were considered the food of the angels.ย They were often prescribed by doctors as a treatment for common ailments because they were nutritious and easy to digest.ย 
  • Cost
    Rice was an expensive import, so rice pudding was initially only enjoyed by the wealthy. It wasn’t until the 18th century that ingredients became cheaper and rice pudding became more affordable for the general public.
  • Victorian era
    This pudding became a popular breakfast food for children during the Victorian era.ย It was also given to invalids because it was easy on the stomach

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Rice Pudding

A deliciously creamy mixture made using rice and topped with granadilla pulp or your favourite fruit.
Print Pin
Course: Dessert
Cuisine: European
Keyword: fruit, pudding, rice
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 2

Ingredients

  • โ…“ cup white rice
  • โ…“ cup dark brown sugar treacle sugar
  • 3 ยฝ cups full cream milk
  • โ…› tsp fine salt
  • 2 large egg yolks
  • granadilla pulp or any fruit pulp
  • 1 tsp vanilla paste or essence

Instructions

  • Add rice, sugar, milk and salt together and bring to a boil. Reduce the heat to a simmer and continue cooking until the rice has fully cooked, about 20 minutes. Then continue cooking until you've reached your desired thickness.
  • Add the egg yolks and vanilla essence to a medium bowl.
  • Once the rice mixture has thickened, remove from the heat and add a cups worth to the egg yolks. Mix until combined. Return the mixture to the saucepan.
  • Mix vigorously, ensuring the egg yolks are fully incorporated and that the residual heat from the pan warms the egg yolks. Note: you want to be quite rough when mixing the rice mixture as it helps the mixture thicken and the rice break up a bit.
  • Add some of the warm rice mixture to your serving glass and allow to reach room temperature before topping with the granadilla pulp. When ready, at an angle, pour the pulp on top as you want the pulp to lay on top of the rice pudding.
  • Place in the fridge until you're ready to serve and enjoy!

Video

Notes

Note: you can use whatever fruit pulp you prefer. I can also recommend slicing up some fresh fruit, drizzling over a bit of sugar and allowing the sugar to straw out some of the fruit's liquid and adding this on top (especially strawberries).
CategoriesRice