#RicePuddingDay: Craft a classic & comforting rice pudding

When you think of a comforting dessert, rice pudding is probably one of the first treats that comes to mind. Traditionally made by simmering rice in milk, it can be infused with flavours like cinnamon and vanilla. In India, this dish is known as kheer, where it is often spiced with cardamom and saffron, and garnished with nuts and dried fruits. For a delightful twist, rice pudding can also be baked, creating a golden, slightly crispy top while maintaining its rich, creamy interior.

Chef Prakash Mohanarangan, Assistant Master Chef, Dakshin, ITC Grand Central, Mumbai, shares, “For the ideal texture, use a combination of 4% thick milk and 4% skimmed milk to keep the rice pudding from getting too runny. When making the custard, avoid adding too much water, as that will make the pudding too loose. Reduce the heat to medium and cook the pudding slowly. This prevents the rice from becoming mushy by allowing it to absorb the liquid gradually. I suggest using Jeera Samba Rice, which is primarily used in Southern India, for the tastiest rice pudding. This small-grained rice lends the pudding a rich flavour. Compared to other thick rice varieties, its smooth texture allows it to absorb more liquid, resulting in a richer, smoother consistency.”

Choose the right rice:

Short-grain rice: It becomes very soft and creamy when cooked.

Jasmine rice: This fragrant, long-grain rice can add a lovely aroma and flavour to the pudding.

Gobindobhog rice: This short-grain, aromatic rice from Bengal is another excellent choice for making the Indian version of rice pudding aka kheer.

Arborio rice: This short-grain Italian rice is perfect for baked rice pudding.


Tips for the perfect consistency:

Rinse the rice properly: Rinse the rice under cold water to remove excess starch, which can make the pudding too thick or gummy.

Use full-fat milk: Full-fat milk provides a richer and creamier texture. Consider using a combination of milk and cream for an even creamier result.

Cook slowly: Cook over low heat to prevent the milk from scorching and to allow the rice to absorb the liquid gradually.

Add sugar later: Add sugar after the rice has softened. Adding it too early can interfere with the rice's ability to cook properly.

Use a heavy-bottomed pot: A heavy-bottomed pot helps distribute heat evenly, reducing the risk of burning.