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Rice pudding from my childhood: a sweet journey into the heart of memories
Ah, mom’s rice pudding… I think we all have the recipe, this dessert that smells like family cooking, lazy afternoons in pajamas, with the wooden spoon stirring in the pot. That thing is the taste of comfort, of simplicity.
At my place, it has almost become a ritual. I don’t know about you, but I like to hesitate between a creamy rice or a slightly more “al dente,” even if often I end up cooking it a little too long… well, it still tastes good, right!
Mom always added a vanilla bean, like a real one, not the weird-smelling flavor. A warm, slightly sweet scent that fills the kitchen and makes you want to lick the pot. I admit I sometimes forget it, but honestly, it changes everything.
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This dessert is like a hug in a jar. Besides, there’s nothing complicated, just milk, rice, a bit of sugar. I’m sharing the real recipe with you, the one that saves my evenings and feels good.
Essential ingredients for an authentic rice pudding
- 1 liter of whole milk – for the creamy side, I always avoid semi-skimmed, too light.
- 150 g of round rice – not just any rice, the round grain that swells gently.
- 100 g of sugar – it depends, I use that but you can reduce a tad.
- 1 vanilla bean – indispensable, to have that scent that changes everything.
- A pinch of salt – yes, it wakes up the flavor, not to be neglected.
Some tools to succeed with your rice pudding
- A heavy-bottomed saucepan – it’s my secret to prevent sticking (because yes, it sticks quickly).
- A wooden spoon – classic but effective, nothing better for stirring without damaging the pot.
- A small bowl – to taste regularly and avoid surprises.
How to prepare this creamy dessert without a headache
Well honestly, you’ll see the recipe is super simple, almost too much. First, rinse the rice with cold water (because sometimes it’s dusty). Then, heat the milk with the split vanilla bean, gently, without boiling.
Then, that’s it, add the rice, sugar, and a pinch of salt. Stir once. The hardest part is to stay close to the pot and stir often to prevent it from sticking to the bottom.
I like to let it cook on very low heat for about 30 to 40 minutes, stirring every 5 minutes. The rice swells, the milk thickens little by little; it’s a bit magic.
At the end, remove the bean, you can pour into pretty ramekins or even directly into a large dish. Personally, I like to wait a bit for it to cool down; otherwise, it burns the tongue!
Rice pudding, a dessert that evokes sweetness and sharing in a single recipe
You know, the funny thing is that even if I sometimes miss the cooking, everyone ends up devouring it anyway. It has this timeless something that reassures and brings people together.
Sometimes I add a personal touch, like a drizzle of honey on top or some lemon zest, just to change it up a bit, but the base remains mom’s, unchanged and so perfect.
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So sure, it’s not ultra glamorous, but it’s just sincere, gentle, and it does good for the morale. I hope this recipe will give you as much joy as I get from making it!
Source: Papilles & Pupilles – How to make old-fashioned rice pudding: easy recipe
