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Classic rice porridge with milk

Classic Rice Pudding with Milk

The tastiest kind, cooked in a pot on the stove! This classic milk rice pudding comes together very quickly and easily — so quickly you can manage to make it for a child's breakfast, for example.

Maria

Recipe author

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Composition / ingredients

Servings:

Milk

600

Short-grain rice

200

Sugar

Salt

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 4 g

Fats 18 % 6 g

Carbohydrates 71 % 24 g

171 kcal

GI: 13 / 70 / 17

Cooking method

Cooking time: 30 min

Step 1:

How do you make rice pudding with milk? First, measure out the ingredients. Sort through the rice and rinse it thoroughly under running water. Mine is short-grain — it's considered the best kind for porridge. Some say it's better to rinse rice through five changes of water, or until the last water runs completely clear.
Step 2:

Pour the milk into a saucepan and bring it to a boil on the stove. It's best to use a heavy-bottomed pot for this, which lowers the chance that the porridge scorches on the bottom — at worst — or sticks to it, at best.
Step 3:

As soon as the milk boils, add the rinsed rice to the pot and stir everything well. Lower the heat to low or medium. Watch how the milk boils — if it bubbles too violently, turn the heat down a bit more. Stir the porridge from time to time as it cooks, and don't wander far from the stove.
Step 4:

Add sugar and salt to the porridge to taste. Stir. If you're using a sweetener that doesn't hold up to heat, you can add it to the porridge once it's done.
Step 5:

Cook the porridge over low heat, stirring occasionally, until the rice is cooked and the porridge thickens. This always takes a different amount of time, depending on your stove, your pot, and the rice itself. Go by the look and thickness of the porridge. Taste it to check how done the grains are.
Step 6:

Spoon the finished porridge into bowls. Add a pat of butter to each serving. It thickens as it sits a while. You can loosen it by thinning it with boiling water or hot milk.

The porridge can be any consistency — fully cooked down, or only partway, when the grains are done but still hold their shape. I love the latter. For this kind of porridge it's best to use short-grain or Kuban rice. You can serve it with condensed milk, fruit, berries, or jam.
Important! To make rice dishes turn out reliably delicious, read the article on the fine points of choosing rice and the secrets of cooking it.
A little tip for calorie counters: you can cook this porridge with milk mixed half-and-half with water. Also check the fat content of the milk when you pick it out at the store.
Instead of sugar, you can use a sweetener that holds up to heat.