My kids love rice pudding or vanilla pudding etc. I tried to make it with rice milk but it didn't work out that well because it doesn't thicken. We don't like the taste of soy milk. Any suggestion on which milk I could use? | Rouxbe Online Culinary Schoo (2024)

FAQs

What causes rice pudding to get watery? ›

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

If your rice pudding has ended up too thin, it is likely that it didn't cook it long enough at the end to thicken the custard. If it needs rescuing, pour it into a saucepan, heat, then stir in a bit of cornstarch mixed with cold water, a bit at a time, until the pudding thickens as needed.

Maybe you didn't add enough liquid to begin with. Whatever the case, if your rice is looking dried out, or the texture is still hard or crunchy when all the liquid has been absorbed, add up to ½ cup water and return to a simmer with the lid on.

Most contain nothing but low-fat milk, rice, sugar, eggs and salt. The calories and fat in rice pudding can stack up quickly. Recipes made with whole milk, cream, egg yolks and gobs of sugar can create a dessert with an excessive amount of calories, fat and sugar.

For instance, too little cornstarch will result in a pudding that fails to set properly, leading to a runny texture. It's essential to follow the recipe measurements closely to ensure the pudding thickens as expected. Additionally, the balance between liquid and dry ingredients must be maintained.

If you want to try to fix it, you can try dissolving a little bit of cornstarch in water and adding that in. Then try using a handheld or stand mixer to whip the pudding up until is starts to thicken. It will probably never set up completely, though, but it may help a little.

While we've mentioned before that this dessert gets its perfectly creamy texture from the starch that is released when the grains are cooking, we do suggest a rinse for this recipe in order to wash off excess debris and added starch.

Rinsing the rice

Those who argue that rice needs a rinse before going into the pudding often mention that a quick wash only removes excess starch that makes the pudding too soft and turns it into mush.

Don't Let It Boil

Boiling is a sure way to curdle milk. It's not just boiling. Heating milk too quickly, even if it never comes to a boil, can also curdle it. Heat the milk gently over medium-low heat to prevent the dairy from curdling.

As a result, the rice in the pudding can become firm and hard when it cools down. It's a natural process that occurs with certain types of rice. To prevent this, you can try adding a bit more liquid or cream to the rice pudding before refrigerating it. This may help maintain a softer texture when you enjoy it later.

Should rice pudding be refrigerated? ›

You can serve your rice pudding immediately, or let it cool to room temperature and store it in the fridge for a cold, fruit-topped breakfast or snack. The pudding will keep in your fridge for about 4 days. But unlike that bowl of cooked rice, it probably won't last that long.

Kozy Shack® Simply Well® Rice Pudding has no sugar added and 90 calories per serving, making this a delicious snack or dessert alternative to our regular pudding.

Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked.

Rice overall offers such a stability, a familiarity, a reliability: the toothsomeness of the grain, the way it'll cook up and take on the flavors of whatever is added to the liquid, the fact that, at some point, it will break down from singular grains to some sort of indecipherable mush.

Bake on a pizza stone

Pastry chef Susan Reid extols the virtues of baking your pies like pizza — in other words, baking them on a preheated baking stone. The blast of concentrated heat the stone delivers to the pie ensures the bottom crust sets before the liquid from the filling soaks in and makes it gummy.

He uses Pudding Rice. When using Risotto rice, if one wants it more starchy and to cook into a creamy texture, one usually needs to stir for like 15 minutes. If at the end the result seems too dry, stir in a bit of milk at a time until you get the consistency you want.

If the pudding shots are too liquid, it may be that you added too much alcohol or milk. You can add in a bit more Cool Whip to thicken them up and try putting them in the freezer for 30 minutes to 1 hour. Even if they are runny, they will still taste delicious!