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Rice Pudding recipes are popular in Ukraine. My husband’s family ate it for dinner, lunch, or breakfast! That is because the cows produced abundant milk, and Mom had to use up the milk. So puddings, porridge, and this Milk Soup were everyday staples.
What is Rice Pudding?
Rice pudding is a sweet and creamy rice dish made with milk. It can be boiled and finished off on the stove until the rice is cooked (Kasha) or partly cooked and then baked (Zapekanka).
My husband recalls going to his grandma’s house in Ukraine, where she would offer him this “Zapekanka” (baked casserole), which was sitting warm on her wood stove.
This simple rice pudding recipe uses uncooked rice, but you can use millet interchangeably. The eggs add creaminess and set this pudding to a custard-like consistency that isn’t too dry. It’s a great way to serve grains as they get disguised in a thick, rich, and super creamy pudding that both kids and adults enjoy!
Best Rice for Rice Pudding:
In my mother’s time, rice was hard to buy in Ukraine, so she used whatever was available. She mentioned that the rice looked similar to Jasmine rice. In the Encyclopedia of Ukraine, Duborskian Rice was a common variety of rice. Often, millet was used instead of rice, which was harder to wash. Use any short or medium-grain rice for rice pudding and Instant Brown rice (Minute rice) for a healthier option.
Watch How to Make Perfect Rice Pudding!
Rice Pudding Ingredients:
This baked rice pudding recipe calls for simple ingredients. You will need a 3.5-quart saucepan to cook the rice. I like using an 11x8 pan to transfer the pudding and finish it in the oven.
- Milk-whole milk enriches the flavor.
- Rice—Round, short-grain rice like Arborio rice makes for a creamier consistency, but I often use Jasmine rice and try not to rinse off the starch thoroughly. White rice cooks faster; if using brown rice, you must adjust the milk ratio to cook longer; otherwise, use instant brown rice without making modifications.
- Butter- adds flavor and extra fat to the rice pudding, making it richer.
- Eggs- make a rich and creamy pudding. They also thicken and bind the rice pudding, giving it extra flavor.
- Sugar- was typically made from sugar beet plants back in Ukraine. I use organic Cane Sugar.
Pro Tip: Do you have leftover rice? Use 3 cups of leftover cooked rice and heat with the milk until it reaches a boil. Remove from the heat, add the beaten eggs and sugar; then transfer to a baking dish and bake.
How To Make Rice Pudding Step-By-Step:
Rice pudding (Risovaya kasha) was cooked on the stovetop, and “Risovaya Zapekanka” was baked in the oven. The busy housewives in Ukraine started the process on the stove, where they eye-balled how much milk and sugar needed to be added. Then, they would place the “rice with milk” into a baking dish at a low temperature for hours so they wouldn’t need to babysit the warm woodstove.
1. Gather all the ingredients. Place the milk and rice in a saucepan and bring to a boil, stirring occasionally.
Add the butter and simmer over medium-low heat until the rice slightly thickens (about 10 minutes).
Remove the rice and milk from the heat. Meanwhile, beat the eggs with a fork in a small bowl. Using a wire whisk, whisk the eggs slowly into the hot milk and rice mixture, whisking constantly so the eggs don’t cook. Mix in the sugar.
Transfer the rice pudding to a greased 9×13 pan. Bake uncovered in a preheated 350°F (176°C) oven for 30 minutes or until a toothpick inserted into the center comes out clean. The rice pudding should be creamy with a brown crust around the edges. Serve hot.
Variations:
Baked rice pudding can be made with different add-ins. Here are my top three ways to change it up.
- Cook half a butternut squash and mash it (or use 1-2 cups of canned pumpkin). Add the squash to the sugar in the recipe.
- Add one teaspoon of cinnamon, vanilla extract, and a dash of nutmeg. You could also stir in 1/2 cup of raisins.
- Substitute rice with millet, one-for-one. This makes baked rice pudding healthier by using whole grains.
Storing and Reheating:
The best way to revive rice pudding is to steam it in the oven. To do this, pour 1/2 cup water into a baking dish and add the leftovers. Cover and bake at 350°F for 45 minutes or until steaming hot. Leftovers keep well in the fridge for up to 3 days.
Q&A
Is Rice Pudding Gluten-Free?
All varieties of rice are naturally free of gluten, including Jasmine rice.
Can You Freeze Rice Pudding?
Yes, leftover rice pudding can be frozen and reheated in the oven by steaming it. Add water to a baking dish along with the leftovers and bake covered to create steam. This revives the texture and makes it creamy again.
How Do I Make Rice Pudding With Leftover Rice?
To make rice pudding with leftover rice, you will need three cups of cooked rice. Boil the milk and rice in a large saucepan until just heated, then take off the heat and add the beaten eggs and sugar; transfer to a baking dish and bake.
Best Rice Pudding Tips:
- Substitute rice with millet for a healthier option. This is a genius way to serve whole grains.
- For extra flavor, stir in a cup or two of canned pumpkin or squash.
- Use leftover cooked rice and skip the simmering step.
- Add a couple extra splashes of milk or one extra egg to make a creamer pudding when preparing.
- If you’re short on time, finish cooking the rice pudding on the stove. Cover and simmer on low in a saucepan until the rice is done (about 20 minutes after the sugar and eggs are added).
- Rinse Jasmine rice once so that the starch content can remain. It will make a creamier rice pudding.
More Recipes Using Milk:
Milk or cream are popular ingredients in the Ukrainian cuisine. Here are recipes and desserts using milk.
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Baked Rice Pudding Recipe
Equipment
Ingredients
Ingredients:
- 2 cups white uncooked rice , (I used Jasmine rice)
- 5 cups whole milk
- 5 tbsp unsalted butter
- 3 eggs, (beaten)
- 1/2 cup organic cane sugar
Instructions
Directions:
- Butter an 11x8 baking dish and set aside.
- Place the milk and rice in a saucepan and bring to a boil, stirring occasionally. Add the butter and simmer over medium-low heat until the rice slightly thickens, stirring often (about 10 minutes). Remove from the heat.
- Meanwhile, beat the eggs with a fork in a small bowl.
- Using a wire whisk, whisk the eggs slowly into the rice and milk mixture, whisking constantly so the eggs don't cook. Mix in the sugar.
- Transfer the rice pudding to a greased 11x8 pan. Bake uncovered in a preheated 350°F (176°C) oven for 30 minutes or until a toothpick inserted into the center comes out clean. The rice pudding should be creamy with a brown crust around the edges. Serve hot.
Notes
- Use short-grain rice like Arborio rice for a creamier texture.
- If using Jasmine rice, rinse and wash the rice once so that most of the starch stays intact. It will make a creamier rice pudding.
- Cook half a butternut squash and mash it (or use 1-2 cups of canned pumpkin). Add the squash to the sugar in the recipe.
- Add one teaspoon of cinnamon, vanilla extract, and a dash of nutmeg. You could also stir in 1/2 cup of raisins.
- Substitute rice with millet, one-for-one. This makes baked rice pudding healthier by using whole grains.
- To make rice pudding with leftover rice, you will need three cups of cooked rice. Boil the milk and rice in a large saucepan until just heated, then take off the heat and add the beaten eggs and sugar; transfer to a baking dish and bake.
- If you're short on time, finish cooking the rice pudding on the stove. Cover and simmer on low in a saucepan until the rice is done (about 20 minutes after the sugar and eggs are added).
Nutrition (per serving)
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