Creamy, delicious rice pudding doesn’t have to be labor-intensive. Here are some Chowhounds’ standby recipes that don’t take constant stirring or finicky ingredients but always win raves.
Euonymous swears that, though the liquid-to-rice ratio looks improbable, this long-baked pudding turns out wonderfully.
4 cups whole milk
1/4 to 1/3 cup sugar (use 1/4 cup if you prefer a less sweet rice pudding)
3 tablespoons rice
1/2 teaspoon salt
1/2 teaspoon nutmeg (optional)
Preheat oven to 300°F and butter a baking dish. Stir all the ingredients together in a bowl and pour into the prepared baking dish. Bake for 3 1/2 hours, stirring every 20 minutes for the first hour to keep the rice from sticking to the bottom of the pan. Add vanilla, cinnamon, raisins, or melted chocolate to the mixture if you like.
Neta says this rich, not-too-sweet stovetop version is best warm, but it’s also good out of the fridge. Add raisins at the beginning of the cooking time if you want.
In a large, heavy saucepan, combine 4 cups half-and-half, 2 cups water, 2/3 cup long-grain rice, and 1/2 teaspoon salt. Bring to a boil, then immediately reduce to a slow rolling simmer. Simmer for 25 minutes, then remove from the heat. Stir in 2/3 cup granulated sugar. Beat 2 egg yolks in a measuring cup and add enough heavy cream or evaporated milk to the yolks to measure 2/3 cup total. Slowly add this mixture to the cooked rice, stirring constantly. Add 1 teaspoon vanilla extract and mix well, then pour into a serving bowl and dust the top with cinnamon.
Board Link: Fool-proof rice pudding