Who the term rice pudding hears, often thinks first of his grandma's homemade dessert, which regularly sweetened childhood. In order for rice pudding to be made from raw rice, the rice variety used must have certain properties. This is why there is a special type of rice that is called "rice pudding" in its raw state and which, due to its characteristics, is particularly suitable for cooking the popular dessert.
Rice pudding is a type of rice that consists of round grains and that has a few special properties. The finished dessert, which is cooked from this rice and fresh milk and some sugar, is also known as rice pudding.
Rice pudding is a type of rice that consists of round grains and that has a few special properties. The finished dessert, which is cooked from this rice and fresh milk as well as some sugar, is also called rice pudding - depending on the region, sometimes also as rice porridge or thick rice.
Rice pudding as a dish is suitable as a sweet main course as well as a dessert or as a snack. It is popular with adults and children alike and can be garnished in a variety of ways. The rice variety milk pudding is a round grain rice that was mostly polished by machine. The rice grains for rice pudding originally come from Italy, but today they are particularly popular in Europe.
The short-chain starch contained in abundance in rice pudding ensures that the milk used during cooking is thickened to a pulp. So the rice pudding has its typical, creamy but somewhat firm consistency. In addition, the starch contained in the rice grains ensures a good and long-lasting satiety.
Other types of rice, in particular long grain rice such as basmati rice or jasmine rice, are only suitable for making rice pudding in extreme emergencies, as they release far less starch than the grains of round rice and as a result the milk cannot thicken as well as with the use of special rice pudding. The best emergency alternative, if there is no special rice pudding available, is risotto rice, as this also has a relatively high starch content.
As with boiling in water, the individual grains of rice become soft in the milk, but still remain during the cooking process and can still be seen visually and haptically in the finished dessert. With the exception of the rice grains mentioned, the consistency of rice pudding is very creamy, as the soft-boiled rice grains are generously surrounded by the thickened milk.
Compared to other desserts, rice pudding is often the easiest alternative. Therefore it is also suitable for the nutrition of figure-conscious people who want to treat themselves to something special every now and then.
Prepared rice pudding has some healthy ingredients: the starch it contains provides energy and the calcium in the milk strengthens the bones. In addition, rice pudding garnished with fresh fruit is a perfect opportunity to make the corresponding fruit tasty for children.
If the rice pudding was not made with a large amount of sugar and, at most, with a small piece of butter, it is a relatively healthy and light dessert - especially when combined with fresh fruit, of course.
|Nutritional information||Amount per 100 gram|
|Calories 111||Fat content 1.6 g|
|cholesterol 6 mg||sodium 109 mg|
|potassium 130 mg||carbohydrates 21 g|
|protein 3.3 g||Fiber 0.1 g|
100 grams of raw rice pudding grains contain on average:
The nutritional values of self-cooked rice pudding can fluctuate considerably when cooking with the addition of cinnamon and sugar, fruit, sweet sauces or even a piece of butter. By adding fruits or compote, the rice pudding is enhanced with some vitamins.
Since rice pudding is usually made with cow's milk, the dessert is not well tolerated by people with a lactose intolerance. Such an intolerance to rice pudding usually manifests itself in severe abdominal pain that occurs shortly after consumption. However, this problem can easily be circumvented if soy, rice or grain drinks are used instead of normal milk. With these alternatives, the rice pudding grains can be turned into a creamy and tasty dessert that is even suitable for a vegan diet.
The finished rice pudding from the refrigerated shelves of supermarkets and discounters is the fastest variant of the popular dessert. Industrially cooked rice pudding is sold in plastic cups that are very similar to those of yogurt. It is available with various toppings or sweet sauces. Typical varieties are rice pudding with cinnamon, cherries, vanilla, chocolate or applesauce, and natural rice pudding is also easily available.
Rice pudding as a type of rice is very cheap and usually available in 500 gram packs. These are enough for around eight servings of finished rice pudding. As is typical for rice, the raw product will keep for many months if stored in a cool, dark and dry place.
Just like the industrially cooked rice pudding, raw rice pudding is not difficult to come by: To get it, all you need to do is go to the discounter or supermarket. Both products are already available at very low prices. However, the raw rice pudding is also available in very high-quality variants, for example in organic quality. These products cost a little more, but are still affordable.
Rice pudding is usually served as a dessert. It tastes both hot and cold. Rice pudding with cinnamon and sugar or fruit is particularly popular, for example with hot cherries, red grits or with apple compote. Rice pudding is also ideal as a basis for sweet casseroles in combination with fruit and ready-cooked rice pudding can also be an interesting ingredient for making cakes.
Since the preparation time of conventional, homemade rice pudding is around 45 minutes, the industry has developed an instant rice pudding that only needs to be soaked in hot milk for a few minutes.
However, connoisseurs swear by the unique taste of completely home-cooked rice pudding. This is also very easy to make: Rice pudding, milk, a little sugar and a pinch of salt as well as butter and vanilla, if you like, are boiled and then left to swell over a low heat for around 40 minutes. You can also make the sweet sauce yourself, for example from a fruit juice and starch that are boiled together.