Rice pudding is a well known easy traditional dessert. Many countries have their own version of it, such as the Indian version (rice Kheer), Turkish version (baked rice pudding).
Today we are featuring an easy traditional Egyptian rice pudding recipe; an easy recipe that is commonly eaten across Egypt.
The sweet taste and creamy texture of this recipe are so addictive. I grew up eating this recipe and eventually learned it from my mum; now my kids are always asking me to make it! This recipe can be served either warm or cold. I personally prefer it cold.
Quick and Easy Traditional Rice Pudding Recipe
This recipe requires just a few ingredients that can be found in anyone's kitchen. If this is your first time making this dish, it might seem quite hard and complicated to make, but actually, it's easy.
Rice Pudding Ingredients
- Whole milk
- Rice
- Heavy cream
- Vanilla extract
- Sugar
- Cornstarch or cornflour
Topping
- Raisin
- Almond
- Walnut
- Coconut
- Ground cinnamon
How To Make Easy Old Fashioned Rice Pudding?
Cooking the rice: In a pot, add the washed rice and 2 cups of water over medium heat. Cook the rice until soft and the water is totally reduced (watch the water while cooking add more water if needed until fully cooked).
Adding the milk: Add the milk, sugar and heavy cream, Bring to boil (stir occasionally).
Simmering: Lower the heat and let the rice simmer for about 10 minutes.
In a cup, add the cornstarch to 2 tablespoon of water, stir well.
Pour the cornstarch mixture to the rice while stirring quickly, don't stop until the rice thickens.
Turn off the heat and let it cool down for 5 minutes.
Preparing the toppings: Chop the nuts and mix together with raisin and coconut in a bowl then set aside.
Spoon the pudding in small bowls then top with nuts or cinnamon.
Refrigerate it for 3-4 hours then serve.
Top Tips!
- This recipe works just fine with both white and brown rice.
- I recommend using short-grain rice in making this dish for better results. It gives a better texture than long grain rice.
- Top your pudding with fresh fruits instead of nuts, such as berries, bananas or peaches.
- Stir a cup of shredded coconut and raisins at the end for having a delicious coconut rice pudding.
Some Variations
Chocolate Rice Pudding: Add ¼ cup of cocoa powder to the milk before it thickens. You can also add some chocolate chips for an extra chocolate flavour.
Spicy Rice Pudding: To make it spicy add ½ teaspoon each of cinnamon, ginger, and nutmeg to the mixture before it is fully cooked.
Peanut Butter Rice Pudding: Before you scoop the the pudding into the bowls, stir in half a cup of peanut butter until fully melted. Or you can add any other nut butter you prefer, such as cashew butter.
Vegan and dairy free Rice Pudding: To make this recipe vegan, use non-dairy milk such as coconut milk or almond milk.
Storage
To store, keep in the fridge for 3-4 days. This dish does not freeze well; it gets runny, so I don't recommend freezing it.
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- Healthy Chocolate Zucchini Cake
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Recipe Card
Easy Traditional Rice Pudding Recipe
Ingredients
- 1 litre whole milk
- 1 cup white rice
- 1 cup heavy cream
- 2 teaspoon vanilla extract
- ¾ cup sugar
- 4 tablespoon cornstarch/cornflour
Toppin
- 1 tablespoon raisin
- 1 tablespoon almond chopped
- 1 tablespoon walnut chopped
- 1 tablespoon coconut shredded
- 1 teaspoon ground cinnamon
Instructions
- In a pot, add the washed rice and 2 cups of water over medium heat.
- Cook the rice until soft and the water is totally reduced(watch the water while cooking add more water if needed until fully cooked).
- Add the milk, sugar and heavy cream, Bring to boil (stir occasionally).
- Lower the heat and let the rice simmer for about 10 minutes.
- In a cup, add the cornstarch to 2 tablespoon of water, stir well.
- Pour the cornstarch mixture to the rice while stirring quickly, don't stop until the rice thickens.
- Turn off the heat and let the rice pudding cool down for 5 minutes.
- Chop the nuts and mix together with raisin and coconut in a bowl then set aside.
- Spoon the rice pudding in small bowls then top with nuts or cinnamon.
- Refrigerate it for 3-4 hours then serve.
Notes
- This recipe works just fine with both white and brown rice.
- I recommend using short-grain rice in making this dish for better results. It gives a better texture than long grain rice.
- Top your rice pudding with fresh fruits instead of nuts, such as berries, bananas or peaches.
- Stir a cup of shredded coconut and raisins at the end for having a delicious coconut rice pudding.
Some Variations
Chocolate Rice Pudding: Add ¼ cup of cocoa powder to the milk before it thickens. You can also add some chocolate chips for an extra chocolate flavour. Spicy Rice Pudding: To make spicy rice pudding add ½ teaspoon each of cinnamon, ginger, and nutmeg to the mixture before it is fully cooked. Peanut Butter Rice Pudding: Before you scoop the rice pudding into the bowls, stir in half a cup of peanut butter until fully melted. Or you can add any other nut butter you prefer, such as cashew butter. Vegan Rice Pudding: To make your rice pudding vegan, use non-dairy milk such as coconut milk or almond milk. To store: keep in the fridge for 3-4 days. Rice pudding does not freeze well; it gets runny, so I don't recommend freezing it.Nutrition
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Bess says
This was very good and very creamy. As I was making it, I noticed that it never told me to add the vanilla. It is on the ingredient list but not the instructions. I used the white vanilla powder and ended up adding it after I put in the corn starch. It turned out great.
Clair says
So creamy and delicious. I love adding only raisins on the top.
Hala says
I really loved this recipe. It was so creamy and delicious.
Radwa says
I am glad that you enjoyed it.