This may bring back some childhood memories! Whether you enjoy it with cinnamon and sugar, fresh fruit or hot cherries, rice pudding is always a great idea. Find out everything you need to know about the rice variety here.
What You Should Know About Rice Pudding
Rice pudding is classified as a white rice and is characterised by its chalky white color and compact shape. The rice grains, which are about 5 to 5.2 millimeter in size, become soft and creamy when cooked and swell particularly well thanks to the high starch content. During cooking, the rice grains release additional starch, which binds the liquid, making them particularly suitable for desserts with a creamy-to-firm consistency.
Find more rice pudding recipes in our cookbook.
How Healthy Is Rice Pudding?
Rice pudding is made up of ground and polished round rice grains. During the polishing and husking of the rice grains, most of the vitamins and minerals are lost. Nevertheless, rice pudding offers the body important vitamins, such as vitamins B1 and B2, as well as potassium, magnesium and other minerals. If the rice is prepared with cow's milk, one portion of rice pudding contains the vitamins A, B, D, E and K, as well as calcium, iodine and zinc.
One serving of rice pudding contains around 223 calories. Although the carbohydrate content is quite high at around 50 grams, it is almost exclusively long-chain starch, which causes the blood sugar level to rise slowly and thus saturates well. There is practically no sugar in rice pudding on its own.
|Nutritional values of rice pudding per 100 grams (uncooked, on average)|
Shopping and Cooking Tips
Rice pudding can be purchased in bulk so you always have the rice on hand. If stored properly, the rice will keep for two to three years. This long shelf life is thanks to the polishing and grinding that removes germs, which contains fat and can become rancid.
The possibilities with rice pudding are many and varied! Rice pudding is best prepared using the "quell method." For four portions, put 1 liter of milk with a pinch of salt in a 3-liter pot. Add 250 grams of rice pudding and bring it to the boil. Stir occasionally. Gently simmer the rice on low heat in a closed pot for about 20 minutes. Halfway through the cooking time, stir the rice once. Switch off the stove and leave the rice pudding to simmer for 5 to 10 minutes on the hot plate. Tip: For extra soft and creamy rice pudding, stir in a dash of milk at the end and let the rice cook for a few minutes longer.