This rich and creamy rice pudding recipe is sure to turn your winter chill into your love of all things cozy, by combining all your favorite wintertime flavors in one scrumptious dessert. Think of it as a bowl full of Hallmark holiday movies without the stress and anxiety of Christmas…
Sugar And Spice And A World Of Nice...
There are variations of rice pudding found in nearly every part of the world from Brazil to Iceland, Lebanon to China — with recipes differing greatly even within regions of the same country. This particular rice pudding recipe is steeped in German tradition, but if you feel inspired to add some of your own favorite things. Add some raisins, dried cherries, lemon zest, nutmeg, maple syrup, or even nuts to make it your own.
This recipe is unique in that it uses quark cheese to make it extra creamy. If you've never heard of quark cheese, it's a soft, fresh acid-set cheese (like ricotta) that is used in a lot of traditional German baking. If you can't find quark, ricotta is a good substitute.
Use The Type Of Milk To Suit Your Tastes
While this recipe calls for whole milk, you can easily swap it out for low-fat milk or a non-dairy alternative, like almond milk, soy milk, or coconut milk and leave out the quark. If you tolerate dairy well, you can make an extra-creamy version and replace some of the regular milk with heavy cream.
- Mix the rice, brown sugar, and vanilla extract in a medium cooking pot on the stovetop. Pour milk in until the rice is just covered (roughly 1/2 cup), then heat it at medium-high heat.
- Once the milk starts to boil, lower the heat to medium heat. Pour in more milk until the rice is covered again. Repeat this process for 50 minutes until you’ve used all the milk, while stirring occasionally using a wooden spoon.
- Preheat the oven to 350 degrees Fahrenheit.
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|Calories460Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.