This comforting dessert is well known and straightforward to prepare, though it requires some time, so the following method can be used with a single type or multiple types of rice, along with optional flavor enhancements to demystify and simplify the preparation process !

Arborio round dessert rice, basmati and jasmine rices, whole red rice and wild black rice too (even though it’s not really a rice) are the possible options and each requires a different cooking time and has a different flavor and texture profile.

You can use one type of rice, such as round dessert rice, pre-boiled in under 15 minutes or a rice mix, requiring at least 30 minutes, but what if you decide to use different rices with different cooking times ? The option is simple : you need to boil the rice varieties separately at the beginning, in water, respecting the cooking times for each and then combine them in the milk and boil and simmer it all together again. This will reduce the overall simmering and stirring time. It also means that you can pre-boil the rice(s) in advance and make the rice pudding later.

I prefer my rice puddings on the thicker side while others prefer them runnier. This can be adjusted by decreasing the simmering time. 

The same goes with the flavor enhancers, you can use only vanilla or citrus peels but adding a bay leaf will make it more “herbal” and the cinnamon stick adds an additional spiciness and warmth because of its “woodiness”.

Give this method a try and I’ll sure you’ll adopt it … :)