To me, rice pudding should always be served warm. I think the creamy texture is best showcased when this pudding is warm, and I think the pudding becomes a little too sweet when chilled. I am also horribly impatient, and can never wait for my pudding to chill before enjoying it. Something about that vanilla/ cinnamon/nutmeg aroma is quite intoxicating. If you prefer rice pudding cold, perhaps experiment with 1/3 cup sugar rather than the half cup listed here. Since the pudding will further solidify when chilled, you also may wish to stir in a little half and half or whole milk to your pudding to loosen it up. This is only one version of rice pudding that I enjoy; I have made it with jasmine rice, plain white rice, leftover cooked rice, added in raisins, cranberries, various other dried fruits, substituted coconut milk for the whole milk, etc. I particularly like using arborio rice; the texture of the finished product is lovely- intact grains of rice rather than mush, and t...
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