I've been asked the question " Which rice for rice pudding " quite often for some time now. Because no matter whether with fruit, for the microwave or homemade: rice pudding is and remains a popular favorite in our kitchens . In Scandinavian countries, rice pudding is even an essential part of Christmas dinner! When preparing rice pudding, you should always use short-grain rice, which is sometimes also referred to as rice pudding in the trade. As the grain releases starch during cooking, the milk thickens with the rice into a fine paste. If you use e.g. B. Land grain rice, this effect does not occur.
When preparing rice pudding, you should always use short-grain rice
Together with the newspaper "Bild am Sonntag" we put over 20 commercially available varieties of rice pudding to the test. The result of the rice pudding test: Organic rice is generally superior to conventionally grown rice. Our test winner was a cheap organic rice pudding from the Basic brand – available from Kaiser Tengelmann, among others. The general rule is: stay away from finished products! This shows that many manufacturers work with emulsifiers, foreign flavors and, above all, far too much sugar. The result varies from musty to overcooked to slimy rice tragedies. Only a few exceptions confirm this sad rule. You can read our entire rice pudding test here! For all those who would like to experiment a bit with rice pudding, I have come up with a particularly delicious rice pudding recipe:
By the way, we have summarized further cooking tips on the subject of rice for you in another blog article: The ten best tips for cooking rice! Good succeed!
When preparing rice pudding, you should always use short-grain rice
Rice pudding in the test:
What brand is best to use for rice pudding?Together with the newspaper "Bild am Sonntag" we put over 20 commercially available varieties of rice pudding to the test. The result of the rice pudding test: Organic rice is generally superior to conventionally grown rice. Our test winner was a cheap organic rice pudding from the Basic brand – available from Kaiser Tengelmann, among others. The general rule is: stay away from finished products! This shows that many manufacturers work with emulsifiers, foreign flavors and, above all, far too much sugar. The result varies from musty to overcooked to slimy rice tragedies. Only a few exceptions confirm this sad rule. You can read our entire rice pudding test here! For all those who would like to experiment a bit with rice pudding, I have come up with a particularly delicious rice pudding recipe:
Golden rice pudding thalers with a raspberry-passion fruit sauce
Ingredients:
- 200 ml passion fruit juice
- 1 vanilla bean
- 2 star anise
- 2 cinnamon sticks
- 2 tbsp starch
- 400g raspberries
- 150g Rising Sun rice
- 500 ml milk
- 2 eggs, medium size
- 1 teaspoon Baking powder
- 100g flour
- Salt
- 50g sugar
- 1 lemon, organic
Preparation:
- Grate the lemon peels and squeeze out the juice. Caramelize 75 g of sugar in a pan and bring to the boil with the lemon and passion fruit juice, then add the spices. Cook the mixture over low heat for 5-8 minutes and add the starch.
- Then pour the sauce over the raspberries and let cool. In a pot, prepare the rice with milk and 3 tablespoons of sugar according to the instructions and cook over medium heat for about 20 minutes. Let the cooked rice pudding rest for about 1 hour.
- Mix the egg yolks in a bowl with the baking powder and flour and fold into the rice pudding. Beat the egg white until stiff. To do this, use a pinch of salt and add the remaining sugar.
- Also fold the egg whites into the rice mixture. Bring the rice pudding mixture into a thaler shape and bake it in enough clarified butter for a few minutes.
- Drain the thalers and serve with the raspberry sauce and a dusting of powdered sugar. Bon appetit!
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