Rice pudding is a sweet and creamy dessert that has been enjoyed for centuries. Its history and origins can be traced back to ancient civilizations, where grains were used to make porridge and pudding-like dishes. The origins of Rice pudding could be clearer. I have seen two convincing arguments for the invention of this delicious dessert. Some believe it originated in Asia.
In contrast, others will argue that it originated in the Middle East, where it was a popular dish made with simple ingredients such as rice, milk, sugar, and honey. But on this one, Asia is the birthplace of rice pudding since rice had been used for 8,000 years in China, and India made the first sugar 2,500 years ago. I find it hard to believe some enterprising home cooks in China or India didn’t create this dish either by a happy accident or design.
As trade routes opened, the dish spread to other parts of the world, including Europe, where it was adapted to local tastes and ingredients. In medieval England, rice pudding was served at banquets and festivals as a savory dish it wasn’t until the Tudor period that we get a sweetened recipe in the western Europe. With the arrival of the colonists, rice pudding was introduced to the United States, where it became a popular comfort food often served as a dessert.
Today, rice pudding can be found in many different variations and is enjoyed all over the world. From sweet and creamy to savory and spiced, there is a rice pudding recipe to suit every taste. Whether it’s a classic recipe passed down through generations or a modern twist on an old classic, rice pudding is a versatile and beloved dish that has stood the test of time.
Creamy Rice Pudding
Equipment
- 2 Medium sauce Pans
- 1 Whisk
- 1 Large Kitchen Spoon
Ingredients
- 1 cup heavy cream
- ½ cup sugar
- 1 tsp. vanilla extract
- ¼ tsp. ground cinnamon
- ¼ tsp. nutmeg
- ½ cup raisins optional
Instructions
- Rinse the rice and place it in a medium saucepan.
- Add 2 cups of water to the pan and bring to a boil.
- Reduce heat to low and let the rice simmer for about 20 minutes or until it is tender.
- Drain any excess water and set aside.
- In a separate saucepan, combine the milk, cream, sugar, vanilla extract, cinnamon, and nutmeg.
- Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved.
- Stir in the cooked rice and raisins (if using).
- Reduce heat to low and let the mixture simmer for about 20 minutes or until it has thickened to the desired consistency.
- Serve warm or chilled.
