Dessert · Many kitchens worldwide
Rice pudding
Rice simmered slowly in sweet milk.
About the dish
Rice pudding is one of the world’s most widespread desserts. Spain and Latin America have arroz con leche, India has kheer, Greece has rizogalo, France has riz au lait, and Denmark serves risalamande at Christmas with a whole almond hidden for one lucky guest to find.
Short- or medium-grain rice works best, because it releases more starch as it cooks. The rice simmers slowly in milk, sometimes after a few minutes in water, with sugar added partway through or near the end. Low heat and frequent stirring keep the milk from scorching on the bottom of the pot, and the starch from the rice gradually thickens it into a creamy pudding. Baked versions, common in Britain, cook in the oven under a golden skin.
The flavorings change from place to place: cinnamon sticks and lemon peel in arroz con leche, cardamom and saffron in kheer, vanilla or nutmeg elsewhere, with raisins or nuts on top. The base flavor is sweet and gently rich, and it is eaten warm or cold.
Written from general cooking knowledge, as background on a dish from the game’s recipe book. It is not a tested recipe.
The flavors it leans on
Rice pudding in Night Kitchen
In the game, Rice pudding is a dessert in the recipe book. A plate is named Rice pudding when it holds these cards and is cooked with exactly this technique, with at most one extra ingredient.
Ingredients
- Rice
- Milk
- Brown sugar
Technique
- Simmer
How those cards taste
Cooked from just these cards for an average ticket, before tonight’s mood and quirks, it would please Gus (3 stars), Odile (3 stars) and Lou (3 stars) most.
More desserts
- Panna cottaPiedmont, northern ItalySweetened cream set softly and served cold.
- Crème brûléeFrance, with English and Catalan cousinsBaked custard under a crackling lid of burnt sugar.
- Tarte tatinLamotte-Beuvron, FranceApples caramelized in the pan, baked under pastry and turned out upside down.
- PavlovaAustralia and New ZealandA crisp, soft-centered meringue piled with cream and berries.
- FlanSpain, Latin America and the PhilippinesBaked milk custard turned out in its own caramel.
- Sticky toffee puddingEnglandA date sponge soaked in toffee sauce.
- Lemon possetEnglandCream boiled with sugar and set by lemon juice alone, served cold.