I love the Romanian rice pudding. It is one of those childhood desserts that is very simple to make but always brings back so many great memories. Out of all the milky desserts we have in Romania, this has to be my favourite, mostly because of its creamy texture and all the fantastic toppings that I used to eat it with – I’m looking at you, mountains of sour cherry jam.
Whilst you can enjoy the Romanian rice pudding either hot or cold, I always preferred it piping hot. I could never wait for it to cool down enough so it doesn’t burn the tongue. Among the many toppings you can eat the rice pudding with I will mention the classic cinnamon, the what I call “runny jams”, fruit syrup, and even whipped cream – but only when it’s cold, otherwise it melts.
Whilst it’s relatively easy to make rice pudding, I will teach you a few tricks so that you will always get it right. It’s not hard to burn the rice or instead of creaminess to have a hard texture. So read on it to find out how to make the perfect Romanian rice pudding recipe.
Ingredients for the Romanian Rice Pudding Recipe
To make a traditional Romanian rice pudding, you’ll need only a few basic ingredients. These include 50 grams of rice, ideally a short-grain variety like Arborio, which has a nice creamy texture. You’ll also need 350 ml of milk, 30 grams of sugar, zest from one lemon for a fragrant twist, 30 grams of butter, and a pinch of salt.
How to Make Romanian Rice Pudding
Making rice pudding is a simple, hands-on process that requires a bit of patience. Start by washing the rice thoroughly, then drain it. Place it in a pot and cover with 100 ml of cold water. Heat the pot over very low heat until the water begins to reduce. This method helps soften the rice without scorching it. Once the water has nearly evaporated, pour in the milk along with the butter and a pinch of salt. Stir well, then cover the pot.
Allow the rice to cook over low heat until it’s soft, stirring occasionally to prevent sticking. This step may take 20-30 minutes depending on the type of rice. Keep an eye on it so it doesn’t burn! When the rice is done, add the sugar and the lemon zest, and stir until fully dissolved. The sugar is added at the end to avoid hardening the rice during cooking.
Remove the pot from the heat and let it sit, covered. Any remaining milk will be absorbed as it cools, giving it a creamy consistency. Portion the rice pudding into individual bowls and, f you are serving them straight away, top with a sprinkle of cinnamon or your favourite jam. You can enjoy it hot, right away, or chilled for a refreshing dessert.
Notes and Tips:
- Boiling the rice directly in milk can cause the grains to harden and risk burning due to the lactose in milk. Starting with water helps the rice soften without any issues.
- Mixing in sugar too soon can also affect the rice texture, making it harder. Wait until the end to sweeten the pudding for the best results.
- This rice pudding pairs wonderfully with fruit jams (sour cherry especially, my favourite!), a dusting of cinnamon, or even fresh berries. Try different toppings to see what you like best!
Romanian Rice Pudding Recipe
Ingredients
- 50 gr rice
- 350 ml milk
- 30 gr sugar
- zest from one lemon
- 30 gr butter
- pinch of salt
- toppings: cinnamon, fruit syrup, jam, etc
Instructions
- Wash the drain the rice.
- Put the washed rice in a pot and cover with 100 ml cold water.
- Bring to boil over a very low heat.
- Once the water starts reducing, add the milk, butter and pinch of salt.
- Cover the pot and boil until the rice is soft, mixing from time to time so it doesn’t stick to the bottom of the pan.
- Add the sugar and the lemon zest at the end and mix well.
- Take the pot away from the heat and leave it covered. Even if not all the milk is absorbed yet, it will off the heat.
- Portion the rice pudding in individual bowls and serve either hot or cold.
- Top the Romanian rice pudding with jam or cinnamon, but only when you serve.
FAQ:
Can I make the Romanian rice pudding dairy-free?
Yes! I make it diary-free all the time because I am lactose intolerant. I use lactose-free milk and plant based butter, which are easy to find in any supermarket. Alternatively, substitute the milk with almond, coconut, or soy milk. Just note that the flavour may change slightly depending on the type of milk you use. If you use lactose-free milk, the flavour will be the same.
Can I use other types of rice?
Yes, short-grain rice works best, but you can use other types if needed. Just adjust the cooking time as longer grains may take a bit longer to soften. When I was growing up we only had one type of rice available, and that was called simply… “rice”.
How can I store leftover rice pudding?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or microwave with a splash of milk to restore its creamy consistency.
Can I make rice pudding in advance?
Yes! This rice pudding can be made ahead of time and enjoyed chilled or reheated. Just wait to add toppings until right before serving.
For more traditional Romanian desserts, check out my recommendations below:
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