How to Make Jasmine Rice Pudding- Quick Recipe for Jasmine Rice Pudding without Coconut Milk

Creamy Jasmine Rice Pudding for All Seasons

This is a classic rice pudding of everyone’s childhood. It is sweet and creamy, no fancy or exotic ingredients.

This one is not a traditional stove top creamy jasmine rice pudding recipe
But this is one of my all-time favorites. The basic mixture of cooked jasmine rice, milk, and egg can become the basis for many exciting flavor combinations. 

During summer, I fold whipped cream into the rice and then gently fold sweetened berries into the mixture. In winter, I stew dried fruits and fold them into the rice and cream. You can also use any of the spoon fruits or sauces available.

Whole milk is best, but 2 percent works fine. It is slowly simmered in the rice cooker and ready to eat as soon as it cools. Remember that rice pudding thickens considerably when chilled as the starch in the rice sets up.


YIELD: Serves 6

INGREDIENTS:

2/3 cup Jasmine rice 
4 cups milk
1 large egg
1/3 cup sugar
1 teaspoon pure vanilla extract


COOKING DIRECTIONS:

MACHINE: Medium (6-cup) rice cooker; fuzzy logic only

CYCLE: Porridge

1) Place the rice and milk in the rice cooker bowl; stir to combine. Close the cover and set for the Porridge cycle.

2) When the machine switches to the Keep Warm cycle, combine the egg, sugar, and vanilla in a small bowl and beat with a whisk. Open the rice cooker, spoon a few tablespoons of the rice milk into the egg mixture, and beat with a wooden spoon. Beating the rice milk constantly, pour the egg mixture into the rice cooker bowl. Stir for a minute to combine. Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired thickness is reached.

3) Pour the pudding into 6 custard cups or ramekins. Serve warm or let cool slightly and refrigerate for at least 1 hour. When cold, cover with plastic wrap and store for up to 4 days.


RICE PUDDING VARIATIONS:

RICE PUDDING WITH STEWED DRIED APRICOTS. Flavor the rice pudding with ¼ teaspoon almond extract in addition to the vanilla. Combine 8 ounces dried apricots, 1½ cups water, and a cinnamon stick in a small saucepan. 

Heat to a simmer; cover and cook, stirring occasionally, over low heat for 15 minutes or until the apricots are very soft and most of the liquid is absorbed. Let cool slightly. Remove the cinnamon stick. 

Stir the apricots to break them up into loose, rough pieces. Let cool. Fold the apricot compote into the plain rice pudding or the version lightened with whipped cream.

RICE PUDDING WITH SWEETENED BERRIES. Combine 2 cups berries (cut-up strawberries mixed with raspberries and blueberries, or any combination) with 2 tablespoons sugar in a bowl; stir to blend. 

Let stand until juicy. Fold into the plain rice pudding or the version lightened with whipped cream.


Related Recipes: WHAT SHOULD I EAT FORE DINNER?

1) What Should I have for Dinner? Try this Jewish Noodle Pudding Recipe

2) What Should I Eat for Dinner? Try this Easy Hasty Pudding Recipe


PUDDING COOKING TIPS

Sweet Pudding Basics

1) Basmati rice makes a fragrant pudding, but will not be as creamy as pudding made with regular long-grain rice. Short-and medium-grain rice formulates the creamiest puddings.

2) Sugar will interfere with the ability of the rice to absorb the milk. Therefore, when making pudding with uncooked rice cook it first in the milk (or other liquid) before adding the sugar, or be prepared for the rice to take longer to cook.

3) The soft texture of the rice in warm pudding will change when the pudding is chilled. The hardness can be lessened by using soft cooked rice (cook it for a longer period of time) or reversed by reheating the pudding in a microwave, in a boiling water bath in a warm oven, or a double boiler.

4) Milk, sugar, and rice—the three main ingredients in pudding—scorch easily. Use a heavy saucepan and stir often over low heat.



REFERENCES:

Beth Hensperger. 2012. The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker, Revised edition. Harvard Common Press. ISBN-10: 1558326677

Marie Simmons. 2002. The Amazing World of Rice: with 150 Recipes for Pilafs, Paellas, Puddings, and More, 1st edition. William Morrow Cookbooks. ISBN-10: 0060938420

What Should I Eat for Dinner? Try this Easy Hasty Pudding Recipe

Are you still wondering what to eat for dinner? This Hasty Pudding recipe is a top suggestion for you. 😎

Hasty pudding is a pudding (cooked in a mold) or porridge of grains cooked in milk or water. In America, it often refers to a version made of ground corn. Hasty pudding is mentioned in a verse of the early American song Yankee Doodle and Little House on the Prairie.

Hasty Pudding, originally cooked in England with wheat flour, was made from cornmeal after the first pioneer settlers arrived in the New World. It was a favorite pudding in colonial times. 

Seventeenth-century English colonists brought hasty pudding to North America and transformed it completely to their liking. Lacking wheat, they substituted cornmeal, a grain they learned to cultivate from the indigenous Indian people, which led to the new name Indian pudding, derived from their name for cornmeal, Indian meal (colonial Indian pudding).

Today we think of puddings as desserts, but in the 1700s puddings were more than just the last course of a meal. Most colonial households served pudding topped with milk and butter for breakfast and with gravy for dinner. Sometimes pudding was the whole meal to save time and money.

Modern American Hasty Pudding Recipe

6-8 servings

INGREDIENTS:

4 cups milk
1 cup yellow cornmeal
Butter to grease can
1/2 cup maple syrup


TOOLS:

2-quart double boiler or electric pressure cooker
Measuring cups
Wire whisk
Wooden spoon
4-gallon cooking pot
2-pound coffee can with plastic lid or pudding cups
Oven mitts
Wire rack
Deep bowl


COOKING DIRECTIONS:

1) Fill the bottom pan of double boiler or electric pressure cooker halfway up with water and bring to a boil.

2) Put the milk in the top part of the double boiler. Bring to a boil directly over medium heat.

3) Add the cornmeal into the boiling milk while mixing with the wire whisk to keep lumps from forming. Remove from heat.

4) Put top part of the double boiler over bottom part. Lower the heat. Add maple syrup to the cornmeal mixture and cook over simmering water, stirring often with the wooden spoon, for about 15 minutes. The cornmeal will look smooth and creamy.

5) Rub the inside of the coffee can or pudding mold with butter. When cornmeal is done cooking, pour it into the buttered mold (can).

6) Grease the inside of the can's plastic lid. If you don't have a lid, grease a piece of aluminum foil and fit it tightly over the can opening. Tie it with string.

7) Place can in large cooking pot filled with enough boiling water to come halfway up the side of the mold. Cover the pot. Cook over high heat until steam comes from the lid.

8) Lower the temperature. Cook for 2 1/2 hours. Add more water if level lowers around can.

9) When done, remove mold carefully with oven mitts. Cool on rack while covered.

10) Uncover can and hold it upside down over a deep bowl. Tap the bottom of the can to remove pudding. Serve hot with butter and milk.


My other favorite easy and faster pudding recipes. Try one recipe now! 

How to Make Saffron Rice Pudding- Easy Saffron Recipes

Xìngrén Jelly- Chinese Almond Pudding- Molecular Gastronomy Recipe

Jewish Noodle Pudding Recipe

How to Make Jamie Oliver’s EASY Plum Pudding?

11 Yummy and Easy Pudding Recipes without Oven (Video Recipes)

How Did the Colonists Make Hasty Pudding? Try this Colonial Hasty Pudding Recipe (Hasty Pudding Recipe on the Little House on the Prairie)

Eliza Leslie, a prominent American cookbook author of the early 19th century, contains a recipe for flour hasty pudding in her 1840 Directions for Cookery, In Its Various Branches, and named the corn type "Indian mush." She termed an oatmeal version burgoo. 

She emphasized the need for slow cooking rather than haste, and also recommends the use of a special mush-stick for stirring to prevent lumps. (This mush-stick is perhaps related to the spurtle, or the pudding stick of the nursery rhyme beating.)


INGREDIENTS:

The first settlers made Hasty Pudding (hasty pudding recipe colonial) with just water and cornmeal. Then as times became more prosperous, milk, molasses or maple syrup, and sometimes eggs were added to the pudding.

This hasty pudding was once a popular American food because of its low cost, long shelf life, and versatility, and was eaten with both sweet and savory accompaniments.

In early days the colonist lacks wheat, so they substituted cornmeal, a grain they learned to grow from the Native American, which led to the new name Indian pudding.


COOKING DIRECTIONS AND EQUIPMENT USED:

Instead of a wire whisk, the colonials used hand-made beaters like birch twig whisks. After the pudding was mixed, it was baked in a buttered pan or wrapped in a loose, floured sack and boiled for several hours. As the pudding steamed, the cornmeal swelled and filled the sack.



REFERENCE:

Loretta Frances Ichord and Jan Davey Ellis. 1998. Hasty Pudding, Johnnycakes, and Other Good Stuff: Cooking in Colonial America. School and Library Binding – 1869. Millbrook Press. ASIN: B01FGOW2Y6