quick and easy: rice pudding|超簡単!激うまライスプディング



This recipe was a hit around our house this morning, so we wanted to share it right away. It uses pantry ingredients and needs a little babysitting, but requires virtually no preparation and comes together so easily.

We used regular Japanese rice (instead of Arborio rice) and vanilla extract (since we didn’t have a vanilla bean), but otherwise followed this recipe from Smitten Kitchen. A half batch is a perfect snack for 2 people, but if you have the ingredients I’d definitely recommend making the whole thing!







In a small saucepan, put:|小さめの鍋に下記の具材を投入!

  • 1/2 cup rice|米
  • 4 cups (950 mL) milk|牛乳
  • 1/4 cup sugar|砂糖
  • 1 bay leaf|ベイリーフ

Let the mixture come to a boil, then reduce it to a simmer. Give it a good mix every few minutes to be sure the rice doesn’t stick and the milk doesn’t burn. After about 30-40 minutes the rice will plump up and become chewy. The liquid will have reduced enough to leave a trail if you drag a spoon across the bottom of the pot.


Remove the pot from the heat, remove the bay leaf, and add:


  • 1 teaspoon vanilla extract|バニラエッセンス
  • 1/2 – 3/4 teaspoon almond extract|アーモンドエッセンス

You can serve it warm or put some in the fridge for later. We sprinkled ours with a little cinnamon and ate it up before we got any pictures other than this:


Are you a rice pudding fan? Let us know if you give this recipe a try!