Rice Pudding

Yes, refrigerate in an airtight container for up to 4 days. Serve chilled or reheat gently on the stovetop over low heat, stirring in a splash of milk to restore the creamy consistency.

Short-grain rice such as arborio, sushi rice, or pearl rice works best because it releases starch as it cooks, creating a creamy pudding. Long-grain rice will result in a thinner, less custardy pudding.

Lumps form if the eggs scramble, which happens when the mixture is too hot or the eggs aren't tempered properly. Always add the hot rice to the eggs in a thin stream while whisking constantly, and keep the heat at medium-low. If you see small lumps starting to form, immediately remove from heat and whisk vigorously.

Yes—use dried cranberries, dried apricots (chopped), dried cherries, or omit them entirely for plain rice pudding. You can also add 1 tablespoon of rum or brandy for an adults-only version.

Serve with a sprinkle of cinnamon, a dollop of whipped cream, fresh berries, a drizzle of caramel sauce, toasted nuts, or a biscuit on the side. In Scandinavia, it's often served with a dollop of jam on top.

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring in 2–3 tablespoons of milk to loosen it, or serve cold straight from the fridge. It's delicious either way.