Traditional rice pudding is a creamy, slightly sweet dessert made with milk, featuring soft, melt-in-your-mouth rice and aromatic dried fruits. In this version, we use the Polish practice – rice cooked in milk with the addition of vanilla and cinnamon, enriched with raisins, dried apricots, and crunchy walnuts. The dish has a thick, silky texture and a golden color after toasting the nuts; it tastes great both warm as a comforting winter dessert and chilled the next day. It can be served with a bit of butter for creaminess or enriched with an egg yolk for a more "pudding-like" texture. We provide a simple, precise step-by-step method to ensure even beginner cooks achieve the perfect result.
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Weigh the rice (180 g) and place it in a fine sieve or colander. Rinse under cold running water for about 1–2 minutes, stirring with your hand or a spoon, until the water becomes noticeably clearer. Rinsing removes excess starch and prevents the grains from sticking together too much during cooking.
Place the raisins and dried apricot (70 g and 60 g) in a small bowl and pour about 100 ml of hot (not boiling) water over them. Let sit for 8–10 minutes to soften. After soaking, drain in a sieve and chop the apricot into small pieces.
In a medium saucepan with a thick bottom, pour in 1000 ml of milk. Add a pinch of salt, half (40 g) of the sugar, and 8 g of vanilla sugar. Place over medium heat and warm while stirring until the milk begins to gently boil — small bubbles should appear at the edges and steam, but do not allow it to come to a rapid boil. This stage prepares the flavors and prevents the milk from scorching.
When the milk starts to gently boil, add the rinsed rice and immediately reduce the heat to low (small flame). Stir vigorously for the first minute to prevent the rice from sticking, then stir every 2–3 minutes for about 18–20 minutes. Cook covered with a translucent lid (or slightly ajar) – a thick cream should form. Check for softness: the grain should be soft in the center but retain its shape; the liquid will be thick and coat the grains.
When the rice is soft and the mixture has a creamy consistency, remove the pot from the heat. Add the drained raisins and chopped apricot, as well as the chopped, lightly toasted walnuts (60 g). Add the remaining sugar (40 g) and cinnamon (2 g). If you want a creamier taste, add 20 g of butter and stir until melted.
If you want a creamier pudding like custard, use an egg: separate the yolk and lightly beat it in a bowl. Take 3 tablespoons of hot rice mixture (not boiling) and very slowly pour it into the yolk, stirring with a fork (this is called tempering). Then pour the mixture back into the pot and heat on the lowest flame for 1–2 minutes, stirring constantly, until the mixture thickens slightly. Do not let it boil, as the yolk will curdle.
After mixing all the ingredients, cover the pot tightly with a plate or lid and set aside for 5–10 minutes to let the pudding "rest" and thicken. If you are using lemon (50 g, optional), grate a thin layer of zest on a fine grater and add it to the mixture after cooling for a minute — just the zest, avoiding the white part.
Divide the pudding into four bowls. Sprinkle a thin layer of cinnamon on top and add a few pieces of toasted walnuts. You can serve the pudding warm right away or after cooling in the fridge (chilled for 2–3 hours). Dried fruit compote or a tablespoon of cream pairs perfectly as an addition.
Store the remaining pudding in an airtight container in the refrigerator for up to 3 days. Before serving again, gently heat it over low heat with a little milk, stirring to restore its creamy consistency. Do not allow it to boil vigorously while reheating.
Rice pudding has a long history in European kitchens; in Poland, it often appeared as a simple, nourishing homemade dessert. In the past, it was also a way to use up leftover milk and rice.
Serve the pudding slightly warm with a spoonful of sour cream or natural yogurt for contrast. For adults, add a few drops of rum to the dried fruits while soaking. Sprinkle with fresh lemon zest just before serving for aromatic freshness.
Store in the refrigerator in a closed container for up to 3 days. To refresh after cooling, gently heat over low heat, adding 1–2 tablespoons of milk per serving, stirring until the mixture becomes silky. Do not let it boil.
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