Rice Pudding: A Fragrant Indulgence

View the recipe for the basic technique.

Rice pudding doesn’t always get the respect it deserves, but many savvy chefs today know how to exploit its potential. Let’s start by dispelling some popular myths about this classic dish and launch a rice pudding renaissance.

MYTH: Rice pudding is just for kids.

TRUTH: Everyone loves rice pudding. Give the dish grown-up flavors—a touch of rum, rosewater, coconut or dulce de leche—and watch the adults line up. Moroccan rice pudding is cooked in almond milk and scented with cinnamon and orange flower water. Or try an Indian classic infused with cardamom and saffron.

MYTH: Rice pudding is just for dessert.

TRUTH: Rice puddings can be savory, too. Bake rice in a custard with wild mushrooms and Parmesan, spinach and goat cheese, or try tomato and peppers. Those are rice puddings, too. They make an unexpected side dish or vegetarian entrée.

MYTH: Rice pudding is old fashioned.

TRUTH: No way. Use contemporary flavors and rice pudding is totally on trend. Think rice pudding brulée, cappuccino rice pudding (coffee flavored with a meringue top), limoncello rice pudding or pumpkin praline rice pudding to update your dessert menu and add seasonal ingredients for a special touch. You can even add a savory twist by serving chipotle rice pudding with barbecued ribs, or saffron and pistachio rice pudding with grilled lamb chops.

Whether sweet or savory, rice pudding is a high-margin item that can help repurpose the previous day’s leftovers or feature fresh ingredients of the season. To start experimenting, follow these tips:

• Use any type of rice for rice pudding. Short- and medium-grain rices produce the creamiest results, but any variety will work. Try whole-grain rice in a savory rice pudding with dried porcini. Use U.S. short grain in a Thai-style sticky rice pudding with coconut milk and fresh mango.
• Start with raw or cooked rice. Some people like to precook the rice in water, then drain and finish the cooking in milk. Add some cream or coconut milk for a richer pudding, or fold whipped cream in at the end.
• Make it seasonal with fresh fruit. Fold in peaches, strawberries, cherries or berries in summer, poached pears or plumped dried cherries in winter.
• Make it indulgent: Bittersweet or white chocolate are always welcome, either mixed in or shaved on top.
• Use liqueurs to give rice pudding adult appeal: kirsch, peach schnapps, Kahlua, anisette or Curaçao.