Name: Microwave Rice Pudding
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 100 g Arborio Rice or Other Short-Grain Rice; 600 ml Whole Milk; 50 g Granulated Sugar; 1/2 tsp Ground Cardamom; 1/4 tsp Ground Cinnamon; 25 g Butter; Chopped Nuts for Garnish

Ingredients

100g Arborio Rice or Other Short-Grain Rice
600ml Whole Milk
50g Granulated Sugar
1/2 tsp Ground Cardamom
1/4 tsp Ground Cinnamon
25g Butter
Chopped Nuts for Garnish

Method

Step 1: Combine

In a large microwave-safe bowl, mix the Arborio rice, whole milk, granulated sugar, ground cardamom and ground cinnamon. Stir well to ensure the spices are evenly distributed.

Rice in a glass bowl being covered with milk from a glass jug

Step 2: Cook

Place the bowl in the microwave and cook on high for 10 minutes. After 10 minutes, stir the mixture to ensure even cooking, then add the butter.

Stirring microwave rice pudding midway through cooking in a glass bowl using a spatula

Step 3: Cook Again

Return the bowl to the microwave and cook for another 15-20 minutes, stirring every 5 minutes, until the rice is tender and the pudding has thickened to your liking.

Partially cooked rice pudding in a glass dish with butter melting in the top

The total cooking time may vary slightly depending on your microwave, so keep an eye on the consistency.

This is based on a 900w microwave. If you have a lower-wattage microwave, you will need to cook this for 20-25 minutes. If you have a higher-wattage microwave, you will want to start checking the rice after 15 minutes.

Step 4: Let Sit

Once cooked, let the rice pudding stand for a few minutes. It will thicken further upon standing.

Step 5: Garnish

Spoon the rice pudding into serving bowls and garnish with chopped nuts. Serve warm or chill in the fridge if you prefer it cold.

Garnishing cooked rice pudding in a black bowl with sliced pistachios

Tweaks

Add Spices Experiment with adding a bit of ground ginger or nutmeg to introduce additional layers of spices. Saffron, mixed spice and star anise will also work.
Add More Garnish You could add some chopped mint leaves, pomegranate seeds, honey, or toasted coconut to the top before serving.

Substitutes

Make it Vegan Substitute whole milk with a full-fat coconut milk and butter with a vegan alternative to add a tropical twist while keeping it dairy-free.
Change the Sugar Feel free to replace granulated sugar with an equal amount of brown sugar or honey for a deeper flavour profile.

Storage

In the Fridge To store rice pudding in the fridge, transfer it to an airtight container and refrigerate. It should keep well for up to 5 days. If you’ve just cooked it, allow it to cool to room temperature before storing to prevent condensation.

In the Freezer Rice pudding can be frozen for up to 3 months. Cool it to room temperature, then portion it into airtight containers or freezer bags. Leave a small space at the top as it will expand slightly when frozen.

Tips

Stir Regularly: One of the keys to a creamy pudding is to stir it at regular intervals. This prevents the rice from sticking to the bottom and ensures even cooking. Don’t forget to stir every 5 minutes after the initial 10-minute cook time.

Use a Deep Bowl: Choose a deep microwave-safe bowl to prevent the milk from boiling over. Rice pudding expands as it cooks, so a deeper bowl will save you from cleaning up spills.

Choose the Right Rice: Using Arborio rice or another short-grain rice is crucial for achieving that classic creamy texture. These varieties absorb more liquid and release starch, thickening the pudding naturally.

Full-Fat is Must: For the creamiest texture, opt for full-fat milk. It adds to the richness and depth of your pudding. If you’re making a vegan version, a full-fat coconut milk can offer a similar richness.