Thursday, June 13, 2013

Pudding on the Rice

Remember Pudding on the Rice? That eclectic little place just off I-15 on University Parkway in Orem? They had the most incredible concoctions available that they called rice pudding, but really were unlike any other rice pudding I had tried! Their amazingly creamy, cold, almost-like-ice-cream desserts in a huge variety of flavors were so fun! 

I'm sad to say that a few years ago the owners moved to Portland, which meant the restaurant did as well. (Not that I could have taken advantage of it anyway, seeing as how Houston isn't exactly close to Orem...) But I was excited to find a recipe online from Studio 5 that the owner herself submitted. Then I found another recipe, quite a bit different, that also seemed to be from the owner. So I tried them both to see which was the rice pudding I remembered. The first seemed far more fluffy than I had experienced in the past, and the second wasn't what I remembered at all. So I tweaked the first recipe just a tiny bit (I used only half of the cream it called for) and then, in my opinion, it was perfect. Below is my adaptation.

4 cups whole milk
2 cups cooked white rice
2 cups granulated sugar
1 tsp. salt
1 egg
1 cup heavy whipping cream
1 tsp. vanilla

In a large sauce pan, mix together milk, rice, sugar, and salt. In a seperate bowl crack the egg and let sit at room temperature. Stir mixture in saucepan slowly with a flat wooden spoon at medium heat for 45-60 minutes until the mixture has evenly thickened (I didn't stir continually).

Take pan off heat. Take the room temperature egg and whisk it thoroughly, adding a tablespoon at a time of the hot pudding to tempur the eggs. When you have added equal amounts of pudding to the eggs, slowly incorporate the eggs back into the pudding. Return the pudding to medium heat and slowly stir as you bring the pudding back to a boil.

Take pudding off heat, put in a seperate bowl, cover with saran wrap, and cool in refrigerator for 6-24 hours.

After pudding has cooled, whip 1 cup of heavy whipping cream with 1 tsp. vanilla. Gently fold whipped cream into the pudding until it is fully enveloped. Keep pudding refrigerated for up to 1 week.

Additional Flavor Ideas
Chocolate Peanut Butter Rice Pudding (pictured)--mix melted chocolate chips into pudding before adding whipped cream. Stir in peanut butter chips, and fold in whipped cream.

Raspberry Rice Pudding--Add frozen raspberries and mix into the pudding before folding in whipped cream.

Lemon Poppyseed Rice Pudding--Stir in lemon curd and poppyseeds before folding in whipped cream.

Strawberries 'n Cream Rice Pudding (pictured)--Stir in strawberry jam before folding in whipped cream.

Cookies 'n Cream Rice Pudding--Stir in Oreo crumbs before folding in whipped cream.

Traditional Cinnamon Rice Pudding (pictured)--Stir in cinnamon before folding in whipped cream.

Our favorite that we've tried is the chocolate peanut butter. I also loved the lemon poppyseed and just the plain ol' vanilla mixture. I'd love to hear your flavor ideas as well! Jessica (the owner) says you can put pretty much anything in that you might find in ice cream, as long as it won't break down the dairy ingredients.


  1. Thank you! I have tried the first one and agree with you. I am anxious to try your adaptation.

  2. I want to eat these right now. They look delicious!

  3. So I made a big batch of this for my housewarming party and had a "rice pudding bar" with a bunch of different mix ins...and it was a big hit! People were raving about the rice pudding and the mix in idea!

  4. You are genius! That is such a fun idea. Glad you liked it! I went shopping for our early-Thanksgiving dinner today...we're excited! Can't wait. :)

  5. Any way you can post a video of the process?

    1. We aren't really set up to do videos, as this blog was mainly used for family purposes. Thanks!

  6. Your ingredients state"choked white rice" is the rice supposed to be pre cooked - or are we to assume the rice cooks during the 45-60 min cooking process?

  7. Thought you'd like to know that you just made my life infinitely better. I LOVED pudding on the rice and was so so sad when it closed (to the point that I briefly considered flying to Portland just to get some). I still think about it often and crave it. We recently moved to Oregon and I was excited thinking about getting some next time I drove up to Portland. But they closed here,too! So I googled and found your recipe and made it as soon as I possibly could and have been in heaven ever since. It has been far too long for me to remember enough to compare to the actual thing,but this is dang good and I've been eating myself sick.

    1. So glad you could satisfy your craving!! And sad that they also closed in Portland. :( Thanks for letting us know you enjoyed the recipe!

  8. 2 cups of sugar seems like an excessive amount, especially compared to other recipes. Why so much sugar? The recipe text also refers to eggs (plural), but the ingredient list is one egg. Can you please confirm correct to avoid the confusion?


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