Rice pudding mistakes you never knew about—how to avoid them

Rice pudding is a delicious dessert. It is quite simple to make, and all it involves is cooking rice in combination with ingredients such as milk, sugar, vanilla, and other flavorings such as cinnamon.

Below, I will be listing some common mistakes that are made while making rice pudding.

Mistakes people make when cooking rice pudding

Rice pudding that is runny and watery

One of the reasons your rice pudding could be runny and watery is because you failed to stir it properly. If you want a smooth and creamy consistency in your rice pudding, you must do well to not stop stirring.

For someone who is cooking rice pudding for the first time, it can be tricky, especially as novices might not know the right time to remove it from the heat. One thing that you must note is that you should continue stirring till all the milk has been absorbed by the rice.

When the pudding has become creamy and smooth, it’s an indication that it’s almost ready. When adding more milk, you must ensure that there are no more lumps, or else it might become runny or watery. To avoid lumps, make sure the rice is properly cooked before adding the milk.

Another reason why your pudding could be runny or watery is due to the amount of milk you add. For a perfect pudding, the proportion of rice to milk should be one part rice to two parts milk. The mixture may become watery if the milk outweighs the rice. This is because there won’t be enough rice to absorb the milk. Also, if you add too much rice, it can cause lumps.

Boiling the milk first.

Boiling the milk first can make achieving a smoother consistency in your rice pudding much more difficult.If you cook the rice in this boiled milk, it will develop lumps, and it will be harder to remove them.

Hence, when cooking a rice pudding, start with cold milk.

Using less milk than rice

A common mistake that people make is using less milk than rice. They might use one part milk to three parts rice. If the rice is much more than the milk, lumps are certain to form.

It is important to keep the milk and rice at an appropriate proportion because this is what makes for a perfect pudding. The perfect consistency will result from the right amount of milk being added.

How do you prevent your rice pudding from sticking to the pan?

The first thing to do when preparing to cook a rice pudding is to ensure you rinse your rice properly. This will wash off any excess starch on the rice grains.

Next, ensure that you are using a nonstick pan when cooking the pudding. This prevents the rice from sticking to the pan.

Lastly, when cooking the rice pudding, ensure that you stir your pudding consistently to prevent it from sticking to the pan.


How Do You Fix Rice Pudding That Is Too Dry?

If your pudding is dry, add extra milk. You can do this in 25-ml increments once the pudding finishes cooking while stirring it in. Then allow it to cool.

Why does rice pudding go grainy?

Rice pudding can go grainy for a lot of reasons. One of them is that the rice was overcooked. When you overcook rice, it releases more starch, which can make it grainy.

Another reason is that you didn’t stir it well enough. Stirring the rice pudding helps to distribute the starch more evenly and prevent it from accumulating in one place, which can lead to a grainy texture.

A third reason is that the pudding has turned cold. When it is cold, the starch can harden, giving the pudding a grainy texture.

How Do You Reheat and Freeze Rice Pudding?

Rice pudding should be consumed within 3 to 5 days of cooking it. It should be covered in a fridge, and when you want to consume it, you can either reheat it in a microwave or on a stovetop. When reheating, add some more milk until it warms up enough.

Rice pudding can be preserved for 3 months in a fridge as long as it is stored in an airtight container.

How Do You Prevent Rice Pudding Skin From Forming?

To stop skin from forming on your rice pudding, use the piece of wax paper to cover the top of the pudding while it cools. Now pour your pudding into a bowl and sprinkle some baking powder on the surface. Next, press the powder into the surface.

If you intend on keeping the pudding for a long time, ensure that you serve the pudding into individual containers before storing them in the fridge. Dividing it this way will cause it to freeze faster and also retain its characteristic rubbery mass.

How do you prevent the formation of custard skin?

A custard skin is formed when the milk protein casein dries out due to evaporation. This can cause a custard-like layer to form over your pudding. When this occurs, simply scrape it off with a spoon. You should then put it in the refrigerator when it has cooled. Do not stir it after it has set.

One way to stop the formation of this film is by adding sugar.

In addition, pour the custard from the ball into the plastic wrap to ensure that it’s completely covering the pudding. This will prevent the formation of a custard skin.

Why is my rice pudding bitter?

It could be due to the addition of mesteka.

Mesteka is a spice that can be added to pudding to give it a distinct flavor and taste. However, it must be used with caution because too much of it can make the entire pudding bitter.

It is also an ingredient that you can still pass on.

Why does my rice pudding taste bland?

If you have given yourself enough time to cook this meal, but despite your best efforts, this enjoyable delicacy still tastes bland, then there might be a few reasons for that.

One is the rice itself. Rice is not usually flavorful on its own, so it was necessary to provide me with all of the ingredients to enhance its flavor.

Another reason your rice pudding may be bland is that it is made with milk rather than cream.Milk doesn’t have as much richness as cream, which is why your pudding might taste a bit bland.

If you want to improve the flavor of your pudding, then you can use a variety of flavorings, such as coconut milk or soy milk.

In addition, you can garnish your pudding with whipped cream, fruits, and spices like nutmeg. I can assure you that the results will be different.

Why does my pudding taste sour?

There are a few reasons why your rice pudding may taste sour. One reason may be that the milk you used was beginning to spoil. Another reason may be that you didn’t properly rinse the rice before cooking it. Rice can contain a lot of starch, and if it isn’t rinsed properly, that starch can make the pudding taste sour. Finally, it’s possible that you simply don’t like the taste of rice pudding!

Does rice pudding taste better cold or hot?

This is all dependent on preference. Some people prefer eating the pudding while it’s piping hot. Others prefer it after it has cooled or been removed from the refrigerator. However, do whichever one sits better with you.

What are the different kinds of pudding?


This rice pudding from India is made with basmati rice, raisins, almonds, and pistachios.


Sholezard is an Iranian delicacy, with saffron and rose water as some of the ingredients in some recipes. In some recipes, butter is added to improve the texture. This pudding is served on religious occasions, especially during Ramadan.

Shir Berenj or Fereni

Another pudding is coming from the Persian region. It is a rice pudding that is sweetened with rose water and spices such as cardamom. It is no surprise to see that it contains nuts such as pistachios.

It can be enjoyed piping hot or chilled.


From the Levant comes Meghli, or Krawaiy. It is a rice pudding that is spiced with caraway and cinnamon. To make it more enjoyable, it is garnished with coconut flakes and a variety of nuts, such as pine nuts, almonds, walnuts, etc. This dish is usually cooked at occasions such as ceremonies to celebrate the birth of a child.

Leave a Comment