Steamed Rice Pudding

by Editorial Staff

Rice porridge can be used to make small rice puddings in muffin tins.

Summary

Cook Time	40 mins
Course	Dessert

Ingredients

Milk rice porridge, viscous – 1.5 cups
Egg – 1 pc.
Vanilla sugar – 1 teaspoon

Instructions

Cook a viscous porridge for pudding in the ratio of rice (preferably round grain) to milk – 1: 5 or 1: 6, respectively; over low heat, stirring constantly.
Add egg to rice porridge, mix. Add vanilla sugar.
Fill the muffin tins with rice porridge, not reaching the top. Place them in a large saucepan. Pour water so that its level reaches half the height of the molds. Cover the pot with a lid and simmer the rice puddings for 40 minutes.
Cool the steamed rice puddings and remove from the molds. Sprinkle grated chocolate over the rice puddings, if desired.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.