Do you even know how much I love celery juice? Yea… celery juice. I like it a lot. Almost too much. It’s bordering on strange. Ok, not bordering… it’s actually really odd.
The one thing I love more than celery juice is (my cat) butter and RICE PUDDING! I yelled that. Literally and loud.
We’re not really here to talk about celery juice, now are we? We’re mostly here to talk about sugar and comfort… and how awkward we are around absolutely everyone ever.
I think I’ve covered the awkward bit with the mention of celery juice… let’s get started on the sugar-talk. Rice, dairy, spices, and sweet. Let’s just.
We’re making rice pudding! It’s just a few simple steps.
Text your best friend. If your best friend is Tracy Shutterbean, she’ll give you a bonkers recipe for Vanilla Ginger Rice Pudding, and you’ll rush out to buy the ingredients. The rest is Rice Pudding History. You’re the victor. It’s all very good.
This rice pudding is a simple mixture of warming milk and plumping risotto rice. Spices, too! Ground ginger and cinnamon spice the pot. Brown sugar and a big pinch of salt too. It’s quite humble, and quite edible for breakfast, lunch, and dinner.
The creamy rice pudding mixture is simmered until the milk is absorbed and the rice is fattened. That’s when you know it’s time to grab your spoon and eat straight from the pan.
This pudding is definitely a one-pot situation. Whisk together. Heat. Sit. Whisk more.
Let’s talk about a bowl of comfort! It’s Fall. It’s crispy outside. You’re totally reaching for your scarves and hot lattes. It’s time to add rice pudding to the list.
This pudding is ultra fine served warm for dessert, and it’s also quite nice served cold at breakfast. I also happen to be the sort of girl who will eat it any-which-way at lunchtime.
The ginger and cinnamon add that extra touch of Fall spirit. The gingersnaps add a cookie crunch. And pure maple syrup should be in everything ever.
It’s no celery juice… but still.
Maple Ginger Rice Pudding
adapted from Shutterbean
makes about 4 cups
1 cup arborio rice
4 cups whole milk
1/3 cup packed light brown sugar
1 vanilla bean, split and seeds scraped
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch of salt
1/4 cup maple syrup
8 ginger snaps, crumbled
Place the rice, milk, sugar, vanilla, ground ginger, cinnamon, and salt into a medium saucepan over high heat and bring to a boil. Reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes or until rice is tender. Drizzle the cooked pudding with maple syrup and top with crumbled cookies to serve. Serve warm of cool. Rice pudding will last, in an airtight container, for up to 3 days.
Emily
Thank you, Joy! I made this yesterday morning and it was absolutely delicious and smelled so good. This is the second rice pudding recipe from you that I’ve made, and I’m planning to make your eggnog rice pudding next week. You’ve turned me into a real rice pudding fan.
Molly {Dreams in HD}
OH MY GOSH, this looks amazing!
so perfect for fall.
Molly {Dreams in HD}
http://dreamsinhd.blogspot.com/
Aravis
There’s a sandwich place in the East Village (NYC) that makes a KILLER grilled cheese sandwich (cheddar + queso blanco + cotija on challah). But they also make a celery soda. So. I think you should probably come visit.
cheyenne
oh myyyy, this sounds delicious!
xo, cheyenne
Agnieszka
Pudding looks very appetizing. I really have to try. Greetings
Kim Orlandini
Remember when we met? Yeah, me too. xoxo
joythebaker
i like you the most!
Tracy | Pale Yellow
So creamy and comforting! I’ve never made or eaten rice pudding before, this seems like the right place to begin!
Arthur in the Garden!
Yummy!
Robin
The recipe looks wonderful but even more beautiful are the dishes you presented.
joythebaker
the dishes are from a company called Dish Wish! I love them!
Pallavi Iyer
Hello Joy,
Rice Pudding is an incredibly versatile dish. Next time you make it you might want to try adding a teaspoon of cardamom powder, grate a little nutmeg over it, leave out the ginger and cinnamon.
Add freshly grated coconut ( about 3-4 tbsps) and once it is done, dig in!
Julia
think you could use almond milk with brown rice, just to health it up a little?
Rachel Banek
YUMM!! This looks like a fantastic fall treat. I can’t wait to try it for myself!
Lots of love,
rach
[ http://rbanek.blogspot.ca ]
Sarah
Hi Joy,
I’ve started a course on science & Cooking (from haute cuisine to soft matter science) and I’m now looking at all of your technical posts with new eyes. It’s via edx (Harvard online) so if you or your readers want to have a peek, I highly recommend how it’s setup and pitched. And it’s free!
https://courses.edx.org/courses/HarvardX/SPU27x/2013_Oct/info
(No affiliation to me, I just like sharing love)
Chrystal M
I am taking that class too!
Ashley M. I Our Full Table
This looks our of this world! BOOKMARKED!
danielle
This sounds so good for Fall! I would totally eat this for breakfast on a cold morning! Yes, definitely! xx
Katy
It’s been a long time since I’ve had rice pudding, but with crumbled cookies on top? Never! And it sounds awesome! There’s something really comforting about maple syrup combined with brown sugar, it just brings fall in all nice and cozy-like.
Mallory @ Because I Like Chocolate
Ahhh so this is what you were busy eating the other day. Yum!
Lorraine M.
Coming from a culture that eats rice is so many different ways, I’ve actually never made rice pudding. I’m definitely going to give this a try…and I’m going to eat it for breakfast, lunch, dinner, and all those little snacky times in between.
Katrina @ Warm Vanilla Sugar
I LOVE CELERY JUICE TOO! And yes, I’m also yelling!! Isn’t rice pudding the freaking best? It’s like a giant hug….only sticky…so not really like a hug at all. Anyway…love this!
Melissa @ Treats With a Twist
I made a vanilla chai rice pudding a couple years ago and loved eating it for breakfast, snacks, and dessert. I haven’t stopped thinking about it, so its definitely time to make it again! Yum! I’m going to definitely be making this one bc I LOVE maple.
quick edit for you: you meant to say you can eat it hot “OR” cold :)
J.S. @ Sun Diego Eats
Actually had a cocktail with celery juice the other day and it was delicious.
But I too think the rice pudding would be more delicious. Carbs always win in the end.
Arthur in the Garden!
I just made rice pudding last night. How coincidental !
Jenny K
I made this recipe this morning for my little boy who is recovering from having his tonsils out. A big hit! Thanks Joy!!
Ailish
I’ve been craving rice pudding for a week now. I think this recipe was a godsend. I’m definitely making it very,very soon :)
Nudaperla
Rice pudding is the food equivalent of a hug. In love with it.
Heidi
Yum! I have never made rice pudding before but have always wanted to! Looks good. xo Heidi http://fabricandfrosting.blogspot.no/
Vittoria
This looks awesome! You should do a rice pudding recipe with brown rice sometime!
Rachel dickens
Can’t wait to try this! Maple syrup and rice pudding! Two of my favourite things! X
Joy
Will last for ‘up to three days’? Who are you kidding! It will be lucky if any gets to the fridge at all!
:-)
joythebaker
i know, right!?
Jesse
my husband adores rice pudding, so i am mentally filing this away for his birthday. and actually physically writing it down since my memory is shot at the ripe age of 35.
http://semiweeklyeats.blogspot.com/2013/10/cake-in-five-minutes.html
petal and plume
you can do NO wrong, my lady! this looks exquisite! i cannot wait to try it.
xx
Michelle
I literally finished reading this and thought to myself ‘I have the ingredients for that, yes!’ and immediately got up to make it and now it’s in my slow cooker smelling yummy! Thanks Joy :-)
Chrystal M
First of all – those dishes are beautiful! Second, I wonder if I could swap out the rice for brown rice and the whole milk for almond milk and still get an incredible dish!?!?!!? Going to have to try that ASAP! Looks so YUMmy!
allie@sweetpotatobites
I love rice pudding but have never tried to make it myself. Will have to give this a shot!
Maggie @ A Bitchin' Kitchen
I love me some rice pudding! I especially love the cinnamon sugar kind from your cookbook…I soak some raisins in bourbon and throw them in. Cuhhhrazy delicious.
Rebecca @ Exploits of a Dorm Room Baker
Recipes that don’t require too much effort have a very special place in my heart. Not to mention this one looks especially delicious. I’m a sucker for fall flavors.
Conguicupcake
this looks and sounds yummy!!!!saludos desde España!!! <3
kitchen afternoon
Delish! I made apple bread pudding with leftovcr croissants – cozy!
Rocky Mountain Woman
celery juice, huh? well i’ll pass on that, but this looks perfect!
Gracie
Wowza! I’ve never really been a fan of rice pudding, but this recipe has convinced me otherwise! Thanks for sharing! I’ll definitely be trying this out! :)
http://sometimesgracefully.com
Todd @ HonestlyYUM
Brings back memories of late night missions to the diner in Long Island for rice pudding with my cousins and grandma.. :)
Tracey
I straight up lave you for this recipe! And wish I were home to whip up a batch right now.
Katie
Mmm yum! Rice pudding is one of my comfort foods — when I was sick as a kid, I’d ask my mom to make it for me. And when I came home from college. And even now. I like to keep it simple (cinnamon and vanilla extract), but a little ginger sounds like a good addition!
Abby @ The Frosted Vegan
That rice pudding, oy vey! I’ll eat it for breakfast, lunch, and dinner pleaseee.
Nina @ Ambrosia
Wowza, this rice pudding looks amazing. I love rice pudding in any way, shape, or form, so this is definitely a rice pudding I’ll have to try out! Beautiful photos, as always!
Becki @ Bites 'n Brews
Can we get back to more details about the celery juice? I think I missed that post…
joythebaker
haha! there isn’t a celery juice post. but there totally can be!
Ruthy @ Omeletta
I love rice pudding so I’m all over this bowl of mega-comfort, but where you really have me intrigued is the celery juice. Really, celery juice?
Linda
I haven’t had rice pudding in years, but maybe having ginger in it would encourage me to give it a try.
Jessica (bakecetera)
it is like sweet and gooey risotto. with maple syrup! amazing!
joythebaker
totally!
Rachel
Celery juice, cats, butter, and sugar are some of my favorite things!. I have to drink it cold though and with a bit of lime or ginger in there too to liven it up.
joythebaker
perfect!
Marygrace Taylor
Hellooooo fall. This needs to be eaten for breakfast over the weekend. (Cold, like you say though, since it’s still 85 degrees here in Austin.) The crumbled gingersnaps are the perfect topping…chopped salted pecans might be good, too.
Christina @ Scaredy Cat Kitchen
I most definitely love rice pudding, but I’ve never made it myself as I always thought it took hours in the oven to make. I am going to have to try this immediately!
Tammela
There’s something so comforting about rice pudding. I like the idea of using brown sugar and maple syrup. Here’s my slightly-more-basic-but-still-delicious version:
http://taplatt.wordpress.com/2012/07/23/recipe-rice-pudding-with-raisins-almonds/
Cecelia
Can I substitute vanilla extract? How much would I use?
joythebaker
you can substitute vanilla extract. 2 teaspoons would do!
shelly@ohshellsbells
i always got weird looks from my family when i’d buy rice pudding, you know that tub of kozy shack, and eat it straight out of the container. i knew i could because no one else would touch the stuff. their loss, more pudding for me.
Great idea to make your own, it’s gotta be better than store bought!
sarah
do you think almond milk would work as well? Or my new fave vanilla almond/coconut?
Kim
I’m wondering the same thing. I’ve made rice pudding for years, but my husband has recently had to give up all dairy. I’ll try it for dessert tonight because, coincidentally, all our kids are coming for dinner. I think coconut might be too flavorful. I’ll probably try almond.
joythebaker
i have yet to try this recipe with a nondairy milk, but yes, i believe almond/coconut milk could work!
Michelle @ A Healthy Mrs
I’ve actually never tried rice pudding — perhaps this recipe should change that!
Belinda @themoonblushbaker
Rice pudding is a staple dessert in my house. Mine might be made with the very sticky Asian rice but your recipe looks too good not to try with risotto rice, This definitely y a comfort food thing, rice pudding does not need an excuse to love it.
Javi Trulove @ T3treats
Here on Venezuela we call this “Arroz con Leche” and i’ve never been fan of this dish.. it’s something about the texture that is not appealing to me.. but the dishes.. i’m feeling jelous about those amazing dishes are those vintage?
joythebaker
they’re vintage dishes from a company called Dish Wish.
Carol Anne @ Rock Salt
Rice pudding is definitely breakfast, lunch or dinner. Especially with ginger in, that’s basically medicine. This is a health food, yo.
Jamie@Milk 'n' Cookies
Rice pudding is one of my favorite comfort foods. I love that you’ve shared such an elegant, flavorful variation. Can’t wait to try this on a chilly fall day!
Jamie@Milk 'n' Cookies
This rice pudding looks fantastic — such an elegant and flavorful adaptation of one of my favorite comfort foods!
Fabienne
this looks and sounds yummy! The past few days I ate a lot of pumpkinoatmeals, maybe it’s time for a little variation and let this recipe go in to my kitchen
leaf (the indolent cook)
The topping really makes this – those ginger snaps must give such nice textural contrast!
Ellen
Hmm, I’ve never tried celery juice so I don’t know whether I am on board for that…but anything gingery, yes, I am SO on board.
holly ; the hobbit kitchen
i used to hate the idea of rice pudding as a child so i don’t think i’ve ever actually eaten it, but i’ve seen so many good looking recipes around lately that i might finally have to be brave & give it a go. all these spices & flavours sound wonderful, so i’ll bookmark this recipe for a particularly courageous day!
lynn @ the actor's diet
i wonder what celery root juice would taste like…
Averie @ Averie Cooks
Wow the spices and flavors going on here. Your house must have smelled amazing! I love rice pudding and havent made or had any in at least a year…must change that! Great looking recipe, Joy and I know that if it’s adapted from a recipe of Tracy’s, that it’s a total winner!