{ "id": 28670, "date": "2026-11-02T15:31:33", "date_gmt": "2026-11-02T07:31:33", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/kefir-rice-pudding\/" }, "modified": "2026-11-02T15:31:33", "modified_gmt": "2026-11-02T07:31:33", "slug": "kefir-rice-pudding", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/kefir-rice-pudding\/", "title": { "rendered": "Kefir rice pudding with fruit" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

Rice pudding has been cooked in Britain for more than 400 years: rice simmered slowly in milk until the grains are soft and the pot turns creamy. This one is scented with cardamom and cinnamon and finished with fresh orange and chocolate-covered pistachios. Milk kefir goes in once the pudding has cooled, adding a gentle tang to the sweet rice.<\/p>\n

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Prep time<\/span>5 min<\/strong><\/div>\n
Total time<\/span>40 min<\/strong><\/div>\n
Makes<\/span>4 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Kefir<\/figure>\n

From a boiled pudding of 1615 to the Victorian nursery<\/h2>\n

A rice pudding printed in an English household book in 1615 looked nothing like today's spoonable bowl. Rice was mixed with egg yolks, thick cream, currants, dates and beef suet, packed into intestine casings and boiled. By Victorian times, rice pudding was counted among the nursery puddings of the children's table. A spoonful of jam on top is still a common way to serve it, whether strawberry, raspberry or sour cherries in syrup.<\/p>\n

Why short-grain rice turns milk creamy<\/h2>\n

Short-grain rice gives off plenty of starch as it simmers, and that starch thickens the milk into a creamy pudding. Long-grain rice works too, but the result is less creamy. The rice goes into the pot unrinsed, because the starch on the surface of the grains helps as well. The grains keep absorbing liquid as the pudding cools, so it will be thicker in the bowl than in the pot, and a splash of milk loosens it again.<\/p>\n

Kefir at the end, and other ways to top the bowl<\/h2>\n

Kefir has the consistency of thin yogurt and a fresh, sour taste. Stirred into the cooled pudding, it brings a gentle tang to the sweet rice. For a chilled version, serve the pudding cold with a honey and blackberry compote. For other toppings, add banana or mango once the pudding has cooled, drizzle over salted caramel or condensed milk, or scatter chopped hazelnuts and coconut flakes.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Kefir rice pudding with fruit<\/h2>\n<\/div>\n
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Prep Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cooling <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>4<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>

Rice pudding<\/h4>