I’ve never seen rice pudding on display at a party dessert table. I attribute this to two factors: 1. Rice pudding ain’t pretty. 2. Rice pudding requires the commitment of a bowl and a spoon.
With my rice pudding snowball recipe, rice pudding can finally move from the shadows to an esteemed position as a hand-held party dessert.
The secret to rice pudding snowballs lies in making a rice pudding that is a bit more dense than usual – it has to be able to stick together. Taking a cue from Martha Stewart’s Recipe for Rice Pudding Balls, my recipe uses Arborio rice, a particularly starchy variety. I also add less liquid than I would for a typical rice pudding.
You can flavor your snowballs with whatever spice blend you prefer in your rice pudding. I am a huge fan of kheer (Indian rice pudding) and flavored my rice pudding snowballs accordingly, with coconut milk and lots of cardamom, pistachios, raisins, and almonds.
If you don’t care about the rice pudding balls looking like snowballs, you can experiment with rolling rice pudding balls in nuts, cocoa powder, or even a glaze (topped with sprinkles).