Liver Pudding With Rice Recipe: Old-Fashioned Savory Comfort

This classic dish brings the warmth of old-fashioned comfort to your table. A savory liver pudding paired with perfectly cooked rice creates a satisfying meal that feels like home.

The pudding’s rich, meaty flavor is balanced by the simplicity of fluffy white rice. Together, they form a hearty combination that’s been cherished for generations.

I’ve perfected this method to ensure the pudding stays moist and flavorful, while the rice cooks to an ideal tender texture. It’s a dish that delivers on its promise of comfort in every bite.

Serve it steaming hot for a meal that satisfies both body and soul.

Ingredients for Liver Pudding with Rice

Classic ingredients deliver old-fashioned comfort in every savory bite of this dish.

The liver is non-negotiable here—sourced from a trusted butcher or high-turnover grocery store like Whole Foods ensures freshness. Look for deep red color and glossy texture; avoid anything with a dull or greenish cast. Pork fat (or bacon grease) adds essential richness. Render it slowly to avoid bitterness. The flour provides structure, so use all-purpose for reliability. Eggs and milk bind everything into that signature pudding texture.

No beef liver available? Calf’s liver is a tender alternative, though slightly milder. Pork liver works in a pinch but has a stronger flavor. For the fat, butter can substitute but lacks the depth of rendered pork. Fresh sage is ideal, but dried at one-third the amount works—just bloom it in warm milk first. If avoiding dairy, unsweetened almond milk plus a splash of cream can mimic the richness.

Cooked pudding keeps 3-4 days refrigerated, tightly wrapped. Rice is best served immediately but reheats well with a splash of broth. Both components freeze beautifully for 2-3 months. For optimal texture, thaw overnight in the fridge before reheating gently on the stove.

Step-by-Step Instructions for Liver Pudding With Rice

This traditional method ensures a rich, velvety pudding paired with perfectly tender rice.

Step 1: Prepare the Flavor Base

Heat the 0.5 cup pork fat in a large skillet over medium heat until shimmering. Add the finely diced yellow onion and cook for 5-7 minutes until it becomes translucent and just beginning to caramelize. This builds the aromatic foundation.

Stir in the minced 3 cloves garlic cloves and chopped 2 tbsp fresh sage leaves, cooking for an additional 1-2 minutes until fragrant. The pork fat will infuse with these aromatics, creating a deeply savory base that defines the pudding’s character.

Step 2: Create the Pudding Mixture

In a large bowl, combine the 1 lb beef liver (trimmed of membranes) with the 1 cup all-purpose flour, 1.5 tsp kosher salt, 0.5 tsp ground black pepper, and 0.25 tsp ground nutmeg. The flour acts as a binder while the spices add warmth and depth to balance the liver’s richness.

Pour in the 1 cup whole milk and add the 2 whole large eggs, whisking until the mixture becomes smooth and fully homogeneous. Let this rest for 10 minutes to allow the flour to hydrate completely—this prevents a grainy texture in the final pudding.

Step 3: Steam the Pudding

Transfer the liver mixture to a well-greased heatproof dish or mold. Place this in a larger pot with 1 inch of simmering water, creating a bain-marie. Cover tightly with foil to trap steam, which will cook the pudding gently and evenly.

Steam for 45-60 minutes until the pudding is set and a knife inserted in the center comes out clean. Avoid lifting the lid during cooking—condensation dripping back can create uneven texture. The pudding should be firm to the touch with a slightly springy surface.

Step 4: Cook the Rice

While the pudding steams, rinse the 2 cups long-grain white rice under cold water until the water runs clear. In a separate pot, bring the 4 cups chicken broth to a boil, then add the drained rice. Reduce heat to low, cover, and simmer for 18-20 minutes until the liquid is absorbed and the rice is tender.

Remove from heat and stir in the 2 tbsp unsalted butter while the rice is still hot. This adds a rich finish that complements the pudding’s depth. Let the rice sit covered for 5 minutes to steam and fluff slightly before serving.

Dietary Considerations for liver pudding with rice

Gluten-Free Adaptation

Replace the 1 cup all-purpose flour with a gluten-free blend that includes xanthan gum, like King Arthur Measure for Measure. I’ve tested this swap with great success—the pudding maintains its structure and rich texture. Just ensure your blend is designed for baking.

Dairy-Free Modifications

For the 1 cup whole milk, use unsweetened almond milk or oat milk with 1 tbsp melted coconut oil to mimic the fat content. The eggs still provide binding, so the pudding stays firm. I’ve found oat milk gives the closest flavor match.

Low-Carb Option

Swap the 2 cups long-grain white rice for cauliflower rice. Sauté 4 cups riced cauliflower in 1 tbsp butter with ½ cup chicken broth for 8-10 minutes. It won’t be the same texture, but it soaks up the pudding’s flavors beautifully. 💪

Liver Alternatives

If you’re avoiding beef liver, chicken liver works well—just reduce the amount to ¾ lb as it’s richer. For a milder taste, try calf’s liver. Both options maintain the dish’s hearty character while offering variety.

Sodium Considerations

To reduce sodium, use low-sodium chicken broth and cut the kosher salt to 1 tsp. The pudding’s natural umami still shines through. I also recommend tasting before final seasoning adjustments—liver can be naturally salty.

Egg-Free Binding

Replace the 2 large eggs with ½ cup unsweetened applesauce or ¼ cup ground flaxseed mixed with 6 tbsp water. These act as binders but may slightly alter the texture. The pudding will be denser but still flavorful.

Frequently Asked Questions