Description
This Old Fashioned Rice Pudding is a creamy, comforting dessert made with cooked rice, whole milk, eggs, and a hint of cinnamon and vanilla. Simmered gently on the stovetop, it yields a luscious texture perfect for serving warm or chilled. Optional raisins add a subtle sweetness and chewy contrast.
Ingredients
Scale
Base Ingredients
- 4 cups whole milk
- 2 cups cooked white rice
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon butter
Flavorings
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/3 cup raisins (optional)
Instructions
- Combine Milk and Rice: In a medium saucepan, combine 4 cups of whole milk and 2 cups of cooked white rice. Bring to a gentle simmer over medium heat, stirring occasionally. Let it simmer for about 15 minutes until the mixture slightly thickens.
- Add Sugar, Cinnamon, and Salt: Stir in 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt into the simmering mixture. Continue to simmer for another 10 minutes, stirring often to prevent sticking and ensure even cooking.
- Temper the Eggs: In a small bowl, beat 2 large eggs. Slowly whisk in 1/2 cup of the hot rice mixture to temper the eggs, preventing curdling. Gradually pour the tempered egg mixture back into the saucepan while stirring constantly.
- Cook Until Creamy: Cook the pudding over low heat for an additional 5 minutes, stirring continuously, until it thickens and becomes creamy.
- Finish with Butter, Vanilla, and Raisins: Remove the saucepan from heat. Stir in 1 tablespoon of butter and 1 1/2 teaspoons of vanilla extract until well combined. Fold in 1/3 cup of raisins if you choose to use them.
- Serve: Serve the rice pudding warm or chilled according to your preference. Optionally, sprinkle a bit of cinnamon on top before serving for extra flavor and presentation.
Notes
- Tempering the eggs is essential to prevent them from scrambling when added to the hot mixture.
- You can substitute raisins with other dried fruits like chopped dates or cranberries if preferred.
- For a creamier texture, use whole milk or substitute part of the milk with cream.
- Rice pudding thickens more upon cooling, so adjust the final cooking time if you plan to serve it warm.
- Sprinkling cinnamon or nutmeg on top before serving enhances the warm spice flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
