Description
This Old Fashioned Rice Pudding recipe delivers a creamy, comforting dessert made with simple ingredients like whole milk, cooked white rice, and a touch of cinnamon and vanilla. Perfectly thickened by gently simmering and finishing with rich butter and optional raisins, this classic pudding can be enjoyed warm or chilled, providing a nostalgic treat for any occasion.
Ingredients
Scale
Base Ingredients
- 4 cups whole milk
- 2 cups cooked white rice
Flavorings
- 1/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Finishing Touches
- 1 tablespoon butter
- 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. Simmer for 15 minutes until the mixture is slightly thickened.
- Add Sugar and Spices: Stir in 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt. Continue to simmer for another 10 minutes, stirring often to prevent sticking and to develop warmth and flavor.
- Temper the Eggs: In a small bowl, beat 2 large eggs. Slowly whisk in 1/2 cup of the hot rice mixture to gently warm the eggs and prevent curdling. Gradually pour the tempered egg mixture back into the saucepan, stirring constantly to integrate fully.
- Cook Until Thickened: Cook the pudding over low heat for an additional 5 minutes, stirring frequently until it thickens to a creamy consistency. Make sure not to let it boil to avoid scrambling the eggs.
- Add Butter and Vanilla: Remove the saucepan from heat and stir in 1 tablespoon of butter and 1 1/2 teaspoons of vanilla extract. If desired, fold in 1/3 cup raisins to add sweetness and texture.
- Serve: Serve the rice pudding warm or chilled according to your preference. Optionally sprinkle a little more ground cinnamon on top before serving for an extra aromatic touch.
Notes
- Use cooked white rice that is slightly overcooked or sticky for best pudding texture.
- Tempering the eggs is crucial to prevent them from curdling when added to the hot mixture.
- For a dairy-free version, substitute whole milk with coconut or almond milk, though texture and flavor will vary.
- Adjust sugar to taste depending on desired sweetness.
- Raisins are optional and can be omitted or replaced with other dried fruits like cranberries or chopped dates.
- Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.
