Description
This Old Fashioned Rice Pudding is a comforting and creamy dessert featuring tender cooked rice simmered gently in whole milk with warming cinnamon and sweet vanilla. Enhanced with butter and optional raisins, this classic pudding is perfect served warm or chilled as a nostalgic treat.
Ingredients
Scale
Rice Pudding Base
- 4 cups whole milk
- 2 cups cooked white rice
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Egg Mixture
- 2 large eggs
Finishing Ingredients
- 1 tablespoon butter
- 1 1/2 teaspoons vanilla extract
- 1/3 cup raisins (optional)
Instructions
- Simmer 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 slightly thickens, allowing the flavors to meld and the rice to soften further.
- Add Sugar and Spices: Stir in 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt. Continue cooking and simmer for another 10 minutes, stirring often to prevent sticking, until the pudding develops a creamy consistency.
- Temper Eggs: In a small bowl, beat 2 large eggs thoroughly. Slowly whisk in about 1/2 cup of the hot rice mixture to gradually warm the eggs and prevent curdling. Then, gradually pour this tempered egg mixture back into the saucepan while stirring constantly.
- Cook Until Thickened: Cook the pudding over low heat for an additional 5 minutes, stirring frequently, until it thickens further and achieves a rich, creamy texture.
- Finish Pudding: Remove the saucepan from heat. Stir in 1 tablespoon of butter and 1 1/2 teaspoons of vanilla extract for enhanced richness and aroma. Fold in 1/3 cup raisins if using, distributing them evenly throughout the pudding.
- Serve: Serve the rice pudding warm or chilled according to your preference. Optionally, sprinkle a little extra ground cinnamon on top before serving for added flavor and presentation.
Notes
- Using cooked white rice ensures the pudding has the right texture and cooks evenly.
- Tempering the eggs with hot rice mixture prevents the eggs from scrambling.
- Raisins are optional and can be omitted or substituted with other dried fruits.
- You can use a low-fat milk alternative for a lighter version but whole milk enriches the texture and flavor.
- The pudding thickens more as it cools; adjust the cooking time slightly for your preferred consistency.
