Description
This Old Fashioned Rice Pudding recipe offers a creamy, comforting dessert made from cooked white rice simmered gently in whole milk and sweetened with sugar. Enhanced with warm cinnamon, vanilla, and a touch of butter, this classic pudding can be enjoyed warm or chilled, with optional raisins adding a delightful chewiness.
Ingredients
Scale
Main Ingredients
- 4 cups whole milk
- 2 cups cooked white rice
- 1/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 tablespoon butter
Optional Add-ins
- 1/3 cup raisins
Instructions
- Simmer Rice and Milk: In a medium saucepan, combine the whole milk and cooked white rice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Continue simmering for about 15 minutes until the mixture slightly thickens.
- Add Sugar, Cinnamon, and Salt: Stir in granulated sugar, ground cinnamon, and a pinch of salt. Allow the pudding to simmer for an additional 10 minutes while stirring frequently to blend the flavors and thicken the pudding further.
- Temper Eggs: In a small bowl, beat the eggs. Slowly whisk in 1/2 cup of the hot rice mixture to temper the eggs, preventing them from scrambling when added to the hot pudding.
- Incorporate Eggs into Pudding: Gradually pour the tempered egg mixture back into the saucepan, stirring constantly. Continue cooking over low heat for 5 more minutes until the pudding becomes thick and creamy.
- Finish with Butter and Vanilla: Remove the saucepan from heat. Stir in the butter and vanilla extract until melted and well combined. Fold in raisins if using.
- Serve: Serve the rice pudding warm or chilled according to preference. Optionally, sprinkle extra cinnamon on top before serving for extra warmth and flavor.
Notes
- Use cooked white rice leftover or make fresh for the best texture.
- Tempering the eggs is essential to avoid curdling and achieves a smooth pudding.
- Raisins are optional but add a nice texture and sweetness.
- Can be served warm immediately or chilled in the refrigerator for a firmer texture.
- For a richer pudding, whole milk is recommended, but alternatives can be used.
