Description
This Old Fashioned Rice Pudding is a creamy, comforting dessert made with cooked white rice simmered in whole milk, sweetened with sugar, and enriched with eggs and butter. Flavored with vanilla and cinnamon, and optionally studded with raisins, it offers a nostalgic treat perfect for serving warm or chilled.
Ingredients
Scale
Milk and Rice
- 4 cups whole milk
- 2 cups cooked white rice
Sweeteners and Flavorings
- 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
- 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 the mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer for 15 minutes until it thickens slightly.
- Add Sugar and Spices: Stir in 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt into the rice mixture. Continue to simmer for another 10 minutes, stirring often to prevent sticking and to develop the flavor.
- Temper the Eggs: In a small bowl, beat 2 large eggs. Slowly whisk in 1/2 cup of the hot rice mixture into the eggs to gently raise their temperature without scrambling. Gradually pour the tempered egg mixture back into the saucepan, stirring constantly to combine.
- Thicken the Pudding: Cook the pudding on low heat for an additional 5 minutes, stirring constantly until it thickens and becomes creamy but before it boils.
- Finish and Flavor: Remove the pudding from heat and stir in 1 tablespoon of butter and 1 1/2 teaspoons of vanilla extract. Fold in 1/3 cup raisins if you choose to add them.
- Serve: Serve the pudding warm or chilled according to preference. Optionally, sprinkle a little ground cinnamon on top before serving for extra aroma and taste.
Notes
- Be sure to temper the eggs slowly to avoid curdling or scrambling in the hot mixture.
- Use whole milk for richness; low-fat milk can be used but will yield a less creamy texture.
- Cook gently on low to avoid the pudding sticking to the pan or burning.
- Raisins are optional; you can substitute with other dried fruits like chopped dates or omit entirely.
- This pudding thickens further as it cools, so adjust the final simmer time based on desired consistency.
- Store leftovers covered in the refrigerator for up to 3 days.
