Description
This Old Fashioned Rice Pudding is a creamy, comforting dessert made with cooked white rice simmered in whole milk and flavored with cinnamon and vanilla. Smoothened with eggs and enriched with butter, it offers a classic, nostalgic taste, perfect served warm or chilled, with optional raisins for added texture and sweetness.
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
- 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 the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Let it simmer for 15 minutes until the mixture slightly thickens.
- Add sugar and cinnamon: Stir in 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt. Continue simmering the mixture for another 10 minutes, stirring often to incorporate the flavors and ensure even thickening.
- 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 them from scrambling when added to the hot mixture. Gradually pour the tempered egg mixture back into the saucepan, stirring constantly to combine smoothly.
- Cook pudding until creamy: Continue cooking over low heat for an additional 5 minutes, stirring frequently, until the pudding thickens and becomes creamy in texture.
- Finish with butter and vanilla: Remove the saucepan from heat and stir in 1 tablespoon of butter and 1 1/2 teaspoons of vanilla extract for 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 preference. Optionally, sprinkle a dash of cinnamon on top before serving for garnish and extra flavor.
Notes
- Use whole milk for the creamiest texture; reduced-fat milk will result in a thinner pudding.
- Cooked white rice can be leftover rice or freshly cooked; jasmine or long grain varieties work best.
- Tempering the eggs is crucial to prevent curdling and achieve a smooth pudding.
- Raisins are optional but add a nice chewy texture and sweetness.
- For a dairy-free version, substitute whole milk with coconut or almond milk and use a dairy-free butter alternative.
- Rice pudding thickens as it cools; add a splash of milk when reheating if it becomes too firm.
