Description
This classic Old Fashioned Rice Pudding recipe offers a creamy, comforting dessert made with simple ingredients like milk, cooked rice, sugar, eggs, and a hint of cinnamon and vanilla. It can be served warm or chilled and is perfect for a cozy treat any time of year.
Ingredients
Scale
Dairy
- 4 cups whole milk
- 1 tablespoon butter
Main Ingredients
- 2 cups cooked white rice
- 1/3 cup granulated sugar
- 2 large eggs
Flavorings and Spices
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 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 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 keep the pudding from sticking and ensure flavors meld together.
- 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 curdling. Gradually pour the tempered egg mixture back into the saucepan while stirring constantly.
- Cook Until Thickened: Cook the pudding for an additional 5 minutes over low heat, stirring constantly, until it thickens to a creamy consistency.
- Finish the Pudding: Remove from heat and stir in 1 tablespoon of butter and 1 1/2 teaspoons of vanilla extract. If using, fold in 1/3 cup raisins gently.
- Serve: The rice pudding can be served warm or chilled. Optionally, sprinkle additional cinnamon on top before serving for extra flavor.
Notes
- Use cooked white rice for convenience or leftover rice from previous meals.
- For a dairy-free version, substitute whole milk and butter with plant-based alternatives.
- Raisins are optional, but they add a pleasant sweetness and texture.
- Stir frequently during cooking to prevent the pudding from sticking or burning at the bottom.
- Rice pudding thickens as it cools; if it becomes too thick, you can loosen it with a little warm milk before serving.
