Description
This classic Old Fashioned Rice Pudding recipe delivers a creamy, comforting dessert made from cooked white rice simmered in whole milk and sweetened with sugar. Enhanced with aromatic vanilla and cinnamon, and finished with butter and optional raisins, this pudding is perfect served warm or chilled for a nostalgic, satisfying treat.
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
- Simmer Rice and Milk: 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 about 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 prevent sticking and ensure even cooking.
- Temper the Eggs: In a small bowl, beat 2 large eggs. Slowly whisk in about 1/2 cup of the hot rice mixture to gently warm the eggs and prevent curdling. Gradually pour this egg mixture back into the saucepan, stirring constantly to blend smoothly.
- Cook Until Thickened: Cook the pudding over low heat for an additional 5 minutes, stirring continuously until it thickens to a creamy consistency.
- Finish and Add Extras: Remove the saucepan from heat. Stir in 1 tablespoon of butter and 1 1/2 teaspoons of vanilla extract. If desired, fold in 1/3 cup of raisins to add texture and sweetness.
- Serve: Serve the pudding warm or chilled according to preference. Optionally, sprinkle a little extra ground cinnamon on top before serving for garnish and added flavor.
Notes
- Use cooked white rice that is preferably a day old for the best texture.
- Tempering the eggs is crucial to avoid scrambling when adding them to the hot mixture.
- Adjust sugar amount to taste if you prefer less sweetness.
- For a dairy-free version, substitute whole milk with coconut milk or almond milk, and use dairy-free butter.
- Store leftover pudding in an airtight container in the refrigerator for up to 4 days.
