Description
A creamy and comforting Rice Pudding made by simmering tender rice in rich milk with warm cinnamon and sweet sugar. This classic dessert can be enjoyed warm or chilled and includes optional eggs for extra richness and raisins for added texture and sweetness.
Ingredients
Scale
Main Ingredients
- 1 cup white rice (short-grain or medium-grain works best)
- 4 cups whole milk (or a mix of milk and heavy cream for extra richness)
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
Optional Ingredients
- 2 large eggs (optional, for a richer pudding)
- 1/2 cup raisins (optional, for added texture and sweetness)
Instructions
- Rinse the Rice: Rinse the rice under cold water until the water runs clear, then drain thoroughly to remove excess starch.
- Combine Ingredients: In a large saucepan, combine the rinsed rice, whole milk, granulated sugar, ground cinnamon, and salt. Stir well to evenly distribute the ingredients.
- Simmer the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Then reduce the heat to low and cook uncovered, stirring occasionally, for 20-25 minutes until the rice becomes soft and the mixture thickens into a creamy pudding.
- Temper and Add Eggs (Optional): If using eggs, beat them in a small bowl. Gradually add a small amount of the hot milk mixture into the eggs while whisking constantly to temper them. Slowly pour the tempered egg mixture back into the saucepan, stirring constantly to prevent curdling. Cook for another 2-3 minutes until the pudding thickens further.
- Finish with Flavor: Stir in the vanilla extract and raisins if using, mixing well to combine all the flavors.
- Cool and Serve: Remove the pudding from heat and allow it to cool slightly. Serve warm topped with a sprinkle of cinnamon or refrigerate for a few hours to enjoy a chilled pudding.
- Enjoy: Spoon the rice pudding into bowls and enjoy this classic, creamy dessert, perfect any time of year.
Notes
- Use short-grain or medium-grain rice for the best creamy texture.
- Tempering the eggs is essential to prevent them from scrambling when added to the hot mixture.
- You can substitute part of the whole milk with heavy cream for a richer pudding.
- Raisins are optional and can be omitted if you prefer a simpler pudding.
- The pudding thickens more as it cools, so adjust cooking time accordingly if you prefer it thinner.
- Store leftovers covered in the refrigerator for up to 3 days.
