Description
This creamy and comforting Rice Pudding recipe is made with tender cooked rice simmered in milk, sugar, and cinnamon for a warm, sweet treat. Enhanced with vanilla and optional eggs for richness and raisins for added texture, it’s perfect served warm or chilled.
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 Rice: Rinse the rice under cold water until the water runs clear to remove excess starch, then drain thoroughly.
- Combine Ingredients: In a large saucepan, combine the rinsed rice, milk, sugar, cinnamon, and salt. Stir the mixture to evenly distribute the ingredients.
- Simmer Rice: Bring the mixture to a simmer over medium heat, then reduce heat to low. Cook uncovered, stirring occasionally, for 20-25 minutes until the rice is tender and the mixture thickens to a creamy consistency.
- Temper and Add Eggs (if using): Beat the eggs in a small bowl. Gradually whisk in a small amount of the hot milk mixture to the eggs to temper them and prevent curdling. Slowly pour the tempered egg mixture back into the saucepan, stirring constantly. Continue cooking for 2-3 minutes until the pudding thickens further.
- Add Flavorings: Stir in the vanilla extract and raisins if using. Mix until evenly incorporated.
- Cool and Serve: Remove the pudding from heat and allow it to cool slightly. Serve warm, or refrigerate for a few hours if you prefer a chilled pudding.
- Garnish and Enjoy: Sprinkle a little ground cinnamon on top before serving for an additional touch of flavor and presentation.
Notes
- Use short-grain or medium-grain rice for the best creamy texture.
- Tempering the eggs is essential to avoid scrambling them in the hot milk.
- Adjust sugar to taste, especially if adding sweet raisins.
- The pudding thickens more as it cools, so slightly undercook if you prefer a looser consistency.
- Can be served warm or chilled according to preference.
