Description

This Creamy Rice Pudding recipe offers a luscious, comforting dessert made with tender long grain rice simmered in a mixture of evaporated and whole milk, sweetened with sugar, flavored with cinnamon and cloves, and enriched with butter and vanilla. Perfectly soft and creamy with plump raisins adding a delightful chewiness, this classic dessert is easy to prepare and serves six.

Ingredients

Scale

Rice and Cooking Base

1 cup long grain white rice
2 cups (454 grams) water
1 teaspoon (3 grams) coarse kosher salt

Dairy and Flavorings

1 (12 ounce) can evaporated milk
1½ cups (340 grams) whole milk
½ cup (70 grams) raisins
1 cinnamon stick (or ½ teaspoon ground cinnamon)
¼ teaspoon ground cloves (optional)
½ cup (50 grams) granulated sugar
1 teaspoon vanilla extract
2 tablespoons (30 grams) unsalted butter

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Instructions

Rinse the rice: Thoroughly rinse the long grain white rice under cold water until the water runs clear to remove excess starch, which helps achieve a better texture.
Cook the rice: In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover the pot, and simmer until the water is fully absorbed and rice is tender, about 15-18 minutes.
Add milk and spices: Stir in evaporated milk, whole milk, raisins, cinnamon stick (or ground cinnamon), and ground cloves if using. Bring the mixture to a gentle simmer over low heat.
Simmer the pudding: Cook uncovered over low heat, stirring frequently to prevent scorching, until the mixture thickens and the rice is very soft and creamy, about 15-20 minutes.
Sweeten and flavor: Stir in granulated sugar, vanilla extract, and unsalted butter. Continue to cook for another 2-3 minutes, stirring until the sugar dissolves and butter is melted, making the pudding rich and flavorful.
Cool and serve: Remove the cinnamon stick if used. Serve the rice pudding warm or chilled as desired. It can be garnished with a sprinkle of cinnamon or extra raisins if preferred.

Notes

For a dairy-free version, substitute the evaporated and whole milk with coconut milk and almond milk, respectively.
Adjust the sugar quantity to taste if you prefer a less sweet dessert.
Stir frequently during simmering to avoid rice sticking to the bottom of the pan.
Using a cinnamon stick instead of ground cinnamon gives a milder, more subtle flavor.
Rice pudding thickens further as it cools, so you may want to add a splash of milk to loosen it before serving if refrigerated.