Rice Pudding
A creamy, comforting dessert made by simmering short-grain rice with milk, sugar, and warm spices until thick, offering a silky texture and a gentle vanilla-cinnamon flavor.
Ingredients
Main Ingredients
- 1 cup Uncooked white rice (short-grain or Arborio) Short-grain yields creamier texture; Arborio adds starch like risotto.
- 4 cups Whole milk Use full-fat milk for richness; add extra milk if mixture thickens too much.
- 1 cup Heavy cream Optional for extra creaminess; can reduce to 1/2 cup for lighter pudding.
- 3/4 cup Granulated sugar Adjust to taste; recipe directions use 1/2 cup initially for slow sweetening.
- 2 large Eggs (yolks) Use yolks only for richness; omit to keep custard-free pudding.
- 1 tsp Pure vanilla extract Use real vanilla for best flavor; substitute vanilla bean paste if preferred.
- 1/2 tsp Ground cinnamon Fold into cooking and garnish; add more for stronger spice.
- 1/4 tsp Salt Enhances sweetness and rounds flavors.
- 1/4 cup Raisins Soak in warm water or rum for plumper raisins; omit for plain pudding.
- 1 tbsp Unsalted butter Stir in at end for sheen and flavor.
- to taste Ground nutmeg or extra cinnamon Freshly grated nutmeg elevates aroma.
Instructions
Rinse and Prep
- Rinse 1 cup of rice under cold water until the water runs clear.
Combine and Simmer
- Combine rice, 4 cups of milk, 1/2 cup of sugar, and 1/4 teaspoon of salt in a medium saucepan.
- Cook over medium heat, stirring frequently, until rice is tender and mixture thickens, about 25 to 30 minutes.
Temper Eggs (Optional)
- Beat 2 egg yolks in a small bowl until smooth.
- Temper yolks with a few tablespoons of hot rice mixture while whisking constantly to prevent curdling.
- Stir tempered yolks back into the pot vigorously to incorporate without scrambling.
Finish and Serve
- Add 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, a pinch of nutmeg, and optional 1/4 cup raisins; stir gently.
- Cook 2 to 3 more minutes to meld flavors and thicken slightly.
- Remove from heat, stir in 1 tablespoon butter for gloss, and let cool slightly before serving warm or chilled.
Notes
Use short-grain rice for a naturally creamy texture; stir frequently while simmering to prevent rice from sticking. Adjust thickness with warm milk if needed. Sweeten subtly during cooking and adjust after chilling as cold pudding tastes less sweet.