Description
This Amazing Old-Fashioned Rice Pudding is a creamy, comforting classic dessert made from tender long-grain white rice, rich whole milk, eggs, and sweetened with sugar. Enhanced with vanilla and a hint of cinnamon, this traditional pudding can be enjoyed warm or chilled, making it a perfect treat for any season.
Ingredients
Scale
Rice and Liquid
- 3/4 cup uncooked long-grain white rice
- 2 cups water
- 4 cups whole milk, divided
Sweeteners and Flavorings
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/3 cup raisins (optional)
Instructions
- Cook the Rice: In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the rice is tender.
- Add Milk and Sugar: Stir in 3 1/2 cups of the milk, sugar, and salt. Cook over medium-low heat, stirring frequently, for 15 to 20 minutes until the mixture thickens and becomes creamy.
- Temper the Eggs: In a small bowl, whisk the eggs with the remaining 1/2 cup milk. Slowly pour a small amount of the hot rice mixture into the eggs while whisking to temper them.
- Combine Egg Mixture: Gradually stir the tempered egg mixture back into the saucepan. Cook for 2 to 3 more minutes, stirring constantly, until thickened but not boiling.
- Finish and Flavor: Remove from heat and stir in butter, vanilla extract, cinnamon if using, and raisins if desired.
- Serve: Serve the rice pudding warm or chilled according to preference.
Notes
- For extra richness, substitute part of the milk with half-and-half.
- Stir occasionally while cooling to prevent a skin from forming.
- Rice pudding thickens as it cools, so add a splash of milk if needed before serving.
