Description
This classic rice pudding recipe features creamy cooked rice simmered in milk and sweetened with sugar, then enriched with egg, butter, and warm spices like cinnamon and nutmeg. Optionally enhanced with golden raisins and whipped cream, this comforting dessert can be enjoyed warm, chilled, or at room temperature.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups cooked medium grain rice
- 2 cups whole milk, divided
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 beaten egg
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Optional Ingredients
- 1 cup sweetened whipped cream (optional)
- 2/3 cup golden raisins (optional, add in or for garnish)
Instructions
- Combine Rice and Milk: In a medium saucepan over medium heat, combine the cooked rice with 1 1/2 cups of the milk, sugar, and salt. Cook and stir for about 15 minutes until the mixture begins to thicken slightly and become creamy.
- Temper the Egg: In a separate bowl, whisk the beaten egg with the remaining 1/2 cup of milk. Gradually whisk 1 cup of the hot rice and milk mixture into the egg mixture to temper the egg, preventing it from scrambling. Then, add this tempered egg mixture back into the saucepan with the rest of the rice mixture. Stir to combine.
- Add Flavorings and Raisins: Stir in the golden raisins (if using), ground cinnamon, and nutmeg into the saucepan mixture.
- Cook to Thicken: Continue cooking for another 2 minutes over medium heat, stirring constantly, until the pudding thickens further.
- Finish and Serve: Remove the saucepan from heat and stir in the butter and vanilla extract. Serve the rice pudding warm, at room temperature, or chilled. For an extra creamy texture, mix in 1 cup of sweetened whipped cream before serving chilled.
Notes
- Use medium grain rice for a creamier texture, but short grain rice can also work.
- Tempering the egg prevents it from curdling and ensures smooth pudding.
- Golden raisins add a nice sweetness and texture, but can be omitted.
- Adjust sugar to taste if you prefer a less sweet dessert.
- Rice pudding can be stored in the refrigerator for up to 3 days.
- For a dairy-free version, substitute whole milk and butter with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: rice pudding, creamy dessert, cinnamon, nutmeg, comforting dessert, easy pudding recipe
