Description
A classic Old Fashioned Rice Pudding recipe featuring creamy cooked rice simmered in whole milk with sugar, cinnamon, butter, and vanilla, optionally enriched with raisins. This comforting dessert is gently cooked on the stovetop until thickened and perfect served warm or chilled.
Ingredients
Scale
Main Ingredients
- 4 cups whole milk
- 2 cups cooked white rice
- 1/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 tablespoon butter
- 1/3 cup raisins (optional)
Instructions
- Simmer Milk and Rice: In a medium saucepan, combine 4 cups of whole milk and 2 cups of cooked white rice. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer for 15 minutes until the mixture thickens slightly.
- Add Sugar and Spices: Stir in 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt. Continue to simmer for another 10 minutes, stirring often to prevent sticking and promote even cooking.
- Temper the Eggs: In a small bowl, beat 2 large eggs. Slowly whisk in 1/2 cup of the hot rice mixture to gradually warm the eggs, preventing curdling. Then, gradually pour the tempered egg mixture back into the saucepan, stirring constantly.
- Cook Pudding to Thickness: Cook the pudding over low heat for an additional 5 minutes, stirring frequently until it becomes thick and creamy.
- Finish with Butter, Vanilla, and Raisins: Remove the saucepan from the heat and stir in 1 tablespoon of butter and 1 1/2 teaspoons of vanilla extract for richness and flavor. Fold in 1/3 cup of raisins if you desire added sweetness and texture.
- Serve: Serve the rice pudding warm or chilled according to your preference. Optionally, sprinkle additional ground cinnamon on top before serving for a fragrant finish.
Notes
- Use freshly cooked rice or leftover cooked rice for convenience.
- Tempering the eggs is crucial to prevent scrambling and achieve a smooth pudding.
- You can substitute raisins with other dried fruits like chopped dates or cranberries.
- For a dairy-free version, substitute whole milk and butter with plant-based alternatives.
- Rice pudding thickens further as it cools; adjust milk quantity if you prefer a thinner consistency.
