Easy Rice Pudding – Creamy Rice Pudding Recipe

Rice Pudding

VanessaAuthorVanessaCategoryDessertsDifficultyBeginner
Rating

Yields4 Servings
Cook Time35 minsTotal Time35 mins

Ingredients
 2 ½ cups whole milk
  cup uncooked short grain white rice
 1 pinch salt
 1 qt egg
 ¼ cup dark brown sugar
 1 tsp vanilla extract
 ¼ tsp cinnamon
  cup raisins

Directions
1

Cook the rice in milk: In a medium-sized, heavy-bottomed saucepan, bring the milk, rice, and salt to a boil over high heat.

2

Mix egg and brown sugar, temper with rice mixture: In a small mixing bowl, whisk together egg and brown sugar until well mixed.

3

Add tempered egg mixture back to rice mixture.on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.

Ingredients

Ingredients
 2 ½ cups whole milk
  cup uncooked short grain white rice
 1 pinch salt
 1 qt egg
 ¼ cup dark brown sugar
 1 tsp vanilla extract
 ¼ tsp cinnamon
  cup raisins

Directions

Directions
1

Cook the rice in milk: In a medium-sized, heavy-bottomed saucepan, bring the milk, rice, and salt to a boil over high heat.

2

Mix egg and brown sugar, temper with rice mixture: In a small mixing bowl, whisk together egg and brown sugar until well mixed.

3

Add tempered egg mixture back to rice mixture.on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.

Rice Pudding

Instructions for Rice Pudding:

  • A lot of people bake the rice pudding in the oven I prefer to do it on the stove so to begin we need about a medium-sized saucepan and to the saucepan add two and a half cups that about 600 milliliters of milk now you can use whole milk or you could do use reduced-fat milk just keep in mind that the fat content of the milk if you use whole milk your rice pudding will be a lot creamier than if you say a 1% but I mean the choice is yours and try to use an organic if you can because that has much better flavor now so to the milk I’m just going to add a third of a cup which is 80 milliliters of rice.
  • Now I like to use white rice and you can use either a short grain or long grain rice I’m using a short grain in it and then just add a pinch of salt but an eighth of a teaspoon I like to use kosher salt and that’s it for now so we’re just going to put this on medium-high heat and we’re going to just bring it to a boil just like what you would do when you make steamed rice just stir it to kind of mix it.
  • Then now you may think that only a third of a cup of rice to two and a half cups of milk that seems like a lot but keep in mind that the rice does expand as it cooks and we do want some pudding so we need quite a bit of milk to rice so just bring this to a boil, okay so as you can see the milk is starting to boil so just turn your heat down to medium medium-low just so the milk is simmering and what we want to do is continue to cook the rice and we’re not going to cover the pan like you would say steamed rice we’re going to just cook this at a simmer until the rice is just tender you don’t want it mushy you want to tender or al dente asI say and that will take about 25 minutes depending on your heat so adjust the heat to keep it at a simmer.
Start the Timer for 35 Minutes
  • Now stir it you don’t have to stir it constantly but stir it every once in a while so the rice doesn’t stick to the bottom of the pan and you can use like I have here a heatproof spatula or you can just use our rubber spoon so just continue to cook this and stir it every once in a while until it’s tender okay it’s been about 25 minutes and what I like to do is actually taste it to make sure that the rice is tender yeah so what it has it has a little bit of a chew to it it’s not like mushy still holds its shape so that’s what you want so just remove it from the heat and then I have a quarter of a cup of granulated white sugar it’s 450 grams and I’m just going to add about a quarter of a teaspoon of ground cinnamon to that and stir it in.
  • if you don’t like cinnamon in your rice pudding then just leave that out but this is the way I’ve always eaten it and I’ve made it without the cinnamon and I always feel it’s just lacking something so let’s just stir that in so it’s one of those things my mother always made it with ground cinnamon so I have to have it with that it but you can certainly leave it out okay so now we’re going to put it back on the heat and again just simmer it now we’re going to simmer it for about five to ten minutes and all this we’ll want is to just thicken up our rice pudding just a little bit it’s still a little runny right now so about 5-10 minutes.
  • You should stir quite often just until it’s thickened up a little okay our rice pudding has thickened so I’m going to remove it from the heat so this is about what you’re looking, for now, remember this will continue to thicken as it cools and now I’m going to add one teaspoon of pure vanilla extract is it nice vanilla flavor which is always good in rice pudding and I always like raisins in my rice pudding so I’m going to add about a quarter of a cup about 30grams of dark raisins you can use golden or you could just leave it out if you don’t like raisins it’s another one of those childhood things so now this will make two large servings or three smaller was like a large bowl and you can just want to let it cool a little so hot to serve you’ll see two pretty good-sized soup bowls of rice pudding.
  • Now I would let it cool little obviously it’s a little hot right now if you want a film on the top of the skin as they call it just let them cool like this personally I don’t like the skin so I am going to cover it with some plastic wrap your can on serving these quite warm room temperature or even cold you can serve them with a dollop of whipped cream if you like or some jam on top that’s also very good. I hope you really liked the rice pudding recipe, you can share it with your friends & loved ones.