This old-fashioned rice pudding is the ultimate comfort food! Made with simple ingredients, it’s rich, creamy, and just the right amount of sweet. Perfect for a cozy dessert or snack.
Ingredients
- 1 cup uncooked white rice (short or medium grain preferred)
- 4 cups whole milk
- ½ cup granulated sugar
- ¼ tsp salt
- 2 large eggs
- ½ cup heavy cream
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional, for garnish)
- ½ cup raisins (optional)
Instructions
- Cook the Rice:
- In a medium saucepan, combine rice, 2 cups of milk, sugar, and salt. Cook over medium heat, stirring frequently, until the mixture begins to simmer.
- Reduce heat to low and cook for 20–25 minutes, stirring occasionally, until the rice is tender and the mixture thickens.
- Prepare the Egg Mixture:
- In a small bowl, whisk eggs and heavy cream together. Slowly add a ladle of the hot rice mixture to the eggs, whisking constantly to temper them.
- Gradually stir the egg mixture back into the saucepan. Cook for an additional 2–3 minutes over low heat, stirring constantly, until the pudding thickens. Do not boil.
- Add Flavor and Serve:
- Remove from heat and stir in vanilla extract. If using raisins, fold them in now.
- Spoon the pudding into serving bowls and sprinkle with cinnamon if desired. Serve warm or chilled.
Notes
- For extra creaminess, substitute part of the milk with evaporated milk.
- Add a pinch of nutmeg or cardamom for a spiced twist.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.
Nutrition Information (per serving, based on 6 servings)
- Calories: 260
- Carbohydrates: 39g
- Protein: 6g
- Fat: 9g
- Saturated Fat: 5g
- Sugar: 22g
Leave a Reply