The Best Rice Pudding
This rice pudding is incredibly creamy, a little bit sweet, and perfectly balanced with vanilla, and a touch of cinnamon.
Servings: 8
Ingredients
- 3 1/2 cups whole milk divided
- 5 cups water
- 1 cup medium-grain rice uncooked
- 1/2 cup granulated sugar
- 1 pinch fine sea salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1/2 cup raisins
- 1 tablespoon unsalted butter
- ground cinnamon plus more for garnish
- maraschino cherries optional, for garnish
Instructions
- In a large pot over a touch less than medium heat add 3 cups of milk, water, rice, sugar, and salt, and bring to a simmer while stirring frequently to prevent the milk from burning or scalding.
- Once it begins to bubble (should take about 15-25 minutes), reduce the heat to low and cook for another 25-35 minutes, or until the rice is soft and the mixture has thickened. The liquid will have reduced by about half. Make sure to stir frequently to prevent the rice from sticking or burning.
- In a separate bowl, beat the egg and the remaining 1/2 cup of milk. Then temper the mixture by gradually adding approximately 1 cup of the hot rice mixture to the egg mixture while stirring. Then add the tempered egg mixture back to the pot while stirring.
- Add the raisins and vanilla and cook for an additional 3 minutes or longer depending on the thickness, however, it's important to note that the rice pudding will continue to thicken as it cools.
- Remove from the heat and add the butter. You can mix in cinnamon if you like, but it will turn the rice pudding brown.
- The rice pudding can be eaten warm or allow to cool, then place it in the refrigerator to chill for at least 2 hours. Serve and garnish with cinnamon and maraschino cherries, if desired. Enjoy!
Video
Notes
- The exact cooking time will vary but it will take about 50-75 minutes for the liquid to reduce enough and for the rice to become tender and creamy depending on your stove top and the type of rice you use.
- Rice pudding can be served warm or cold. The rice pudding will continue to thicken as it cools. If you plan to serve it cold, note that it will continue to thicken even more once placed in the refrigerator for a few hours.
- Medium-grain rice works best for texture and creaminess, but any type of rice can be used.
- Cinnamon can be mixed in towards the end of cooking but will turn the rice pudding brown. I recommend sprinkling on top of each bowl when serving.
- If you love raisins, you can increase to 3/4 cup or more.
- Store the rice pudding in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 260kcal | Carbohydrates: 44.2g | Protein: 7g | Fat: 6.4g | Saturated Fat: 3.3g | Cholesterol: 61mg | Sodium: 63mg | Potassium: 275mg | Fiber: 0.7g | Sugar: 24.5g | Calcium: 139mg | Iron: 1mg
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