🍚 Rice Pudding (Creamy & Classic)
Warm, comforting, and lightly sweet — perfect served warm or chilled.
🛒 Ingredients
- 1 cup uncooked white rice (short- or medium-grain works best)
- 2 cups water
- 4 cups whole milk (divided)
- ½ cup sugar
- ¼ tsp salt
- 2 egg yolks (optional, for extra creaminess)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (plus more for topping)
- 2 tbsp butter
- ½ cup raisins (optional)
🔥 Instructions
1️⃣ Cook the Rice
In a saucepan, combine rice and water.
Bring to a boil, reduce heat, cover, and simmer 15–18 minutes until tender.
2️⃣ Add Milk & Simmer
Stir in 3 cups milk, sugar, and salt.
Cook over medium-low heat, stirring often, for 15–20 minutes until thick and creamy.
3️⃣ Optional Custard Step (Richer Version)
Whisk egg yolks with remaining 1 cup milk.
Slowly stir a little hot rice mixture into eggs (to temper), then pour back into pot.
Cook 2–3 minutes more (do not boil).
4️⃣ Finish
Remove from heat.
Stir in vanilla, butter, cinnamon, and raisins.
🥣 Serve
- Sprinkle with cinnamon or nutmeg.
- Add a splash of cream if you like it looser.
- Chill for at least 1 hour for cold rice pudding.
💡 Tips
- Short-grain rice makes it creamier.
- Stir frequently to prevent sticking.
- If it thickens too much after cooling, stir in a little milk.
If you’d like, I can also give you:
- 🍮 Old-fashioned baked rice pudding
- 🥥 Coconut milk dairy-free version
- 🍎 Cinnamon apple rice pudding
- 🥄 Instant Pot version
