Rice Pudding Recipe
Today, we’re making a creamy, dreamy rice pudding that’s perfectly sweet and indulgent. This classic dessert has a comforting, rich texture that melts in your mouth. For the best results, use short-grain rice like arborio, which gives a velvety, smooth consistency similar to risotto.
While warming the milk, it’s a good idea to rinse the rice to remove any dust or debris, ensuring a smooth, clean pudding every time.
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Why You’ll Love This Recipe
Rich, creamy cinnamon rice pudding with golden raisins is perfect for dessert or cozy evenings, and it’s ready in just 40 minutes for a quick, indulgent treat.
What Goes in Cinnamon Rice Pudding
- 1 cup uncooked medium-grain white rice
- 2 ½ cups whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ½ cup golden raisins
- 1 tablespoon unsalted butter
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon (optional garnish)
- ⅛ teaspoon ground nutmeg (optional garnish)
How To Make Rice Pudding
- Cook the Rice: In a medium saucepan, bring 2 cups of milk and salt to a gentle boil. Stir in the uncooked rice, reduce the heat to low, cover, and simmer for 20 minutes until tender. Stir occasionally to prevent sticking.
- Make it Creamy: Add the remaining ½ cup milk, sugar, and golden raisins. Cook over medium heat, stirring frequently, until thick and creamy (5-7 minutes).
- Add Butter & Flavor: Remove from heat and stir in butter and vanilla extract until fully combined.
- Serve: Spoon into bowls and sprinkle with cinnamon and nutmeg if desired. Enjoy warm or chilled.
Can I Use Cooked Rice?
Yes! You can use leftover cooked rice, but you’ll need less cooking time and may need to add extra milk to achieve the creamy consistency. Using fresh, uncooked rice gives the best texture and allows the flavors to fully develop.
The Secrets To A Creamy Rice Pudding
- Use medium-grain or short-grain rice for a naturally creamy texture.
- Stir frequently while cooking to prevent sticking and ensure smoothness.
- Cook gently over low heat to avoid curdling the milk.
- Add butter and cream at the end to enrich the flavor and make it luxuriously creamy.
Why I Don’t Include An Egg
Eggs can thicken rice pudding, but they also risk curdling if cooked too long or too hot. By skipping the egg, this recipe stays silky, smooth, and safe for everyone while still maintaining rich flavor and creaminess.
Tips & Variations
- Vegan Option: Replace milk and cream with coconut, almond, or oat milk.
- Add Texture: Toasted nuts or coconut flakes make a delightful addition.
- Fruit Twist: Stir in fresh berries or chopped apples for a fruity version.
- Storage: Keep in an airtight container in the fridge for up to 4 days. Reheat gently and add a splash of milk if needed.
Rice Pudding Recipe
Ingredients
- 1 cup uncooked medium-grain white rice
- 2 ½ cups whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 large egg beaten
- ½ cup golden raisins
- 1 tablespoon unsalted butter
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon optional for garnish
- ⅛ teaspoon ground nutmeg optional for garnish
Instructions
- Cook the Rice: In a medium saucepan, bring 2 cups of milk and salt to a gentle boil. Stir in the uncooked rice, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Make it Creamy: Add the remaining ½ cup milk, sugar, and golden raisins to the cooked rice. Cook over medium heat, stirring frequently, until the mixture becomes thick and creamy (about 5–7 minutes).
- Add Egg & Flavor: Gradually stir in the beaten egg to the hot rice mixture while continuously stirring. Cook for 2–3 minutes more, ensuring the pudding is smooth. Remove from heat, then stir in butter and vanilla extract until fully combined.
- Serve & Garnish: Spoon the rice pudding into bowls or a serving dish. Sprinkle a pinch of cinnamon and nutmeg on top if desired. Serve warm or chill for a cold dessert.
