Easy and Creamy Rice Pudding Recipe


This Creamy Rice Pudding recipe is made with just a handful of pantry staples. It’s a warm and comforting dessert that’s easy to customize!

Make sure to try my Bread Pudding and Banana Pudding Recipes too!

Rice Pudding Topped with Extra Ground Cinnamon

Get Cozy With My Easy Rice Pudding Recipe!

This simple rice pudding is the perfect balance of sweet and creamy. Flavored with ground cinnamon and pure vanilla extract, there’s so much you can do with this old fashioned dessert.

I like adding golden raisins to my pudding, but it also tastes great with fresh fruit or a dollop of jam. It’s easy to play around with this recipe and make it your own!

Rice Pudding = Old Fashioned Comfort Food

Rice pudding has been around for thousands of years. It’s ACTUALLY a traditional Asian dish that spans many cultures and comes in different forms. To put it simply, rice pudding is rice that’s cooked in milk. It can be made sweet or savory, but it’s most commonly enjoyed as a dessert.

The warm and sweet flavors of this recipe make it a wonderful fall or winter treat. But rice pudding can also be eaten cold! Either way, it’s a creamy and delicious dessert idea. I especially love making this in the Fall and Winter, when a bowl of warm rice pudding just makes me feel all cozy.

Creamy Rice Pudding in a Pot

Recipe Ingredients

  • White Rice: I use uncooked long grain rice for my pudding.
  • Water
  • Whole Milk
  • Light Brown Sugar
  • Kosher Salt
  • Eggs
  • Ground Cinnamon
  • Golden Raisins: Golden raisins are made from white grapes. You can use regular raisins instead if you’d like.
  • Butter
  • Vanilla Extract

How to Make Rice Pudding

  1. Cook Rice: In a medium saucepan, bring water to a boil. Add in the rice, bring back to a boil, stirring constantly, and then reduce heat to low. Cover and allow to cook for 20 minutes, until just done and the water is absorbed. Stir the rice to fluff.
  2. Add Milk, Sugar & Salt: Add in the sugar, salt and 3 cups of the milk to the rice. Stir to combine. Increase the heat to medium and bring to a boil. Once boiling, cook for 15-20 minutes, stirring frequently, until thick and creamy.
  3. Add Eggs, Cinnamon & Raisins: Whisk together the remaining milk, eggs, and cinnamon. Slowly add this mixture to the rice, stirring constantly as you add it so the eggs don’t scramble. Add in the raisins and cook for 2 more minutes, stirring constantly.
  4. Add Butter & Vanilla: Remove your pan from the heat and stir in the butter and vanilla. Serve rice pudding warm or cold!
Rice Pudding Cooking on the Stove

Tips for the Best Rice Pudding

  • Your Rice Needs TO Be Cooked All the Way: You might think that the rice will be ok if it’s a little firm before cooking it in the milk. I don’t recommend this. The rice doesn’t absorb the milk the same as it does water, and you want the texture of the rice to be soft, and almost melty.
  • Stir Well: Be sure to stir your pudding constantly as it cooks. You want it to reach the right consistency, and you don’t want your eggs to scramble when you add them to the pan.
  • Check Consistency: Rice pudding has a similar consistency to regular pudding. Once it has that pudding-like texture, remove it from the heat and stir in your butter and vanilla.
  • Don’t Overcook: If you wait too long to take your rice pudding off the burner, it could become dry.
  • Let Cool: Let your pudding sit for at least 10 minutes before serving. This will help the flavors fully absorb into the pudding.

Serving Suggestions

  • Fresh Fruit: Turn your rice pudding into a summery treat by serving it cold with fresh fruit!
  • Sprinkle with spices: Especially in the cooler months I like to sprinkle my rice pudding with a bit of cinnamon or nutmeg.
  • Hot Chocolate: The only thing that can make this dessert more comforting is a cup of Homemade Hot Chocolate to go with it.
  • Caramel Sauce: If you’re a sweet tooth like I am, top your pudding with my quick and easy Homemade Caramel Sauce!
Rice Pudding in a Ramekin

How to Store and Reheat Rice Pudding

Store leftover pudding in an airtight container in the fridge. It will last for up to 3 days.

You can reheat your pudding on the stove or in the microwave. Just add a splash of milk to bring back the creaminess! If you’re using the stove, stir your pudding constantly as it heats. If you’re reheating it in the microwave, stir the milk in after 30 seconds.

Frequently Asked Questions

Can I Use Leftover Rice to Make Rice Pudding?

Yes! Using pre-cooked rice in this rice pudding recipe is an easy way to level up your leftovers. Just simmer the rice with a splash of milk and sugar until it’s nice and fluffy, then proceed to step 2 of the recipe.

Can I Freeze Rice Pudding?

You can freeze your rice pudding if you’d like to, but I prefer it when it’s fresh. If you decide to freeze it for later consumption, I recommend reheating it on the stove, stirring constantly. Just thaw it out first and be sure to add some milk to keep it creamy!

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Rice Pudding Topped with Extra Ground Cinnamon

Description:

This creamy Rice Pudding recipe is made with just a handful of pantry staples. It’s a warm and comforting dessert that’s easy to customize!


Ingredients:

  • 1 1/2 cups long grain white rice, uncooked
  • 3 cups water
  • 4 cups whole milk, divided
  • 2/3 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups golden raisins
  • 3 tablespoons butter
  • 1 1/2  teaspoons vanilla extract

Instructions

  1. In a medium saucepan, bring water to a boil. Add in the rice, bring back to a boil, stirring constantly, and then reduce heat to low. Cover and allow to cook for 20 minutes, until just done and the water is absorbed. Stir the rice to fluff.
  2. Add in 3 cups of the milk, sugar,and salt to the rice. Stir to combine. Increase the heat to medium and bring to a boil. Once boiling, cook for 15-20 minutes, stirring frequently, until thick and creamy.
  3. Whisk together the remaining milk, eggs, and cinnamon. Slowly add this mixture to the rice, stirring constantly as you add it so the eggs don’t scramble. Add in the raisins and cook for 2 more minutes, stirring constantly.
  4. Remove from heat and stir in the butter and vanilla. Serve warm or cold!

Notes:

Store airtight in the refrigerator for up to 3 days.

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