Description
Indulge in this delightful and comforting old-fashioned rice pudding that’s creamy, rich, and spiced just right. Whether served warm or chilled, it’s a classic dessert that never fails to satisfy.
Ingredients
Scale
Main Rice Pudding:
- 3/4 cup uncooked white rice
- 2 cups water
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Egg Mixture:
- 2 large eggs
- 1 cup whole milk (additional)
Flavorings:
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins (optional)
- 1 tablespoon butter
Instructions
- Prepare Rice: In a medium saucepan, boil water, add rice, simmer covered for 15–20 minutes until tender. Stir in 2 cups milk, sugar, salt, cook until thick.
- Prepare Egg Mixture: In a bowl, beat eggs with 1 cup milk. Slowly add some hot rice mix to eggs, then mix back into saucepan. Cook until slightly thickened.
- Finalize Pudding: Remove from heat, stir in vanilla, cinnamon, nutmeg, raisins, butter. Let sit before serving warm or chilled.
Notes
- Use arborio or medium-grain rice for extra creaminess.
- Top with cinnamon or whipped cream.
- Pudding thickens as it cools—add milk when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 75mg
