Rich, creamy Rice Pudding is a classic comfort dessert. Not overly sweet, with hints of cinnamon, studded with plump raisins, enjoyed warm or cold. Chances are, everything you need to make it right now is already in your pantry. It's so easy!
Prep Time: 5mins
Cook Time: 25mins
Total Time: 30mins
Servings: 6(3/4 cup each)
5 1/2cupswhole milk, divided (plus more if needed)
1/2cupuncooked medium grain white rice (don't rinse)
1 1/2teaspoonsvanilla extract
ground cinnamon, for garnish
whole milk, for drizzling
Combine 5 cups of the milk, sugar, and salt in a large saucepan. Bring to a boil over medium-high heat, stirring frequently so the sugar doesn't scorch on the bottom of the pan (watching carefully, as the liquid will quickly rise to the top of the pan.)
Once milk is boiling, add rice and reduce heat to low/medium-low, adjusting to maintain a gentle simmer (it should still be bubbling.) Cook, stirring every 1-2 minutes while scraping the base and sides of the pan with a wooden spoon, until mixture is thick and rice is tender, about 22 minutes. (NOTE: the ratio of milk to rice in the beginning will seem ridiculously high, but it will reduce and thicken, I promise!)
Temper the egg: in a large measuring cup, whisk together the egg and remaining 1/2 cup milk. Slowly pour 1/2 cup of the hot rice into the egg mixture, then add that back into the pot; stir to combine.
Add in the raisins and cinnamon; cook for another 3-5 minutes or so, stirring constantly, until raisins plump and pudding is thickened.
Remove from heat and stir in butter and vanilla.
If pudding seems too thick, you can add in 1/4 cup extra milk, only if needed to loosen and achieve desired consistency.
Pour mixture into individual custard cups or bowls and serve warm with a little drizzle of milk and sprinkle of cinnamon. (The rice pudding will continue to thicken as it cools. Thin out with more milk if desired.)
NOTE: making rice pudding is so easy, but its success is all in the details. Read the full article for FAQS, helpful info, and storage. Directions for making this recipe without the egg is below.
To make without the egg: simply skip step #3, then stir in remaining 1/2 cup milk in step #5 along with the butter and vanilla.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.