Rice Pudding
User Reviews
5
Rice Pudding
Description
Rice Pudding combines cooked medium-grain rice simmered with milk and sugar, gently thickened with a tempered egg mixture to achieve a creamy texture. The use of cinnamon, nutmeg, and optional golden raisins adds warm spice complexity and subtle sweetness. Butter and vanilla extract finish the pudding, contributing richness and fragrance.
The pudding can be served in a variety of ways depending on preference: warm from the stove, cooled to room temperature, or chilled for a firmer set. Incorporating sweetened whipped cream provides an optional lighter and creamier texture to the chilled dessert.
This recipe is flexible for presentation and taste, accommodating different serving styles and add-ins. It makes a comforting ending to a meal or a satisfying snack with familiar, familiar flavors.
Temper the egg slowly with some hot milk and rice before mixing it back to prevent curdling. Stirring constantly near the end of cooking ensures the pudding thickens smoothly without sticking.
Ingredients
- 1 1/2 cups medium grain rice cooked
- 2 cups whole milk divided
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg beaten
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 cup Whipped Cream optional, sweetened
- 2/3 cup golden raisins optional, add in or for garnish
Instructions
- Combine the cooked rice with 1 1/2 cups of the milk, sugar, and salt in a medium saucepan over medium heat. Cook and stir for about 15 minutes, until the mixture starts to thicken slightly and become creamy.
- In a separate bowl, whisk the egg with the remaining milk. Gradually whisk 1 cup of the hot rice and milk into the egg mixture to temper the egg. Add the tempered egg mixture to the pan with the hot rice and milk, stirring to combine. Stir in the raisins if using, cinnamon, and nutmeg.
- Continue to cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla.
- Serve warm, at room temperature, or chill and serve cold. For an extra creamy version, mix 1 cup of sweetened whipped cream into the chilled rice pudding.
Notes
- Temper the egg by gradually mixing hot rice and milk into it to avoid scrambling when added back to the pot.
- Serve rice pudding warm, at room temperature, or chilled, adjusting whipped cream addition accordingly for creaminess.
- Golden raisins can be stirred in during cooking or used as a garnish for added texture and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 411kcal | 21% |
| Carbohydrates | 70g | 23% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 72mg | 24% |
| Sodium | 243mg | 10% |
| Potassium | 402mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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