Rice Pudding
User Reviews
5
Rice Pudding
Description
Rice Pudding uses cooked white rice simmered with milk, sugar, and a pinch of salt until thick and creamy. The addition of an egg mixed with milk is gradually stirred in to enrich the pudding and help achieve a smooth, custard-like texture. Golden raisins are folded in for a gentle sweetness and chewy contrast. Butter, vanilla extract, cinnamon, and nutmeg complete the flavor profile, providing warmth and aromatic spicing.
The pudding is gently cooked on medium heat and stirred frequently to prevent sticking and ensure even thickening. It can be served warm, with a dusting of cinnamon and nutmeg, or chilled as a cool, comforting dessert.
Preparation notes mention that the recipe yields can be doubled. When using uncooked rice, it must be cooked separately with water prior to pudding preparation. This flexibility allows use of either raw or cooked rice. Serving options accommodate temperature preferences.
Ingredients
- 1 ½ cups white rice see notes for raw rice, cooked
- 2 cups milk divided, whole
- ⅓ cup granulated sugar
- pinch salt
- 1 large egg
- ⅔ cup golden raisins
- 1 tablespoon butter unsalted
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- In a nonstick saucepan, combine 1 ½ cups of cooked rice, 1 ½ cups milk, sugar, and salt.
- Bring to a low boil over medium heat, and cook uncovered, stirring frequently for 15-20 minutes or until thick and creamy. Stir frequently to prevent the rice from sticking to the bottom of the pan.
- In a medium bowl, whisk the egg with the remaining ½ cup of milk. Gradually add about 1 cup of the hot rice mixture to the egg while stirring. Add the egg mixture to the saucepan, stir in the raisins, and cook for 2 minutes more.
- Remove from the heat and stir in butter, vanilla, cinnamon, ad nutmeg.
- Serve warm and garnish with a sprinkle of nutmeg and cinnamon.
Notes
- The recipe can be doubled to serve larger quantities.
- To use uncooked rice, cook ½ cup of long-grain rice with 1 cup of water until absorbed before starting the pudding.
- Serve the rice pudding either warm or chilled according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304 | 15% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 100mg | 4% |
| Potassium | 412mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 166mg | 17% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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