The Best Rice Pudding
User Reviews
4.9
The Best Rice Pudding
Description
The recipe begins by simmering milk, water, medium-grain rice, sugar, and salt gently while stirring frequently to prevent burning and ensure creaminess. After reaching a simmer, the mixture is cooked low and slow for around 50 to 75 minutes until the rice softens and the liquid reduces by half, thickening the pudding. An egg tempered with additional milk is stirred in to add richness and thickness before cooking a few more minutes.
Raisins and vanilla extract are then incorporated, imparting sweetness and aromatic warmth. Butter is added off heat to enrich the final texture. Ground cinnamon is recommended as a garnish instead of mixed in to avoid darkening the pudding's color. Maraschino cherries offer optional decoration.
This rice pudding can be served hot or cold; cooling will cause it to thicken further. It pairs well as a comforting dessert with a soft, creamy consistency and tender grains. Leftovers should be stored refrigerated in an airtight container and consumed within five days.
Ingredients
- 3 1/2 cups milk divided, whole
- 5 cups water
- 1 cup rice uncooked, medium-grain
- 1/2 cup granulated sugar
- 1 pinch salt fine sea salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1/2 cup raisins
- 1 tablespoon butter unsalted
- ground cinnamon plus more for garnish
- maraschino cherries optional, for garnish
Instructions
- In a large pot over a touch less than medium heat add 3 cups of milk, water, rice, sugar, and salt, and bring to a simmer while stirring frequently to prevent the milk from burning or scalding.
- Once it begins to bubble (should take about 15-25 minutes), reduce the heat to low and cook for another 25-35 minutes, or until the rice is soft and the mixture has thickened. The liquid will have reduced by about half. Make sure to stir frequently to prevent the rice from sticking or burning.
- In a separate bowl, beat the egg and the remaining 1/2 cup of milk. Then temper the mixture by gradually adding approximately 1 cup of the hot rice mixture to the egg mixture while stirring. Then add the tempered egg mixture back to the pot while stirring.
- Add the raisins and vanilla and cook for an additional 3 minutes or longer depending on the thickness, however, it's important to note that the rice pudding will continue to thicken as it cools.
- Remove from the heat and add the butter. You can mix in cinnamon if you like, but it will turn the rice pudding brown.
- The rice pudding can be eaten warm or allow to cool, then place it in the refrigerator to chill for at least 2 hours. Serve and garnish with cinnamon and maraschino cherries, if desired. Enjoy!
Notes
- Cooking time varies from 50 to 75 minutes depending on stove and rice type; stir frequently to prevent sticking.
- Serve warm or cold, noting the pudding thickens more when chilled.
- Medium-grain rice yields the best creaminess but other rice types may be used.
- Sprinkle cinnamon on top when serving to avoid discoloring the pudding.
- Increase raisins to 3/4 cup for more sweetness if desired.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 44.2g | 15% |
| Protein | 7g | 14% |
| Fat | 6.4g | 10% |
| Saturated Fat | 3.3g | 17% |
| Cholesterol | 61mg | 20% |
| Sodium | 63mg | 3% |
| Potassium | 275mg | 6% |
| Fiber | 0.7g | 3% |
| Sugar | 24.5g | 49% |
| Calcium | 139mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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