Rice Pudding

Rice Pudding

Creamy stovetop rice pudding simmered slowly with milk, sugar, and a hint of cinnamon.

Total 1 hr 45 min Makes 6 servings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This stovetop rice pudding turns simple pantry staples into a silky, spoonable dessert through slow, patient simmering. A touch of vanilla and cinnamon rounds out the sweetened milk, while the rice softens into a thick, creamy texture. It makes a comforting end to a meal or a cozy afternoon snack, served warm or chilled.

Ingredients

  • 1 cup white rice, rinsed
  • 4 cups whole milk
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • 2 egg yolks, beaten
  • 1/2 cup raisins
  • 1/4 teaspoon ground nutmeg

Method

  1. Rinse the rice under cold water until the water runs mostly clear, then drain well.

  2. In a 6-quart saucepan, combine the rinsed rice, 3 cups of the milk, sugar, and salt over medium heat.

  3. Bring to a gentle simmer, stirring occasionally, then reduce heat to low and cook uncovered, stirring every few minutes to prevent sticking.

  4. Stir in the remaining 1 cup of milk and the cinnamon, then continue to simmer, stirring frequently, until the rice is tender and the mixture has thickened to a creamy consistency.

  5. Ladle about 1/2 cup of the hot rice mixture into the beaten egg yolks, whisking constantly to temper them.

  6. Pour the tempered egg mixture back into the saucepan, stirring constantly, and cook over low heat for 2 minutes until slightly thickened.

  7. Remove from heat and stir in the butter, vanilla extract, and raisins until the butter melts and everything is evenly combined.

  8. Transfer to serving bowls or a storage container and sprinkle with nutmeg. Serve warm, or cool to room temperature and refrigerate until chilled.

Rate this recipe

★ 3.8 (1)

Rice Pudding

This stovetop rice pudding turns simple pantry staples into a silky, spoonable dessert through slow, patient simmering. A touch of vanilla and cinnamon rounds out the sweetened milk, while the rice softens into a thick, creamy texture. It makes a comforting end to a meal or a cozy afternoon snack, served warm or chilled.

1 hr 45 min 6 servings 265 cal

Ingredients

  • 1 cup white rice, rinsed
  • 4 cups whole milk
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • 2 egg yolks, beaten
  • 1/2 cup raisins
  • 1/4 teaspoon ground nutmeg

Method

  1. 1

    Rinse the rice under cold water until the water runs mostly clear, then drain well.

  2. 2

    In a 6-quart saucepan, combine the rinsed rice, 3 cups of the milk, sugar, and salt over medium heat.

  3. 3

    Bring to a gentle simmer, stirring occasionally, then reduce heat to low and cook uncovered, stirring every few minutes to prevent sticking.

  4. 4

    Stir in the remaining 1 cup of milk and the cinnamon, then continue to simmer, stirring frequently, until the rice is tender and the mixture has thickened to a creamy consistency.

  5. 5

    Ladle about 1/2 cup of the hot rice mixture into the beaten egg yolks, whisking constantly to temper them.

  6. 6

    Pour the tempered egg mixture back into the saucepan, stirring constantly, and cook over low heat for 2 minutes until slightly thickened.

  7. 7

    Remove from heat and stir in the butter, vanilla extract, and raisins until the butter melts and everything is evenly combined.

  8. 8

    Transfer to serving bowls or a storage container and sprinkle with nutmeg. Serve warm, or cool to room temperature and refrigerate until chilled.