Creamy Rice Pudding
A comforting and creamy rice pudding, enriched with warm spices and a hint of vanilla. Perfect for a cozy dessert or a sweet treat any time of the day.
Equipment
- Saucepan
- Whisk
- Mixing Bowl
Ingredients
Base Ingredients
- 1 cup short-grain or Arborio rice rinsed and drained
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup sugar adjust to taste
- 1 pinch salt
Flavor Enhancers
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Thickening & Optional Add-ins
- 2 eggs lightly beaten
- 1/2 cup raisins or dried fruit optional
Instructions
- Rinse the rice under cold water to remove excess starch. Drain well.
- In a large saucepan over medium heat, combine the milk, cream, and salt. Stir occasionally to prevent scorching.
- Once warm (not boiling), add the rinsed rice and let it simmer, stirring frequently, for 20-25 minutes until soft.
- Stir in the sugar, cinnamon, nutmeg, and vanilla extract. Add raisins or dried fruit if using.
- In a small bowl, lightly beat the eggs. Slowly whisk in a small amount of the hot rice mixture to temper the eggs.
- Gradually stir the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the pudding thickens.
- Remove from heat and adjust sweetness or spice levels if needed.
- Serve warm or chilled with a sprinkle of cinnamon, a dollop of whipped cream, or fresh berries.
Notes
For an extra rich texture, let the pudding sit for a few minutes before serving. Store leftovers in the fridge for up to 3 days.