Description
Rich, creamy, and perfectly spiced, this classic rice pudding is the ultimate comfort dessert. Lightly flavored with cinnamon and nutmeg and made extra luscious with whole milk and butter, it’s delicious served warm on a cozy evening or chilled for a refreshing treat. Add golden raisins for a sweet, chewy bite—or top with whipped cream for pure indulgence!
Ingredients
- 1 ½ cups cooked medium-grain rice
- 2 cups whole milk, divided
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 egg, beaten
- 1 tablespoon butter
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 cup sweetened whipped cream (optional)
- ⅔ cup golden raisins (optional)
Instructions
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Combine Base Ingredients
In a medium saucepan, mix:-
Cooked rice
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1½ cups milk
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Sugar
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Salt
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Cook Until Creamy
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Heat over medium.
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Stir frequently for about 15 minutes, until slightly thickened.
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Temper the Egg
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In a separate bowl, whisk together:
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Beaten egg
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Remaining ½ cup milk
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Slowly whisk 1 cup of the hot rice mixture into the egg mixture.
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Combine & Flavor
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Return tempered mixture to saucepan.
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Stir in raisins (if using), cinnamon, and nutmeg.
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Finish Cooking
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Cook 2 more minutes, stirring constantly until thickened.
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Final Touch
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Remove from heat.
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Stir in butter and vanilla.
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Serve Your Way
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Serve warm, room temperature, or chilled.
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For extra creaminess, fold in whipped cream once chilled.
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Notes
Serving Ideas
- Sprinkle with extra cinnamon before serving.
- Top with toasted nuts for crunch.
- Add a drizzle of honey or caramel.
- Serve chilled in dessert glasses for a fancy presentation.
Storage
- Store in an airtight container in the fridge for up to 4 days.
- Rice pudding thickens when chilled—stir in a splash of milk before serving.
- Do not freeze (texture becomes grainy).