Description
This creamy rice pudding recipe uses cooked rice to cut down on cooking time while delivering a rich and comforting dessert. Made on the stovetop with whole milk, raisins, cinnamon, and finished with butter and vanilla, this quick, simple pudding offers a smooth custard texture with tender rice grains, perfect for a cozy weeknight treat or nostalgic dessert.
Ingredients
Main Ingredients
- 1 ½ cup cooked white rice (preferably cold, day-old rice)
- 1 cup whole milk
- ¼ teaspoon kosher salt
- 1 egg, beaten
- ½ cup heavy cream
- ⅓ cup granulated sugar
- ⅓ cup golden raisins
- ⅓ cup raisins
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
Spices
- ¼ teaspoon ground cinnamon
- Pinch of ground nutmeg
Instructions
- Prepare the rice base: Use cold, day-old cooked rice or chill freshly cooked rice before starting to ensure the best texture. Combine the cooked rice, whole milk, and kosher salt in a small saucepan.
- Heat and thicken: Heat the mixture over medium-low, stirring occasionally until it gently simmers and begins to thicken, about 10 minutes.
- Mix egg and cream: While the rice simmers, in a separate bowl whisk together the beaten egg, heavy cream, ground cinnamon, and nutmeg. Set aside.
- Soak raisins (optional): If desired, soak the golden and regular raisins in hot water or rum for 10 minutes to plump them, then drain well.
- Add sugar: Stir the granulated sugar into the thickened rice mixture until dissolved.
- Temper the egg-cream mixture: Slowly whisk a few spoonfuls of the hot milk mixture into the egg-cream mixture to raise its temperature gently. Then gradually drizzle the egg-cream mixture into the pot, stirring constantly to avoid scrambling the egg.
- Incorporate raisins: Fold in the soaked and drained golden and regular raisins evenly into the pudding.
- Final cooking: Continue cooking on low heat, stirring frequently for 5 to 10 minutes until the pudding is creamy and coats the back of a spoon.
- Finish with butter and vanilla: Remove the pot from heat and stir in the unsalted butter and vanilla extract to enrich flavor and texture.
- Rest and serve: Let the pudding rest for about 10 minutes, stirring occasionally as it thickens further. Serve warm for a comforting dessert.
Notes
- Using day-old cooked rice ensures the pudding has tender, separate grains rather than a mushy texture.
- Whole milk is recommended for richness; skim or low-fat milk will result in a thinner pudding.
- Tempering the egg mixture with cream prevents curdling and creates a silky custard texture.
- Golden raisins and regular raisins provide complementary textures and flavors.
- This pudding thickens as it cools, so remove it from heat while still slightly loose.
- For a dairy-free variation, substitute whole milk and heavy cream with almond milk and a suitable cream alternative, noting flavor and texture differences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
