There’s something magical about the way a bowl of warm, creamy rice pudding can transport you back to childhood memories and wrap you in pure comfort.
This isn’t just any rice pudding – it’s the kind that’s been perfected through generations, with tender grains of rice swimming in a luxuriously smooth, vanilla-scented custard that’s neither too sweet nor too bland.
Ingredients
- 1 cup short-grain white rice (such as Arborio or sushi rice)
- 4 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 large egg
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon, plus extra for serving
- ¼ teaspoon salt
- 2 tablespoons butter
- ½ cup raisins (optional)
- Ground nutmeg for garnish
Cooking Instructions
1. Begin by rinsing the rice under cold water until the water runs clear, then drain thoroughly. In a heavy-bottomed saucepan, combine the rinsed rice with 2 cups of water and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 18-20 minutes until the rice is tender and has absorbed most of the water.
2. While the rice is cooking, warm the milk and heavy cream in a separate large saucepan over medium-low heat until it’s just beginning to steam – don’t let it boil.
Stir in the sugar, cinnamon, and salt, whisking until the sugar completely dissolves. Keep this mixture warm while you prepare the next step.
3. In a medium bowl, whisk together the whole egg and egg yolks until smooth and well combined. To prevent the eggs from scrambling, you’ll need to temper them by slowly adding about ½ cup of the warm milk mixture to the beaten eggs while whisking constantly.
Continue adding the warm milk gradually, about ¼ cup at a time, until you’ve incorporated roughly half of the milk mixture.
4. Once the rice has finished cooking, fluff it gently with a fork and add it to the remaining warm milk mixture in the saucepan. Stir in the raisins if using, and cook over medium-low heat for 5 minutes, stirring frequently to prevent sticking.
5. Remove the rice and milk mixture from heat, then slowly pour in the tempered egg mixture while stirring constantly with a wooden spoon or whisk.
Return the pot to low heat and cook, stirring continuously, for 8-10 minutes until the mixture thickens enough to coat the back of a spoon – it should have the consistency of loose custard.
6. Remove from heat and immediately stir in the butter and vanilla extract until the butter is completely melted and incorporated. Taste and adjust sweetness if needed.
The pudding will continue to thicken as it cools, so don’t worry if it seems slightly loose at this point.
7. Transfer the rice pudding to individual serving bowls or one large serving dish. If you prefer to prevent a skin from forming on top, press plastic wrap directly onto the surface of the pudding.
Serve warm, at room temperature, or chilled, topped with a sprinkle of cinnamon and a pinch of nutmeg.
Variations
Coconut Rice Pudding
Replace 2 cups of the milk with full-fat coconut milk and add ¼ cup of toasted coconut flakes during the final cooking stage. Garnish with additional toasted coconut and a drizzle of honey for a tropical twist that’s absolutely divine.
Chocolate Rice Pudding
Stir in 3 tablespoons of unsweetened cocoa powder with the sugar, and fold in ½ cup of mini chocolate chips during the last 2 minutes of cooking.
Top with whipped cream and chocolate shavings for an indulgent dessert that chocolate lovers will adore.
Dairy-Free Version
Substitute the milk and cream with your favorite plant-based alternatives – coconut milk creates the creamiest texture, while oat milk provides wonderful richness.
Replace the butter with vegan butter or coconut oil, and skip the eggs for a lighter but still satisfying pudding.
Spiced Chai Rice Pudding
Infuse the milk with 2 chai tea bags for 10 minutes before cooking, then remove the bags. Add ¼ teaspoon each of ground cardamom and ginger, plus a pinch of ground cloves along with the cinnamon.
Serve with a dollop of whipped cream and a sprinkle of pistachios.
Frequently Asked Questions
Can I use different types of rice for this recipe?
While short-grain rice like Arborio works best because it releases more starch and creates a naturally creamier texture, you can substitute with jasmine rice, basmati rice, or even leftover cooked rice.
If using leftover rice, skip the initial cooking step and add the rice directly to the warm milk mixture, then proceed with the recipe. Keep in mind that different rice varieties will yield slightly different textures.
How do I prevent my rice pudding from being lumpy or the eggs from scrambling?
The key to smooth, creamy rice pudding is patience and constant stirring. Always temper your eggs by adding the warm milk mixture gradually while whisking, and never add cold eggs directly to hot liquid.
Cook over low to medium-low heat and stir continuously once you’ve added the egg mixture. If you do notice small lumps forming, immediately remove from heat and whisk vigorously, or strain the mixture through a fine-mesh sieve.
How long does rice pudding keep, and how should I store it?
Rice pudding will keep in the refrigerator for up to 4 days when stored in an airtight container. The pudding will thicken considerably when chilled, so you may want to stir in a splash of milk when reheating.
To reheat, warm gently in the microwave in 30-second intervals, stirring between each interval, or on the stovetop over low heat with a little added milk.
My rice pudding turned out too thick/too thin. How can I fix it?
If your rice pudding is too thick, simply stir in additional warm milk or cream, a tablespoon at a time, until you reach your desired consistency.
If it’s too thin, return it to low heat and cook for a few more minutes, stirring constantly, to allow more liquid to evaporate. Remember that the pudding will thicken as it cools, so err on the side of slightly loose when serving warm.
Can I make this recipe ahead of time for entertaining?
Absolutely! Rice pudding is actually an excellent make-ahead dessert. Prepare it up to 2 days in advance and store covered in the refrigerator.
The flavors will meld beautifully overnight. When ready to serve, you can enjoy it cold, or gently reheat individual portions in the microwave.
Consider setting up a toppings bar with cinnamon, nutmeg, fresh berries, chopped nuts, or a drizzle of caramel sauce for an interactive dessert experience.
Conclusion
This creamy rice pudding recipe proves that the most satisfying desserts often come from the simplest ingredients transformed with a little love and patience.
Don’t forget to Pin this recipe so you can easily find it whenever you’re craving that perfect bowl of homemade comfort – your future self will thank you when you’re savoring every spoonful of this delightful dessert!
Image Credit: https://insanelygoodrecipes.com/
