Description
This creamy custard-style rice pudding combines tender long-grain rice with rich milk, eggs, and warm spices to create a smooth, comforting dessert. Enhanced with vanilla, cinnamon, nutmeg, and optional raisins, this classic pudding is cooked gently on the stovetop and chilled to perfection, making it a delightful treat for any occasion.
Ingredients
Scale
Rice and Liquid
- 1/2 cup long-grain white rice
- 1 1/2 cups water
- 1/4 tsp salt
- 2 cups whole milk, divided
- 1 cup half-and-half
Sweeteners and Eggs
- 1/2 cup granulated sugar
- 2 large eggs, beaten
Flavorings and Add-ins
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup raisins (optional)
Instructions
- Cook the rice: In a medium saucepan, bring the water and salt to a boil. Stir in the rice, reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
- Add milk and sugar: To the cooked rice, add 1 1/2 cups of milk, half-and-half, and granulated sugar. Cook over medium heat, stirring frequently, until the mixture begins to thicken, about 15 minutes.
- Temper the eggs: In a small bowl, whisk together the beaten eggs and remaining 1/2 cup of milk. Slowly add a few spoonfuls of the hot rice mixture to the eggs, whisking constantly to prevent the eggs from curdling.
- Combine and thicken: Gradually add the egg mixture back into the saucepan, stirring continuously. Cook over low heat, stirring constantly, until the pudding thickens to a custard-like consistency, about 5-7 minutes.
- Add flavorings: Remove the pudding from heat and stir in vanilla extract, ground cinnamon, and ground nutmeg. If using, fold in the raisins.
- Chill and serve: Transfer the pudding to a large bowl or individual dishes. Cover with plastic wrap directly on the pudding surface to prevent a skin from forming. Refrigerate at least 2 hours before serving to let it set and chill.
Notes
- Use long-grain white rice for best texture as it remains tender without becoming mushy.
- Be sure to temper the eggs carefully to avoid curdling and achieve a smooth custard consistency.
- Covering the pudding with plastic wrap directly on the surface prevents an undesirable skin from forming.
- Raisins are optional but add a nice chewy texture and sweetness.
- For a lighter version, reduce sugar or substitute half-and-half with low-fat milk.
