Description
Creamy, comforting, and sweet, this homemade Rice Pudding is a timeless dessert that’s perfect for any occasion. With a rich, velvety texture and a hint of cinnamon, it’s the perfect balance of flavors. Serve warm or chilled for a cozy treat!
Ingredients
Scale
- 1 cup white rice (short-grain or medium-grain works best)
- 4 cups whole milk (or a mix of milk and heavy cream for extra richness)
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 large eggs (optional, for a richer pudding)
- 1/2 cup raisins (optional, for added texture and sweetness)
Instructions
- Rinse the rice under cold water until the water runs clear, then drain.
- In a large saucepan, combine the rice, milk, sugar, cinnamon, and salt. Stir to combine.
- Bring the mixture to a simmer over medium heat. Reduce the heat to low and cook, uncovered, stirring occasionally for about 20-25 minutes, or until the rice is soft and the mixture thickens.
- If using eggs, beat the eggs in a small bowl and gradually temper them by adding a bit of the hot milk mixture to the eggs, whisking constantly. Slowly add the egg mixture back into the saucepan, stirring constantly. Continue cooking for an additional 2-3 minutes until the pudding thickens further.
- Stir in the vanilla extract and raisins (if using).
- Remove from heat and let the pudding cool slightly. You can serve it warm, or refrigerate it for a few hours for a chilled version.
- Serve with a sprinkle of cinnamon on top and enjoy!
Notes
- If you prefer a vegan version, use coconut milk, almond milk, or any other plant-based milk and substitute the eggs with cornstarch.
- For extra flavor, try adding a splash of almond extract or a pinch of nutmeg.
- Rice pudding can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 16g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg