Rice pudding is a traditional old-time dessert. My mom loved rice pudding and used to make it for me and my brother when we were children. As with nearly all sweet things, I prefer it served warm, but many prefer it chilled.
This creamy rice pudding recipe is a great make-ahead dessert that can be dished into pretty glasses, sprinkled with a touch of cinnamon and served to guests.
Note – If this is recipe for rice pudding doesn’t seem indulgent enough, feel free to substitute some or all of the whole milk with half and half.
- 2 1/2 cups of whole milk
- 1/3 cup of uncooked short grain white rice
- Pinch of salt
- 1 egg
- 1/4 cup dark brown sugar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of cinnamon
- 1/3 cup golden raisins
- In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
- In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
- Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
- Serve warm or cold.