Description
A creamy old-fashioned rice pudding made with cooked white rice, whole milk, eggs, vanilla, cinnamon, and a touch of butter for a cozy homemade dessert.
Ingredients
- 3 cups cooked white rice
- 3 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 cup raisins, optional
- Ground nutmeg, for topping
Instructions
- Combine the cooked rice, whole milk, granulated sugar, and salt in a large saucepan over medium heat.
- Cook, stirring often, until the mixture becomes creamy and thick, about 20 minutes.
- In a separate bowl, whisk the eggs until smooth.
- Slowly add a small amount of the warm rice mixture to the eggs while whisking to temper them.
- Pour the tempered egg mixture back into the saucepan and cook gently, stirring constantly.
- Add the butter, vanilla extract, ground cinnamon, and raisins if using.
- Continue cooking for a few more minutes until the pudding is rich, smooth, and creamy.
- Remove from the heat and let cool slightly before serving.
- Sprinkle with ground nutmeg or extra cinnamon before serving.
Notes
- Leftover cooked rice works well for this recipe.
- Serve warm or chilled depending on preference.
- Add a splash of milk when reheating because the pudding thickens as it chills.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a richer pudding, replace part of the milk with heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 24g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 85mg
