Ultimate Creamy Rice Pudding Recipe
Introduction
There's nothing quite like a bowl of old-fashioned rice pudding to bring comfort to your day. This recipe delivers a rich, velvety texture with a deep vanilla aroma that feels like a warm hug. It's simple to make and uses common pantry ingredients, yielding a dessert that's both luxurious and homey.
Ingredients
- 1/2 cup Arborio or medium-grain white rice
- 4 cups whole milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Optional: raisins or a pat of butter for added richness
Instructions
- Rinse the rice. In a medium saucepan, bring the milk, rice, sugar, and salt to a gentle simmer over medium heat.
- Reduce heat to low. Cook uncovered for 25–30 minutes, stirring frequently to prevent sticking, until the rice is tender and the mixture has thickened.
- In a separate bowl, whisk the beaten egg with the heavy cream. Temper the egg mixture by slowly adding one cup of the hot rice mixture while whisking constantly.
- Pour the tempered egg mixture back into the saucepan and stir well. Cook for another 2–3 minutes over low heat, stirring constantly until the pudding is creamy and coats the spoon. Do not boil.
- Remove from heat and stir in the vanilla extract. Serve warm or chilled, topped with a sprinkle of ground cinnamon.
Pro Tips & Notes
- Creamier texture: Use Arborio or medium-grain rice; both release extra starch for a lush, creamy consistency.
- Prevent scorching: Stir frequently while the rice simmers to keep it from sticking and burning on the bottom.
- Avoid scrambling: Temper the egg carefully by slowly adding hot liquid while whisking, then return it to the pan over low heat.
- Storage: Cool completely, then cover and refrigerate; it keeps well for 3–4 days and thickens as it chills.
Nutrition Facts (per serving)
- Calories: 350 kcal
- Protein: 9 g
- Carbohydrates: 55 g
- Fat: 11 g
- Saturated Fat: 7 g
- Cholesterol: 88 mg
- Sodium: 190 mg
- Sugar: 30 g
Frequently Asked Questions
- Q: Can I use brown rice? A: Yes, but brown rice takes significantly longer to cook and may require more liquid; the texture will be less creamy and the flavor nuttier.
- Q: Can I make this dairy-free? A: You can substitute full-fat canned coconut milk for the cream and a rich plant-based milk for the whole milk; expect a lighter, less traditional texture.
- Q: How do I prevent a skin from forming? A: Press plastic wrap directly onto the surface of the pudding while it cools, or give it a gentle stir every so often as it chills.