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Rice Pudding

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A creamy, comforting rice pudding made with milk, sugar, and a touch of spice. Simple, nostalgic, and endlessly adaptable, this dessert can be served warm or chilled — perfect for cozy nights or as a refreshing treat.

Ingredients

  • 2 cups cooked white rice (or 1/2 cup uncooked rice for traditional method)
  • 2 cups whole milk (or milk + cream mixture)
  • 1/3 cup granulated sugar
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon (optional)
  • 1 large egg (optional, for custard-style pudding)
  • 1 tbsp butter (optional, for richness)
  • 1/3 cup raisins (optional)

Instructions

  1. Combine ingredients: In a medium saucepan, mix cooked rice, milk, sugar, and salt.
  2. Cook the pudding: Bring to a gentle simmer over medium heat. Cook for 15–20 minutes, stirring frequently, until thick and creamy.
  3. Add flavorings: Remove from heat and stir in vanilla, cinnamon, and butter if using.
  4. Custard version (optional): In a small bowl, whisk the egg. Temper by adding a few tablespoons of hot pudding to the egg while whisking. Return the mixture to the saucepan and cook 2–3 minutes over low heat until slightly thickened.
  5. Add raisins: Stir in raisins during the last few minutes of cooking if desired.
  6. Serve: Spoon into bowls and serve warm, or chill for at least an hour for a cold version. Sprinkle with extra cinnamon before serving.

Notes

  • The pudding will thicken as it cools — stir in a splash of milk if it becomes too thick.
  • For extra richness, substitute part of the milk with cream or coconut milk.
  • Add citrus zest or cardamom for a fragrant twist.
  • Best enjoyed within 4 days; store in the refrigerator in an airtight container.

Nutrition

Find it online: https://thefamilycooking.com/rice-pudding/