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A classic, creamy rice pudding flavored with cinnamon and vanilla, made with simple pantry staples and optionally enhanced with raisins. Can be served warm or chilled.

Ingredients

Scale
  • 1 cup uncooked white rice (short or medium grain, such as Arborio or pudding rice)
  • 2 cups water
  • Pinch of salt
  • 4 cups whole milk (divided: 3 cups + 1 cup)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ cup raisins (optional)
  • 1 tablespoon butter

Instructions

  1. Combine 1 cup rice, 2 cups water, and a pinch of salt in a medium saucepan; bring to a boil, reduce heat to low, cover, and simmer about 15 minutes until rice is tender and water is absorbed.
  2. In a large heavy-bottomed pot, stir together 3 cups whole milk, ½ cup sugar, and 1 tablespoon butter. Warm gently over medium heat until steaming but do not boil.
  3. Add the cooked rice into the milk mixture. Turn heat to low and simmer gently for 15–20 minutes, stirring frequently to prevent sticking, until the mixture thickens and becomes creamy.
  4. In a small bowl, whisk 2 eggs with the remaining 1 cup milk.
  5. Temper the eggs by slowly whisking a few ladlefuls of the hot rice mixture into the egg-milk mixture, then pour this back into the pot while stirring constantly to avoid scrambling the eggs.
  6. Cook for another 2–3 minutes over low heat, stirring, until the pudding slightly thickens and coats the back of a spoon.
  7. Remove from heat and stir in 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg (optional), and ½ cup raisins if using.
  8. Serve warm or transfer pudding to containers, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for a few hours for a cold dessert.

Notes

Use short- or medium-grain rice (Arborio or pudding rice) for best creamy texture; long-grain rice won’t become as soft or creamy., Keep heat low to medium and stir often to avoid burning or sticking; a heavy-bottomed pot is recommended., Tempering the eggs prevents curdling and achieves a smooth custard texture., Soak raisins in warm water or a splash of rum/brandy before adding to plump them., If pudding is thin after cooling, simmer longer; if too thick when reheated, loosen with a splash of milk., Press plastic wrap onto the surface to prevent skin formation as pudding cools., You can substitute up to 1 cup of milk with heavy cream for extra richness., For dairy-free version, substitute whole milk with full-fat coconut milk or oat milk; coconut milk adds a tropical flavor.

Nutrition

Find it online: https://cookingcrumbs.com/old-fashioned-rice-pudding-why-youll-love-it/