Rice Pudding Recipe
A luxurious, velvety dessert that brings comfort and nostalgia in every bite. This creamy rice pudding is a classic treat, enriched with spices and a delicate sweetness, making it a delightful finale to any meal.
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Ingredients
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
- ⅔ cup golden raisins
- 1 tablespoon unsalted butter
- 1 ½ cups cooked white rice refer to notes for preparation from raw rice
- 2 cups whole milk divided
- ¼ teaspoon cinnamon
- pinch of salt
- ⅓ cup granulated sugar
- 1 large egg
Instructions
- Place the cooked rice, 1 ½ cups of the milk, granulated sugar, and salt into a nonstick saucepan. Heat the mixture over medium heat, bringing it to a gentle boil, and let it simmer uncovered for 15 to 20 minutes, stirring often until the texture becomes rich and creamy.
- In a separate mixing bowl, beat the egg together with the remaining ½ cup of milk. Slowly whisk approximately 1 cup of the hot rice mixture into the egg mixture, ensuring it’s combined smoothly. Then return this tempered mixture to the saucepan. Stir in the golden raisins and continue to cook for an additional 2 minutes.
- Take the pan off the heat and fold in the butter, vanilla extract, cinnamon, and nutmeg until fully incorporated.
- Serve warm, garnished lightly with additional nutmeg and cinnamon if desired.
Notes
To prepare using raw rice, combine ½ cup of long-grain white rice with 1 cup of water in a saucepan. Bring to a boil, then reduce heat and cover. Simmer for about 18 minutes or until most of the water is absorbed.
This dish may also be enjoyed chilled. Recipe can be easily doubled for larger servings.