Description

This creamy custard-style rice pudding is a classic American dessert made by simmering rice and milk on the stovetop until thick and velvety. Enhanced with warm spices like cinnamon and nutmeg, and optionally studded with raisins, this comforting dish can be enjoyed warm or chilled. Rich and satisfying, it’s a nostalgic treat perfect for any season.

Ingredients

Base Ingredients

3/4 cup uncooked medium-grain white rice
1 1/2 cups water
1/4 teaspoon salt
4 cups whole milk, divided
2/3 cup granulated sugar
2 large eggs

Flavors and Mix-ins

1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter
Optional: 1/3 cup raisins or golden raisins
Optional: whipped cream for serving

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Instructions

Cook the Rice: In a medium saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes or until the rice is tender and the water is fully absorbed.
Add Milk and Sugar: Stir in 3 cups of the milk along with the granulated sugar. Cook the mixture over medium heat, stirring frequently to prevent sticking and scorching, until the mixture becomes thick and creamy, approximately 20 to 25 minutes.
Prepare the Egg Mixture: In a small bowl, whisk together the remaining 1 cup of milk and the eggs until smooth and well combined.
Temper and Combine Eggs: Slowly pour the egg and milk mixture into the rice pudding while stirring constantly to avoid curdling. Continue cooking the mixture gently for another 2 to 3 minutes until it thickens further and achieves a custard-like texture.
Add Flavorings and Butter: Remove the saucepan from heat. Stir in the vanilla extract, ground cinnamon, ground nutmeg, unsalted butter, and raisins if using. Mix until the butter is melted and all ingredients are evenly incorporated.
Serve or Chill: Allow the pudding to cool slightly before serving warm. Alternatively, refrigerate for several hours to serve cold. Garnish with whipped cream or a sprinkle of cinnamon if desired for an extra touch.

Notes

For richer pudding, substitute part of the milk with half-and-half or evaporated milk.
Adjust the sugar to your preferred level of sweetness.
Soak raisins in warm water or rum before adding for enhanced flavor and plump texture.
Stir frequently during cooking to prevent the pudding from sticking to the pot or burning.