Description

A creamy and comforting classic rice pudding made with tender short-grain rice simmered in milk and flavored with cinnamon and vanilla. Optional eggs add richness while raisins contribute a delightful sweetness and texture. Perfect served warm or chilled as a satisfying dessert or snack.

Ingredients

Main Ingredients

1 cup white rice (short-grain or medium-grain works best)
4 cups whole milk (or a mix of milk and heavy cream for extra richness)
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract

Optional Ingredients

2 large eggs (optional, for a richer pudding)
1/2 cup raisins (optional, for added texture and sweetness)

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Instructions

Prepare the rice: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch, then drain well.
Combine ingredients: In a large saucepan, mix the rinsed rice, milk, sugar, cinnamon, and salt evenly to start the cooking process.
Simmer the pudding: Heat the mixture over medium heat until it begins to simmer, then reduce the heat to low and cook uncovered. Stir occasionally for 20-25 minutes until the rice is tender and the mixture thickens to a creamy consistency.
Temper and add eggs (optional): If using eggs, beat them in a small bowl. Slowly whisk in some of the hot milk mixture to the eggs to temper them, then gradually pour the tempered egg mixture back into the saucepan, stirring constantly. Continue cooking for 2-3 more minutes until the pudding thickens further.
Finish with flavor and extras: Stir in the vanilla extract and raisins if using, blending all flavors together smoothly.
Cool and serve: Remove the saucepan from heat and allow the pudding to cool slightly. Serve warm or chill in the refrigerator for a few hours for a cold dessert.
Garnish and enjoy: Sprinkle a little cinnamon on top before serving for an inviting presentation and enhanced aroma.

Notes

Short-grain or medium-grain rice provides the best creamy texture for pudding.
Using a mix of milk and heavy cream increases richness, but whole milk is sufficient for a lighter version.
Tempering the eggs prevents curdling and ensures smoothness.
Raisins are optional; substitute with other dried fruits or nuts if desired.
Stir frequently toward the end to prevent rice from sticking to the pan.
Rice pudding thickens as it cools; adjust milk quantity for preferred consistency.