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Rice Pudding

A creamy and comforting dessert made with rice, milk, and spices, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American, European
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup long-grain white rice uncooked
  • 1/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup raisins optional

Equipment

  • Medium saucepan with a heavy bottom
  • Wooden spoon or silicone spatula for stirring
  • Measuring cups and measuring spoons
  • Whisk for combining eggs
  • Shallow baking dish or serving bowls
  • Thermometer (optional but helpful)

Method
 

  1. Pour the milk and cream into your saucepan and bring it to a simmer over medium heat.
  2. Add the uncooked rice and stir it in thoroughly, then reduce heat to low and let it simmer gently.
  3. Stir occasionally for about 20 minutes until the rice is soft and has absorbed most of the liquid.
  4. While the rice cooks, whisk together the eggs, sugar, and salt in a separate bowl until well combined.
  5. Slowly ladle about 1 cup of the hot rice mixture into the egg bowl while whisking constantly.
  6. Pour the tempered egg mixture back into the saucepan with the remaining rice and milk, whisking constantly.
  7. Keep the heat at medium-low and whisk as you pour to ensure even cooking.
  8. Keep stirring gently for another 3 to 5 minutes until the pudding reaches your desired thickness.
  9. Stir in the vanilla extract, cinnamon, and nutmeg, mixing thoroughly.
  10. Pour the pudding into a baking dish or individual serving bowls and let it cool to room temperature.
  11. Refrigerate for at least 2 hours before serving.

Notes

Cool pudding can be served warm or chilled, topped with caramel sauce or fresh berries.