Rice Pudding Recipe
American · Dessert · 35 min total
A creamy, comforting dessert made with simple ingredients, perfect for using up leftover rice.
5
min prep
min prep
30
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 cups cooked white rice
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup raisins (optional)
Instructions
- In a medium saucepan, combine the cooked rice, milk, heavy cream, sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.
- Reduce heat to low and cook, stirring frequently, for about 20 minutes until the mixture thickens and the rice is very soft.
- Temper the beaten egg by slowly adding about 1/2 cup of the hot rice mixture into the egg while whisking constantly. Then pour the egg mixture back into the saucepan.
- Cook for another 2-3 minutes, stirring constantly, until the pudding thickens slightly. Do not let it boil.
- Remove from heat and stir in vanilla extract, cinnamon, and raisins if using.
- Spoon into serving bowls. Serve warm or chilled.
Tips
- For a richer pudding, use all heavy cream instead of milk.
- Stir frequently to prevent scorching on the bottom.
- Store leftovers in the refrigerator for up to 3 days.
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