Rice Pudding

This classic Rice Pudding has all the flavors you love in rice pudding. It's creamy, refreshing, and has the perfect texture. I love eating it with a side of fresh fruit like cantaloupe or honeydew melon.

About This Recipe

I feel like rice pudding is one of those desserts that doesn't get enough credit. You never see it at restaurants, and I don't remember the last time I heard someone say they were craving rice pudding. But for me, it is one of my favorite desserts.

When I was a kid, we used to take the ferry between Vancouver and Victoria, and on the ferry buffet, they always served cold rice pudding for dessert. I would beg my parents to let me go to the buffet because it was that good. But the buffet cost almost $30 per person, so they always said no. Eventually, I decided to try making it at home, and I've never looked back.

My recipe for rice pudding is creamy, light, and refreshing. I don't use any heavy cream, because I find that too rich. One egg is required though, to give it a custardy flavor. I love it as an accompaniment to freshly sliced fruit, especially melon like cantaloupe or honeydew. It pairs so well.

Key Ingredients

Rice: While any type of white rice will work, my wife and I absolutely love the texture of arborio rice in this rice pudding. We find it can withstand a slightly longer cook, and the grains do not end up as mushy.

Milk: I recommend whole milk for this, but any type can work, even non-dairy.

Sugar: It wouldn't be rice pudding without some sweetness.

Egg: Make sure you don't add this directly to the hot pudding, otherwise it will curdle. Instead, beat the egg in a separate bowl first. Then, slowly mix in a little of the hot putting to warm it up (this is called tempering). Once it's warmed up, you can safely stir it into the pot.

Raisins (optional): They add a nice texture.

Cinnamon & vanilla extract: For that warm, aromatic flavor.

Instructions

STEP 1: Bring the rice, milk, sugar, and salt to a boil. Reduce to a simmer and cook for 35-40 minutes until the rice is tender.

STEP 2: This is what the rice should look like after simmering.

STEP 3: In a bowl, whisk together the egg and ½ cup of milk. Slowly whisk in 1 cup of the hot rice mixture into the bowl. Add the egg mixture to the pot.

STEP 4: Stir in the raisins, vanilla, and cinnamon. Serve immediately or refrigerate and serve cold. Enjoy! Try eating this with fresh fruit. It's so good.

📋 Recipe

Rice Pudding

Try mt classic rice pudding recipe for dessert. It's creamy, refreshing, and has the best texture.

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 8 people

Ingredients

  

1x2x3x

• ▢ ¾ cup uncooked white rice (we love arborio)
• ▢ 4 cups milk (divided)
• ▢ ⅓ cup white sugar
• ▢ ¼ teaspoon salt
• ▢ 1 large egg
• ▢ ⅔ cup raisins
• ▢ ½ teaspoon vanilla extract
• ▢ ½ teaspoon cinnamon

Instructions

 

• In a medium pot, add the rice, 3 ½ cups of milk, sugar, and salt. Bring to a boil, then reduce to a gentle simmer. Cook for 35-40 minutes, stirring occasionally, until the rice is softened.
• In a bowl, whisk together the egg and ½ cup of milk. Gradually whisk in 1 cup of the hot rice mixture into the bowl. Add the egg mixture to the pot.
• Stir in the raisins, vanilla extract, and cinnamon. Serve immediately or refrigerate and serve cold. Enjoy!

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!