Rice Pudding
Homemade rice pudding is the most comforting dessert recipe. Rice is cooked in a sweet mixture of milk and cream with vanilla soaked raisins. This stove top recipe is easy to make.
Servings: 6 servings
Equipment
Ingredients
Soak raisins ahead of time:
- 1/4 cup raisins
- 2 tablespoons vanilla extract
Rice Pudding:
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup uncooked white rice short grain works best
- 1/4 teaspoon kosher salt
- 2 eggs
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon pumpkin pie spice or use cinnamon
- soaked raisins with vanilla
Instructions
- At least one hour prior to making rice pudding, soak the 1/4 cup raisins in 2 tablespoons vanilla extract. A longer soak of over 24 hours is optimal.
- In a medium-sized, heavy-bottomed saucepan, bring the 2 1/2 cups whole milk, 1/2 cup heavy cream, 1/2 cup uncooked white rice, and 1/4 teaspoon kosher salt to a boil over high heat. As soon as it starts to simmer around the edge of the pan, reduce heat to the lowest temperature where you can maintain a simmer, partially covered, until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. Taste the rice to ensure it is done. You want it tender but still firm.
- In a separate bowl, whisk together 2 eggs, 1/4 cup brown sugar, and 1/4 cup granulated sugar. Add a ladle of the hot milk mixture to the egg mixture, whisking while pouring it in a very slow steady stream. Your goal is to bring the temperature of the egg up without curdling the egg.
- Continue to add more of the hot milk mixture to the egg mixture, whisking continually, until the egg mixture is warm.
- Add tempered egg mixture back into the saucepan of rice and milk and stir over low heat for 5 to 10 minutes, until thickened. This rice pudding can go from thin to too thick rather quickly, so don't leave it unattended. Also keep in mind that it will thicken even more as it cools. A temperature of 160°F will ensure the eggs are cooked all the way through.
- When done, remove from heat and stir in the 1/4 teaspoon pumpkin pie spice and soaked raisins with vanilla.
- Serve warm or cold.
Notes
- Raisins: The longer they soak in the vanilla, the better they will taste. If you don't like raisins, you can leave them out, but even folks who don't like raisins find that they are wonderful when rehydrated in vanilla.
- Cooking temperature: This is the kind of recipe you want to be gentle with. Always use a heat that is high enough to maintain a simmer but nothing more. You don't want to cook too hot or too fast.
- Thickness: Keep in mind that the pudding will thicken even more after it cools.
Nutrition
Calories: 307kcal | Carbohydrates: 41g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 175mg | Potassium: 255mg | Fiber: 1g | Sugar: 23g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg
