A creamy, comforting dessert made the traditional way
Ingredients:
- ¾ cup uncooked white rice (long-grain or Arborio works well)
- 4 cups whole milk
- ½ cup granulated sugar
- ¼ tsp salt
- 2 large eggs, beaten
- ½ cup heavy cream
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- ¼ tsp ground nutmeg (optional)
- ½ cup raisins (optional)
Instructions:
Cook the Rice:
In a medium saucepan, combine the rice, 2 cups of milk, sugar, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender and most of the milk is absorbed.
Temper the Eggs:
In a small bowl, whisk together the eggs and heavy cream. Slowly add a ladle of the hot rice mixture to the egg mixture, whisking constantly to prevent the eggs from scrambling.
Combine and Thicken:
Gradually stir the tempered egg mixture back into the saucepan with the rice. Add the remaining 2 cups of milk and stir to combine. Cook over low heat, stirring constantly, until the pudding thickens, about 5–7 minutes.
Add Flavorings:
Remove the pudding from the heat and stir in the vanilla extract, cinnamon, nutmeg, and raisins, if using.
Chill or Serve Warm:
Serve the rice pudding warm for a cozy treat, or allow it to cool to room temperature and refrigerate for at least 2 hours for a chilled version.
Garnish and Enjoy:
Sprinkle with additional cinnamon or nutmeg if desired and serve. Enjoy this classic, creamy dessert!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4–6