Description
Creamy, cozy, and perfectly sweet, this classic rice pudding is an old-fashioned dessert that never goes out of style.
Ingredients
2/3 cup Minute Rice
2 3/4 cups milk
1/3 cup sugar
1/4 teaspoon salt
2 eggs, lightly beaten
1 teaspoon vanilla extract
Optional: 1/2 teaspoon ground cinnamon, 1/2 cup raisins
Instructions
In a medium saucepan, combine rice, 2 cups of the milk, sugar, and salt.
Cook over medium heat, stirring often, until slightly thickened, about 15 minutes.
In a small bowl, whisk eggs with the remaining 3/4 cup milk.
Slowly pour the egg mixture into the hot rice while whisking constantly (to temper).
Cook, stirring, 2–3 minutes more until thickened and creamy (do not boil).
Remove from heat; stir in vanilla (and cinnamon/raisins, if using).
Serve warm, or chill until set for a colder pudding.
Notes
For richer pudding, swap 1/2–1 cup of the milk with half-and-half.
If it thickens after chilling, stir in a splash of milk to loosen.
Add-ins: orange zest, a pinch of nutmeg, or a handful of toasted coconut.
To avoid curdling, keep the mixture below a simmer once eggs are added and whisk constantly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
