Description
This creamy custard-style rice pudding is a comforting dessert made by gently simmering rice in milk, then combining it with a rich egg custard mixture flavored with vanilla, cinnamon, nutmeg, and optional raisins. It’s smooth, luscious, and perfect served chilled.
Ingredients
Scale
Rice and Liquid Base
- 1/2 cup long-grain white rice
- 1 1/2 cups water
- 1/4 tsp salt
- 2 cups whole milk, divided
- 1 cup half-and-half
Sweeteners and Flavorings
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup raisins (optional)
Instructions
- Cook the rice: In a medium saucepan, bring the water and salt to a boil. Stir in the rice, reduce heat to low, cover the pan, and simmer for about 15 minutes until the water is absorbed and the rice is tender.
- Add milk and sugar: Add 1 1/2 cups of the milk, the half-and-half, and the granulated sugar to the cooked rice. Cook the mixture over medium heat, stirring frequently to prevent sticking, until it begins to thicken, about 15 minutes.
- Temper the eggs: In a small bowl, whisk the beaten eggs with the remaining 1/2 cup of milk. Slowly add a few spoonfuls of the hot rice mixture into the egg mixture while whisking constantly to prevent the eggs from curdling.
- Combine and thicken: Gradually pour the tempered egg mixture back into the saucepan with the rice mixture, stirring continuously. Cook everything over low heat while stirring until the pudding thickens to a custard-like consistency, about 5-7 minutes.
- Add flavorings: Remove the pudding from heat. Stir in the vanilla extract, ground cinnamon, and ground nutmeg. If desired, fold in the raisins to evenly distribute them throughout the pudding.
- Chill and serve: Transfer the pudding to a large bowl or divide into individual serving dishes. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours before serving chilled.
Notes
- Use whole milk and half-and-half for the creamiest texture and richest flavor.
- Be careful when tempering the eggs to avoid scrambling—add the hot mixture slowly while whisking vigorously.
- Raisins are optional but add a nice chewy sweetness and texture contrast.
- Covering the pudding surface with plastic wrap prevents an unappetizing skin from forming during chilling.
- This pudding can be served warm, but chilling enhances its custard-like texture and flavor.
