Description
Learn how to make the creamiest, most delicious rice pudding from scratch! This classic comfort dessert features tender white rice cooked in sweet milk with plump golden raisins, finished with butter and vanilla. Perfect served warm or chilled, this easy recipe uses simple pantry ingredients and delivers nostalgic, homemade flavor every time.
Ingredients
For the Rice Base:
- 1½ cups cold water
- ¾ cup uncooked white rice
- 2 cups milk (divided: 1½ cups + ½ cup)
- ⅓ cup white sugar
- ¼ teaspoon salt
For the Creamy Finish:
- 1 large egg, beaten
- ⅔ cup golden raisins
- 1 tablespoon butter
- ½ teaspoon vanilla extract
Instructions
Pour 1½ cups of cold water into a saucepan and bring it to a rolling boil over high heat. Add the ¾ cup of rice, give it a quick stir, then reduce the heat to low. Cover with a lid and let it simmer gently until the rice is tender and has absorbed all the water — this takes about 20 minutes. Don’t peek too often or you’ll release the steam! You’ll know it’s ready when the rice is fluffy and there’s no water left in the bottom of the pan.
Transfer your cooked rice to a clean, large saucepan. Add 1½ cups of milk, the sugar, and salt. Cook this mixture over medium heat, stirring frequently with a wooden spoon. This is where the magic happens! As you stir, the rice will release its starch and the mixture will gradually become thick and creamy.
In a small bowl, whisk together the remaining ½ cup of milk with the beaten egg until smooth. Now here’s the important part: slowly pour this egg mixture into the hot rice pudding while stirring constantly. Add the golden raisins at the same time. Continue cooking for 2 more minutes, stirring continuously to prevent the egg from scrambling.
Remove the saucepan from the heat. Stir in the tablespoon of butter and the vanilla extract until the butter is completely melted and everything is beautifully combined.
You can serve this immediately while it’s warm and comforting, or transfer it to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 2 hours.
Notes
- Don’t rush the rice cooking step. If your rice isn’t fully cooked and tender before you add the milk, it won’t absorb properly and you’ll have crunchy bits in your pudding.
- Room temperature egg works best. Take your egg out of the fridge about 30 minutes before you start cooking. It incorporates more smoothly into the hot mixture.
- For extra creamy pudding, use half whole milk and half heavy cream. It’s ridiculously decadent!
- Common mistake to avoid: Adding all the milk at once. The two-stage milk addition is key to achieving the perfect texture.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American