Creamy Rice Pudding is a delicious, comforting dessert that’s perfect for any occasion. This luscious treat begins with cooking 1/2 cup of rice in 1 1/2 cups of water, along with a pinch of salt. As the rice simmers and absorbs the water over 20 minutes, it becomes tender and ready to embrace richer ingredients.
The addition of 3 cups of milk transforms the rice into a velvety base. Sweetened with 1/3 cup of white sugar and seasoned with another pinch of salt, the mixture is then cooked over medium heat. Frequent stirring ensures that it thickens uniformly to a sumptuous, creamy consistency in about 15 minutes.
A key step in achieving the perfect texture is tempering a beaten egg with the hot rice mixture. Carefully done, this process prevents curdling and adds a luxurious, custard-like quality to the pudding. After incorporating the tempered egg back into the saucepan and cooking for a few more minutes, the pudding reaches its final thickness.
Raisins, butter, and vanilla extract are stirred in at the end, contributing a delightful chew, richness, and aromatic depth to the dessert. Allowing the pudding to cool not only enhances its thickness but also melds all the flavors beautifully.
Creamy Rice Pudding stands out for its balance of creamy and sweet, with a subtle hint of vanilla and bursts of raisin. It’s a versatile dish with deep historical roots, enjoyed across various cultures around the world. Whether served warm or cold, it’s a nostalgic and heartwarming end to any meal.
Ingredients
1/2 cup rice
4 cups milk, divided
1/3 cup white sugar
1/4 tsp salt
1 egg, beaten
2/3 cup raisins
1 tbsp butter
1/2 tsp vanilla extract
Directions
1. In a medium saucepan, combine 1/2 cup rice, 1 1/2 cups of water, and a pinch of salt.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender.
3. Stir in 3 cups of milk, 1/3 cup white sugar, and 1/4 teaspoon salt.
4. Cook on medium heat, stirring frequently, until the mixture starts to thicken and is creamy, about 15 minutes.
5. In a small bowl, beat the egg. Add a small amount of the hot rice mixture to the egg, mixing well to temper the egg.
6. Slowly pour the egg mixture back into the saucepan, stirring constantly.
7. Cook for an additional 2 minutes, or until the pudding thickens further.
8. Remove from heat and stir in 2/3 cup raisins, 1 tablespoon butter, and 1/2 teaspoon vanilla extract.
9. Allow the pudding to cool and thicken before serving.