Traditional Rice Pudding
This timeless Traditional Rice Pudding is an easy, soothing dessert. Cooked rice is gently simmered in a rich milk mixture, thickened with tempered eggs, and finished with warm spices and optional raisins.
Traditional Rice Pudding
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Uncooked white rice | 1 cup | Short- or medium-grain varieties work best |
| Water | 2 cups | |
| Whole milk | 4 cups | Divided; see instructions |
| Granulated sugar | 1/2 cup | |
| Large eggs | 2 | |
| Vanilla extract | 1 teaspoon | |
| Ground cinnamon | 1/2 teaspoon | |
| Ground nutmeg | 1/4 teaspoon | Optional |
| Raisins | 1/2 cup | Optional, for a classic version |
| Salt | Pinch |
How to Prepare Traditional Rice Pudding:
Step 1: Cook the Rice
Combine 1 cup rice and 2 cups water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed, about 15 minutes.
Step 2: Create the Pudding Base
Add 3 cups of milk, 1/2 cup sugar, and a pinch of salt to the cooked rice. Cook over medium heat, uncovered, stirring often, until the mixture thickens and becomes creamy, about 20 minutes.
Step 3: Temper the Eggs
In a small bowl, whisk the 2 eggs with the remaining 1 cup milk. While whisking constantly, slowly incorporate a spoonful of the hot rice mixture to temper the eggs. Gradually stir the tempered mixture back into the saucepan.
Step 4: Add Flavor and Finish
Cook for an additional 2–3 minutes, stirring continuously, until the pudding reaches the desired thickness. Remove from heat and mix in the vanilla, cinnamon, nutmeg, and raisins if using.
Step 5: Serve
Portion into bowls. Enjoy warm, or refrigerate for several hours if you prefer a chilled, firmer pudding.
