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This rice pudding is made with rice cooked in milk and thickened with the addition of an egg. I prefer this classic version studded with raisins and a hint of cinnamon for a sweet and savory dessert.
While rice pudding is an under-appreciated dessert there is a shop in Soho, New York dedicated to selling a variety of daily flavors from French toast to rocky road and cheesecake. When I was working in fashion I used to be tasked with running errands in the area and I would always make a pitstop here before getting back on the subway uptown.
At its base, it is uncooked rice simmered in sweetened milk. Rice pudding is like a cross between a creamy pudding and congee.
In a medium saucepan over high heat, bring milk, rice, butter and salt to a boil. Reduce heat to medium-low and simmer until the rice is tender and all the milk is absorbed, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan or burning.
In a small bowl, whisk together egg, brown sugar and vanilla. Add ½ cup of the hot rice in with the egg mixture while stirring vigorously. This keeps the egg from cooking immediately when added to the hot mixture.
Pour the egg mixture into the saucepan and then whisk in the rest of the rice. Cook on low heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat and let sit for 5 minutes. The rice will continue to thicken as it cools.
Stir the raisins and 1 teaspoon of cinnamon into the rice. In a small bowl stir together the remaining cinnamon and the sugar. Then serve the rice pudding sprinkled with the cinnamon-sugar mixture.
If the milk thickens too quickly as the rice cooks, you may have the heat too high. You don’t want to scorch the rice. If the rice pudding is too thick or clumpy I recommend adding additional whole milk or heavy creamy 2 tablespoons at a time to thin it out.
The addition of the egg should thicken the pudding but if the rice is too thin after the cooking time has ended, I recommend increasing the temperature while stirring constantly for about 5 minutes.
You can use leftover cooked rice in place of the uncooked rice in this recipe. Substitute 1½ cups of cooked long-grain or short-grain white rice and 2 cups of milk.
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