Rice Pudding Recipe
Make Rice Pudding Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Pudding
Optional Flavor & Finish
Method
Main Pudding
- 1
Rinse and cook rice
Rinse 1 cup long-grain white rice under cold running water until the water runs clear. In a medium heavy-bottomed saucepan, combine the rinsed rice with 1 1/2 cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 12–15 minutes until most water is absorbed but rice is still slightly undercooked. Remove from heat and let sit, covered, 5 minutes.
- 2
Simmer with milk
In the same saucepan, stir in 4 cups whole milk and 1 tsp salt. Bring to a gentle simmer over medium-low heat (small bubbles around edge). Cook, uncovered or partially covered, stirring frequently to prevent sticking, for 20–25 minutes until rice is very tender and mixture is thick and creamy. Lower heat as needed to maintain a gentle simmer.
- 3
Temper eggs and finish pudding
In a medium bowl, whisk 2 large eggs with 1 cup granulated sugar until smooth. Gradually whisk 1 cup of the hot rice-milk mixture into the egg-sugar mixture to temper the eggs (do this slowly to avoid scrambling). Then pour the tempered egg mixture back into the saucepan, stirring constantly. Cook over low heat for 2–3 minutes more until slightly thickened (do not boil). Remove from heat and stir in 2 tbs unsalted butter and 2 tsp vanilla extract until melted and combined.
Optional Flavor & Finish
- 4
Add optional mix-ins
If using raisins, fold in 1 cup raisins after removing the pan from heat so they plump without overcooking. Stir in 1 tsp grated lemon zest if using for brightness.
- 5
Cool and serve
Transfer pudding to a serving dish or individual bowls. For warm serving, spoon immediately and dust each portion with a pinch of ground cinnamon or nutmeg (about 1 tsp total distributed). For chilled pudding, cover surface with plastic wrap to prevent a skin, cool to room temperature, then refrigerate at least 2 hours or until cold. Serve chilled or warm, sprinkled with additional cinnamon if desired.
