Rice Pudding Recipe

Rice Pudding Method

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   Step 1: Simmer milk and rice

   In a heavy-bottom saucepan, warm the milk with a pinch of salt until it just steams. Add the rice and reduce to a gentle simmer, stirring often to prevent scorching. Cook for 25–30 minutes, until the rice is tender and the mixture has thickened into a creamy base.

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   Step 2: Sweeten and flavor

   Stir in the granulated sugar, ground cinnamon, and vanilla extract. Continue to simmer for another 8–12 minutes, stirring frequently, until the mixture is thick and coats the back of a spoon.

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   Step 3: Temper the eggs

   In a small bowl, whisk the egg yolks with a few tablespoons of the hot pudding to temper them.

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   Step 4: Thicken and finish

   Slowly whisk the tempered yolks back into the pot with the heat on low. Cook for 2–3 minutes, stirring constantly, until the pudding thickens and coats the spoon. Do not let it boil.

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   Step 5: Add butter

   Remove from heat and stir in the unsalted butter until fully melted and the mixture is glossy.

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   Step 6: Add raisins (optional)

   If using raisins, fold them in now. If you prefer softer raisins, soak them in a small amount of warm milk before adding.

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   Step 7: Chill or serve

   Let the pudding cool to room temperature, then refrigerate for at least 2 hours for a cold, set texture, or serve warm as a comforting dessert. Garnish with extra cinnamon if desired.