Creamy Rice Pudding

This simple, creamy rice pudding is perfect just as it is, but it can also be dressed up with extra spices or even a splash of rum.  Feel free to make it a day or two in advance—just bring it back to room temperature before serving.


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1 2/3 cups water
1 cup medium-grain rice*
4 cups milk
3 eggs
1/2 cup sugar
1 cup raisins
1 1/2 teaspoons vanilla
1/2 teaspoon cinnamon
2 tablespoons butter
*Do not substitute long or short-grain rice.
  1. Combine the water and rice in a saucepan and bring to a boil.
  2. Cover and reduce the heat to the low. Cook until the water is absorbed—Approximately 13–15 minutes.
  3. Turn off the heat and let it sit covered for 10 minutes.
  4. In a separate pan, bring the milk to a lively simmer. Pour it into the rice and mix well.
  1. Turn the heat to medium-high and bring the mixture to a lively simmer.
  2. Lower the heat to a bubbling simmer and cook, stirring constantly, until thick and creamy—Approximately 15–17 minutes. Adjust the heat as needed to prevent burning. The rice should be soft, with a slight “bite” in the center.
  3. Whisk the eggs and sugar together in a spacious bowl.
  4. Temper the eggs by slowly stirring in one cup of the hot rice mixture.
  5. Lower the heat to medium-low and stir the tempered eggs back into the saucepan with the rice.
  6. Add the raisins, vanilla, cinnamon, and butter and cook for 2 minutes, stirring constantly.
  7. Transfer the pudding to a spacious, heat-resistant bowl and cool to room temperature.
  8. Ladle into pretty bowls and serve.
Preparation Time: 
Approximately 60 minutes plus cooling time.