Old-Fashioned Creamy Rice Pudding Recipe
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.
|*Do not substitute long or short-grain rice.
- Combine the water and rice in a saucepan and bring to a boil.
- Cover and reduce the heat to the low. Cook until the water is absorbed—Approximately 13–15 minutes.
- Turn off the heat and let it sit covered for 10 minutes.
- In a separate pan, bring the milk to a lively simmer. Pour it into the rice and mix well.
- Turn the heat to medium-high and bring the mixture to a lively simmer.
- 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.
- Whisk the eggs and sugar together in a spacious bowl.
- Temper the eggs by slowly stirring in one cup of the hot rice mixture.
- Lower the heat to medium-low and stir the tempered eggs back into the saucepan with the rice.
- Add the raisins, vanilla, cinnamon, and butter and cook for 2 minutes, stirring constantly.
- Transfer the pudding to a spacious, heat-resistant bowl and cool to room temperature.
- Ladle into pretty bowls and serve.
Approximately 60 minutes plus cooling time.