The Best Rice Pudding: Extra Creamy and Comforting
This creamy rice pudding recipe is comfort food at its finest.
Ingredients
- 5 cups whole milk plus more as needed
- ½ cup rice white rice - long grain or arborio rice
- 2 large egg yolk
- 4 tablespoons sugar white
- ½ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- salt small pinch of salt
- ⅓ cup golden raisins optional
- Ground cinnamon Dusting of cinnamon for serving
Optional additions during cooking:
- 1 cinnamon stick remove before serving
- 1 vanilla bean split (instead of extract)
- ½ teaspoon lemon zest
Instructions
Prepare the egg mixture:
- In a medium bowl, whisk together 2 large egg yolk , 4 tablespoons sugar, ½ cup heavy whipping cream, 1 teaspoon pure vanilla extract, saltuntil smooth. Leave the whisk in the bowl and set aside on the counter to come to room temperature.
Heat the milk mixture:
- Rinse a medium saucepan or large pot with cold water without drying it. Add the 5 cups whole milk and place over medium heat. Stir occasionally. Watch closely as it nears the boil - milk can boil over quickly.
Cook the rice:
- When the milk mixture comes to a boil, stir in the ½ cup rice (and 1 cinnamon stick or 1 vanilla bean if using). Continue stirring until the mixture returns to a boil, then reduce heat to maintain a gentle simmer (small, steady bubbles).
- Simmer for 30 minutes, stirring every 10 minutes. Make sure to scrape the bottom of the pan each time. Stir any skin that forms back into the pudding.
Continue cooking:
- After 30 minutes, continue simmering but stir every 5 minutes. Taste a rice grain each time - you want completely tender rice grains with no hard center. Total cook times are usually 45-50 minutes, though this varies.
- Important: If the mixture becomes very thick before the rice is tender, add hot water or more milk (¼ to ½ cup at a time) to prevent scorching on the bottom of the pot.
Temper the eggs:
- When rice is tender, remove pot from heat. Re-whisk the egg mixture.
- Using a ladle, add the hot milk mixture to the eggs DROP BY DROP at first, whisking constantly. This slowly brings the eggs to room temperature. After adding 2-3 tablespoons this way, gradually increase to a thin stream while whisking continuously. Add about 1½ to 1¾ cups total of the hot mixture to the eggs.
Finish the custard:
- Pour the warmed egg mixture back into the pot. Return to medium heat (not medium-high heat). Cook, stirring almost constantly, until a bubble breaks the surface in the center. The pudding should be thick and creamy like heavy cream.
- Remove from heat immediately. Remove cinnamon stick or vanilla bean if used.
Chill:
- If using golden raisins, scatter them in the bottom of a serving bowl. Pour the hot pudding over them and stir to combine.
- Let cool for 5 minutes, then cover surface with plastic wrap and refrigerate for at least 6 hours or overnight. The pudding will thicken as it chills.
Serve:
- Stir the chilled pudding before serving. If too thick, stir in a tablespoon or two of cream or milk. Spoon into bowls and top with a dusting of ground cinnamon or fruit syrup if desired.
Notes
About the rice: This recipe works with long-grain rice, arborio rice (risotto rice), or medium-grain rice. Each creates a slightly different texture. See the detailed ingredient list above the recipe for guidance on choosing rice. Avoid short grain rice and brown rice for best results.
Serving temperature: This is delicious cold (my preference) or gently warmed. If serving warm, you might reduce sugar slightly as warm desserts taste sweeter.
Storage: Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
Variations: Try brown sugar instead of white sugar, add lemon zest, use maple syrup for sweetness, or add a touch of rose water for something special.
The pudding will look quite loose when first made - it thickens beautifully as it chills!
Nutrition
Calories: 324kcalCarbohydrates: 38gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 108mgSodium: 87mgPotassium: 412mgFiber: 1gSugar: 23gVitamin A: 704IUVitamin C: 1mgCalcium: 285mgIron: 0.5mg
Tried this recipe?Let us know how it was!