Hello People! Its Austin Carter from Beyond the Bayou Blog serving you with a delicious recipe which has been a family’s favorite for years now. Every time I listen about this Rice Pudding, there is a huge smile over my face.
Whenever I smell the warm, comforting scent of rice pudding, it instantly transports me back to my childhood kitchen. I can vividly picture my mom standing over the stove, stirring the creamy mixture with a wooden spoon, humming an old tune. Those were the moments I cherished most – just the two of us, bonding over a simple dessert.
These days, making rice pudding myself has become a way to recreate that feeling of home. I’ve tweaked mom’s recipe over the years, adding my own flair. But no matter how I jazz it up, that first spoonful always tastes like nostalgia. It’s a dessert that keeps the past alive while allowing room for new traditions. Trust me, one bite of this creamy, comforting pudding, and you’ll be hooked too.
Why Is This Recipe My Favorite?
- Basic Ingredients: This recipe uses ingredients you likely already have at home.
- Easy to Make: Follow simple steps to create a delicious dish.
- Versatile Rice Options: Use either raw rice or leftover rice.
- Serving Options: Enjoy it warm or chilled (we prefer it warm), and it reheats well.
Overview: How To Make Rice Pudding?
Rice pudding is one of those classic comfort desserts that brings back fond memories of family dinners and cozy nights. Here’s a simple recipe that I love making, especially when I need a bit of nostalgia. Start by boiling 1 ½ cups of cold water and stirring in ¾ cup of uncooked white rice.
After simmering it on low until the rice is tender, I combine it with 1 ½ cups of milk, ⅓ cup of sugar, and a pinch of salt in a clean saucepan. This mixture is cooked until thick and creamy, and then I stir in the remaining ½ cup of milk, a beaten egg, and ⅔ cup of golden raisins.
Just a couple more minutes of cooking and constant stirring, and it’s ready to be finished with a touch of butter and a splash of vanilla extract. Serve it warm, and it’s pure bliss.
Rice Pudding Recipe
Equipment
- Saucepan with lid
- Measuring cups and spoons
- Stirring Spoon
- Whisk
Ingredients
- 1 ½ cups cold water
- ¾ cup uncooked white rice
- 2 cups milk divided
- â…“ cup white sugar
- ¼ teaspoon salt
- 1 large egg beaten
- â…” cup golden raisins
- 1 tablespoon butter
- ½ teaspoon vanilla extract
Instructions
- Bring 1 ½ cups of cold water to a boil in a saucepan over medium heat.
- Stir in ¾ cup of uncooked white rice. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 20 minutes.
- In a clean saucepan, combine cooked rice, 1 ½ cups of milk, ⅓ cup of sugar, and ¼ teaspoon of salt. Cook over medium heat, stirring often, until thick and creamy, about 15 minutes.
- Stir in the remaining ½ cup of milk, beaten egg, and ⅔ cup of golden raisins. Cook for an additional 2 minutes, stirring constantly.
- Remove from heat and stir in 1 tablespoon of butter and ½ teaspoon of vanilla extract until combined.
- Serve warm and enjoy!
Nutrition
Tips that Will Work!
- Use Arborio Rice for Extra Creaminess: While standard white rice works fine, using Arborio rice can give your pudding an extra creamy texture due to its higher starch content.
- Infuse the Milk: For added flavor, consider infusing the milk with a cinnamon stick or a split vanilla bean while heating. Just remove them before adding to the rice.
- Temper the Egg: To avoid curdling, temper the beaten egg by slowly adding a small amount of the hot rice mixture to the egg before combining it all. This helps to gradually raise the egg’s temperature.
- Golden Raisins Soak: Soak the golden raisins in a bit of warm water or rum for about 10 minutes before adding them to the pudding. This plumps them up and adds a richer flavor.
- Consistency Control: If the pudding thickens too much as it cools, simply stir in a bit more milk to reach your desired consistency.
- Stirring Technique: Stir frequently but gently to prevent sticking and ensure even cooking. Over-stirring can break down the rice too much.
- Butter and Vanilla Last: Always add the butter and vanilla extract at the end off the heat to preserve their flavors and aromas.
These little tweaks can take your rice pudding from good to exceptional!
Variations You Can Try!
- Rice Selection: Any short-grain rice, Italian-style rice, or Arborio rice works well for this Rice Pudding.
- Dairy-Free Option: For a dairy-free alternative, you can use coconut milk or unsweetened almond milk instead of regular milk.
- Personalize Your Pudding: Get creative and add your favorite ingredients like raisins, lemon zest, or anything else you enjoy. In Bulgaria, it’s commonly enjoyed plain.
- Cinnamon Spark: Believe me or not the combination of this recipe with cinnamon is unbeatable.
What to Serve with Rice Pudding?
- Whipped Cream
- Praline Sauce
- Chocolate-Covered Strawberries
- Chocolate Cake Roll
- Chocolate Chip Cookie
Storing and Freezing Leftovers!
How to Store
Refrigeration: Place leftover rice pudding in an airtight container and keep it in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding milk if needed.
How to Freeze
Freezing: You can freeze rice pudding for up to 2 months. Thaw it in the refrigerator overnight and warm it on the stove or in the microwave.
What Makes Rice Pudding Thicken?
Rice pudding thickens because of the starch in the rice. When you cook rice in milk, the starch molecules break down and release, making the mixture thicker and creamier. The egg in the recipe also helps thicken the pudding as it cooks. As the ingredients simmer together, the starches and proteins combine, creating that smooth and thick texture we love in rice pudding.
Is Rice Pudding Healthy?
Rice pudding thickens because of the starch in the rice. When you cook rice in milk, the starch molecules break down and release, making the mixture thicker and creamier. The egg in the recipe also helps thicken the pudding as it cooks. As the ingredients simmer together, the starches and proteins combine, creating that smooth and thick texture we love in rice pudding.