Rice Pudding
A luscious, creamy rice pudding made with short-grain rice simmered gently in whole milk, sweetened with brown sugar and warm cinnamon, and enriched with eggs and raisins. This comforting gluten-free dessert is easy to prepare, delicious served warm or chilled, and perfect for a satisfying snack or light treat.
Equipment
- 1 medium heavy-bottomed saucepan
- 1 Whisk
- 1 set measuring cups (standard: 1 cup, 1/3 cup, 1/4 cup)
- 1 set measuring spoons (standard: 1 tsp, 1/4 tsp)
- 1 Mixing Bowl
Ingredients
- 2 ½ cups whole milk 600 ml
- ⅓ cup short-grain white rice uncooked (66 g)
- A pinch of salt
- 1 large egg
- ¼ cup packed dark brown sugar 50 g
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ⅓ cup raisins 40 g
Instructions
- Prepare the Rice Base: In a medium saucepan with a thick bottom, combine the whole milk, uncooked rice, and a small pinch of salt. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. Cover the pan partially and let it simmer gently, stirring occasionally to avoid the rice sticking to the bottom. Continue cooking until the rice is tender and the milk has thickened slightly, about 20 to 25 minutes.
- Whisk Egg and Sugar Mixture: While the rice cooks, whisk together the egg and dark brown sugar in a small bowl until the mixture is smooth and combined.
- Temper the Egg Mixture: Carefully add about half a cup of the hot rice and milk mixture to the egg and sugar bowl, adding it slowly while whisking vigorously. This step warms the eggs gently, preventing them from scrambling when added back to the hot pudding.
- Combine and Thicken Pudding: Pour the tempered egg mixture back into the saucepan with the remaining rice and milk. Keep the heat low and stir continuously as the pudding thickens. Use a thermometer to monitor the temperature, ensuring it reaches about 160°F (71°C) but does not boil. Remove from heat once thickened to a creamy consistency.
- Add Flavorings and Serve: Stir in the vanilla extract, ground cinnamon, and raisins. The pudding will seem slightly loose while warm but will thicken further as it cools. Serve the pudding either warm or chilled, according to your preference.
Notes
- Rice Choice Matters: For a creamy texture, use short-grain rice like Calrose or a risotto rice variety. Avoid long-grain or fragrant rice such as basmati or jasmine, which stay firm and won’t create the desired creaminess.
- Gentle Stirring is Key: Stir frequently during cooking to prevent the rice from sticking and scorching, but be gentle to keep the grains intact.
- Tempering the Eggs: This critical step ensures your pudding stays smooth and silky, avoiding any curdling or scrambling. Add the hot liquid gradually and whisk well.
- Serving Tips: This pudding can be enjoyed warm for a comforting treat or chilled for a refreshing dessert. It thickens as it cools, so expect a firmer texture if refrigerated.
- Add-Ins: Feel free to swap raisins with other dried fruits or add a sprinkle of nutmeg for extra warmth.
