Description
This Creamy Custard-Style Rice Pudding is a rich and comforting dessert made by slowly simmering rice in a mixture of whole milk and heavy cream until tender and creamy. Enhanced with warm spices like cinnamon and nutmeg, and optionally studded with plump raisins, this pudding achieves a luscious custard texture by gently incorporating eggs. Perfect served warm or chilled, it’s a classic American dessert that’s both soothing and indulgent.
Ingredients
Scale
Base Ingredients
- 1 cup uncooked medium-grain white rice
- 3 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ teaspoon salt
Custard Mixture
- 2 large eggs
- 1 cup whole milk (reserved)
Flavorings & Add-ins
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup raisins (optional)
- 1 tablespoon unsalted butter
Instructions
- Combine ingredients and bring to boil: In a large saucepan, mix the rice, 3 cups of whole milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally to prevent the mixture from sticking, and bring it gently to a boil.
- Simmer until rice is tender: Reduce the heat to low and let the mixture simmer uncovered. Stir frequently to avoid sticking, cooking for about 30 to 35 minutes or until the rice is soft and the mixture has thickened.
- Prepare the egg mixture: While the rice cooks, whisk the 2 eggs together with the reserved 1 cup of whole milk in a small bowl until smooth.
- Temper and add eggs to pudding: Slowly pour the egg and milk mixture into the hot rice pudding while whisking constantly. This gradual incorporation prevents the eggs from scrambling and ensures a smooth custard texture.
- Cook to thicken custard: Continue cooking over low heat for an additional 5 minutes, stirring continuously until the pudding thickens to a creamy custard-like consistency.
- Add flavorings and finish: Remove the saucepan from heat and stir in vanilla extract, ground cinnamon, ground nutmeg, unsalted butter, and raisins if using.
- Cool and serve: Let the pudding cool slightly before serving warm or refrigerate for a few hours if you prefer the pudding chilled.
Notes
- For a richer pudding, use all whole milk and omit the heavy cream.
- Try swapping raisins for golden raisins or dried cranberries for variation.
- Adjust cinnamon and nutmeg quantities to suit your taste preference.
