Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A creamy, cozy rice pudding made by simmering tender short- or medium-grain rice in sweetened milk, then finished custard-style with eggs, vanilla, and warm spices like cinnamon and nutmeg. Delicious served warm or chilled, with optional raisins or other mix-ins.

  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 cup uncooked white rice (short- or medium-grain is best for creaminess)
  • 2 cups water
  • 4 cups whole milk (divided as directed below)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup raisins (optional)
  • Pinch of salt

Instructions

  1. Combine rice and water in a medium saucepan and bring to a boil; reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 15 minutes.
  2. Add 3 cups milk, sugar, and a pinch of salt to the cooked rice; cook uncovered over medium heat, stirring often, until slightly thickened and creamy, about 20 minutes.
  3. If using raisins, soak them in warm water or a splash of rum for 10–15 minutes to plump (optional).
  4. Whisk the eggs with the remaining 1 cup milk in a small bowl.
  5. Temper the eggs by slowly whisking a few spoonfuls of the hot rice mixture into the egg–milk mixture until warm.
  6. Gradually pour the tempered egg mixture back into the rice pot, stirring constantly, and cook 2–3 minutes until the pudding thickens to a custard-like consistency.
  7. Remove from heat and stir in vanilla extract, ground cinnamon, ground nutmeg if using, and drained raisins if using.
  8. Spoon pudding into bowls or transfer to a container, press plastic wrap directly onto the surface to prevent a skin, and chill if desired.

Notes

Use short- or medium-grain rice (like Arborio) for a creamier texture; long-grain rice is not recommended., Stir regularly to avoid sticking and burning., Tempering eggs slowly prevents curdling and ensures a silky texture., If pudding thickens too much after chilling, loosen with a splash of milk when reheating., Plump raisins by soaking before adding for juicier texture., Press plastic wrap onto pudding surface before chilling to prevent skin formation., Serve warm with cinnamon or nutmeg or chilled with whipped cream, vanilla ice cream, fresh berries, or honey., Recipe is forgiving and customizable: try substitutions like coconut milk, spices (cardamom, cloves), citrus zest, cocoa powder, or finish baked with cinnamon sugar crust., Pudding stores up to 4 days in fridge or 2 months in freezer; thaw overnight and reheat gently with a splash of milk., You can omit eggs for a naturally thickened but less custardy pudding by cooking rice longer., Raisins are optional and can be swapped with other dried fruits or omitted.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 250 calories per serving
  • Fat: 5 g per serving
  • Carbohydrates: 45 g per serving
  • Protein: 6 g per serving