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A comforting stovetop rice pudding made using leftover cooked white rice, whole milk, cream, cinnamon, and raisins, resulting in a creamy, custard-like dessert with warm spices and sweet bursts of raisins.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 ½ cups cooked white rice (preferably day-old, chilled)
  • 1 cup whole milk
  • ¼ teaspoon kosher salt
  • 1 egg, beaten
  • ½ cup heavy cream
  • ¼ teaspoon ground cinnamon
  • Pinch ground nutmeg
  • ⅓ cup granulated sugar
  • ⅓ cup golden raisins
  • ⅓ cup regular raisins
  • 1 tablespoon unsalted butter
  • ½ teaspoon vanilla extract

Instructions

  1. Combine cooked rice, whole milk, and kosher salt in a small saucepan over medium-low heat; stir occasionally and simmer until it thickens slightly (about 10 minutes).
  2. In a small bowl, whisk the beaten egg with heavy cream, ground cinnamon, and a pinch of nutmeg; set aside.
  3. Stir granulated sugar into the rice mixture.
  4. Temper the egg-cream by whisking a few spoonfuls of the warm rice mixture or milk into the egg-cream to raise its temperature.
  5. Slowly stream the tempered egg-cream into the rice pot while stirring constantly to prevent scrambling.
  6. Stir in the golden and regular raisins.
  7. Simmer, stirring occasionally, for 5–10 minutes until the pudding is creamy and thickened.
  8. Remove the pan from the heat and stir in the unsalted butter and vanilla until melted and combined.
  9. Let the pudding rest off the heat for about 10 minutes, stirring occasionally to allow it to thicken.

Notes

Use day-old fully chilled rice for best texture with separate grains, avoiding mush., Temper the egg mixture carefully by warming it with some hot rice liquid before adding to pot to prevent scrambling., Constantly stir after adding egg mixture to obtain smooth custard texture., Remove the pudding from heat when slightly loose; it thickens as it cools to perfect consistency., Soak raisins in warm water or rum for 10 minutes before adding to keep them soft., For thicker pudding, simmer for an additional 5 minutes., Serve warm with cinnamon sticks or chilled for a refined presentation., Substitute brown or jasmine rice for flavor variations; coconut milk can replace dairy for a dairy-free version., Rice pudding can be stored in the fridge up to 4 days and frozen up to 2 months; reheat gently with milk to restore creaminess.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert

Nutrition

  • Serving Size: Approximately 1 serving
  • Calories: Approximately 396 kcal per serving
  • Fat: Approximate fat per serving not specified
  • Carbohydrates: Approximate carbohydrates per serving not specified
  • Protein: Approximate protein per serving not specified