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Creamy Rice Pudding

A bowl of rice pudding.
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5 from 3 reviews

This Creamy Rice Pudding recipe is both humble and delicious and can be made easily on the stovetop for the perfect after-dinner dessert. It can be served warm or cold, with a sprinkle of cinnamon, or even a dollop of ice cream to create an epic hot and cold contrast.

Ingredients

  • 1 cup long grain white rice
  • 2 cups (454 grams) water
  • 1 teaspoon (3 grams) coarse kosher salt
  • 1 (12 ounce) can evaporated milk
  • 1-1/2 cup (340 grams) whole milk
  • ½ cup (70 grams) raisins
  • 1 cinnamon stick (or ½ teaspoon ground cinnamon)
  • ¼ teaspoon ground cloves (optional)
  • 1/2 cup (50 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30 grams) unsalted butter

Instructions

  1. Rinse the rice in a fine mesh strainer, drain it and then transfer it to a large pot. Add in the water and salt and stir to combine. Bring the water to a boil, then reduce the heat to medium-low and cook until most of the water has evaporated about 10 minutes. Keep an eye on the water level and don’t let it completely evaporate and scorch on the bottom.
  2. Add the evaporated milk, whole milk, raisins, cinnamon stick, and ground cloves and continue to cook, stirring every few minutes, until rice is creamy and thickened about 10 minutes. Add the sugar, cook for 3-4 more minutes. Keep in mind, the rice will continue to thicken up. So stop cooking it when it’s more fluid than you would want the final result to be, knowing it will continue to thicken.
  3. Remove the cinnamon sticks. Stir in the vanilla extract and butter.
  4. Serve warm or cold. If the pudding is too thick, it can always be thinned out with a splash of water or milk, as needed. If it’s too thin, continue to cook, but remember it will thicken as it cools.

Notes

The instructions indicate to use a large pot. I know in the photos and videos you see me using a sauce pan, but please learn from my mess and use a stock pot instead of a small sauce pan like I used to avoid spilling the pudding while it's cooking.

The rice is forgiving and you can add in more liquid later after it has cooled if it needs to be thinned out. Additionally, if it's too thin, it can be reduced a little bit, or rested to let it absorb the excess moisture, and that it will.

Rice pudding will keep in the refrigerator well for 2-3 days. Serve warm or cold.

Find it online: https://everydaypie.com/rice-pudding-recipe/