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The Best Rice Pudding

A creamy, comforting rice pudding made with whole milk, rice, sugar, and vanilla. This classic dessert is slow-cooked to perfection and finished with raisins and a touch of cinnamon.

  • Total Time: 65 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 3.5 cups whole milk, divided
  • 5 cups water
  • 1 cup medium-grain rice, uncooked
  • 0.5 cup granulated sugar
  • 1 pinch fine sea salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 0.5 cup raisins
  • 1 tablespoon unsalted butter
  • Ground cinnamon, plus more for garnish
  • Maraschino cherries, optional for garnish

Instructions

  1. In a large pot over medium-low to medium heat, add 3 cups of milk, water, rice, sugar, and salt, and bring to a simmer while stirring frequently to prevent the milk from burning or scalding.
  2. Once it begins to bubble (should take about 15-25 minutes), reduce the heat to low and cook for another 25-35 minutes, or until the rice is soft and the mixture has thickened. The liquid will have reduced by about half. Stir frequently to prevent the rice from sticking or burning.
  3. In a separate bowl, beat the egg and the remaining 0.5 cup of milk. Temper the mixture by gradually adding approximately 1 cup of the hot rice mixture to the egg mixture while stirring.
  4. Add the tempered egg mixture back to the pot while stirring.
  5. Add the raisins and vanilla and cook for an additional 3 minutes or longer depending on the thickness. Note that the rice pudding will continue to thicken as it cools.

Notes

Don’t rush the cooking process. Keep the heat at medium-low to medium to prevent the milk from burning. Stir frequently throughout cooking. The pudding will continue to thicken as it cools, so don’t overcook it.

  • Author: Dorothy Miller
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 285
  • Sugar: 28
  • Sodium: 95
  • Fat: 7
  • Saturated Fat: 4
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 45
  • Fiber: 0
  • Protein: 8
  • Cholesterol: 35