Agnes Creamy Rice Pudding
Indulge in the comforting embrace of Agnes Creamy Rice Pudding, a timeless dessert crafted with short-grain white rice simmered to velvety perfection in whole milk, butter, and a hint of ground cinnamon. This luscious pudding sweetened with granulated sugar and enriched with a silky blend of egg yolk, heavy cream, and vanilla extract delivers a rich, custard-like consistency that’s utterly irresistible. Whether served warm for a cozy treat or chilled for a refreshing dessert, this homemade classic is guaranteed to delight. Optional raisins add a burst of natural sweetness, while a sprinkle of cinnamon on top elevates its warmth and aroma. Ready in just under an hour, this creamy rice pudding recipe is pure comfort food bliss for any occasion!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup short-grain white rice (e.g., Arborio)
- 4 cups whole milk
- 0.333 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 egg yolk
- 0.25 cup heavy cream
- 0.5 cup raisins (optional)
Instructions
Rinse the rice under cold water until the water runs clear, then drain well.
In a medium saucepan, combine the rice, 3 1/2 cups of milk, sugar, butter, cinnamon, and salt. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom of the pan.
Reduce the heat to low and cook the rice pudding for 25–30 minutes, stirring often, until the rice is tender and the mixture has thickened. If the pudding becomes too thick before the rice is fully cooked, stir in the remaining 1/2 cup of milk, adding a little at a time as needed.
In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract until smooth.
Remove the saucepan from the heat. Slowly stir the egg yolk mixture into the cooked rice pudding, mixing constantly to ensure the egg doesn’t scramble. If adding raisins, stir them in at this stage.
Return the saucepan to low heat and cook for another 2–3 minutes, stirring constantly, until the mixture is creamy and slightly thickened.
Allow the pudding to cool slightly before serving. Serve warm, at room temperature, or chilled, garnished with a sprinkle of ground cinnamon if desired.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 41.4 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 304 mg | 23% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
