Mock Rice Pudding
Indulge your taste buds with this creamy and comforting Mock Rice Pudding, a clever twist on the classic dessert made with old-fashioned rolled oats instead of rice. Perfect for cozy mornings or an after-dinner treat, this luscious pudding simmers to perfection with whole milk, a touch of vanilla, and the warm aroma of cinnamon. Sweetened to just the right level with granulated sugar and enriched optionally with an egg yolk and butter, it achieves a silky, custard-like consistency. Raisins add a burst of sweetness, while its quick 25-minute prep and cook time make it an effortless yet satisfying recipe. Serve it warm for a heartwarming dessert or chilled for a refreshing twist, garnished with a sprinkle of cinnamon to elevate every bite. This easy, one-pot treat is perfect for oatmeal lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 2.5 cups Whole milk (or milk of choice)
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.125 teaspoon Salt
- 1 Egg yolk (optional, for richness)
- 0.25 cup Raisins (optional)
- 1 tablespoon Butter (optional, for extra creaminess)
Instructions
In a medium saucepan, combine the rolled oats, whole milk, granulated sugar, ground cinnamon, and salt.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent the oats from sticking to the bottom.
Once the mixture begins to simmer, reduce the heat to low and cook for about 15-20 minutes, stirring frequently, until the oats are soft and the mixture thickens to a pudding-like consistency.
If using an egg yolk, temper the yolk by whisking it in a small bowl and gradually adding a few spoonfuls of the hot oatmeal mixture while whisking constantly. Slowly stir the tempered yolk back into the saucepan and cook for an additional 2-3 minutes, stirring constantly, until fully incorporated.
Stir in the vanilla extract and raisins (if using) during the last minute of cooking.
For added creaminess, stir in the butter until fully melted and combined.
Remove the saucepan from heat and let the pudding cool slightly. Serve warm or chilled, garnished with an extra sprinkle of cinnamon if desired.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 108.1 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 796 mg | 61% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1462 mg | 31% | |
*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.
