New England Creamy Rice Pudding
Indulge in the timeless comfort of New England Creamy Rice Pudding, a luscious, old-fashioned dessert that’s as creamy as it is nostalgic. Featuring tender short-grain white rice simmered to perfection in whole milk and gently sweetened with granulated sugar, this dessert is elevated by the warm flavors of cinnamon, nutmeg, and a velvety vanilla cream finish. Egg yolks and a touch of heavy cream give the pudding its signature richness, while optional golden raisins add bursts of sweetness. Perfectly thickened and irresistibly creamy, this classic New England treat can be served warm or chilled, making it a versatile dessert for any occasion. Easy to prepare in under an hour, this rice pudding is a foolproof combination of homestyle cooking and indulgent flavor.
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Recipe Information
Ingredients
- 1 cup Short-grain white rice
- 2 cups Water
- 4 cups Whole milk
- 1/3 cup Granulated sugar
- 2 tablespoons Unsalted butter
- 1.5 teaspoons Vanilla extract
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 2 large Egg yolks
- 1/4 cup Heavy cream
- 1/2 cup Golden raisins (optional)
Instructions
In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 10–12 minutes, or until the water is absorbed and the rice is tender.
Stir in the whole milk, granulated sugar, butter, cinnamon, and nutmeg. Increase the heat to medium and cook, stirring frequently, until the mixture comes to a gentle boil.
Reduce the heat to low and simmer the mixture uncovered for 30–35 minutes, stirring occasionally, until the rice is very soft and the pudding has thickened. If you are using golden raisins, fold them in during the last 5 minutes of cooking.
In a small bowl, whisk together the egg yolks, heavy cream, and vanilla extract until smooth. Gradually add a small amount of the hot rice mixture to temper the egg mixture, whisking constantly.
Slowly pour the tempered egg mixture back into the saucepan, stirring constantly to combine. Cook for an additional 2–3 minutes over low heat, stirring, until the pudding thickens further and becomes creamy.
Remove the saucepan from the heat and let the pudding cool slightly. The pudding will continue to thicken as it cools.
Serve warm, at room temperature, or chilled in serving dishes. Optionally, garnish with a light sprinkle of cinnamon or a dollop of whipped cream before serving.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 172.9 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 11.7 mcg | 58% | |
| Calcium | 1356 mg | 104% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 2218 mg | 47% | |
*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.
