Rice Milk Pudding
Indulge in the creamy, comforting delight of homemade Rice Milk Pudding, a nostalgic dessert that brings simplicity and elegance to your table. This smooth and luscious treat features tender white rice simmered in warm milk and infused with the cozy sweetness of sugar, vanilla extract, and a hint of cinnamon. Perfectly balanced with a touch of butter, the pudding becomes irresistibly rich, while the optional addition of plump raisins adds a burst of chewy texture. Ready in under an hour, this recipe is an ideal dessert for any occasion and can be served warm or chilled to suit your mood. Whether garnished with extra cinnamon or enjoyed as-is, this versatile dish is as satisfying as it is easy to prepare.
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Recipe Information
Ingredients
- 100 grams White rice
- 300 milliliters Water
- 500 milliliters Milk
- 100 grams Sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 20 grams Butter
- 50 grams Raisins (optional)
Instructions
Rinse the white rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 10 minutes until the water is absorbed.
While the rice is cooking, in a separate saucepan, warm the milk until it's hot but not boiling.
Once the rice has absorbed the water, add the hot milk to the pot with the rice.
Stir in the sugar, salt, and ground cinnamon until well combined.
Bring the mixture to a gentle simmer over medium heat. Cook uncovered, stirring frequently to prevent sticking, for about 30 minutes, or until the rice is tender and the mixture has thickened to a pudding-like consistency.
Remove the saucepan from heat and stir in the vanilla extract and butter until the butter is fully melted and incorporated.
If desired, fold in the raisins.
Let the pudding cool slightly before serving. It can be served warm or chilled, as preferred.
Garnish with a sprinkle of ground cinnamon before serving.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 155.2 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 723 mg | 56% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1232 mg | 26% | |
*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.
