Rice Pudding from Raw Rice
Indulge in the creamy comfort of homemade *Rice Pudding from Raw Rice*, a classic dessert made from simple pantry staples. This recipe transforms uncooked medium-grain white rice into a luscious treat by simmering it gently with whole milk, creating a velvety base that’s naturally thickened and irresistibly rich. Sweetened with granulated sugar and infused with warm vanilla and ground cinnamon, this pudding offers a perfect balance of flavors, while optional additions like plump raisins and a touch of butter elevate its decadence. With just 5 minutes of prep and one pot on the stovetop, this easy rice pudding comes together in under an hour, making it a go-to for weeknight desserts or cozy gatherings. Serve it warm or chilled, crowned with an extra sprinkle of cinnamon or a handful of raisins for the ultimate homemade indulgence. Keywords: rice pudding recipe, creamy dessert, homemade rice pudding, stovetop dessert, comfort food.
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Recipe Information
Ingredients
- 0.5 cups White rice (uncooked, preferably medium-grain)
- 4 cups Whole milk
- 0.5 cups Granulated sugar
- 0.25 teaspoons Salt
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 0.25 cups Raisins (optional)
- 1 tablespoons Unsalted butter (optional, for richness)
Instructions
Rinse the rice thoroughly under cold water to remove excess starch until the water runs clear.
In a medium-sized, heavy-bottomed saucepan, combine the rinsed rice, whole milk, and salt.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
Once the mixture begins to simmer, lower the heat to medium-low. Continue cooking, stirring frequently, for about 45-50 minutes or until the rice is tender and the pudding has thickened. The mixture should have a creamy consistency.
Stir in the granulated sugar and cook for an additional 5 minutes, stirring constantly, to dissolve the sugar and ensure it is well incorporated.
Remove the saucepan from the heat and stir in the vanilla extract. If desired, fold in the ground cinnamon, raisins, and unsalted butter for added flavor and richness.
Let the rice pudding cool slightly before serving. It will continue to thicken as it cools. If you prefer a thinner consistency, you can stir in a splash of milk before serving.
Serve warm or chilled, garnished with a sprinkle of cinnamon or additional raisins, if desired.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 173.5 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 1255 mg | 97% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1846 mg | 39% | |
*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.
