Yummy Rice Pudding
Indulge in the comforting sweetness of Yummy Rice Pudding, a creamy, custard-like dessert made with tender white rice simmered in whole milk and infused with hints of vanilla and cinnamon. This classic recipe balances the richness of egg yolks and butter with the chewy sweetness of raisins, creating a luscious treat perfect for any occasion. With just a few pantry staples and a simple stovetop method, this rice pudding is easy to prepare and versatile—serve it warm for a cozy dessert or chilled for a refreshing treat. Customize it with a sprinkle of nutmeg on top or enjoy it as is; either way, this timeless favorite is sure to captivate your taste buds. Perfect for holidays, family gatherings, or a night of simple indulgence, this Yummy Rice Pudding recipe is comfort food at its finest!
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Recipe Information
Ingredients
- 1 cup White rice (long-grain or medium-grain)
- 2 cups Water
- 3 cups Whole milk
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted butter
- 2 large Egg yolks
- 0.5 cup Raisins
- 0.25 teaspoon Optional garnish: Ground nutmeg
Instructions
Rinse the rice under cold water to remove excess starch, then drain well.
In a medium-sized saucepan, combine the rice and water. Bring it to a boil over medium heat, then lower the heat to a simmer. Cover and cook for 10 minutes or until the water is absorbed.
Stir in the milk, sugar, vanilla extract, cinnamon, and salt. Increase the heat to medium and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
Reduce the heat to low and allow the mixture to cook for 20-25 minutes, stirring frequently, until the rice is tender and the mixture is thickened to a pudding-like consistency.
In a small bowl, whisk the egg yolks. Gradually add a few tablespoons of the hot rice mixture to the egg yolks, one spoonful at a time, while whisking constantly. This step tempers the yolks and prevents curdling.
Pour the tempered egg mixture back into the pudding and add the butter and raisins. Stir thoroughly and cook for an additional 3-5 minutes until the mixture is well combined, creamy, and slightly thickened.
Remove the saucepan from heat and let the pudding cool for 5-10 minutes before serving.
Spoon the rice pudding into bowls and garnish with a light sprinkle of ground nutmeg, if desired.
Serve warm or chilled, depending on your preference. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 257.1 g | 93% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 188.9 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 1062 mg | 82% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1827 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.
