Creamy Homemade Rice Pudding (Printer-Friendly Version)
# What You'll Need:
01 -
2 cups water
02 -
1 cup long grain white rice, uncooked
03 -
3 cups whole milk, divided
04 -
¼ teaspoon kosher salt
05 -
2 large eggs, beaten
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⅔ cup granulated sugar
07 -
1 teaspoon vanilla extract
08 -
2 tablespoons salted butter
09 -
1 cup raisins (optional)
10 -
Cinnamon, to taste
# Let's Cook!:
01 -
In a large saucepan, bring 2 cups of water to boil. Add rice, cover the pot, and simmer for 20 minutes over low heat (cook according to package directions to yield about 3 cups of cooked rice).
02 -
After the rice is cooked, add 2½ cups of milk and salt into the saucepan. Stir to combine. Cook over medium heat, stirring frequently, for 15-20 minutes or until the mixture becomes thick and bubbly.
03 -
Stir in the sugar and the remaining ½ cup of milk. Add the 2 beaten eggs and cook for an additional 2-3 minutes until the egg sets and is fully incorporated.
04 -
Remove from heat and add vanilla extract and butter, stirring until the butter melts. Stir in raisins if desired.
05 -
Serve immediately while warm, or allow to cool to room temperature, or chill and serve cold. Sprinkle with cinnamon to taste before serving.
# Recipe Notes:
01 -
This versatile dessert can be enjoyed warm, at room temperature, or cold from the refrigerator.
02 -
Store rice pudding in the refrigerator, in an airtight container, for up to 4 days.
03 -
For extra flavor, try using homemade vanilla extract in this recipe.