Creamy Cinnamon Rice Pudding
A rich, velvety dessert steeped in tradition, this classic rice pudding brings together soft-cooked grains and sweetened milk with subtle notes of vanilla and cinnamon. Delightful either warm from the stovetop or chilled from the fridge, it's a cozy dish perfect for any season.
Print
Pin
Servings: 6
Ingredients
- ¾ cup fine white sugar
- 1 teaspoon vanilla essence pure
- ½ teaspoon ground cinnamon plus extra for topping
- 3 large eggs gently whisked
- ½ cup dark or golden raisins optional
- 1 tablespoon butter unsalted
- 2 cups cold water
- 4 cups whole dairy milk divided
- ½ teaspoon table salt
- 1 cup medium-grain white rice uncooked
Instructions
- In a medium-sized pot, bring the water to a rolling boil. Stir in the uncooked rice and salt, then lower the heat to a gentle simmer. Cover with a lid and cook for approximately 15 minutes, or until the rice has softened and absorbed all the water.
- Add 3 cups of the whole milk along with the granulated sugar and butter to the cooked rice. Set the heat to medium and stir the mixture often as it cooks for 15 to 20 minutes, or until it reaches a thick, creamy consistency.
- In a separate bowl, combine the remaining 1 cup of milk with the beaten eggs. Gradually incorporate a small portion of the hot rice mixture into the egg blend, whisking continuously to avoid curdling.
- Slowly pour the tempered egg mixture back into the saucepan with the rice, stirring steadily. Continue cooking over low heat for an additional 5 to 8 minutes until the pudding has thickened.
- Withdraw from heat and blend in the vanilla extract, ground cinnamon, and raisins, if desired. Spoon into serving dishes and dust with a little more cinnamon before serving warm or after chilling.
Notes
For a more indulgent version, substitute part of the milk with half-and-half or heavy cream. Raisins may be omitted or replaced with other dried fruits according to preference.