Creamy Rice Pudding

Comfort food doesn’t get more classic than creamy, dreamy rice pudding. This soul-warming dessert transforms simple ingredients into pure magic, with tender grains of rice swimming in a silky, vanilla-scented custard.

Every spoonful delivers that perfect balance of creamy and chewy, with plump raisins adding bursts of natural sweetness. This isn’t just dessert – it’s a warm hug in a bowl that brings back memories of grandma’s kitchen.

Ingredients

• 2 1/2 cups (600ml) whole milk
• 1/3 cup (66g) short grain white rice
• 1 pinch salt
• 1 large egg
• 1/4 cup (50g) dark brown sugar, packed
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/3 cup (40g) raisins

Steps

1. Combine milk and rice in a medium heavy-bottomed saucepan. Add salt and bring to a boil over high heat. Reduce to low heat and simmer partially covered for 20-25 minutes, stirring every 2-3 minutes to prevent sticking. Rice should be tender but not mushy.
2. In a separate bowl, whisk egg and brown sugar until completely smooth. Now comes the crucial tempering step: Add 1/2 cup of hot rice mixture to egg mixture 1 tablespoon at a time, whisking constantly. This prevents the eggs from curdling.
3. Pour tempered egg mixture back into rice pan over low heat. Stir constantly until mixture reaches 160°F (71°C) and coats the back of a spoon. Do not let it boil or the eggs will scramble.
4. Remove from heat and stir in vanilla, cinnamon, and raisins. The pudding will seem loose but will thicken as it cools to around room temperature (70°F/21°C). Serve warm or chilled.

Smart Swaps

• Replace whole milk with 2% milk to reduce fat while maintaining creaminess
• Substitute raisins with dried cranberries or chopped dried apricots
• Use coconut milk for a dairy-free version (same amount)

Make It Diabetes-Friendly

• Replace brown sugar with 1/4 cup monk fruit sweetener
• Use brown rice (increases cooking time to 35-40 minutes)
• Reduce raisins to 2 tablespoons (saves 15g carbs per serving)
• Add 1/4 teaspoon cinnamon extra to help regulate blood sugar

Pro Tips

• Stir rice frequently during cooking to release starches for maximum creaminess
• Let pudding cool for 15-20 minutes before refrigerating
• Store covered for up to 3 days in refrigerator
• Reheat gently with a splash of milk to restore creamy texture