creamy rice pudding
This creamy rice pudding is a classic dessert made with milk, cinnamon, nutmeg, and vanilla, topped with sweet craisins for a delightful treat.
Ingredients
Main Ingredients
- 3.5 cups milk (2% or whole)
- 0.5 cup uncooked medium-grain or long-grain white rice
- 0.125 teaspoon salt
- 0.25 cup light brown sugar
- 1 large egg
- 0.5 teaspoon ground cinnamon adjust to taste
- 0.125 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 0.33 cup craisins can substitute with raisins
Instructions
Preparation Steps
- Combine milk, rice, and salt in a large saucepan or soup pot.
- Bring mixture to a boil, then reduce heat to LOW and simmer for 20 minutes, stirring occasionally to prevent sticking until rice is tender.
- In a separate bowl, whisk together brown sugar and egg until smooth.
- Slowly whisk in 1/3 cup of the cooked rice pudding into the sugar and egg mixture, one tablespoon at a time, to temper the egg.
- Whisk the entire egg mixture back into the saucepan; stir in cinnamon, nutmeg, and vanilla. Cook over low heat for another 5 to 7 minutes until thickened.
- Remove the pudding from heat and stir in the craisins.
- Allow the rice pudding to stand a few minutes before serving.
- Serve warm or chilled, optionally topped with a sprinkle of cinnamon.
Notes
This rice pudding is best enjoyed fresh but can be refrigerated for up to 3 days. Adjust sweetness and spices to your preference.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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