Creamy Rice Pudding Recipe

Creamy Rice Pudding Recipe
Nutrition Information
  • Serves: 4
  • Calories: 265
  • Fat: 3 g
  • Carbohydrates: 4 g
  • Sugar: 1 g
  • Sodium: 2 mg
  • Fiber: 4 g
  • Protein: 0 g
  • Cholesterol: 10 mg
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Don’t know what to do with the leftover white rice? Serve it again, but in a more yummy way. Yes - Try this simple recipe to convert your remaining rice into a Creamy Rice Pudding, which is not only delicious to satisfy your family’s taste buds but also super quick to make.
  • 1 ½ cups water
  • ¾ cup uncooked white rice
  • 2 cups milk – divided
  • ⅓ cup white sugar
  • ¼ teaspoon salt
  • 1 large egg
  • ⅔ cup golden raisins
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract
  • Ground Nutmeg or Cinnamon - optional
  1. Pour one and half cup of tap water into a standard saucepan and bring it to a boil. Make sure to keep the stove’s heat to medium range.
  2. Add ¾ cup of uncooked white rice into the boiling water and then reduce the stove’s heat range to medium-low level.
  3. Cover the pot by placing its lid at the top and let it simmer to 18 to 20 minutes until the rice grains are tender.
  4. Turn down the stove’s heat, remove the pot and use a colander to drain the white rice mixture.
  5. Take another clean saucepan, pour one and half cups of milk into it and set on the stove with a medium heat level.
  6. Once the milk starts boiling, add in ⅓ cup of white sugar and ¼ teaspoon of salt. Stir the milk with a wooden ladle until the salt and sugar dissolve completely.
  7. Now add in the drained and boiled white rice and cook it for 15 minutes or until bulky and creamy, stirring constantly – but at a slow pace.
  8. Pour out the remaining half cup of milk into the sauce pan and continue stirring until it forms a light mixture.
  9. Scatter the ⅔ cup of the golden raisins over the rice mixture and let it simmer for a few seconds, reducing the heat to low range.
  10. Crack one large egg into a medium bowl and beat it until watery and foamy, using a whisk.
  11. Increase the heat range back to medium level and decant the egg into the rice mixture. Now, we will start stir cooking and continue for 2 to 3 minutes.
  12. Turn down the stove’s heat and add 1 tablespoon of butter and ½ teaspoon of vanilla extract into the rice mixture.
  13. Stir it until the butter dissolves completely.
  14. Your Creamy Rice Pudding is all set to rock; pour it into a large bowl, dust some ground nutmeg or cinnamon over the top and serve.

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