Recipes for rice pudding are found around the world, with most of them coming to the United States from European immigrants; however more recently, recipes from Asia, Middle East, and Latin America also have become popular in America. Prior to the 18th century, when rice became a common import to the United States, rice pudding was reserved for the more affluent. By the 19th century, rice became so affordable that it was considered a pantry staple. The main ingredients of rice pudding are most commonly rice, milk, spices, sugar, and egg, although, some rice pudding recipes omit egg and are thickened only by the rice starch.
Recipe Servings: 3
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2½ cups whole milk
- ⅓ cup short grain white rice
- Salt, pinch
- 1 egg
- ¼ cup dark brown sugar
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ⅓ cup raisins
Directions
- Combine the milk, rice, and salt in a medium saucepan and bring it to a boil over high heat.
- Reduce the heat to low and simmer for about 20–25 minutes or until the rice is tender, stirring frequently.
- Whisk together the egg and brown sugar in a small bowl. Add ½ cup of the hot rice mixture a tablespoon at a time while whisking to incorporate.
- Pour the egg mixture into the saucepan and stir. Cook it over low heat for 5–10 minutes or until thickened. Do not let the mixture boil.
- Stir in the vanilla and remove the pudding from the heat.
- Stir in the raisins and cinnamon.
- Serve the pudding warm or cold.
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