Creamy Rice Pudding – The easiest, creamiest, rice pudding recipe! Our rice pudding takes just under 30 minutes to make and is one of the best, most comforting desserts, ever!
This cinnamon-y, craisins packed Rice Pudding is very easy to make and turns out so rich and tasty! With just a few ingredients, this wonderful dessert is great served either warm or cold.
I, once again, woke up with a sweet tooth. Never ending story. BUT, I need to get back to good-eats because bits of the last month’s Christmas Feast can be found on my hips, cheeks, and flabs – ahem – abs. That food was so good, though – worth all those extra calories, carbs, fats…!
SIDENOTE: This post and recipe were originally posted on January 10, 2011 – updated with new pics on January 23rd, 2019! WOW! I can’t believe I’ve had Diethood for this long! WOOOOT!
Okay, back to what I was saying back in 2011 👉 Have I told you that I love Rice Pudding? I DO! I grew up on this stuff, and we call it Sutlijach in Macedonian. That’s soot-lee-yatch.
It was a weekend treat and my mom would make tons of it because my sister hated milk, but she loved it in desserts because, creamy.
There are many variations for this dessert, but mine – actually, my Mom’s – version is pretty straight forward and like, stupid easy.
HOW TO MAKE RICE PUDDING
- To start, we only need rice, milk, and a bit of salt. Plus a saucepan or soup pot.
- Combine all those 3 together in the pot and bring to a boil; reduce heat and continue to cook for 20 minutes.
- In a small mixing bowl whisk together light brown sugar with an egg.
- Scoop out 1/3 cup of the cooked rice pudding and whisk into the egg mixture, 1 tablespoon at a time. DO NOT stop whisking or you’ll end up with scrambled eggs.
- Whisk the entire brown sugar mixture back into the pot and continue to cook over low heat for 5 more minutes, or until thickened.
- Stir in some vanilla, cinnamon, a bit of nutmeg, and a nice dose of craisins. Or raisins. Or none of the above. But you SHOULD because that is what makes this rice pudding extra special.
Rich, creamy, and almost no work, this creamy rice pudding is wonderful and everyone that’s tried it, loved it.
- 3 1/2 cups milk (2% or whole)
- 1/2 cup uncooked medium-grain or long-grain white rice
- 1/8 teaspoon salt
- 1/4 cup light brown sugar
- 1 egg
- 1/2 teaspoon (you can use less or more) ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 1/3 cup craisins, (you can also use raisins)
Combine milk, rice, and salt in a large saucepan or a soup pot.
Bring mixture to a boil; reduce heat to LOW and simmer for 20 minutes, or until the rice is cooked and tender. Make sure to stir it every once in a while so to prevent the rice from sticking to the pan.
In a separate mixing bowl whisk together brown sugar and egg.
Scoop out 1/3 cup of the cooked rice pudding and whisk into the egg mixture, 1 tablespoon at a time. DO NOT stop whisking or you’ll end up with scrambled eggs.
Whisk the entire brown sugar mixture back into the pot; whisk in cinnamon, nutmeg, and vanilla, and continue to cook over low heat for 5 to 7 more minutes, or until thickened.
Remove from heat and stir in the craisins.
Let stand a few minutes before serving.
Serve warm or cold with a sprinkle of cinnamon on top.