The Ultimate Creamy Rice Pudding

If you enjoy creamy desserts, then we think rice pudding is one of the ultimate classics, creamy rice pudding! To put it simply, boiled rice with milk, egg, brown sugar, cinnamon and vanilla.

Now from what I have read there are two key ways to make rice pudding—baking or boiling.

Here’s our take on this simple but delicious recipe. 

PREP TIME - 0 mins

COOK TIME - 35 mins

TOTAL TIME - 35 mins

SERVINGS - 3 to 4 servings

Ingredients

• 600 ml of whole milk
• 60 grams of uncooked short grain white rice
• Pinch of salt
• 1 egg
• 50 grams brown sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon

Recipe

Cook the rice in milk. In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer partially covered until the rice is tender, approx 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. You may want to treat it like a risotto in that respect. 

Mix egg and brown sugar, temper with rice mixture. In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking. Again, treat it like a risotto. 

Add the tempered egg mixture back to the rice mixture. Add the egg mixture back into the saucepan of rice and milk and stir, on low heat, for between 5 to 10 minutes, until thickened. Keep an eye on everything at this stage. 

Be careful not to let the mixture come to a boil at this point or it WILL curdle. Remove from heat and stir in the vanilla and cinnamon.

Serve warm or cold, it’s completely up to you. Enjoy!

 

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