Creamy Stove-Top Rice Pudding

This is a rich and creamy rice pudding recipe, perfect for those nostalgic comfort food cravings. It is made on the stove-top, using a combination of milk, cream, and eggs to create a custard-like consistency with the option of adding raisins for extra texture and sweetness.

Recipe Details

  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Servings: 6 servings

Full Ingredient List

  • 4 cups whole milk (3.5% b.f.)
  • 1/2 cup long grain white rice or Arborio rice
  • 2/3 cup heavy whipping cream (35% b.f.)
  • 1/3 cup white granulated sugar
  • 2 large egg yolks
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup raisins (optional)
  • 1/8 teaspoon salt

Rice Pudding Base

Tools and Equipment

  • large saucepan
  • ladle
  • whisk

Ingredients

Quantity Name Preparation Notes Substitutions
4 cups whole milk 2% milk
1/2 cup long grain white rice or Arborio rice converted white rice
2/3 cup heavy whipping cream Half & Half cream
1/3 cup white granulated sugar

Instructions

  1. Step 1: Rinse a large saucepan with cold water, leave wet. Set it over medium heat and add the milk. Heat the milk to boiling, watching it closely. (Tips: Use a large enough saucepan as milk can boil over quickly.)
  2. Step 2: Once boiling, stir in the rice and reduce the heat to maintain a gentle simmer. Cook for 30 minutes, stirring every 10 minutes to prevent a skin from forming. (Tips: Keep stirring down to avoid rice sticking to bottom.)
  3. Step 3: While the rice cooks, whisk together the cream, sugar, egg yolks, vanilla, and salt in a separate bowl and let it sit at room temperature. (Tips: This allows the mixture to temper slightly.)
  4. Step 4: After 30 minutes, continue simmering and stir every 5 minutes, checking the rice for tenderness. Add more hot milk or water if needed to keep a saucy consistency. (Tips: Ensure rice is tender by taste testing.)
  5. Step 5: Once rice is tender, remove from heat and slowly incorporate the egg mixture by adding some of the hot rice liquid a drop at a time to temper the eggs. (Tips: Go very slowly to avoid curdling the eggs.)
  6. Step 6: Return to low heat and cook, stirring constantly until the mixture thickens and bubbles slightly, then remove from heat. If using, add raisins now. (Tips: Don't let it reach a full boil.)
  7. Step 7: Transfer pudding to a bowl, let it steam off for 5 minutes, cover, and chill in the refrigerator for at least 6 hours before serving. (Tips: The pudding will set further as it cools.)

Flavoring and Finishing

Ingredients

Quantity Name Preparation Notes Substitutions
1 1/2 teaspoons vanilla extract vanilla bean paste
1/2 cup raisins optional
1/8 teaspoon salt

Instructions

  1. Step 1: Serve the pudding with a sprinkle of cinnamon, if desired. (Tips: If the pudding is too thick, stir in a tablespoon of cream.)

Additional Information

Notes: Use converted long grain or Arborio rice for best results. Avoid quick-cooking rice to maintain proper texture.

Tags

dessert vegetarian