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Old-Fashioned Rice Pudding

30-MinutesClassicCreamyDessertsHeartyHotOld-FashionedQuickRiceStove-TopSweetVegetarian
Time :30 minutes
Yield :4 servings
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The Scoop

Rice pudding is proof that humble ingredients can still make a dessert feel like a little event.
Tender rice simmers into a creamy, vanilla-scented pudding, with golden raisins adding sweet, chewy bursts throughout.
Serve it warm for maximum cozy-factor, or chill it and let it turn into the kind of fridge dessert you mysteriously keep going back for.
Hack it:
Make it extra creamy: Swap some of the milk for half-and-half, heavy cream, or coconut milk for a richer pudding.
Give it a cinnamon-sugar moment: Stir in cinnamon, nutmeg, or cardamom while it cooks, then finish with another little dusting on top.
Swap the fruit: Replace golden raisins with chopped dates, dried cranberries, dried cherries, or chopped dried apricots.
Make it chocolatey: Stir chopped dark chocolate or chocolate chips into the hot pudding just before serving.
Add some crunch: Top with toasted almonds, pistachios, pecans, walnuts, or granola. 
Try a caramel twist: Drizzle with caramel sauce and add a pinch of flaky salt for a dessert that suddenly feels much more decadent.
Leftovers:
Stuffed Baked Apples: Spoon leftover pudding into partially baked apples and return them to the oven until tender.
Rice Pudding Toast: Spread chilled pudding over toasted brioche or sourdough and finish with cinnamon, sliced banana, and honey.
Frozen Rice Pudding Bites: Spoon chilled pudding into small silicone molds and freeze until firm for a fun little frozen treat.

Ingredients

  • 1 1/2 cups rice, cooked
  • 2 cups milk, divided
  • 1/4 teaspoon salt
  • 2/3 cup golden raisins, optional
  • 1 egg, beaten
  • 1/3 cup white sugar
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract

Directions

  • Combine the rice, 1 1/2 cups of the milk, and the salt in a saucepan over medium heat.
  • Cook and stir the mixture until thick and creamy, about 15-20 minutes.
  • Stir in the remaining milk, raisins, the beaten egg, and white sugar, stirring continually so the egg doesn't scramble.
  • Continue cooking until the mixture sets, 2-3 minutes.
  • Remove the saucepan from the heat.
  • Stir the butter and the vanilla extract into the mixture.
  • Serve.
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