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Homemade Rice Pudding

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A classic, creamy homemade rice pudding made with milk, rice, sugar, and vanilla. This comforting dessert is easy to make and perfect for any occasion.

Ingredients

Scale
  • 3 1/2 cups whole milk, divided
  • 5 cups water
  • 1 cup medium-grain rice, uncooked
  • 1/2 cup granulated sugar
  • 1 pinch fine sea salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1/2 cup raisins
  • 1 tablespoon unsalted butter
  • Ground cinnamon, plus more for garnish
  • Maraschino cherries, optional, for garnish

Instructions

  1. In a large pot over medium-low heat, add 3 cups of milk, water, rice, sugar, and salt. Bring to a simmer while stirring frequently to prevent the milk from burning or scalding.
  2. Once it begins to bubble (about 15-25 minutes), reduce the heat to low and cook for another 25-35 minutes, or until the rice is soft and the mixture has thickened. Stir frequently to prevent sticking.
  3. In a separate bowl, beat the egg and the remaining 1/2 cup of milk. Gradually add about 1 cup of the hot rice mixture to the egg mixture while stirring. Then add the tempered egg mixture back to the pot while stirring.
  4. Add the raisins and vanilla and cook for an additional 3 minutes or longer depending on the desired thickness. The pudding will continue to thicken as it cools.
  5. Remove from heat, stir in butter, and serve warm or chilled. Garnish with ground cinnamon and maraschino cherries if desired.

Notes

Do not rush the cooking process to prevent burning. The pudding will thicken further as it cools. For a richer flavor, use whole milk and add extra vanilla or cinnamon to taste.

Nutrition

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