Creamy Rice Pudding
This rice pudding is one of the most delicious versions you'll ever try. Sprinkle with nutmeg or cinnamon, if desired. For a creamier texture, use short- or medium-grain rice.This sweet rice pudding is thick, creamy, and wonderfully indulgent. Made with simple pantry staples, this easy recipe is the perfect comforting dessert for any occasion.
Ingredients
- 1 ½ cups cold water
- ¾ cup uncooked white rice
- 2 cups milk divided
- ⅓ cup white sugar
- ¼ teaspoon salt
- 1 large egg beaten
- ⅔ cup golden raisins
- 1 tablespoon butter
- ½ teaspoon vanilla extract
Notes
💡 Texture tip: Short-grain or medium-grain rice gives you the thickest, creamiest pudding. Long-grain works but will be slightly lighter in texture.
💡 Too thick? Stir in a splash of warm milk until you reach your preferred consistency. Rice pudding naturally thickens as it cools.
💡 Make it dairy-free: Swap whole milk with full-fat coconut milk or oat milk, and use plant-based butter.
💡 Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat with a little milk stirred in.
💡 Mix-in ideas: Swap raisins for dried cranberries, chopped dates, or toasted coconut. Add a pinch of cardamom or nutmeg for extra warmth.
Nutrition (per serving)
- Calories: 366
- Total Carbohydrate: 68g
- Dietary Fiber: 1g
- Total Sugars: 23g
- Protein: 9g
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 64mg
- Sodium: 237mg
- Vitamin C: 1mg
- Calcium: 167mg
- Iron: 2mg
- Potassium: 325mg