- 1/2 cup white rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup raisins (optional)
- Ground cinnamon, for decoration
- Ground nutmeg, for decoration
PREPARE THE RICE:
Rinse the rice thoroughly in a fine-mesh sieve under cold running water. Exit.
COMBINE RICE AND MILK:
In a large, heavy-bottomed pot, combine rinsed rice and 2 cups of milk. Bring to a boil over medium heat, stirring constantly to prevent the mixture from sticking.
Reduce heat to low, cover and simmer rice until rice is tender and most of the milk has been absorbed, about 20 to 25 minutes.Stir occasionally to prevent sticking.
ADD SUGAR AND SALT:
Mix granulated sugar and salt. Continue cooking uncovered and over low heat for about 15-20 minutes or until the mixture has thickened.
Beat the eggs in another bowl. Add a small amount of the hot rice mixture to the beaten eggs, stirring constantly.This helps the eggs harden.
STIR IN THE EGG MIXTURE:
Gradually add the egg mixture to the rice mixture, stirring constantly.
ADD VANILLA AND RAISINS:
Remove the pot from the heat. Stir in remaining 2 cups milk, vanilla extract, and raisins (if using). Mix well.
SERVE HOT OR COLD:
Serve rice pudding hot or refrigerate until cool. As it cools it gets thicker.
Before serving, sprinkle the rice pudding with ground cinnamon and nutmeg if desired.
Enjoy an old-fashioned, comforting, homemade rice pudding. It tastes delicious as a warm dessert or cold as a refreshing snack.
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