Rice Pudding is so creamy with the perfect texture and sweetness. Only a handful of ingredients and a little patience are needed to make this old time favorite dessert.Calling rice pudding “healthy” may be a bit of a stretch, but it certainly offers some good nutritional qualities, including calcium, iron and protein. If you’re going to have dessert, rice pudding isn’t a bad choice.
What Is Rice Pudding?
Rice pudding is simply rice cooked in sweetened milk. As the rice cooks, it lets off starch that thickens the milk and suspends the tender grains of rice, contributing to its creaminess. You can start with uncooked rice or cooked rice, which is great if you have leftovers you want to use up. This recipe gives you directions for both.
Tasty Rice Pudding !!
- 2 1/2 cups (600 ml) whole milk
- 1/4 cup (50 grams) dark brown sugar, packed
- 1/3 cup (66 grams) uncooked short grain white rice
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Pinch salt
- 1 large egg
- 1/3 cup (40 grams) raisins
- Cook the rice in milk:In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer partially covered until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
- Mix egg and brown sugar, temper with rice mixture:In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
- Add tempered egg mixture back to rice mixture:Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F
- Be careful not to have the mixture come to a boil at this point or it will curdle. Remove from heat and stir in the vanilla, raisins, and cinnamon.Serve warm or cold.