Creamy Rice Pudding (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/3 cup (40g) raisins
02 -
1 teaspoon vanilla extract
03 -
1/4 teaspoon cinnamon
04 -
1 large egg
05 -
2 1/2 cups (600ml) whole milk
06 -
1/4 cup (50g) dark brown sugar, packed
07 -
1/3 cup (66g) uncooked short-grain white rice
08 -
Pinch salt
# Instructions:
01 -
In a sturdy medium pan, bring the milk, rice, and a pinch of salt to a boil. Lower the heat, cover partially, and let it gently bubble for 20 to 25 minutes. Stir often to stop sticking, and keep cooking until the rice softens.
02 -
In a small bowl, mix the egg and brown sugar. Slowly drizzle in 1/2 cup of the hot rice, doing it one spoonful at a time while whisking quickly, so the egg doesn’t cook.
03 -
Pour the egg combo back into the saucepan. Stir it gently over low heat until it thickens—about 160°F/71°C—making sure it doesn’t bubble over. Take it off the heat and mix in the vanilla, raisins, and cinnamon.
# Notes:
01 -
This dessert is super creamy and cozy, especially when made with Calrose or another starchy short-grain rice. It gets even thicker as it cools off.
02 -
Stay away from long-grain types like basmati or jasmine—they won’t give you that perfect creamy texture.