This easy and creamy rice pudding is the perfect comforting dessert. Quick to make and full of rich, warm flavors, it’s a simple treat that can be enjoyed by all. With just a few common ingredients, you can whip up this delicious dessert anytime for a satisfying, cozy dish.
Ingredients Needed:
- 355ml cold water
- 140g uncooked white rice
- 480ml milk, divided
- 67g white sugar
- 1g salt
- 1 large egg, beaten
- 100g golden raisins
- 14g butter
- 2.5ml vanilla extract
How To Make Rice Pudding Recipe?
- Cook the Rice: In a saucepan, bring 355ml cold water to a boil. Stir in 140g rice, reduce heat to low, cover, and cook for 20 minutes until the rice is tender and water is absorbed.
- Mix the Ingredients: Add the cooked rice, 360ml milk, 67g sugar, and 1g salt to a clean saucepan. Cook on medium heat, stirring often, for 15 minutes until thick and creamy.
- Add Egg and Raisins: Stir in 120ml milk, 1 beaten egg, and 100g raisins. Cook for another 2 minutes, stirring constantly.
- Finish the Pudding: Remove from heat, then stir in 14g butter and 2.5ml vanilla extract.
- Serve: Serve warm.
Recipe Tips:
- Stir often: Stir the pudding regularly to prevent it from sticking.
- Use whole milk for richness: Whole milk makes the pudding creamier, but skimmed milk works too.
- Don’t overcook rice: Cook the rice until soft, but not too mushy.
- Add raisins last: Stir in raisins at the end to keep them sweet.
- Adjust sweetness: Add extra sugar or honey if you like your pudding sweeter.
How To Store & Reheat Leftovers?
- Refrigerate: Let the rice pudding cool down before putting it in the fridge. It will last for 3 days.
- Freeze: After cooling, store the pudding in a freezer-safe container. Freeze for up to 1 month.
- Reheat: Heat on low in a saucepan, stirring often. Add milk to loosen, and heat for 5-10 minutes.
Nutrition Facts:
- Calories: 243 kcal
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 75mg
- Potassium: 141mg
- Total Carbohydrate: 42g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 5g
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