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This classic stovetop Rice Pudding transforms simple ingredients into a bowl of pure comfort. Each spoonful delivers creamy, perfectly cooked rice infused with warm vanilla and cinnamon. The dark brown sugar adds depth while plump raisins provide bursts of natural sweetness throughout. It's the kind of dessert that makes you feel wrapped in a warm hug.
I perfected this recipe during countless winter evenings, finding that patience and attention make all the difference. Even my grandmother, who rarely gives away her cooking secrets, admitted this version rivals her traditional recipe.
Essential Ingredients
- Short-grain Rice: Its high starch content creates that classic creamy texture. Arborio rice works beautifully.
- Whole Milk: Creates the rich, velvety base. The fat content is crucial for proper texture.
- Dark Brown Sugar: Adds caramel notes and depth regular sugar can't match.
- Fresh Vanilla: Pure extract makes a noticeable difference in the final flavor.
- Large Egg: Acts as a natural thickener while adding richness.
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Step-by-Step Instructions
- The Perfect Start:
- Combine milk and rice in a heavy-bottomed pan. Heat gradually, stirring occasionally. Watch for tiny bubbles around the edges. Reduce heat immediately when bubbling starts.
- The Crucial Middle Stage:
- Stir frequently but gently to prevent sticking. Watch as rice grains slowly expand and soften. Keep heat low and steady - patience is key. The milk will gradually thicken and reduce.
- Adding the Enrichments:
- Whisk egg and sugar in a separate bowl until well combined. Slowly add hot rice mixture while whisking constantly. This tempering step prevents curdling. Return mixture to pan with careful attention to heat.
- The Final Touch:
- Add vanilla and cinnamon near the end of cooking. Stir in raisins if using. Continue cooking until desired thickness. Remember it will thicken more as it cools.
Through years of making this pudding, I've learned that the quality of your milk makes a significant difference. Farm-fresh whole milk creates an incomparably rich texture that transforms this simple dessert into something special.
Temperature Control
Maintaining the right temperature throughout cooking is crucial. Too hot, and the milk can scorch or the egg can curdle. Too cool, and the rice won't cook properly. A heavy-bottomed pan helps maintain steady heat.
Make-Ahead Magic
This pudding actually improves overnight as the flavors meld. I often make it the evening before serving, pressing plastic wrap directly onto the surface to prevent a skin from forming.
After countless batches, I've found that this rice pudding recipe strikes the perfect balance between simplicity and indulgence. Whether served warm on a cold evening or chilled on a summer afternoon, it never fails to bring comfort and satisfaction. The gentle sweetness and creamy texture make it a timeless dessert that appeals to all ages.
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Frequently Asked Questions
- → Why use short grain rice?
- Short grain rice releases more starch, creating the creamy texture essential for rice pudding.
- → Why temper the egg mixture?
- Tempering prevents the egg from curdling when added to the hot rice mixture.
- → Can I make this ahead?
- Yes, it can be served warm or cold and will thicken as it cools.
- → Why does my pudding seem runny when warm?
- This is normal - the pudding will thicken significantly as it cools.
- → Can I use different milk?
- Whole milk provides the best creamy texture, but other milks can work though texture may vary.