Classic Creamy Rice Pudding (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 1/2 cups (600ml) whole milk
02 -
1/3 cup (66g) uncooked short grain white rice
03 -
1 large egg
04 -
1/4 cup (50g) dark brown sugar, packed
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon cinnamon
07 -
1/3 cup (40g) raisins
08 -
Pinch salt
# Instructions:
01 -
Bring milk, rice, and salt to boil in medium heavy-bottomed saucepan. Reduce heat and simmer partially covered 20-25 minutes until rice is tender, stirring frequently.
02 -
Whisk egg and brown sugar in small bowl. Gradually add 1/2 cup hot rice mixture one tablespoon at a time, whisking vigorously.
03 -
Add egg mixture back to rice. Cook on low heat until thickened (about 160°F/71°C), being careful not to boil. Remove from heat and stir in vanilla, raisins, and cinnamon.
# Notes:
01 -
A creamy, comforting dessert that works best with starchy short-grain rice like Calrose. Will thicken as it cools.
02 -
Avoid using long-grain rice like basmati or jasmine as they won't provide the right creamy texture.