Description
This creamy rice pudding recipe is a comforting and classic dessert made with long grain white rice, evaporated milk, whole milk, spices, and sweet raisins. It offers a rich and velvety texture, infused with cinnamon and cloves, making it a perfect treat for any occasion.
Ingredients
Scale
Rice and Liquids
- 1 cup long grain white rice
- 2 cups (454 grams) water
- 1 teaspoon (3 grams) coarse kosher salt
- 1 (12 ounce) can evaporated milk
- 1½ cups (340 grams) whole milk
Flavorings and Add-ins
- ½ cup (70 grams) raisins
- 1 cinnamon stick (or ½ teaspoon ground cinnamon)
- ¼ teaspoon ground cloves (optional)
- ½ cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (30 grams) unsalted butter
Instructions
- Cook the Rice: In a medium saucepan, combine the long grain white rice, water, and kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook until the rice is tender and the water is absorbed, about 15-20 minutes.
- Add Milk and Spices: To the cooked rice, stir in evaporated milk, whole milk, cinnamon stick (or ground cinnamon), ground cloves if using, and granulated sugar. Bring the mixture back to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Simmer Until Creamy: Continue cooking uncovered for about 15 minutes, stirring often. The pudding will thicken as the rice absorbs the milk mixture. Keep an eye on it to ensure it doesn’t burn on the bottom.
- Add Raisins and Butter: Stir in the raisins and unsalted butter. Cook for an additional 5 minutes, letting the raisins soften and the butter melt into the pudding for extra creaminess.
- Finish with Vanilla: Remove the cinnamon stick if used. Stir in the vanilla extract for a fragrant, sweet finish. Taste and adjust sweetness if necessary.
- Serve: Serve the rice pudding warm or chilled, as desired. It can be enjoyed on its own or topped with a sprinkle of cinnamon or nutmeg.
Notes
- Use whole milk for a richer pudding; you can substitute with 2% milk for a lighter version.
- Raisins can be soaked in warm water or rum for 10 minutes before adding to plump them up and enhance flavor.
- For a dairy-free alternative, use coconut milk or any plant-based milk instead of evaporated and whole milk.
- Rice pudding thickens as it cools; if it becomes too thick, stir in a little more milk to regain a creamy consistency.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat gently with a splash of milk.
