Description
This traditional rice pudding is rich, creamy, and sweet with comforting notes of cinnamon. It’s a classic dessert that’s easy to prepare and perfect served warm or chilled.
Ingredients
- ¾ cup short grain rice (such as arborio or sushi rice)
- 4 cups whole milk
- ½ cup white granulated sugar
- ¼ teaspoon salt
- ½ cup heavy whipping cream
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon (optional)
- ½ cup raisins (optional)
Instructions
- In a saucepan or deep frying pan, combine rice, milk, sugar, and salt. Bring to a simmer over low heat.
- Cover and cook for 20-25 minutes, stirring occasionally, until the rice is tender.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and well combined.
- Slowly whisk the cream mixture into the simmering rice.
- Cook for an additional 2-3 minutes, stirring constantly, until the pudding thickens.
- Remove from heat. The pudding will continue to thicken as it cools.
- Serve warm or chilled. Optionally, mix in or sprinkle cinnamon and raisins on top before serving.
Notes
- The pudding will thicken significantly as it cools—add a splash of milk when reheating if needed.
- Use short grain rice for the creamiest texture.
- For extra richness, substitute half the milk with more heavy cream.
- You can omit the egg if desired for a slightly thinner, egg-free version.
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 336 kcal
- Sugar: 25g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg
