Creamy Rice Pudding

It's back to the basics with this old fashioned recipes that combines cooked rice with milk, sugar and flavorings on the stovetop. An egg boosts the protein content and helps thicken the pudding. Raisins, cinnamon, nutmeg and the toasted almond topping are all optional.

Note: Raisins are added near the end of cooking period after pudding has thickened. If added to early, their acidity could cause the milk to curdle.  

Old Fashioned Creamy Rice Pudding   4 servings

1 1/2 cups cooked rice (I used basmati)

2 cups whole milk, divided or more as needed to make a creamy pudding 

1/4 teaspoon salt

1/2 cup raisins

1 egg, beaten

1/4 cup granulated sugar

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon + more for topping individual desserts

Pinch of nutmeg

1 tablespoon butter

1/2 teaspoon vanilla

Toasted almond slices (toast in 350° oven for about 5 minutes)

1. Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. 
   
2. Stir remaining 1/2 cup milk and beaten egg together in a measuring cup.. Add a little of the hot pudding and immediately mix in order to temper the egg mixture. Stir into hot mixture along with  raisins, and sugars; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. 
   
   
   
3. Remove saucepan from heat; stir butter and vanilla into the pudding.
4. Spoon into serving dishes and sprinkle with a few toasted almonds and cinnamon. Serve warm or chilled.
   

Recipe without photos . . .

Old Fashioned Creamy Rice Pudding   4 servings

1 1/2 cups cooked rice (I used basmati)

2 cups whole milk, divided or more as needed to make a creamy pudding 

1/4 teaspoon salt

1/2 cup raisins

1 egg, beaten

1/4 cup granulated sugar

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon + more for topping individual desserts

Pinch of nutmeg

1 tablespoon butter

1/2 teaspoon vanilla

Toasted almond slices (toast in 350° oven for about 5 minutes)

1. Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Add a little more milk if pudding becomes too thick. 
2. Stir remaining 1/2 cup milk and beaten egg together in a measuring cup.. Add a little of the hot pudding and immediately mix in order to temper the egg mixture. Stir into hot mixture along with  raisins, and sugars; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. 
3. Remove saucepan from heat; stir butter and vanilla into the pudding.
4. Spoon into serving dishes and sprinkle with a few toasted almonds and cinnamon. Serve warm or chilled.