Rice Pudding

Course Breakfast, Dessert

Cuisine American, Southern

Keyword old-fashioned-rice-pudding, rice-pudding-recipe, southern-style-rice-pudding

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 382kcal

In a medium heavy bottomed saucepan add cooked rice, 2 cups milk, granulated sugar, cinnamon, nutmeg, cardamom and salt, Mix well, simmer over medium-low heat for 12-15 minutes or until beginning to thicken.
In a small bowl, whisk together remaining 1/2 cup milk and egg. Add a heaping tablespoon of warm rice to the bowl, mix well.
Whisking constantly, add egg mixture to the saucepan along with the raisins. Mix well, simmer while stirring for 2 minutes.
Remove from heat adding butter and vanilla. Mix to combine.
Serve immediately.
Special Note: To make rice for this recipe use 1 cup dry rice and 2 cups of water. Bring water to a boil, add the rice, stir once.
Bring back to a boil then cook over low heat covered for 15-18 minutes or just until the rice is tender and liquid is absorbed.
This can be done in advance and chilled until you’re ready to make the rice pudding.

How Much Water to Cook Rice? Rule of thumb when cooking rice is; to every 1 cup of dry rice use 2 cups of water or liquid. There are always variables, and this can vary depending on the type of rice used. For example, brown rice will take longer to cook and would require more liquid.
Dried Fruit - You can use dried cranberries, dried blueberries, dried cherries, golden raisins or classic raisins. You can also fruit altogether.
Temper the Eggs - It's important to temper the egg prior to adding it to the hot liquid and rice in the pot. Add a heaping tablespoon or so to the egg and milk mixture and it should do the trick.
Lighter Options - To lighten up rice pudding, use 2% milk in place of half and half and light butter.
When to Serve Rice Pudding - Rice pudding can be eaten for breakfast, brunch, as a snack or for a homestyle dessert.