Creamiest Rice Pudding

If your rice pudding turns out so dry you can slice it, then you need to try this recipe. Not that there is anything wrong with a more congealed version of rice pudding. In some circles, this is the only way you can call it old fashioned. But if you’re wanting a creamy rice pudding that stays smooth even after a long chill, this is the one for you.

What Is The Best Rice For Rice Pudding?

The best rice for a smooth, creamy rice pudding is Arborio or any short grain Italian style rice. These are high in starch that the pudding relies heavily on for thickening. The grains fall apart beautifully when cooked in the milk, which further enhances the creamy texture.

How Do I Add Raisins To Rice Pudding?

For this recipe, use 1/2 – 3/4 cup of raisins. If you add too many, they might overpower the pudding. Add them during the second cooking after tempering in the egg yolk/sugar mix. This will plump them up and make them seem sweeter.

How Long Does Rice Pudding Last?

This rice pudding keeps in the refrigerator for up to 4 days.

This is the creamiest rice pudding I have ever made and the only one I ever make. If you gives this recipe a try, let me know in the comments how it turned out for you.

Creamiest Rice Pudding

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Ingredients

  

• 4 cups whole milk
• ½ cup water
• ½ cup Arborio or Italian style rice
• ¼ teaspoon salt
• 4-6 tablespoons sugar
• 2 egg yolks
• 2 tablespoons butter
• 2 teaspoons vanilla

Instructions

 

• In a medium sized heavy bottomed pot, combine milk, water, rice and salt. Bring to a boil on medium high heat, stirring frequently to avoid burning. When mixture comes to a boil, reduce heat and cook, covered, for 20-25 minutes or until rice feels mushy when squeezed between fingers.
• In a separate bowl, whisk egg yolks together with sugar. Mixture will be thick. Spoon about half a cup of the hot rice mixture into the egg yolk/sugar mixture, bit by bit and beat well. Add back into the pot and continue cooking for another 1-2 minutes until pudding thickens slightly. Stir vigorously so the egg yolk mixture doesn't curdle. Remove from heat.
• Add butter and vanilla and stir well. Serve warm or chilled with cinnamon sprinkled on top.

Keyword pudding, rice