Ingredients
:
- 1 cup cooked rice (leftover rice works great)
- 2 cups whole milk (or use 1% or 2% for a lighter version)
- 1/2 cup heavy cream (for extra richness, can be substituted with whole milk)
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional, for flavor)
- 1/4 tsp salt
- 1/2 cup raisins (optional, or use dried cranberries for a twist)
- Ground nutmeg (for garnish)
Instructions
:
- Cook the Rice: If you don’t have leftover rice, cook 1/3 cup of uncooked rice with 2/3 cup of water or milk. Once the rice is fully cooked, you’ll have approximately 1 cup of cooked rice.
- Heat the Milk and Cream: In a medium-sized saucepan, combine the milk, cream, and sugar. Heat over medium heat, stirring frequently, until it’s warm and the sugar has dissolved (about 3-5 minutes). Don’t bring it to a boil; just warm it up.
- Whisk the Eggs: In a separate bowl, whisk the eggs, vanilla extract, salt, and cinnamon (if using).
- Temper the Eggs: To avoid curdling the eggs, slowly add a bit of the warm milk mixture into the eggs while whisking constantly. Gradually pour in more milk while continuing to whisk. This process is called “tempering” and will gently raise the temperature of the eggs so they don’t scramble.
- Combine with Rice: Pour the tempered egg mixture back into the saucepan with the warm milk mixture. Stir in the cooked rice and raisins (if using).
- Cook the Pudding: Cook over medium-low heat, stirring constantly, for about 10-12 minutes, or until the pudding thickens to your desired consistency. It should coat the back of a spoon. If it’s too thick, you can add a bit more milk to adjust the texture.
- Serve: Once the rice pudding has thickened, remove it from the heat and let it cool slightly. Spoon it into serving bowls or ramekins.
- Optional: Brown the Top (for a caramelized finish): For that golden-brown, crispy top (as shown in the photo), place the ramekins under a broiler for about 2-3 minutes (watch carefully!) until the top is nicely browned.
- Garnish: Sprinkle with a pinch of ground nutmeg before serving for extra flavor.
Tips
:
- For a richer flavor, you can substitute part of the milk with coconut milk.
- Add a splash of maple syrup or honey instead of sugar for a different sweetness.
- If you prefer a smoother texture, you can blend the rice pudding with an immersion blender before serving.