Rice Pudding
A creamy, comforting dessert made with tender rice and a rich custard base, easily customized with your choice of spices, dairy, sweeteners, and mix-ins for infinite variations.
Ingredients
Method
Heat milk and butter in a medium saucepan over medium heat until small bubbles form around the edges (do not boil).
In a small bowl, whisk together eggs, sugar, vanilla extract, and salt until well combined.
Slowly temper the eggs by adding a few tablespoons of the hot milk mixture to the egg mixture while whisking constantly, then gradually whisk the tempered eggs back into the saucepan.
Stir in the cooked rice and any optional mix-ins (like raisins or nuts), then cook over medium-low heat, stirring frequently, for 15–20 minutes until the pudding thickens and coats the back of a spoon.
Remove from heat and let cool slightly, stirring occasionally, then divide into serving bowls or a dish.
Serve warm, at room temperature, or chilled; top with additional nuts, fruit, chocolate, or a sprinkle of cinnamon as desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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