This Simple Classic Rice Pudding in 20 minutes is like stepping back in time to revisit a sweet childhood memory. Golden raisins, vanilla and a hint of cinnamon deliver a tiny hug in every creamy spoonful. This is the traditional rice pudding recipe Grandma would have made when you stayed overnight at her house.
It’s also the rice pudding I crave in late fall once the air turns crisp. I recommend allowing this pudding to chill completely before serving, but honestly, that rarely happens at our house. Usually once the smell of sugar and cinnamon fills the kitchen, I have people standing over my shoulder with spoons in hand. I’m lucky if I get it out of the pot and into serving cups. On a cool Michigan night, it’s a great little dessert to curl up with.
If you’re feeling a little nostalgic and craving a dish of creamy rice pudding with raisins (or not, you can still make this recipe even without the raisins), read on gather your ingredients, and then meet me back here to learn how to make this classic rice pudding recipe.
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Which Rice Makes The Best Simple Classic Rice Pudding in 20 Minutes?
I prefer Jasmine rice when making rice pudding. It delivers a subtle floral perfume to any dish, especially sweet dishes. It also has a long grain that delivers a nice fluffy texture when cooked. If you’re looking for a healthier option, brown jasmine rice is available in most grocery and specialty food stores as well.
However, the absolute best rice for making rice pudding is that leftover box of rice from your Chinese takeout dinner the night before. Most Chinese restaurants use Jasmine rice for their white rice option. The rice is always perfectly cooked. If you have some extra rice in the refrigerator and a sweet tooth, it will save you a little time when making this recipe for creamy rice pudding with raisins.
In addition, rice that has had a chance to cool and set is less starchy in texture. For this reason, I use cold, day-old rice in this recipe for Simple Classic Rice Pudding in 20 Minutes whenever possible.
To Add Raisins Or To Not Add Raisins….That Is The Question.
In my recipe for Carrot Cake with Cream Cheese Buttercream, I enter into the debate of whether or not cooked raisins are a good thing. People have their opinions. I personally like them. So, when making this recipe for Simple Classic Rice Pudding in 20 Minutes for my family, I include them. Texture aside, I think the raisins add a lovely layer of flavor that you miss when left out.
However, if you’re truly not a fan, you can forego the raisins all together.
Another option to consider when making this easy rice pudding recipe is to substitute 1/3 cup fresh chopped granny smith apples and 1/3 cup dried cranberries instead. Honestly, I love this version as much as the one with raisins, so it’s a win in my book either way.
The next time you are craving something a little sweet, a little familiar – something easy and delicious, give this recipe for Simple Classic Rice Pudding in 20 Minutes a try. It won’t disappoint!
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Classic Rice Pudding
Course: DessertDifficulty: Intermediate6
servings10
minutes20
minutesIngredients
1 1/2 cups cooked rice (cooled completely if you’re making from scratch)
2 cups whole milk
1/3 cup granulated sugar
1/4 tsp. salt
1 egg, beaten
1/2 cup half & half
2/3 cup golden raisins (optional)
1 Tbsp. unsalted butter
1/2 tsp. pure vanilla
1/2 tsp. cinnamon, plus a dash on top for decoration
Directions
- Combine rice, milk sugar and salt in a medium-size saucepan. Cook over medium heat, stirring constantly until thick and creamy – approximately 15-20 minutes.
- Add the raisins and stir to incorporate. You can also leave them out or substitute 1/3 cup fresh chopped granny smith apples and 1/3 cup dried cranberries.
- In a separate container, whisk the egg. Add the half & half to the whisked egg and blend completely. Taking a Tbsp. at a time, add a little of the hot rice mixture to the egg mixture to temper it. Stir quickly. Continue to add the hot liquid to the egg mixture this way until the egg mixture is sufficiently warm – approximately 1/2 cup of the rice mixture.
- Once tempered, gradually add the egg mixture into the pot of rice, stirring quickly and constantly to ensure it is fully incorporated. Cook for one minute.
- Remove from the heat and stir in the butter and the vanilla.
- Allow to cool before spooning into serving dishes. Sprinkle with cinnamon on top and serve.
