If you have a soft spot for comforting desserts that feel like a warm hug in a bowl, you’re going to adore this Creamy Homemade Rice Pudding with Nutmeg and Cinnamon Recipe. This classic treat transforms simple ingredients into a luscious, silky pudding that sings with aromatic spices and a rich, velvety texture thanks to evaporated milk and whole milk. Every bite feels indulgent yet homey, making it an ideal dessert to enjoy any time you crave a cozy, sweet finish to your meal.
Ingredients You’ll Need
The beauty of this pudding lies in its simplicity; each ingredient plays a crucial role in building layers of flavor and that irresistibly creamy texture. From the comforting warmth of cinnamon and nutmeg to the richness from evaporated milk and butter, these pantry staples come together effortlessly for a dish that tastes like it took hours to craft, but happens in less than that.
- Cooked medium grain rice (1 ½ cups): The base that provides the perfect creamy canvas, medium grain rice swells up just right to soak all flavors.
- Evaporated milk (12 ounces): Adds a velvety richness that elevates this pudding above a simple milk-based dish.
- Large egg, lightly beaten (1): Gives the pudding its silky, custard-like body and helps it set gently.
- Cinnamon (¼ teaspoon): The quintessential warming spice that adds an inviting aroma and subtle sparkle of flavor.
- Kosher salt (¼ teaspoon): Enhances all the sweet and creamy notes by balancing the flavors just right.
- Nutmeg (⅛ teaspoon): Offers a gentle, nutty spice that complements the cinnamon perfectly.
- Whole milk (½ cup): Keeps the pudding light yet creamy, balancing the richness of evaporated milk.
- Granulated sugar (⅓ cup): Brings the essential sweetness that keeps every spoonful irresistible.
- Butter (1 tablespoon): Adds a silky, rich finish that melts beautifully into the pudding.
- Pure vanilla extract (¾ teaspoon): Infuses the pudding with warm, sweet fragrance and depth.
How to Make Creamy Homemade Rice Pudding with Nutmeg and Cinnamon Recipe
Step 1: Combine and Cook the Base
Start by mixing the cooked rice, evaporated milk, cinnamon, kosher salt, and nutmeg in a large saucepan. Cooking this mixture over medium-low heat with frequent stirring is key to developing that creamy texture without scorching. In about 15 minutes, you’ll notice it thickening and becoming wonderfully velvety—a sign that the pudding is on its way to perfection.
Step 2: Prepare the Egg Mixture
While the rice base is thickening, whisk together whole milk and the lightly beaten egg in a separate bowl or measuring cup. Slowly add the granulated sugar, whisking continuously to fully dissolve it. This mixture is what will bring that custardy richness to the pudding.
Step 3: Temper the Eggs and Combine
Temper the egg mixture by gradually adding about one-third cup of the hot rice pudding to it, whisking constantly to prevent scrambling. Slowly pour the tempered egg mixture back into the saucepan, stirring continuously. Cook for another 2 to 3 minutes to allow the pudding to thicken further and achieve that silken consistency.
Step 4: Finish with Butter and Vanilla
Remove the pan from heat and stir in butter and pure vanilla extract. These finishing touches bring a glossy shine and additional decadence to the pudding. At this stage, your Creamy Homemade Rice Pudding with Nutmeg and Cinnamon Recipe is ready to be enjoyed warm or chilled.
How to Serve Creamy Homemade Rice Pudding with Nutmeg and Cinnamon Recipe
Garnishes
A simple sprinkle of ground cinnamon or freshly grated nutmeg on top not only enhances the look but adds a lovely aroma with every spoonful. You can also add a dollop of whipped cream or a handful of toasted nuts for a delightful crunch and contrast.
Side Dishes
This pudding pairs beautifully with fresh fruit like sliced mangoes, berries, or even stewed apples. The natural tartness of fruits balances the pudding’s sweet, creamy richness wonderfully, making your dessert experience even more refreshing.
Creative Ways to Present
For a charming twist, serve the pudding in vintage teacups or small mason jars topped with cinnamon sticks. Layering it with fruit compote or incorporating a swirl of caramel or honey gives a gourmet touch that’s surprisingly easy to achieve at home.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Homemade Rice Pudding with Nutmeg and Cinnamon Recipe should be stored in an airtight container in the refrigerator. It will keep well for up to 3 days while maintaining its luscious texture and flavors.
Freezing
While freezing is possible, it’s best avoided as the texture can change, becoming grainy or watery upon thawing. If you do freeze it, make sure to use a tightly sealed container and consume within one month for the best taste.
Reheating
To reheat, warm gently on the stovetop, stirring frequently to prevent sticking or breaking, adding a splash of milk if it thickens too much. Microwave reheating works too, but use short intervals and stir in between to maintain that creamy consistency.
FAQs
Can I use a different type of rice for this pudding?
Medium grain rice works best for a creamy texture, but you can experiment with short grain rice, which is naturally starchier and will make your pudding even creamier. Long grain rice is less ideal as it tends to stay separate and won’t give the signature soft creaminess.
Is evaporated milk necessary in this recipe?
Evaporated milk adds richness and a slight caramelized flavor that regular milk can’t replicate. You can substitute with whole milk, but the pudding might be less creamy and a bit lighter in taste.
How important is the tempering step with the eggs?
Tempering the eggs prevents them from scrambling when added to the warm mixture. It’s a crucial step to achieve that smooth, custard-like pudding without lumps or separation.
Can this pudding be made vegan or dairy-free?
Yes! Use coconut milk or almond milk instead of dairy, and replace the egg with a cornstarch slurry or a vegan egg substitute. Keep in mind, the texture and flavor will be a bit different but still delicious.
What’s the best way to serve this pudding — warm or cold?
This pudding is versatile and equally wonderful served warm, right after cooking, which makes it extra cozy, or chilled for a refreshing treat on warmer days. Try both to see which you prefer!
Final Thoughts
There’s something truly special about a dessert that’s both comforting and elegant, and this Creamy Homemade Rice Pudding with Nutmeg and Cinnamon Recipe hits that mark perfectly. It’s a timeless classic that brings a little warmth and sweetness to your day, with easy steps and everyday ingredients. I hope you dive into this recipe soon and enjoy every creamy, spice-kissed spoonful as much as I do!
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Creamy Homemade Rice Pudding with Nutmeg and Cinnamon Recipe
- Total Time: 23 minutes
- Yield: 4 servings
Description
This creamy rice pudding recipe uses evaporated milk to achieve an ultra-smooth texture, enhanced with warm spices like nutmeg and cinnamon. Prepared on the stovetop, this old-fashioned dessert is easy to make and can be enjoyed warm or chilled.
Ingredients
Rice Mixture
- 1 ½ cups cooked medium grain rice
- 12 ounces evaporated milk
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ⅛ teaspoon nutmeg
Milk-Egg Mixture
- ½ cup whole milk
- 1 large egg, lightly beaten
- ⅓ cup granulated sugar
Finishing Ingredients
- 1 tablespoon butter
- ¾ teaspoon pure vanilla extract
Instructions
- Combine Rice and Spices: In a large saucepan, combine the cooked rice, evaporated milk, cinnamon, kosher salt, and nutmeg. Cook over medium-low heat, stirring frequently to prevent sticking, for about 15 minutes until the mixture becomes thick and creamy.
- Prepare Milk-Egg Mixture: In a 2-cup liquid measuring cup or medium bowl, whisk together the whole milk and beaten egg until well combined. Gradually add the granulated sugar, continuing to whisk constantly to ensure the sugar fully dissolves and the mixture is smooth.
- Temper the Eggs: Slowly add about ⅓ cup of the hot rice mixture to the milk and egg mixture while whisking constantly to slowly raise the temperature and avoid curdling the eggs.
- Combine Mixtures and Continue Cooking: Gradually pour the tempered egg mixture back into the rice saucepan, whisking continuously. Continue cooking over medium-low heat for an additional 2 to 3 minutes while stirring constantly until the pudding thickens further.
- Finish and Serve: Remove the saucepan from heat. Stir in the butter and vanilla extract until fully incorporated. Serve the rice pudding warm or transfer to the refrigerator to enjoy chilled.
Notes
- Use medium grain rice for the best creamy texture; short grain rice also works well.
- Constant stirring is important to avoid the pudding sticking to the pan or forming lumps.
- The egg tempering step prevents the egg from scrambling when added to the hot mixture.
- Rice pudding can be stored in the refrigerator for up to 3 days.
- For a vegan version, substitute evaporated milk and whole milk with plant-based alternatives and omit the egg.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
