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