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This rich and dreamy pudding always brings back old memories and fills the kitchen with a sense of home. You don't need much except some basics from your shelves and a slow, gentle cook. You'll end up with soft rice swimming in a sweet, cozy custard. It's a go-to in our family, especially for late snacks and those relaxed weekend meals.
My crowd couldn’t stop scraping the pot the first time I made this. Now it’s a regular request for chill family nights or whenever birthdays roll around.
Dreamy Ingredients
- Vanilla extract: the secret for that delicious scent and warmth real vanilla makes it shine skip the fake stuff
- Butter: finish with butter for extra silkiness and a shiny look use a good brand for big flavor
- Golden raisins: toss them in for chewy little sweet bits toasting gives them an even bigger flavor punch
- Large egg: stir in a freshly beaten egg for a thick smooth custard feel
- Salt: a small sprinkle wakes up all the other flavors so nothing tastes dull
- White sugar: makes it sweet without hiding the vanilla try cane sugar for a lighter touch
- Milk: this is the creamy backbone whole milk is best if you want it really velvety
- Cold water: use cold tap water so your rice cooks up nice and fluffy
- Uncooked white rice: pick a medium grain type for just the right texture the grains should be shiny and all about the same size
Easy Steps
- Serve and Enjoy:
- Ladle your pudding into bowls dig in warm if you want cozy comfort dust with cinnamon or enjoy as it is
- Stir in Butter and Vanilla:
- Take the pot off the heat plop in butter and pour in vanilla give it a soft stir till it’s glossy and well mixed it’ll smell amazing
- Mix in Egg Raisins and Rest of Milk:
- Beat the egg and stash of milk in a mug pour that slowly into your rice while mixing the whole time sprinkle in toasted raisins keep the heat low and keep stirring until it gets a little thicker and shiny but never let it bubble
- Make Custard Mix:
- Scoop your cooked rice into a new pot mix in the milk but save half a cup add sugar and salt heat on low and keep it simmering for fifteen minutes with lots of stirring let it get creamy and thick the rice should smush easily
- Cook the Rice:
- Dump cold water into a heavy pot and toss in your rice swirl it gently to rinse cover and let it cook super low for twenty minutes don't peek till it's done and almost all the water is gone
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Good to Know
- Works great whether you eat it cold or hot
- Lots of protein and calcium thanks to the egg and milk
- You can make it a day ahead just warm it up when you’re ready
I can't get enough toasted golden raisins in my bowl. I love bumping them in the hot pan until they’re fat and juicy—they burst with sweetness in every spoonful. This sweet treat reminds me of slow weekends making desserts with my grandma when we always added more raisins than the recipe called for.
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Storage Advice
Keep your leftovers in a sealed container in the fridge. It’s good for up to three days. Warm it up gently with a bit of milk if you want that creamy goodness back. Or just eat it cold if it's hot out—it’s delicious straight from the fridge.
Swap-Outs
No golden raisins? Standard raisins or chopped dried apricots do the trick. Want deeper taste? Use light brown sugar instead of white. For dairy-free, almond or oat milk can work—just know the pudding will end up a touch different.
Ways to Serve
This pudding is fab on its own when it’s warm, but add a sprinkle of cinnamon, nutmeg, or a little chocolate on top for more fun. Sometimes I drop in berry jam or stew some fruit to go over the top. Crunch lovers can toss on some toasted nuts too.
Rice Puddings Worldwide
This version borrows from British traditions, but sweet rice treats are everywhere. India makes kheera loaded with spices like cardamom and saffron. Over in Scandinavia, folks eat their pudding at Christmas with cherries and nuts. You can easily swap in your fave flavors.
Frequently Asked Questions
- → Which kind of rice makes this smooth?
Go for short or medium-grain white rice. It thickens nicely while soaking up the milk slowly.
- → Are there good swaps for golden raisins?
You sure can—try sultanas or currants if you’d like. Golden raisins give the pudding a sunny sweetness and pop of color, though.
- → Why do you pour the egg in on low?
Gently adding beaten eggs over low heat stops them from scrambling. You’ll get pudding that’s smooth, not lumpy!
- → What’s the trick to avoid burnt pudding?
Just keep stirring with a wooden spoon or rubber spatula. That way, nothing sticks at the bottom and your pudding turns out creamy all over.
- → Should you eat this hot or cold?
Either hits the spot—warm for a cozy vibe, or cold for extra thickness and creaminess.
- → How do I reheat leftovers nicely?
No problem! Pour in a dash of milk, warm it on low, and stir gently. That’ll make it silky again.