This is the best rice pudding recipe, made extra creamy with jasmine rice, vanilla bean, and whole milk, studded with plump raisins, and topped with warm cinnamon. Traditional rice pudding is the ultimate comfort food treat.
Course Dessert
Cuisine American
Keyword rice pudding
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 6
Calories 240kcal
Ingredients
4cupswhole milk
½cupwhite rice , such as jasmine, sushi rice, or arborio
½cupsugar
½teaspoonkosher salt
2whole vanilla beans, split and seeds removed
¼cupraisins
cinnamon, for serving
nutmeg, for serving
Instructions
In a large heavy-bottom dutch oven or deep saucepan, bring milk, rice, sugar, salt, and vanilla bean to a boil over medium-high, stirring often. Watch the milk carefully as it will boil over in the blink of an eye if you turn your back. Reduce the heat to a simmer, cover with a lid, and cook for 30 minutes. Stir in the raisins and cook for 20-30 minutes more, or until the pudding has thickened. Sprinkle with cinnamon and nutmeg if desired and serve warm or chilled.
Notes
You can enjoy this warm or chilled.
If you prefer a looser pudding, add an egg. The egg adds more protein to thicken the sauce so if you like it loose, it still tastes delish without it. If adding egg, you'll want to temper it before adding it to the rice mixture. To avoid scrambling the egg in the hot rice, add two spoons of the rice mixture to a whisked egg and mix well. Then cook for about 5 or 10 minutes more, until the rice pudding is thick.
If adding raisins, you can soak them in a little bit of bourbon, whiskey, brandy, or dark rum for a couple of hours or few days beforehand. This will help soften and plump the raisins up nicely, while also lending awesome flavor.