My parents were not what one might call spectacular in the cooking department, but I did come away from my childhood with a love of my dad’s spaghetti sauce, and his rice pudding. Rice pudding is a delicious way to use leftover rice, but it’s so warm, comforting, and filling, that it’s not unreasonable to make rice in the evening just for this recipe (or make extra!) the next morning.
If you’re curious where I did learn to cook since it wasn’t through growing up, I learned thanks to Alton Brown’s Good Eats show. The science of cooking really appealed to me and it changed everything I thought I knew about food. I would burn water. I could barely manage frozen chicken strips and lasagna. I pat my past self on the head in pity. It’s a bit embarrassing to know I managed to fail on freezer food 20 years ago.
Anyway, back to rice pudding. Some people do not like raisins in their rice pudding, and it should be fine to just leave them out. But they really do complete the whole flavour and texture profile of a good rice pudding! My opinion and all that. I originally posted this on December 17, 2008 as my 3rd ever recipe to share. It is one of very few that I haven’t gone back to and modified as my cooking knowledge increased. This one is just perfect as is.
Please leave a comment if you tried this, and what you thought!
- 3 cups cooked white rice
- 4 cups milk divided (see instructions)
- ⅔ cup white sugar
- ¼ tsp salt
- 2 eggs beaten
- 1⅓ cups raisins
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon or to taste, optional
- In a large saucepan, combine the 3 cups cooked rice, 3 cups of the milk (save one cup for the next step), the ⅔ cup sugar, and ¼ tsp salt. Cook over medium heat until thick and creamy, about 15-20 minutes.
- Stir in remaining 1 cup milk, 2 beaten eggs and 1⅓ cup raisins. Cook for 2 minutes more, stirring constantly.
- Remove from heat and stir in 2 tbsp butter, 1 tsp vanilla, and 1 tsp cinnamon, if desired. Serve warm.