Rice pudding is a dessert that transcends borders, bringing warmth, comfort, and nostalgia with every spoonful. Its creamy texture, subtly sweet flavor, and the added burst of raisins (if you choose to include them) make it a beloved treat for generations worldwide. But this humble dish is much more than a simple dessert—it’s a culinary tradition rooted in centuries of history, a testament to the global love for comforting, slow-cooked puddings.
The origins of rice pudding trace back to ancient times, with early versions emerging in both Asia and the Middle East. Rice, a staple grain in many cultures, combined with milk and sweeteners, created a dish that was both nourishing and indulgent. By the Middle Ages, trade routes had spread the concept of rice-based desserts to Europe, where the addition of spices like cinnamon and nutmeg turned rice pudding into a luxurious treat fit for royalty. Today, rice pudding is enjoyed in countless variations around the world, from India’s spiced kheer to Scandinavia’s creamy risgrynsgröt, often served at Christmas with a hidden almond for luck.
One of the keys to achieving the perfect rice pudding is starting with day-old, already cooked rice. This small but significant step helps create the ideal texture, as the grains have had time to firm up and slightly dry out, preventing the pudding from becoming overly mushy. Using leftover rice also allows the dessert to come together more quickly, as the rice doesn’t need as much time to cook and absorb the flavors. It’s a practical, waste-free approach that transforms humble leftovers into a dessert with a rich, creamy consistency.
Whether you choose to add raisins for a pop of sweetness or enjoy your pudding plain, this dish is a celebration of simplicity and resourcefulness. Its roots in tradition and its versatility in the kitchen make it a timeless comfort food that’s as satisfying to prepare as it is to eat. With just a handful of ingredients and a bit of patience, rice pudding becomes a warm, nostalgic treat that’s perfect for any occasion.
Rice Pudding
Ingredients
- 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
Instructions
- In a large saucepan, combine the 3 cups cooked white rice, 3 cups of the milk (save one cup for the next step), the ⅔ cup white sugar, and ¼ tsp salt.
- Cook over medium heat until thick and creamy, about 15-20 minutes.
- Stir in remaining 1 cup milk, 2 eggs and 1⅓ cups raisins.
- Cook for 2 minutes more, stirring constantly.
- Remove from heat and stir in 2 tbsp butter, 1 tsp vanilla extract, and 1 tsp ground cinnamon, if desired. Serve warm.
Nutrition
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Originally posted on 17 Dec 2008
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