Creamy New York Style Rice Pudding
A rich, creamy, and comforting rice pudding, baked to perfection and lightly spiced with cinnamon.
2h 20m·DESSERT4Servings
Nutrition
476kcal
11gProtein
85gCarbs
11gFat
Ingredients
Water
5 cups
Whole Milk
3 cups
Medium Grain White Rice
1 cup
Granulated Sugar
½ cup
Raisins
½ cup
Salt
¼ tsp
Butter
1 tbsp
Egg
1 whole
Vanilla Extract
2 tsp
Ground Cinnamon
1 tsp
Instructions
1Cook the Rice
1h
1hCombine Liquids and Seasonings
In an 8-quart pot, combine water, milk, sugar, salt, and rice. Stir to combine.
Simmer the Rice
Bring the mixture to a simmer over medium-low heat (4-5 out of 10). Stir occasionally to prevent sticking and scorching. Cook for about 50-60 minutes, or until the rice is tender and the mixture has thickened. Stir more frequently as it thickens.
2Temper the Egg
5m
5mWhisk Egg and Milk
In a measuring cup, whisk the egg with about 1/2 cup of the hot rice mixture until well combined. This is called tempering and prevents the egg from scrambling.
Incorporate Tempered Egg
Slowly pour the tempered egg mixture back into the pot with the rice, stirring constantly. Continue to cook for another 2-3 minutes, stirring, until the pudding thickens slightly.
3Finish the Pudding
10m
10mAdd Raisins and Vanilla
Stir in the raisins and vanilla extract. Cook for another 2-3 minutes, stirring, until the raisins are plump and the pudding is creamy.
Add Butter
Remove the pot from the heat and stir in the tablespoon of butter until melted and incorporated.
4Chill or Serve
1h
1hCool and Chill
Pour the rice pudding into a baking dish. Sprinkle with cinnamon. Let it cool to room temperature, then refrigerate for at least 1 hour, or until chilled. The pudding will thicken considerably as it cools.
Serve
Serve the chilled rice pudding as is, or with a sprinkle of extra cinnamon and a cherry on top, if desired.
Tips
Do not rinse the rice; the starch is essential for thickening the pudding.
Cook the pudding over low heat and stir frequently to prevent scorching.
The pudding will thicken significantly as it cools, so don't overcook it on the stovetop.
If you prefer a sweeter pudding, you can increase the sugar slightly, especially if omitting the raisins.