Desserts
Old-Fashioned Southern Rice Pudding
Creamy stovetop rice pudding simmered slowly in sweetened milk with cinnamon and a handful of plump raisins.
This is the rice pudding my family made whenever there was leftover rice in the pot, stretching a humble side dish into dessert. It simmers low and slow until the rice turns velvety, soaking up all the vanilla and cinnamon along the way.
Ingredients
- 1 cup cooked white rice
- 3 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, plus more for topping
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Instructions
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1
Simmer rice and milkCombine the cooked rice, milk, sugar, and salt in a saucepan over medium heat. Bring to a gentle simmer, stirring often, and cook for about 15 minutes until slightly thickened.
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2
Temper the eggsWhisk a ladleful of the hot milk mixture into the beaten eggs to warm them, then stir the egg mixture back into the saucepan.
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3
Cook until thickContinue cooking over low heat, stirring constantly, for 10 to 12 minutes until the pudding coats the back of a spoon.
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4
Add raisins and finishStir in the raisins, vanilla, cinnamon, and butter, and cook for 2 more minutes until the raisins soften slightly.
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5
Cool and serveSpoon the pudding into bowls and let it cool for 10 minutes, then dust with extra cinnamon before serving warm or chilled.
Okra & Oak Tip
Stir constantly once the eggs go in to prevent scrambling, and keep the heat low for a silky texture.
Storage
Refrigerate covered for up to 4 days; the pudding thickens as it chills, so stir in a splash of milk when reheating.
Frequently Asked Questions
Yes, day-old cooked rice works beautifully and actually breaks down into a creamier texture than freshly cooked rice.
Both are traditional; it is comforting warm right off the stove and equally good chilled the next day.
Nutrition
Per serving. Values are estimates.
245
Calories
7g
Protein
40g
Carbs
6g
Fat
