Vanilla Rice Pudding
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This vanilla rice pudding is one of my go to desserts whenever I want something comforting but don't have hours to spend in the kitchen. Ready in just 45 minutes from start to finish, it's perfect for busy weeknights or unexpected guests. The beauty of rice pudding is how economical it is to make, since you probably have most of these ingredients already at home. Plus, the raisins add natural sweetness and fiber, so you're getting a little nutritional boost with every spoonful. It's creamy, warming, and absolutely delicious served either warm or chilled.
Ella x
Ingredients
- 200 grice
- 400 mlmilk
- 100 gsugar
- 1 eggegg
- 1 mlvanilla extract
- 1 pinchcinnamon(powder)
- 1 pinchsalt
- 20 gbutter
- 50 graisins
- 20 gchopped nuts
Detail level
Instructions
- 1
In a medium saucepan, combine rice, milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
Tip: Whisk constantly to prevent lumps.
- 2
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and creamy.
Tip: Stir occasionally to prevent burning.
- 3
In a small bowl, whisk together egg, vanilla extract, and a pinch of cinnamon.
Tip: Whisk until smooth and well combined.
- 4
Remove the saucepan from the heat and stir in the egg mixture, butter, and raisins (if using).
Tip: Let it sit for 2-3 minutes to allow the butter to melt.
- 5
Stir in chopped nuts (if using) and let the pudding cool to room temperature.
Tip: Cover and refrigerate until chilled.
- 6
Serve the vanilla rice pudding chilled, garnished with additional cinnamon or raisins if desired.
Tip: Store in an airtight container in the refrigerator for up to 3 days.
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