Easy Rice Pudding

5 from 9 votes

This quick and simple nostalgic rice pudding is a must-make with pantry staples. Serve it hot or cold with a dash of cinnamon!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

¾ cup uncooked medium grain white rice
1½ cups water
2½-3 cups half and half, divided
⅓-½ cup sugar
¼ teaspoon salt
1 egg, beaten
1 tablespoon butter
½ teaspoon vanilla extract

Instructions

In a saucepan, bring the 1½ cups of water to a boil. Once boiling, stir in the rice. Reduce the heat to low and cover. Simmer for 20 minutes. Make sure the rice is thoroughly cooked*
Transfer the cooked rice into a clean saucepan. Add 1½ cups half and half, sugar, and salt. Cook over medium heat until creamy. About 15-20 minutes
Stir in the rest of the half and half, then add the beaten egg and raisins. Cook for another 2 minutes. Stirring constantly.
Remove from the heat and stir in the butter and vanilla.

Notes

Recipe tips.

Once the sugar is added, the rice will not continue to soften, so be sure to add it at the correct time.
We like to use half and half for the creamiest pudding, but whole milk or 2% can be used in a pinch.
You can easily adjust the flavor by replacing the vanilla extract with other flavorings like orange, coconut, or almond extract.
The best rice pudding takes time to simmer and thicken up. Don't rush the process and stir often to keep the rice on the bottom of the pan from scorching.

Using leftover rice. Begin by reviving the rice; place the leftover rice in a microwave-safe bowl, add a bit of water, cover, and steam it. Once the rice is hot and soft, continue with step 2 of the recipe.

Store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months! The quickest method to reheat is the microwave. Heat in 30-second increments until warm. For the stovetop, cook over low heat, stirring frequently, until warm throughout.

Nutrition