Hot rice pudding on a Sunday evening became a tradition when all of my children were at home.
We could polish off a pan of the steamy rice pudding in minutes. I believe it is the flavors of cinnamon, nutmeg and vanilla that puts this on the top of our “comfort foods” list.
I delete the addition of raisins because the boys used to always ask me to “leave the flies out”. As you wish.
This is a quick and simple recipe using left over rice and cooked on the stove top.
You will need: 2 cups milk, 2/3 cup cream (can use evaporated milk), 1/2 cup sugar, 1 tablespoon cornstarch, 1/4 teaspoon salt, 2 cups cooked cold rice, 2 eggs, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1 teaspoon vanilla.
In a medium size sauce pan, add the sugar and cornstarch.
Stir the ingredients together.
Add 2 cups cold milk.
and 2/3 cup cold cream.
Whisk together. Cook over medium heat until the milk begins to steam and bubble a bit around the edges of the pan.
Add the cooked rice.
You can use any kind of left over rice. I have used, long grain, Calrose, Jasmine, Basmati and even short grain brown rice (which I love). What ever you have. I did find that the Jasmine rice didn’t hold up as well in the pudding once it had been refrigerated, but was great when eaten immediately after cooking. My favorite is Calrose…don’t know why…it just is.
Stir over medium heat until the mixture begins to come to a light boil.
Whisk the egg yolks in a medium bowl.
I’m using a 4 cup measuring cup.
Whisk until well blended. We are now going to temper the eggs so they don’t cook when added to the milk/rice mixture.
To temper the eggs (which means to basically warm them), slowly ladle in the hot milk rice mixture into the eggs.
Whisk constantly while pouring in the hot mixture.
Whisk is about 1/2 of the hot milk/rice mixture into the eggs one spoonful or ladle full at a time. Don’t stop whisking.
Now slowly pour the egg mixture back into the pan with the other half of the milk and rice.
Cook over low heat stirring constantly.
At this point I trade the whisk for a wooden spoon. The whisk makes the pudding a little foamy for my liking. I want my pudding to be creamy. Continue to cook over low heat stirring constantly.
This is important: DO NOT allow to pudding to boil at this point. Continue to cook and stir over low heat until the mixture begins to thicken. DO NOT BOIL. If you do bring this to a boil, the eggs curdle a bit and the pudding will no longer be creamy.
If you want to add raisins, you can do that right now. Add 1/2 cup raisins that have been soaking in hot water and drained. Go head add the flies if you like them. I do.
Remove from heat and stir in the ground cinnamon. I think I have a little more than 1/8 of a teaspoon.
That measurement is merely a suggestion. I like cinnamon so I like a bit more.
Add nutmeg. I love fresh grated nutmeg…always, but use what you have. Just DON’T omit the nutmeg.
Deleting the nutmeg would offend the rice pudding and ME.
Add the vanilla.
Stir to blend the spices and vanilla.
My preference is to EAT NOW! I think this rice pudding is best right the second the vanilla has been stirred into the pudding. If you like your rice pudding cold, you can refrigerate it but it will become thicker and not as creamy. You should be able to whip this pudding up in about 15 minutes or so.
Quick simple and warming.
When my boys (ages 25 & 29) take their first spoonful, they always respond with a mmmmmmm. There is nothing else to say.
Creamy rice pudding spiced with nutmeg and cinnamon. Easy stovetop recipe.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 1/2 cup servings
Calories 175 kcal
- 2 cups milk
- 2/3 cup cream
- 2 cups cold rice
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 2 eggs beaten
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla
n a medium size sauce pan add cornstarch, sugar, and salt. Whisk in cold milk and cream. Cook over medium heat until mixture begins to boil. Add the rice. Cook stirring constantly. When mixture begins to boil, slowly add hot mixture to the beaten eggs. Only add one spoonful at a time. Add half of the rice/milk mixture to the beaten eggs, whisking constantly. Slowly return the egg mixture back into the remaining rice/milk mixture. Turn heat to low and continue cooking, without boiling, until thick and creamy.
Remove pan from the heat and add cinnamon, nutmeg and vanilla. Stir until combined. Serve warm or cold. Makes 8 - 1/2 cup servings.
Amount Per Serving (8 oz)
Calories 175 Calories from Fat 90
% Daily Value*
Saturated Fat 6g30%
Vitamin A 450IU9%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.