Grandma’s Old-Fashioned Rice Pudding with Evaporated Milk
Make our version of Grandma’s Old-Fashioned Rice Pudding and enjoy a classic recipe with egg, evaporated milk, vanilla extract, cinnamon and raisins.
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Ingredients
- 1 bag Success® White Rice
- 1 can (12 oz) evaporated milk, divided
- 1/3 cup sugar
- 1/4 tsp salt
- 1/2 cup raisins
- boiling water
- 1 egg
- 1 1/2 tsp vanilla extract
- ground cinnamon (optional)
Instructions
Make grandma proud with this classic recipe for rice pudding. Creamy, satisfying and not too sweet, it has all the qualities you’d expect from a traditional rice pudding.
Step 1
Prepare rice according to package directions.
Step 2
Combine rice, 1 cup of evaporated milk, sugar and salt in a medium saucepan over medium-low heat. Cook, stirring frequently, until thick and creamy, about 20 minutes.
Step 3
Meanwhile, place raisins in a small bowl. Add enough boiling water to cover raisins. Let stand for 15 minutes. Beat egg with remaining milk in a separate bowl.
Step 4
Gradually pour egg mixture into hot rice mixture, stirring constantly. Remove from heat. Stir in vanilla. Drain raisins and fold into pudding.
Step 5
Serve pudding warm or chilled, sprinkled with cinnamon, if using.
Creamy, Classic Bliss
A classic rice pudding recipe is not just about the right ingredients, it’s also about using the right techniques. This recipe will walk you through the steps to making truly classic rice pudding.
Use our Success® White Rice and start this recipe by cooking the rice. This cuts down your cooking time and will leave you with the flexibility to add your rice when the time comes. In addition to rice, this recipe also calls for evaporated milk, sugar and a bit of salt. Reduced for about 25 minutes, this is the base for your creamy rice pudding.
Meanwhile, while this sweet, milky combination is cooking, we encourage you to rehydrate your raisins with a bit of water. This will give them a soft texture when adding them to your rice pudding.
Don’t Skip the Egg
The addition of an egg to your rice pudding might not seem all that important, but trust us, this step is paramount to making old-fashioned rice pudding. The egg adds an incredible amount of thickness to this dish.
To start, mix the egg with the remaining evaporated milk. This allows for an easier transition when incorporating, or tempering, your egg with the hot milk. To successfully temper your egg mixture, it’s important to remember, slow and steady wins the race! So don’t rush this part — it’s key to maintaining that thickness and will prevent your egg from curdling.
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