Make grandma proud with this classic recipe for rice pudding. With all the qualities you’d expect from an authentic rice pudding – it’s old fashioned and that’s exactly what we love about it.
Prepare rice according to package directions.
Combine rice, 1 cup milk, sugar, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until thick and creamy, about 25 minutes.
Meanwhile, place raisins in a small bowl. Add enough boiling water to cover raisins; let stand 15 minutes. Beat egg with remaining milk in a small bowl.
Gradually pour into hot rice mixture, stirring constantly. Remove from heat. Stir in vanilla. Drain raisins, fold into pudding. Sprinkle lightly with cinnamon.
Serve warm or chilled.
A classic rice pudding recipe is not just about the right ingredients, it’s also having the right techniques. This recipe will walk you through the basics, step-by-step, to making truly authentic rice pudding.
With your choice of Success® White Rice or Success® Brown Rice, you’ll start this recipe by pre-cooking the rice. This cuts down your cooking time and will leave you with the flexibility to add your rice when the time comes. After you’ve got your rice prepped, this recipe then calls for evaporated milk, about a third a cup of sugar, and a bit of salt. Reduced for about 25 minutes, this is the base for your rice pudding.
Meanwhile, while this sweet, milky combination is heating up, we encourage you to restore your raisins with a bit of water. This will give them a soft texture when adding them to your rice pudding.
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. Adding an incredible amount of thickness, without having to continuously reduce your rice mixture, it’s an absolute must.
To start, mix the egg with a bit of the leftover evaporated milk. This allows for an easier transition when incorporating, also known in the cooking world as ‘tempering’, your egg into the hot milk. To successfully temper in 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.