Ingredients
Scale
- 1/2 cup short-grain or medium-grain rice
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup raisins (optional)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Cook the Rice:
- In a medium saucepan, combine the rice, sugar, and salt. Add 1 1/2 cups of milk and bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally.
- Prepare the Pudding Mixture:
- In a separate bowl, whisk together the remaining 1 cup of milk, heavy cream, egg, vanilla extract, cinnamon, and nutmeg.
- Combine and Cook:
- Slowly pour the pudding mixture into the cooked rice, stirring constantly.
- Return the saucepan to medium heat and cook, stirring frequently, until the mixture thickens and becomes creamy, about 5-10 minutes. If using raisins, stir them in during the last few minutes of cooking.
- Cool and Serve:
- Remove the saucepan from heat and let the rice pudding cool slightly. It will continue to thicken as it cools.
- Serve warm or chilled. Garnish with additional cinnamon or a sprinkle of nutmeg if desired.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 300 kcal
- Fat: 12g
- Carbohydrates: 45g
- Protein: 6g