Within This Simple Rice Pudding.

Make a batch of this Easy Rice Pudding if you want a dish that comes together quickly, easily, and uses cupboard essential ingredients.
One of those dishes that you either love or detest is rice pudding. When it comes to this dish, I don’t think there is much room for compromise.

Growing up, though, I detested rice pudding because I thought it was disgusting—sweet rice! I decline.

But as I grew older and more sophisticated, it evolved into one of my favorites! My kids are still on the fence about it, but they will come around. We cook it frequently and it never gets old.

There are some who like raisins and those who detest them, and both positions are entirely acceptable. There is constant discussion regarding whether rice pudding is still rice pudding if raisins are omitted.

You may certainly omit the raisins if you don’t like them. Depending on who I’m presenting my recipe to, I occasionally omit them.

WHY THIS Dish WORKS: This recipe is simple to make and uses cupboard staples.
If you wish to consume more or offer more to visitors, it is simple to double.
Any meal of the day—morning, noon, or night—can use this.
With this dish, there are no restrictions; we eat it every day of the year. Some refer to it as a dessert, while others refer to it as breakfast. I just say, “Yum!”

RICE PUDDING MADE EASILY, STEP BY STEP:
Rice, half-and-half, and salt should all be combined in a small pot.

Place on the burner and stir occasionally over medium heat. Bring to a boil, lower the heat, and simmer for 5 to 10 minutes, stirring periodically, until thickened.

Combine the egg, heavy cream, cinnamon, and nutmeg in a small bowl. Stream the cream mixture into the pan while stirring continuously.
Stir in the sugar and raisins after adding them.
Cook for a another 5-8 minutes, stirring occasionally, or until thickened. As it cools, the mixture will continue to thicken.
Add the butter and vanilla after turning the heat off. Serve hot or cold.
You can see why I called this dish Easy Rice Pudding since there aren’t many stages and you use the same pan, which means less cleanup! That has always been my favorite aspect of simple meals.

Well, not always, but a lot of easy recipes just need one bowl and other things, so I have to do less dishes because, unlike other people, we don’t have a dishwasher.

Since everything in our household is hand cleaned, I am constantly appreciative when there are less dishes for my husband to wash.

Like I stated, I never appreciated my grandma’s Easy Rice Pudding as a youngster, but as an adult, I’m like putting my face into it because I enjoy it so much.

Additionally, there are countless variations of rice pudding recipes that you can make and flavors you can add; however, I prefer to stick to the tried-and-true recipes.
scooping rice pudding from the pan with a ladle
STORAGE METHODS:

Since rice pudding contains milk products, it must be refrigerated for storage. The easiest way to preserve pudding is to let it cool and then put it in a Tupperware container with a cover to keep out air.

It may be kept in the refrigerator for up to a week when properly stored.

This dish may also be frozen; to do so, I suggest purchasing some containers made expressly for freezing. Once the pudding has cooled, pour it into the containers, and it should stay fresh for up to three months.

If you wish to serve it warm, heat it briefly in the microwave after it has defrosted in order to thaw. Otherwise, let it thaw in the refrigerator.

THICKENING RICE PUDDING:

When you were cooking rice pudding, if it didn’t thicken as much as you’d want, it was probably not cooked long enough.

My preferred method of thickening things is using a slurry, so combine around 1 Tbs of cornstarch and 1 Tbs of water, pour it into the pudding, and stir it while it’s heating up. It should thicken up immediately.

a spoon displaying a rice pudding spoonful
We adore adding cinnamon to our easy rice pudding, and since I adore cinnamon, we always add a little extra for added taste.

I generally enjoy a little additional zing with my food, so this is, in my opinion, the ideal way to serve it. I’m not saying you have to choose that path, but I really like it.

TIPS AND TRICKS: To make extra for anyone you are feeding, you may easily double this recipe.
If you don’t like raisins, eliminate them from the recipe.
See my advice above on how to freeze this recipe.
You may thicken it if you find it to be a touch too liquidy for your liking; see my advice above for how to do so.
This is ideal for breakfast, lunch, and supper; it does not belong to any one time period.
This simple rice pudding recipe may be modified and flavored anyway you wish; it’s just a starting point.

Simple Rice Pudding
Make a batch of this Easy Rice Pudding if you want a dish that comes together quickly, easily, and uses cupboard essential ingredients.

1 1/2 cups cooked white rice as ingredients
1 cup half-and-half 1 big egg softly beaten 1 pinch of salt
50 ml of thick cream
Ground cinnamon, 1/2 tsp.
pinch of nutmeg, ground
Granulated sugar, 1/2 cup
50 g of raisins
2 teaspoons unsalted butter
Vanilla extract, 1 teaspoon

Instructions
Rice, half-and-half, and salt should all be combined in a small pot.
Place on the burner and stir occasionally over medium heat. Bring to a boil, lower the heat, and simmer for 5 to 10 minutes, stirring periodically, until thickened.
Combine the egg, heavy cream, cinnamon, and nutmeg in a small bowl. Stream the cream mixture into the pan while stirring continuously.
Stir in the sugar and raisins after adding them.

Cook for a another 5-8 minutes, stirring occasionally, or until thickened. As it cools, the mixture will continue to thicken.
Add the butter and vanilla after turning the heat off. Serve hot or cold.

Notes This dish may simply be doubled to produce additional food for your guests.
If you don’t like raisins, eliminate them from the recipe.
See my advice above on how to freeze this recipe.
You may thicken it if you find it to be a touch too liquidy for your liking; see my advice above for how to do so.

This is ideal for breakfast, lunch, and supper; it does not belong to any one time period.
This simple rice pudding recipe may be modified and flavored anyway you wish; it’s just a starting point.
Nutrition
479kcal; 60g carbohydrate; 6g protein; 25g fat; 15g saturated fat; 119 mg cholesterol; 59 mg sodium; 286 mg potassium; 2g fiber; 25g sugar; 888 IU vitamin A; 2 mg vitamin C; 103 mg calcium; 1 mg iron;