Diner-Style Rice Pudding
4.2
(45)
This creamy rice pudding is the ultimate make-ahead dessert. The recipe is easy to scale up for a crowd, and you can prepare it up to two days before serving. But the type of rice you use matters. While leftover rice can make a worthy pudding, this ultra-creamy rice pudding recipe starts with uncooked short-grain white rice, which is slowly enriched as it simmers in dairy. Look for arborio rice (sometimes called risotto rice). Shorter rice grains have a higher starch content, which contributes to the pudding’s silky texture. In a pinch, you can use medium-grain rice or even long-grain basmati or jasmine rice—your homemade rice pudding will still taste great; it’ll just be a little looser in consistency.
Customize your ingredients and add-ins to create a rainbow of rice puddings. If you need a dairy-free swap, coconut milk and almond milk make delicious rice puddings. Use brown sugar for toffee flavors or brown rice for a heartier, nuttier taste. Trade the ground cinnamon for cardamom or allspice, or the vanilla extract for (half the amount of) almond extract or fiori di Sicilia—or swap out the dried fruit for cranberries, golden raisins, or coconut flakes.
Recipe information
Total Time
1 hour 45 minutes, plus chilling
Yield
6 servings
Ingredients
Preparation
Step 1
Bring 3 cups whole milk, ½ cup short-grain rice, and ¼ tsp. kosher salt to a simmer in heavy medium saucepan. Reduce heat to low. Cover and gently simmer until rice is very tender and liquid is almost absorbed, stirring occasionally, about 1½ hours.
Step 2
Whisk 3 large eggs, room temperature, ¼ cup (50 g) sugar, 2 tsp. vanilla extract, ¼ tsp. ground cinnamon, and remaining ½ cup whole milk to blend in medium bowl. Stir in ¼ cup raisins (if using). Ladle half the cooked rice mixture into the egg mixture to temper the eggs. Then transfer mixture back to saucepan and cook, stirring, over low heat until rice pudding is thickened, about 6 minutes. Transfer to bowl. Stir in 1 Tbsp. unsulfured molasses (if using). Cover surface of rice pudding directly with plastic wrap or wax paper and refrigerate until well chilled. Serve topped with whipped cream (if using) and a dusting of cinnamon.
Do Ahead: Rice pudding can be prepared 2 days ahead; keep chilled.
Editor’s note: This recipe for rice pudding was first printed in September 1999. Head this way for more of our favorite rice desserts →
Recipe notes
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