Cooked rice is combined with milk, sugar, an egg and golden raisins, and flavored with butter and vanilla in this quick, stovetop rice pudding. This pudding is delicious hot or cold.
1-1/2 cups uncooked medium grain white rice
4 cups milk, divided
2/3 cup white sugar
1/2 teaspoon salt
2 eggs, beaten
1-1/3 cups golden raisins
2 tablespoons butter
1 teaspoon vanilla extract
In a medium saucepan, bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Make sure your rice is tender (fully cooked) and then move onto the next step.
(If you’re using a rice cooker, start here) In another saucepan, combine 3 cups cooked rice, 3 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. In a small bowl, put ½ cup of the rice mixture and add the remaining cup of milk and the eggs; stir them together until well incorporated (about 3 minutes). Add to the main rice mixture with the raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
This recipe may also be made using Splenda® instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.
This recipe can be easily made with skim milk to cut the fat. You’ll need to increase the cooking time a bit, but it’s worth the time! It’s also great with evaporated skim milk!