If you want a quick, easy and pantry staple ingredient recipe that is great any time of the day then you need to make a batch of this Easy Rice Pudding.
Rice Pudding is one of those recipes that you either love or you hate. I don’t really think there is an in-between with it comes to this recipe.
I however hated Rice Pudding growing up, I though ewe, sweet rice, how could anyone ever eat that! No thank you!
But as I got older and matured more it became one of my favorite dishes! We make it all the time and it never get’s old, my kids are still on the fence on it, but they will get there.
This Easy Rice Pudding recipe is the one you’ve been looking for, it’s fast, delicious and tasty! Just like grandma used to make!
Now there are people who love raisins and people who hate raisins and thats completely understandable and there is always a big debate about is it rice pudding if it doesn’t have raisins.
If you are not a raisin person, you can absolutely leave them out. I sometimes don’t include them in my recipe depending on who I’m serving it to.
My mother is prime example of that, she is Miss. Picky and is a hard woman to please when it comes to the food department, but she loves my Easy Rice Pudding, minus the raisins.
WHY THIS RECIPE WORKS:
- With pantry staple ingredients this recipe is a breeze!
- It is easy to double if you want to eat or serve more to guests.
- This can be for any meal of the day, morning noon or night.
There is no holds barred with this recipe, we enjoy it all year long and all day long. Some people call it a dessert, some people call it breakfast, I call it yum!
HOW TO MAKE EASY RICE PUDDING, STEP BY STEP:
- Place the rice, half and half, and salt in a small saucepan, stir to combine.
- Place on the stove over medium heat, stirring occasionally. Bring to a boil, reduce heat and simmer 5-10 minutes until thickened, stirring occasionally.
- In a small bowl whisk together the egg, heavy cream, cinnamon, and nutmeg. Stirring constantly, stream in the cream mixture into the pan.
- Add the sugar and raisins, stir to combine.
- Continue to cook, stirring occasionally until thickened, 5-8 minutes. The mixture will continue to thicken as it cools.
- Take off the heat and stir in the butter and vanilla. Serve warm or chilled.
See why I call this Easy Rice Pudding, literally there is minimal steps to it and you use the same pan, less clean up yay! Thats always my favorite part about easy recipes.
Well not always easy recipes but a lot of easy recipes require like one bowl and stuff so there are less dishes for me to do because unlike some people we do not own a dishwasher.
All of our things get washed by hand so I’m always grateful…well more or less my husband when there are less dishes for him to wash.
This Easy Rice Pudding is just how my grandma used to make it, like I said I never appreciated it as a child but as an adult I’m like shoving my face into it because I love it so much.
Plus when it comes to Rice Pudding Recipes there are so much you can do with them and many different ways to flavor them it’s unreal, but I like to stick with the classics.
HOW TO STORE:
To store rice pudding it needs to be refrigerated because it contains milk products. The best method is to let your pudding cool down and store in a Tupperware container, something with a lid to keep air out.
When stored properly it will last in the refrigerator for up to one week.
This recipe can also be frozen, to do this I recommend buying some containers that are specifically for freezing, pour your cooled pudding in them and it should keep for up to 3 months.
To thaw, let it defrost in the refrigerator, if you want to serve it warm then after it is defrosted just pop it in the microwave for a little bit to heat up.
HOW TO THICKEN RICE PUDDING:
If you rice pudding didn’t thicken as much as you’d like when you were making it most likely it was not cooked long enough.
My favorite way to thicken items is with a slurry, so mix about 1 Tbs cornstarch and 1 Tbs of water togethers and pour it into the pudding and stir over heat and it should thicken right up.
We love to top our Easy Rice Pudding with cinnamon, I’m a cinnamon lover so it always get’s topped with some extra cinnamon for that punch of flavor.
I love a little extra kick of something with pretty much everything I eat so this is the perfect way to serve it, IMO. Not saying that you have to go that route but I love it.
TIPS AND TRICKS:
- You can easily double this recipe to make more for whomever you are serving.
- You can omit the raisins if you are not a fan of them.
- This recipe can be frozen, see my tips above.
- If you find it a little to liquidy for your taste you can thicken it, see my tips above for that as well.
- This is perfect for breakfast, brunch and dinnertime, there is no specific period of time this recipe belongs to.
- You can doctor this recipe up and make it flavorful any way that you like, this is an easy rice pudding recipe that is a base.
If you want the perfect Easy Rice Pudding recipe then this is the recipe that you’ve been looking for. Tasty, hearty and absolutely delicious.
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If you’ve tried this EASY RICE PUDDING or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Easy Rice Pudding
Ingredients
- 1 1/2 cups cooked white rice
- 1 cup half & half
- Pinch of salt
- 1 large egg lightly beaten
- 1/2 cup heavy cream
- 1/2 tsp ground cinnamon
- Pinch of ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup raisins
- 2 Tbs unsalted butter
- 1 tsp vanilla extract
Instructions
- Place the rice, half and half, and salt in a small saucepan, stir to combine.
- Place on the stove over medium heat, stirring occasionally. Bring to a boil, reduce heat and simmer 5-10 minutes until thickened, stirring occasionally.
- In a small bowl whisk together the egg, heavy cream, cinnamon, and nutmeg. Stirring constantly, stream in the cream mixture into the pan.
- Add the sugar and raisins, stir to combine.
- Continue to cook, stirring occasionally until thickened, 5-8 minutes. The mixture will continue to thicken as it cools.
- Take off the heat and stir in the butter and vanilla. Serve warm or chilled.
Notes
- You can easily double this recipe to make more for whomever you are serving.
- You can omit the raisins if you are not a fan of them.
- This recipe can be frozen, see my tips above.
- If you find it a little to liquidy for your taste you can thicken it, see my tips above for that as well.
- This is perfect for breakfast, brunch and dinnertime, there is no specific period of time this recipe belongs to.
- You can doctor this recipe up and make it flavorful any way that you like, this is an easy rice pudding recipe that is a base.
Nutrition
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