Rice Pudding
Rice pudding is a classic, indulgent dessert that strikes a perfect balance between creamy richness and comforting simplicity. Made with a blend of whole milk and coconut milk, this pudding offers a subtle tropical twist that enhances the traditional recipe. The use of medium grain rice cooked slowly with butter, sugar, and warm spices like cinnamon and nutmeg creates a luscious, velvety texture and a fragrant aroma that fills your kitchen with warmth.
What makes this rice pudding truly special is the addition of rum-soaked golden raisins, which add bursts of sweetness and depth of flavor. The pudding is gently simmered until the rice absorbs all the creamy liquid, then enriched with vanilla extract or vanilla pods and finished with heavy cream to achieve the perfect silky consistency. This flexibility allows you to customize the pudding to your taste—whether you prefer it warm and comforting or chilled for a refreshing treat.
Before serving, the rice pudding can be garnished with a sprinkle of ground cinnamon or topped with nuts, chocolate, or fresh berries to add texture and contrast. If chilling the pudding, covering it tightly prevents a skin from forming, keeping it smooth and inviting. Whether enjoyed as a cozy dessert after dinner or a special treat at any time, this rice pudding is sure to become a versatile favorite in your recipe collection.
Rice pudding is a decadent dessert that is actually quite easy to make. It is also versatile and can be topped with whatever you like, chocolate, berries, etc. Let you imagination go wild!
Ingredients
- 1 cup of rum soaked white, golden raisins, soaked for at least 24 hours
- Nutmeg, to taste
- 1 cup medium grain white rice
- 3 1/2 cups whole milk
- 1 cup coconut milk
- 1 Tbs butter
- 1/2 cup sugar
- 2 cinnamon sticks
- 1 1/2 tsp vanilla extract or 3 vanilla pods
- 1/2 cup heavy whipping cream
- Ground cinnamon for garnish
Directions
- Place the rice, coconut milk, milk, butter, sugar, nutmeg, vanilla pods (if using) and cinnamon stick into a non-stick saucepan. Bring the mixture to a simmer, reduce the heat and simmer gently, covered but stirring occasionally for 35 minutes, or until the rice has absorbed the liquid. Stir in the vanilla extract (or vanilla seeds if using), the heavy cream and any other flavoring ingredients you choose. Loosen to the desired consistency.
- Remove the cinnamon stick. If you are serving this warm, spoon the pudding into bowls, topping with a sprinkling of ground cinnamon or a little heavy cream, some nuts, raisins, chocolate, or whatever you like. If you are serving this cold later, transfer the pudding to a baking dish and cover with plastic wrap pressing the wrap right down onto the surface of the pudding to prevent a skin to form on the top. You may need to loosen the pudding again once it is cool.
Rice Pudding
Materials
- 1 cup rum soaked white golden raisins soaked for at least 24 hours
- nutmeg to taste
- 1 cup medium grain white rice
- 3 1/2 cups whole milk
- 1 cup coconut milk
- 1/2 cup sugar
- 2 cinnamon sticks
- 1 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream
- ground cinnamon for garnish
Instructions
- Place the rice, coconut milk, milk, butter, sugar, nutmeg, vanilla pods (if using) and cinnamon stick into a non-stick saucepan. Bring the mixture to a simmer, reduce the heat and simmer gently, covered but stirring occasionally for 35 minutes, or until the rice has absorbed the liquid. Stir in the vanilla extract (or vanilla seeds if using), the heavy cream and any other flavoring ingredients you choose. Loosen to the desired consistency.
- Remove the cinnamon stick. If you are serving this warm, spoon the pudding into bowls, topping with a sprinkling of ground cinnamon or a little heavy cream, some nuts, raisins, chocolate, or whatever you like. If you are serving this cold later, transfer the pudding to a baking dish and cover with plastic wrap pressing the wrap right down onto the surface of the pudding to prevent a skin to form on the top. You may need to loosen the pudding again once it is cool.