I am not sure what compelled me to make rice pudding from leftover rice in my fridge. But I’m sure glad I did. While I was making this old-fashion dessert, childhood memories of enjoying my grandmother’s rice pudding came flooding in. We would have it sometimes for breakfast but mostly for dessert. I never really knew the secret to her creamy, velvety, sweet but not too sweet pudding. So, I set out to make my own recipe all the while repeating to myself – creamy, sweet but not too sweet and perhaps with a dash of cinnamon just like the way grandma used to like it.
As I mentioned, I started with leftover rice in my fridge. So, if you have some in your fridge as well; then you are only 11 minutes away from having the best dessert. If not it’ll take you an additional 15 minutes to make the rice. Remember the rice will be cooking in the milk or cream mixture for an additional 11 minutes. So don’t worry if after 15 minutes the rice isn’t perfectly cooked. Trust me it will be by the time the pudding is ready.
Since my most important criteria is for a creamy pudding; I used half and half, one egg and reached the result I had anticipated. Yeah!!! creamy goodness without too much guilt – a perfect balance.
My second criteria is for a pudding that is sweet but not too sweet; for that I decided to briefly soak some raisins in whiskey. (By the way you don’t have to get the raisins drunk if you don’t want to) I also added 1/3 cup of sugar and a 1/2 teaspoon of vanilla extract. Just the right amount of sweetness to complement the creamy taste of this delicious pudding.
Believe me when I tell you, this is total comfort – The perfect creamy rice pudding that you’ll ever taste and the easiest to make.
You just have to make it so you can taste its goodness.
- 1 cup rice (I used Jasmine, because that’s what I had)
- 2 cups of water
- 2 cups half and half
- ⅓ cup sugar
- 1 egg
- ½ cup raisins soaked in whiskey (I used Johnny Walker red), drained
- ½ teaspoon vanilla extract
- In a small saucepan heat 2 cups of water. Add the rice and cook covered on low heat until the rice is done approximately 15 minutes.
- In a medium sauce pan add 1½ cup of half and half and sugar. Stir the sugar to dissolve and cook over medium heat until warm.
- Add the cooked rice, stir to combine and simmer stirring occasionally for 10 minutes until it thickens.
- Add the egg to the remaining ½ cup of half and half and whisk gently to combine.
- Add the egg mixture to the rice pudding and stir to combine. Let it cook for 1-2 minutes.
- Remove from heat, add the drained raisins and vanilla to the pudding. Stir to combine.
- Serve warm or chilled.
- Garnish with cinnamon or nutmeg if desired.