Description

This creamy rice pudding recipe offers a comforting and delicious dessert made with tender long grain white rice simmered in a mixture of evaporated and whole milk, enhanced by warming spices like cinnamon and cloves. Sweetened with sugar and enriched with butter and vanilla extract, the pudding features juicy raisins for added texture and flavor, making it perfect for a cozy treat any time of the year.

Ingredients

Scale

Rice and Liquid

1 cup long grain white rice
2 cups (454 grams) water
1 teaspoon (3 grams) coarse kosher salt
1 (12 ounce) can evaporated milk
1½ cups (340 grams) whole milk

Flavorings and Add-ins

½ cup (70 grams) raisins
1 cinnamon stick (or ½ teaspoon ground cinnamon)
¼ teaspoon ground cloves (optional)
½ cup (50 grams) granulated sugar
1 teaspoon vanilla extract
2 tablespoons (30 grams) unsalted butter

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Instructions

Cook the Rice: Rinse the long grain white rice under cold water until clear, then combine it with 2 cups of water and 1 teaspoon of coarse kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the rice is tender and water is absorbed, about 15-18 minutes.
Add Milks and Spices: Once the rice is cooked, stir in the evaporated milk, whole milk, cinnamon stick (or ground cinnamon), and ground cloves if using. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
Sweeten and Thicken: Add the granulated sugar and continue to cook, stirring often, until the pudding thickens and becomes creamy, approximately 15 minutes. Add the raisins halfway through this simmering process to soften and plump them.
Finish with Butter and Vanilla: Remove the saucepan from heat, discard the cinnamon stick if used, and stir in the unsalted butter and vanilla extract until fully incorporated, creating a smooth, rich texture.
Cool and Serve: Let the rice pudding cool slightly before serving warm or chilled, allowing it to thicken further if desired. Garnish with a sprinkle of cinnamon or extra raisins if preferred.

Notes

For a dairy-free version, substitute evaporated milk and whole milk with coconut milk or almond milk.
Adjust the amount of sugar according to your preferred sweetness level.
Stir the pudding frequently while cooking to prevent it from sticking to the bottom of the pan.
For added texture, top with toasted nuts such as almonds or pistachios before serving.
Rice pudding thickens as it cools; if it becomes too thick, stir in a little extra milk to loosen.