Old Fashioned Stovetop Rice Pudding Recipe

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while providing a creamy texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness and is dairy-free.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chocolate chips

Dried cranberries offer a tart flavor and chocolate adds sweetness.

Place a 2 quart pot over medium high heat. To the pot add the milk, rice, sugar, butter, vanilla extract, cinnamon, and kosher salt. Stir to combine.

Bring the mixture to a boil. Reduce the heat and simmer the rice mixture uncovered for 35 to 40 minutes. Stir occasionally. The milk should reduce and the rice tender.

In a small bowl add the beaten eggs. Ladle 1/4 cup of the hot rice mixture into the bowl with the eggs. Stir to combine and warm the eggs. Add another 1/4 cup of the rice mixture to the eggs and stir to combine. The eggs should be warm before adding them to the rice mixture in the pot.

Add the egg mixture to the pot and stir to combine. Cook over low heat for 1 minute or so to thicken the mixture.

Stir in the dried cranberries.

Place the pudding in a medium sized bowl. Cover with plastic wrap pressing it down to be right on top of the pudding.

Refrigerate until chilled, about 2 to 3 hours.

Meanwhile, beat the heavy cream with a mixer until soft peaks form or about 3 to 4 minutes.

Spoon the rice pudding into serving dishes, sprinkle with nutmeg and top with a dollop of whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens