Saucepan Rice Pudding
Creamy and comforting, this rice pudding features tender rice, sweet raisins, and warm cinnamon, making it perfect for cozy desserts or family gatherings.
Ingredients
Instructions
- In a heavy medium saucepan, bring milk to boiling.
- Stir in uncooked rice, raisins, and salt.
- Cover the pot and cook over low heat, stirring often, for 30 to 40 minutes, or until most of the milk is absorbed.
- The mixture may appear curdled.
- Remove the pot from heat and stir in butter, vanilla, sugar, and cinnamon.
- Cool and refrigerate or enjoy warm.
Tips & Substitutions
For creamier rice pudding, consider using whole milk or a combination of milk and cream. If you prefer a sweeter dessert, you can increase the sugar slightly or add a bit of sweetened condensed milk. For a different flavor profile, try adding a pinch of nutmeg or almond extract instead of vanilla. Be sure to stir frequently to prevent the rice from sticking to the bottom of the saucepan.
Serving Suggestions
Serve warm or chilled, and consider topping it with fresh fruit, a drizzle of honey, or a sprinkle of additional cinnamon for added flavor. It pairs beautifully with Quick Fudge Glaze for a decadent dessert experience. For a complete meal, enjoy it alongside a light salad or fresh fruit, making it a delightful end to any dinner.
Storage & Reheating
Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of milk to restore its creamy consistency. Avoid overheating, as it can cause the pudding to become grainy.
Nutrition & Diet Analysis (per serving)
Each serving of Saucepan Rice Pudding contains roughly 423 calories, with 6g protein, 70g carbohydrates, and 8g fat. It is an excellent source of vitamin C (75% of the Daily Value) and dietary fiber (30% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 613mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of rice for this recipe?
While long grain rice is recommended for its texture, you can substitute with medium or short grain rice. Keep in mind that the cooking time may vary slightly, and the final consistency might be creamier with these types. Avoid using instant rice, as it won’t provide the same creamy result.
Is it possible to make rice pudding dairy-free?
Yes, you can make a dairy-free version by using almond milk, coconut milk, or oat milk instead of cow's milk. Make sure to choose unsweetened varieties to control the sweetness of your pudding. The flavor will vary slightly, but it will still yield a delicious dessert that fits within vegetarian recipes.
How can I make this recipe healthier?
To make a healthier rice pudding, consider reducing the sugar or substituting it with a natural sweetener like honey or maple syrup. You can also increase the nutritional value by adding chopped nuts or seeds, which will provide healthy fats and protein. Using brown rice instead of white rice will add fiber as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).