Light & Creamy Rice Pudding
This light and creamy rice pudding is made with simple pantry ingredients like milk, sugar, and cooked rice. A comforting homemade dessert that’s gently sweet, perfectly creamy, and easy to make on the stovetop using everyday ingredients. Perfect for using leftover rice and enjoying a classic from-scratch treat.
Ingredients
- 2 cups cooked white rice
- 2 1/2 cups milk
- 1/3 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 2-3 egg whites
- 1 tbsp butter optional
- 1/4 cup raisins optional
Instructions
- In a medium saucepan, combine: cooked rice, milk, sugar, and salt. Place the pan over medium-low heat and bring to a gentle simmer.
- Cook for 12–15 minutes, stirring frequently, until the mixture becomes creamy and slightly thickened. If using raisins, stir them in during the last 5 minutes of cooking.
- In a small bowl, whisk the egg whites until slightly frothy. Ladle about ½ cup of the hot rice mixture into the egg whites while whisking constantly. This step gently warms the eggs and prevents scrambling.
- Slowly pour the tempered egg whites back into the saucepan while stirring continuously. Cook for 2–3 minutes, stirring constantly, until the pudding becomes slightly thicker and silky smooth.
- Remove from heat and stir in: vanilla extract, cinnamon, and butter. Let the pudding rest for about 5 minutes before serving. It will continue to thicken as it cools.