Agnes Creamy Rice Pudding

Indulge in the comforting embrace of Agnes Creamy Rice Pudding, a timeless dessert crafted with short-grain white rice simmered to velvety perfection in whole milk, butter, and a hint of ground cinnamon. This luscious pudding sweetened with granulated sugar and enriched with a silky blend of egg yolk, heavy cream, and vanilla extract delivers a rich, custard-like consistency that’s utterly irresistible. Whether served warm for a cozy treat or chilled for a refreshing dessert, this homemade classic is guaranteed to delight. Optional raisins add a burst of natural sweetness, while a sprinkle of cinnamon on top elevates its warmth and aroma. Ready in just under an hour, this creamy rice pudding recipe is pure comfort food bliss for any occasion!

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup short-grain white rice (e.g., Arborio)
• 4 cups whole milk
• 0.333 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 1 egg yolk
• 0.25 cup heavy cream
• 0.5 cup raisins (optional)

Directions

Step 1

Rinse the rice under cold water until the water runs clear, then drain well.

Step 2

In a medium saucepan, combine the rice, 3 1/2 cups of milk, sugar, butter, cinnamon, and salt. Stir well to combine.

Step 3

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom of the pan.

Step 4

Reduce the heat to low and cook the rice pudding for 25–30 minutes, stirring often, until the rice is tender and the mixture has thickened. If the pudding becomes too thick before the rice is fully cooked, stir in the remaining 1/2 cup of milk, adding a little at a time as needed.

Step 5

In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract until smooth.

Step 6

Remove the saucepan from the heat. Slowly stir the egg yolk mixture into the cooked rice pudding, mixing constantly to ensure the egg doesn’t scramble. If adding raisins, stir them in at this stage.

Step 7

Return the saucepan to low heat and cook for another 2–3 minutes, stirring constantly, until the mixture is creamy and slightly thickened.

Step 8

Allow the pudding to cool slightly before serving. Serve warm, at room temperature, or chilled, garnished with a sprinkle of ground cinnamon if desired.

Nutrition Facts

Serving size	1440.6 grams (1440.6g)

Amount per serving	% Daily Value*
Calories	1841

Total Fat 80.60g	103%
Saturated Fat 46.00g	230%
Polyunsaturated Fat 1.10g
Cholesterol 424mg	141%
Sodium 1017mg	44%
Total Carbohydrate 238.40g	87%
Dietary Fiber 4.50g	16%
Total Sugars 165.70g
Protein 42.30g	85%

Vitamin D 448IU	2238%
Calcium 1316mg	101%
Iron 3mg	14%
Potassium 2213mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 9.2%

Carbs: 51.6%