EASY RICE PUDDING RECIPE

Cook time 
40 mins 

Total time 
50 mins 

This is old-school comfort right here — creamy rice pudding slowly cooked with milk, sugar, and warm spices. It’s simple, humble, and the kind of dessert that shows up when nothing goes to waste. 

Recipe by: George Graham 
Serves: 6 

Ingredients 

• 1 cup cooked white rice  
• 2 cups whole milk  
• 1/2 cup heavy cream  
• 1/2 cup sugar  
• 1 teaspoon vanilla extract  
• 1/2 teaspoon cinnamon  
• 1/4 teaspoon nutmeg  
• 2 egg yolks  
• 2 tablespoons butter  
• 1/2 cup raisins (optional)  

Instructions 

1. Heat the base 
   In a saucepan over medium heat, combine rice, milk, cream, and sugar. Stir occasionally and bring to a gentle simmer.  
2. Cook down 
   Let it cook 20–25 minutes, stirring often, until it thickens and becomes creamy.  
3. Temper the eggs 
   In a small bowl, whisk egg yolks. Slowly add a few spoonfuls of the hot mixture to the eggs while whisking (this keeps them from scrambling).  
4. Combine 
   Stir the egg mixture back into the pot. Cook another 3–5 minutes until thick and smooth.  
5. Finish 
   Add butter, vanilla, cinnamon, nutmeg, and raisins. Stir until combined.  
6. Serve 
   Serve warm or chilled, with an extra sprinkle of cinnamon on top.  

Notes 

• This is one of those “use what you’ve got” recipes — leftover rice works perfectly.  
• Want it richer? Add more cream. Want it lighter? Use all milk.  
• A splash of bourbon or rum at the end gives it a nice Cajun twist.  
• Best enjoyed slow — this isn’t a rush job kind of dessert.