Rice pudding is traditionally made with eggs stirred in to thicken the custard base. If that seems intimidating, try this instead! It uses sweetened condensed milk to help thicken (and yes, sweeten) the mixture, making it much easier to make. It’s delicious without the raisins, if you are vehemently opposed to them. Or if you prefer to omit the rum, simply add the raisins at the end straight from the container without steeping them. If you don’t have a cinnamon stick, replace with ½ teaspoon ground cinnamon instead.
Makes 6 to 8 servings
- ½ cup (70 grams) raisins
- 2 ounces dark rum
- 1 tablespoon butter
- 1 cup (190 grams) long grain rice
- 2 cups (480 grams) water
- ¾ cup (180 grams) whole milk
- ¾ cup (180 grams) heavy cream
- ¼ teaspoon salt
- 1 cinnamon stick
- 14 ounce can sweetened condensed milk
Make the Rice Pudding
- Combine the raisins and rum in a small heatproof bowl and microwave for 1 minute. Set aside to steep.
- In a large saucepan over medium heat, melt the butter and then stir in the rice to coat. Toast for about 2 minutes, stirring a few times.
- Add the water, milk, heavy cream, salt and cinnamon stick to the saucepan. Stir together and bring the mixture to a boil. Reduce to a gentle simmer and allow the rice to absorb the mixture for about 5 minutes before adding the sweetened condensed milk.
- Continue to cook until the mixture thickens and the rice is tender, stirring frequently, about 30 minutes. The mixture will continue to thicken as it cools. If it thickens too much before the rice finishes cooking, add a splash of milk.
- Remove the cinnamon stick. Drain the raisins and stir them into the rice pudding. Serve warm or allow to cool. Store leftovers in the refrigerator for up to 3 days.