This is one of my favorite recipes from the blog (adapted from Comfy Cuisine). I have so many good memories of eating rice pudding as a child. We didn’t go out to eat much as a family but when we did we often went to Maria’s, a local Italian restaurant in Baltimore. Besides offering incredible Italian dishes, they always asked me for their homemade rice pudding for dessert. It was the best gift, with a perfect blend of creamy rice, served hot with a generous sprinkling of cinnamon on top.
I loved it.
For something that tastes so decadent and creamy, I find it hard to believe how easy rice pudding is to make.
Using basic ingredients that can be found in any pantry and refrigerator, you don’t need any cooking skills to make the best pudding.
Honestly, this recipe only requires stirring the rice in the stove with boiled milk, eggs and sugar.
In just 45 minutes you can create the best and most delicious creamy rice pudding.
We love to add golden raisins to the rice about 2 minutes before taking it out of the stove.
Add a generous sprinkling of fresh cinnamon or shaved dark chocolate on top and you have a winner.
Served hot or cold, winter or summer, you’ll be pleased.
2/3 cups of one minute rice
2 3/4 cup of milk
1/3 cup of sugar
1 tablespoon of butter, melted
1/2 cup of raisins
1/2 tablespoon of salt
1/2 tablespoon vanilla
1/4 teaspoon of nutmeg
1 tablespoon cinnamon
Preheat the oven to 350°F. Combine one minute rice, milk, raisins, sugar, butter, salt, vanilla and nutmeg in a buttered quart baking dish. Bake for 1 hour, stirring after 15 minutes and again when the pudding is ready. Sprinkle with cinnamon. Serve hot or cold. The pudding thickens on the spot. Enjoy it.