Old-Fashion Stove-Top Instant Rice Pudding

We love homemade rice pudding and I make it pretty often. To keep it interesting, I’m always changing up the recipes that I use. I will make the classic and at other times I’ll toss in roasted cashews, raisins or dried fruits. Rice pudding is one of those things you can make on the stove-top or in the oven.

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There are times when I don’t want to heat up the kitchen using the oven (summertime) or times when I don’t have 2 hours to spend making it. That’s when I use this old-fashions stove-top rice pudding recipe. Once its done you can serve it warm or cold, that’s entirely up to you.

Old-Fashion Stove-Top Instant Rice Pudding Recipe

1 cup instant white rice
2 1/2 cups milk, divided
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup granulated sugar
1/4 cup plump, juicy raisins
2 medium eggs, slightly beaten
1/2 tsp. vanilla extract

In a medium sized saucepan combine rice, 2 cups of milk, salt, ground cinnamon, ground nutmeg, granulated sugar, and raisins. Bring to a rolling boil, stirring constantly. Reduce heat, boil slowly for about 10 minutes, stirring occasionally.

Mix eggs in a large measuring cup with the remaining 1/2 cup of milk. Slowly add to the hot mixture, stirring vigorously with a spoon. Continue to cook over medium heat until thickened. Stir in the vanilla extract, heat for an additional 2 minutes. Remove from heat and let cool for 10-15 minutes before serving warm or refrigerate it if you prefer it cold.

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