Rice Pudding is the ultimate comfort food, and this recipe tastes just like Grandma's.

Made with simple ingredients like rice, sugar, eggs, milk, and a healthy dose of cinnamon, one taste of this creamy dessert will bring you right back to childhood. It's like a warm hug in a bowl!

It's the perfect addition to your holiday menu... and a delicious way to treat yourself all winter long. Feeling nostalgic?! Let's get cooking!

There are some recipes that have ALL the memories attached to them, and Rice Pudding is one of them. It's one of those desserts we associate with the holidays... and tradition... and one of those recipes that's often passed down from one generation to the next.

Growing up, I have to admit, I was not the biggest fan of it. Sweet, creamy rice? With cinnamon and raisins?? We're really calling this dessert?! But as an adult, I completely get it.

It's rich and creamy and comforting, it's easy and inexpensive to make, and it's packed with delicious flavor. Best of all, it warms you up from the inside out. Which... come winter time... is exactly what you need!

What is rice pudding?

Rice pudding is a creamy dish made with rice, water, eggs, and other ingredients such as cinnamon and raisins. It can be served as a side dish or a dessert, and is often sweetened with sugar.

Ingredients:

• 4 c. 2% milk
• ½ c. uncooked rice
• ½ c. granulated sugar
• ½ tsp. salt
• 3 large eggs
• ½ c. raisins
• 1 tsp. cinnamon
• 1 tsp. vanilla extract

Instructions:

1. In a medium saucepan, combine milk, rice, sugar, and salt. Bring to a boil.
2. Reduce heat to simmer. Cover and simmer 1 hour 15 minutes, stirring occasionally, until milk is entirely absorbed and rice is thick and creamy.
3. Remove from heat. Whisk in beaten eggs. Add raisins, cinnamon, and vanilla.
4. Transfer to individual serving dishes.

What kind of rice do you use?

I used medium grain white rice. Some variations use short grain rice (such as arborio) for an even creamier pudding.

Can you bake it?

I find the stovetop version to be easiest, but some people prefer to bake it instead. To bake this recipe, cook the rice first. Then combine all ingredients in a baking dish and place the dish in a larger pan with 1 inch of water in the bottom of it. Bake at 325° for 1 ½ - 2 hours.

How to store it:

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

To reheat leftovers:

The easiest way to reheat leftovers is in a saucepan on the stovetop. Simply transfer them from your storage container to a small saucepan and reheat on medium-low heat. Add milk as necessary to prevent it from drying out or sticking to the pan.

Recipe variations:

• Use brown sugar or maple syrup in place of granulated sugar
• Use Arborio rice for an even creamier texture
• For a less custardy texture, omit the eggs
• Add additional spices such as nutmeg, ginger, cloves, and allspice
• Substitute dried cranberries for the raisins
• Add additional toppings such as shredded coconut, chocolate chips, or chopped pecans

More holiday dessert recipes:

• Sweet Potato Pie
• Apple Cobbler
• Mini Pecan Pies
• Pumpkin Cake
• Cherry Cheesecakes
• Pumpkin Pecan Pie Bars
• Coconut Cream Pie
• Salted Caramel Pumpkin Pecan Pie