Perfectly Creamy Speedy Rice Pudding. A medium or short grained rice works best for pudding but you can also use brown rice, orzo pasta or even quinoa. You can use any rice you like or have on hand. A medium or short grained rice works best for pudding but you can also use brown rice, orzo pasta or even quinoa.

This wholesome, heart warming dessert is near and dear to me because it is, without question, my husband's favorite dessert! Bring to a boil, stirring occasionally. When milk is boiling, add rice and reduce to a simmer. You can cook Perfectly Creamy Speedy Rice Pudding using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Perfectly Creamy Speedy Rice Pudding

1. Prepare 1 packages of White "Minute" rice (aka instant/quick/boil-in-bag rice) ***see note below.
2. You need 2 cup of Half & Half (divided).
3. You need 1/3 cup of Granulated sugar.
4. It's 1 of Egg.
5. It's 1/2 cup of Raisins.
6. You need 1/4 tsp of Salt.
7. It's 1/2 tsp of Ground Cinnamon.
8. It's 1/8 tsp of Ground nutmeg.
9. It's 1/8 tsp of Ground ginger.
10. It's 1 tbsp of Unsalted butter.
11. It's 1/2 tsp of Vanilla extract.

I wasn't going for the best tasting rice pudding ever more for a quick easy close to tasting perfect type.:) I made a few changes to the recipe. Creamy rice pudding has to be one of the easiest, swoon-worthy desserts ever made. Oh, that's because I make this rice pudding in the oven. One stir mid-baking is all it takes.

Perfectly Creamy Speedy Rice Pudding instructions

1. *** A bag of "minute" rice is 1 cup uncooked or 2 cups cooked. You can use any rice you like or have on hand. A medium or short grained rice works best for pudding but you can also use brown rice, orzo pasta or even quinoa. The point is that you need to end up with 2 cups of cooked grain. :-).
2. In a small bowl cover raisins with about 1/4 cup of boiling water. Let the raisins soak while the rice is cooking.. This is just a little extra step I like to do to plump up the raisins a bit but its totally optional..
3. In a medium saucepan place the bag of minute rice and cover with cold water. Over high heat, bring to a boil and cook uncovered for 8 - 10 minutes (or per package directions). Once done, remove bag from water and drain thoroughly..
4. In another medium saucepan put 1 1/2 cups half & half, sugar, salt and cooked rice. Bring to a boil over high heat then reduce to medium-low and simmer for 15 - 20 minutes, stirring frequently, until mixture has thickened. Make sure to watch closely so the liquid doesn't boil over or scorch..
5. Drain any remaining liquid from the plumped raisins and set aside. In a small bowl beat the egg and mix in the 1/2 cup of reserved half & half. Temper the egg/half & half by taking approximately 1/2 cup of the hot liquid and quickly mixing it in then pouring that into the simmering pudding stirring constantly. Add the raisins, cinnamon, ginger and nutmeg and continue to stir over medium-low for another 2 minutes. Remove from the heat and add the vanilla and butter, stirring until the butter is melted..
6. You can serve this right away or put it in the fridge to chill. Either way is yummy. Also, remember to be gentle when stirring your rice. You don't want to break up the grains too much or you'll end up with a very starchy mushy pudding..

I told you it was easy! This isn't only a recipe for creamy rice pudding, it's a super easy recipe for creamy rice pudding! This Old-Fashioned Rice Pudding tastes just like the KozyShack Rice Pudding I like to buy at the grocery store, only better since it is made from all natural ingredients. This is a stove-top version with just the right amount of sweetness. Juicy raisins that lend just the faintest flavor of booze.