Rice pudding with egg and vanilla
Some days, I simply crave rice pudding, but I don't always use the classic childhood recipe. This version is a bit different: it uses an egg, and the final texture is creamier. I usually make it in the evening when I want something quick, warm, and sweet, but simple enough not to take up half the kitchen. The rice doesn't need obsessive supervision, but it shouldn't be left unattended either. Other than that, the ingredients are handy, nothing complicated is required, and the preparation method is straightforward.
Quick info
Total time: about 30 minutes
Preparation time: 5 minutes
Cooking time: 25 minutes
Servings: 2-3
Difficulty: easy
Recipe type: homemade dessert
Ingredients
600 ml sweet milk (I use regular whole milk)
66 g rice (I usually choose long grain, but any type you have will work)
1 egg
50 g sugar
1 teaspoon vanilla extract
a pinch of salt
cinnamon or jam (optional, for serving)
Raisins (optional; I sometimes add them to the egg and sugar mixture, but they are not mandatory)
Preparation method
1. Put the milk in a saucepan, add the rice and a pinch of salt. Turn the heat to low and let it simmer gently.
2. Stir occasionally to prevent the rice from sticking to the bottom. You don't need to stir continuously, but don't leave it unattended. The rice will be ready in 20-25 minutes, depending on how hard it boils and the type of rice. When it's cooked, it should be soft but not mushy.
3. In a bowl, beat the egg with the sugar and vanilla extract. If you want, you can also add raisins at this step. Mix well until the mixture is homogeneous.
4. Pour about a third of the hot milk over the egg and sugar mixture. It's important to mix quickly so that the egg doesn't cook suddenly. When everything is homogeneous, pour this mixture back over the remaining rice pudding in the saucepan.
5. Put the saucepan back on low heat, stir continuously, and keep it for another 5 minutes. Don't let it boil; otherwise, the egg will curdle. The goal is for the dessert to thicken slightly and be creamy.
6. Remove the saucepan from the heat. Let it cool slightly. Serve warm or at room temperature, with cinnamon sprinkled or jam, as preferred.
Why I make this recipe often
I find it a quick, no-fuss dessert. It doesn't require sophisticated ingredients or long cooking times. I like that I can easily adjust the sugar or flavors, and the texture becomes much more pleasant with the egg added at the end. I can make it in the evening, for a craving, or as a sweet breakfast from leftovers.
Tips and variations
Tips
- Don't forget to stir more frequently at the beginning, especially after it starts boiling, to prevent the milk or rice from sticking.
- For a smoother texture, let the rice be slightly undercooked before adding the egg.
- If you like the dessert sweeter, adjust the sugar to taste.
Substitutions
- If you don't have vanilla extract, vanilla sugar works too.
- Milk can be replaced with plant-based milk, but the result will be slightly different in taste and consistency.
- Long-grain rice is lighter, but any type of rice for pilaf or risotto works. Round rice will give a denser texture.
Variations
- Raisins can be added to the egg mixture, but they are not mandatory. They can also be added to the milk at the beginning if you want them to swell and be softer.
- You can sprinkle cinnamon directly on the plate or try a bit of lemon zest for a different flavor.
- Instead of cinnamon, try serving with a little sour fruit jam.
Serving ideas
- The simplest: warm, with cinnamon on top.
- For those who prefer, it can also be served cold the next day.
- A thin layer of raspberry or sour cherry jam changes the taste quite a bit.
- It’s also good with fresh fruit on the side if you have it.
Frequently asked questions
1. Can I use only plant-based milk?
Yes, you can, but the texture will be slightly different. Choose an unsweetened variant so you can control the final taste.
2. What do I do if I forgot the rice on the heat and the milk has reduced too much?
You can add a little extra milk, heated separately, and mix well. Don't dilute too much so it doesn't lose flavor.
3. Does the egg need to be at room temperature?
Ideally, yes, but if it's not, it's not a big deal. The important thing is to pour the hot milk gradually and stir vigorously.
4. Can it be made without egg?
Yes, but the texture will be more liquid, closer to the classic rice pudding recipe.
5. How do I know when it's done after adding the egg?
When the mixture has thickened slightly but hasn't boiled. If you see the first bubbles, turn off the heat immediately.
Nutritional values
Approximately, one serving (out of 3) has about 220-250 kcal. Most of the calories come from milk, sugar, and rice. Protein: about 7 g, carbohydrates: 40-45 g, fats: 5-6 g per serving. The values are indicative and may vary depending on the type of milk and add-ins.
Storage and reheating
Rice pudding can be stored in the refrigerator, covered, for up to 2 days. When cold, it may firm up, but if you want to reheat it, add a few tablespoons of milk and heat gently on low heat or in the microwave. I do not recommend freezing, as the texture does not hold up well.
This recipe remains one of the most practical for when you want something sweet without too much effort.
Some days, I simply crave rice pudding, but I don't always use the classic childhood recipe. This version is a bit different: it uses an egg, and the final texture is creamier. I usually make it in the evening when I want something quick, warm, and sweet, but simple enough not to take up half the kitchen. The rice doesn't need obsessive supervision, but it shouldn't be left unattended either. Other than that, the ingredients are handy, nothing complicated is required, and the preparation method is straightforward.
Quick info
Total time: about 30 minutes
Preparation time: 5 minutes
Cooking time: 25 minutes
Servings: 2-3
Difficulty: easy
Recipe type: homemade dessert
Ingredients
600 ml sweet milk (I use regular whole milk)
66 g rice (I usually choose long grain, but any type you have will work)
1 egg
50 g sugar
1 teaspoon vanilla extract
a pinch of salt
cinnamon or jam (optional, for serving)
Raisins (optional; I sometimes add them to the egg and sugar mixture, but they are not mandatory)
Preparation method
1. Put the milk in a saucepan, add the rice and a pinch of salt. Turn the heat to low and let it simmer gently.
2. Stir occasionally to prevent the rice from sticking to the bottom. You don't need to stir continuously, but don't leave it unattended. The rice will be ready in 20-25 minutes, depending on how hard it boils and the type of rice. When it's cooked, it should be soft but not mushy.
3. In a bowl, beat the egg with the sugar and vanilla extract. If you want, you can also add raisins at this step. Mix well until the mixture is homogeneous.
4. Pour about a third of the hot milk over the egg and sugar mixture. It's important to mix quickly so that the egg doesn't cook suddenly. When everything is homogeneous, pour this mixture back over the remaining rice pudding in the saucepan.
5. Put the saucepan back on low heat, stir continuously, and keep it for another 5 minutes. Don't let it boil; otherwise, the egg will curdle. The goal is for the dessert to thicken slightly and be creamy.
6. Remove the saucepan from the heat. Let it cool slightly. Serve warm or at room temperature, with cinnamon sprinkled or jam, as preferred.
Why I make this recipe often
I find it a quick, no-fuss dessert. It doesn't require sophisticated ingredients or long cooking times. I like that I can easily adjust the sugar or flavors, and the texture becomes much more pleasant with the egg added at the end. I can make it in the evening, for a craving, or as a sweet breakfast from leftovers.
Tips and variations
Tips
- Don't forget to stir more frequently at the beginning, especially after it starts boiling, to prevent the milk or rice from sticking.
- For a smoother texture, let the rice be slightly undercooked before adding the egg.
- If you like the dessert sweeter, adjust the sugar to taste.
Substitutions
- If you don't have vanilla extract, vanilla sugar works too.
- Milk can be replaced with plant-based milk, but the result will be slightly different in taste and consistency.
- Long-grain rice is lighter, but any type of rice for pilaf or risotto works. Round rice will give a denser texture.
Variations
- Raisins can be added to the egg mixture, but they are not mandatory. They can also be added to the milk at the beginning if you want them to swell and be softer.
- You can sprinkle cinnamon directly on the plate or try a bit of lemon zest for a different flavor.
- Instead of cinnamon, try serving with a little sour fruit jam.
Serving ideas
- The simplest: warm, with cinnamon on top.
- For those who prefer, it can also be served cold the next day.
- A thin layer of raspberry or sour cherry jam changes the taste quite a bit.
- It’s also good with fresh fruit on the side if you have it.
Frequently asked questions
1. Can I use only plant-based milk?
Yes, you can, but the texture will be slightly different. Choose an unsweetened variant so you can control the final taste.
2. What do I do if I forgot the rice on the heat and the milk has reduced too much?
You can add a little extra milk, heated separately, and mix well. Don't dilute too much so it doesn't lose flavor.
3. Does the egg need to be at room temperature?
Ideally, yes, but if it's not, it's not a big deal. The important thing is to pour the hot milk gradually and stir vigorously.
4. Can it be made without egg?
Yes, but the texture will be more liquid, closer to the classic rice pudding recipe.
5. How do I know when it's done after adding the egg?
When the mixture has thickened slightly but hasn't boiled. If you see the first bubbles, turn off the heat immediately.
Nutritional values
Approximately, one serving (out of 3) has about 220-250 kcal. Most of the calories come from milk, sugar, and rice. Protein: about 7 g, carbohydrates: 40-45 g, fats: 5-6 g per serving. The values are indicative and may vary depending on the type of milk and add-ins.
Storage and reheating
Rice pudding can be stored in the refrigerator, covered, for up to 2 days. When cold, it may firm up, but if you want to reheat it, add a few tablespoons of milk and heat gently on low heat or in the microwave. I do not recommend freezing, as the texture does not hold up well.
This recipe remains one of the most practical for when you want something sweet without too much effort.