Creamy spiced rice pudding is my go-to dessert when my sweet tooth acts up, but I don't feel like baking something and just want some sweet comfort food.
This delicious comfortingly sweet concoction cooks up quickly in about 30 minutes, and can be eaten warm right from the pot or chilled and served later.
The recipe is easily doubled for company or a large family, and calls for basic ingredients from your fridge and pantry.
Rice pudding is my go-to dessert on a cold, snowy winter day here in Maine.
Traditional Finnish rice pudding is usually flavored with vanilla and some cinnamon and has some kind of berry sauce or “soup” is poured over the top, but I love to add a whole bunch of warming spices to mine. I usually use ginger and cardamom, but feel free to use whatever spice blend you like.
This sweet creamy dessert cooks up in less than 30 minutes, and can be eaten warm from the pot or chilled and served later. I personally like my rice at room temperature, drizzled with a bit of heavy cream and sprinkled with some brown sugar.
Cooking it low and slow is the key to the creamy texture, so don’t rush this warm comforting dessert. It’s worth the wait.
Scroll down for the printable recipe card.
Creamy Spiced Rice Pudding
Add the milk, rice and spices to a heavy saucepan and bring to a simmer. Cook slowly at a simmer, stirring occasionally, until the rice is cooked, about 25 minutes.
Meanwhile whisk the cream, egg yolks, vanilla, granulated sugar and salt in a medium bowl and set aside.
Once the rice is cooked, temper the egg mixture by spooning a few spoonfuls of the rice into the bowl and whisk to combine. This will keep the eggs from cooking too fast and curdling.
Repeat with several more spoonfuls, then pour the egg mixture into the pot with the rice and cook for another 2 to 3 minutes until slightly thickened.
Remove from the heat, pour or spoon into serving bowls, cover and chill (or serve immediately). When ready to serve, pour some heavy cream over the top and sprinkle with brown sugar.
