I love making my rice pudding using short grain rice simmered in water with a cinnamon stick, then enriched with whole milk, heavy cream, egg yolks, vanilla extract and a touch of sugar. This homemade rice pudding entices with hints of raisins and spice, resulting in a dessert that feels remarkably indulgent.

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I recently came across this Irish Rice Pudding Recipe that really blew my mind. It’s an old fashioned creamy twist on a dessert that’s been a favorite in my house for a while now.

I use 1 cup of short grain rice, 2 cups water, and a cinnamon stick to start building its deep flavor. Then I stir in 2 cups whole milk and 1 cup heavy cream along with 3/4 cup granulated sugar to get that rich texture, while 2 large egg yolks help thicken things up.

I finish it off with a teaspoon of vanilla extract and a pinch of salt. Sometimes I add 1/2 cup raisins if I feel like mixing it up.

This easy homemade rice pudding has a balanced flavor thats both traditional and inventive. Every spoonful reminds me of what a fun, creative twist on a classic can be.

Enjoy experimenting with it!

Why I Like this Recipe

I love how this recipe comes out so creamy and rich every time I make it. The blend of vanilla and cinnamon really takes me back to my childhood, giving the dessert a warm and nostalgic feel. I also dig that its pretty straightforward to prepare even though it tastes fancy, which means I don’t have to stress too much about it. Plus, having the option to toss in raisins gives it that extra bit of texture and surprise that I appreciate.

Ingredients

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Short grain rice gives the pudding a hearty, creamy base with plenty of carbs.
Whole milk adds a rich, smooth texture with a good dose of calcium.
Heavy cream makes it extra velvety and indulgently thick for a luscious taste.
Cinnamon stick brings a warm, mellow spice that ties the flavors together.
Egg yolks help thicken the custard and add protein for that perfect consistency.
Raisins offer little bursts of natural sweetness and a chewy texture if you want them.

Ingredient Quantities

1 cup short grain rice (like Arborio)

2 cups water

1 cinnamon stick

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

A pinch of salt

1/2 cup raisins (optional)

How to Make this

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1. In a medium saucepan, add 1 cup short grain rice, 2 cups water and 1 cinnamon stick. Bring to a boil over medium heat, then cover and simmer until the rice nearly absorbs the water, about 15 minutes.

2. While the rice is cooking, in a separate pot, heat 2 cups whole milk, 1 cup heavy cream, 3/4 cup sugar and a pinch of salt over medium heat. Stir it until the sugar dissolves.

3. Once the milk mixture is hot (but not boiling), remove it from the heat.

4. In a small bowl, whisk 2 large egg yolks. Then slowly add about 1/2 cup of the hot milk mixture to the yolks, stirring constantly to avoid cooking the eggs.

5. Pour the egg mixture back into the larger pot, stirring constantly over low heat. Make sure it stays on low heat so it doesn’t curdle.

6. Stir in 1 teaspoon vanilla extract into the milk mixture.

7. Add the nearly cooked rice (without the cinnamon stick, if you prefer its flavor less intense) to the milk mixture. Mix well.

8. If using, stir in 1/2 cup raisins at this point.

9. Continue cooking the combined mixture over low heat for about 5-10 minutes, stirring frequently, until it thickens to your liking.

10. Remove from heat, let it cool a bit and then enjoy your Old Fashioned Creamy Irish Rice Pudding while it’s slightly warm or chilled later.

Equipment Needed

1. A medium saucepan for cooking the rice
2. A separate pot to heat the milk, cream, and sugar mixture
3. A small bowl to whisk the egg yolks
4. A whisk for mixing the egg yolks with the hot milk
5. A stirring spoon to keep everything moving in the pots
6. Measuring cups and spoons so you can be accurate with the ingredients
7. A heat-resistant spatula or ladle to help transfer and mix the substances

FAQ

Can I use a different type of rice instead of short grain rice?

Yeah, short grain rice (like Arborio) is best coz it absorbs the liquids and gets that creaminess. Other types may not work as well.

Why does the recipe call for both whole milk and heavy cream?

The whole milk gives a nice flavor boost, and the heavy cream makes it extra creamy and rich. Its a good balance!

Should I cook the rice before adding the milk and cream?

First, boil the rice with water and the cinnamon stick until it’s soft. Then, stir in the milk, cream, and other ingredients so you dont end up burning the eggs.

Can I substitute the raisins or leave them out?

Sure thing, you can swap the raisins for another dried fruit like cranberries or dates, or simply leave em out if you prefer it without any addins.

Irish Rice Pudding Recipe : Old Fashioned Creamy Substitutions and Variations

Short Grain Rice: If you cant get Arborio rice, try using medium grain rice or even pudding rice; note that the texture might be a bit different.
Whole Milk: You can swap whole milk for 2% milk or even unsweetened almond milk if you want a light version.
Heavy Cream: In a pinch, use half-and-half or mix ¾ cup heavy cream with ¼ cup whole milk to reduce the richness a bit.
Water: For extra flavor, you might replace the 2 cups of water with a mild vegetable or chicken broth as a fun twist.
Raisins: If raisins arent your thing, dried cranberries or currants work well as alternatives for a subtly tart flavor.

Pro Tips

1. When you add the egg yolks to the hot milk, make sure you go slow so it doesnt curdle. Stirring constantly really helps and saves you from a lumpy mess.
2. Keep the heat low when mixing the rice with the milk mixture and stir a lot so it doesnt stick to the bottom of the pan. This will give the pudding a creamier texture.
3. If you’re using raisins, try soaking them in warm water or a little rum for about 10 minutes before adding them in. This makes them plumper and adds an extra burst of flavor that complements the creaminess.
4. If the cinnamon flavor gets too strong for your taste, you can remove the cinnamon stick a bit earlier or just let it steep for a shorter time so it doesnt overpower the other flavors.