Old-Fashioned Rice Pudding Recipe

Introduction

This Old-Fashioned Rice Pudding is a cozy, creamy dessert made by slowly cooking tender rice in sweetened milk with warm vanilla and cinnamon flavors. It’s a nostalgic treat that’s delightful served warm or chilled.

Ingredients

• 1 cup uncooked white rice (short or medium grain works best)
• 2 cups water
• 4 cups whole milk (divided)
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• ½ cup raisins (optional, for classic style)
• Pinch of salt

Instructions

1. Step 1: In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and cook until the rice is tender and the water is absorbed, about 15 minutes.
2. Step 2: Add 3 cups of the milk, sugar, and a pinch of salt to the cooked rice. Stir and cook over medium heat, uncovered, until the mixture thickens slightly and becomes creamy, about 20 minutes, stirring often to prevent sticking.
3. Step 3: In a small bowl, whisk the eggs with the remaining 1 cup of milk. Slowly add a spoonful of the hot rice mixture to the eggs while whisking to temper them and avoid scrambling.
4. Step 4: Gradually stir the tempered egg mixture back into the saucepan. Cook for another 2 to 3 minutes until thickened, stirring constantly.
5. Step 5: Remove the saucepan from heat and stir in the vanilla extract, cinnamon, nutmeg (if using), and raisins (if using).
6. Step 6: Spoon the rice pudding into bowls. Serve warm, or chill for several hours if you prefer it cold and firm.

Tips & Variations

• Use short or medium grain rice for the creamiest texture; long grain can be too dry.
• For a dairy-free version, substitute whole milk with coconut or almond milk, but expect a different flavor.
• Adding a splash of bourbon or rum enhances the flavor when stirring in the vanilla and spices.
• Try topping with toasted nuts or a sprinkle of cinnamon before serving for extra texture and aroma.

Storage

Store leftover rice pudding in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the pudding if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant rice to make this pudding?

It’s best to use short or medium grain uncooked rice for the best texture. Instant rice tends to become mushy and won’t create the same creamy pudding consistency.

How do I prevent the pudding from sticking to the pan?

Stir the mixture frequently during cooking, especially when the milk is added, to prevent the rice and milk from sticking or scorching on the bottom of the pan.

Old-Fashioned Rice Pudding Recipe

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This Old-Fashioned Rice Pudding is a cozy and creamy dessert featuring tender rice slowly cooked in sweetened whole milk, infused with vanilla, cinnamon, and nutmeg. A nostalgic classic that’s delightfully comforting whether served warm or chilled, with optional raisins adding a traditional touch.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Rice Base

• 1 cup uncooked white rice (short or medium grain works best)
• 2 cups water

Pudding Mixture

• 4 cups whole milk, divided
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• ½ cup raisins (optional, for classic style)
• Pinch of salt

Instructions

1. Cook the rice: In a medium saucepan, combine the rice and water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the rice is tender and the water is fully absorbed, about 15 minutes.
2. Make the pudding base: Add 3 cups of whole milk, granulated sugar, and a pinch of salt to the cooked rice. Stir well and cook over medium heat, uncovered, stirring frequently to prevent sticking, until the mixture thickens slightly and becomes creamy, approximately 20 minutes.
3. Temper the eggs: In a small bowl, whisk together the eggs and the remaining 1 cup of milk. To avoid curdling, slowly add a spoonful of the hot rice mixture into the egg mixture while whisking constantly. Gradually stir this tempered egg mixture back into the saucepan with the rice pudding.
4. Flavor and finish: Continue cooking the pudding for another 2 to 3 minutes over medium heat, stirring constantly, until it thickens further. Remove from heat and stir in vanilla extract, ground cinnamon, nutmeg (if using), and raisins (if desired) to enhance the flavor.
5. Serve: Spoon the rice pudding into individual bowls. Enjoy warm for a comforting treat or chill for several hours to serve cold and firm, according to preference.

Notes

• Use short or medium grain rice for a creamier texture; long grain rice may be less creamy.
• Stir frequently while cooking to prevent the pudding from sticking and burning on the bottom of the pan.
• Tempering the eggs is crucial to prevent curdling and achieve smooth pudding consistency.
• Add raisins for a classic touch; you can also substitute with other dried fruits if desired.
• The pudding can be served warm right after cooking or chilled for a thicker, firmer texture.
• Store leftovers refrigerated in an airtight container for up to 3 days.

Keywords: rice pudding, old-fashioned dessert, creamy rice pudding, classic rice pudding, comforting dessert