Old-Fashioned Rice Pudding Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://ellaeatsdaily.com/old-fashioned-rice-pudding-recipe/
