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. Flavored with vanilla and a hint of cinnamon, this nostalgic classic is delightful whether enjoyed 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
- 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.
- Step 2: Add 3 cups of the milk, sugar, and salt to the cooked rice. Stir and cook over medium heat, uncovered, stirring often, until the mixture thickens slightly and becomes creamy, about 20 minutes.
- 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 prevent scrambling.
- Step 4: Gradually stir the egg mixture back into the saucepan. Cook for another 2 to 3 minutes, stirring constantly, until the pudding thickens.
- Step 5: Remove from heat and stir in vanilla extract, cinnamon, nutmeg (if using), and raisins (if using).
- Step 6: Spoon the rice pudding into bowls and serve warm, or chill for several hours if you prefer it cold and firm.
Tips & Variations
- Use short or medium grain rice for the best creamy texture; long grain tends to be less sticky.
- For a richer pudding, substitute part of the milk with cream or evaporated milk.
- Add a splash of rum or bourbon when stirring in the raisins for a boozy twist.
- Top with a sprinkle of ground cinnamon or fresh fruit before serving for extra flavor and presentation.
- If you prefer a smoother texture, gently blend the pudding after cooking.
Storage
Store leftover rice pudding in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. If it thickens too much when chilled, stir in a little milk before reheating to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Brown rice has a firmer texture and longer cooking time, so it’s not ideal for this pudding recipe. Using white short or medium grain rice gives the best creamy result.
How do I prevent the pudding from sticking to the pan?
Stir often while cooking, especially during the thickening stages, to prevent the rice from sticking and scorching on the bottom.
PrintOld-Fashioned Rice Pudding Recipe
This Old-Fashioned Rice Pudding is a cozy, creamy dessert featuring tender, slow-cooked rice in sweetened whole milk, flavored with vanilla, cinnamon, and a hint of nutmeg. Perfect served warm or chilled, this nostalgic classic includes optional raisins for added texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Rice and Liquid
- 1 cup uncooked white rice (short or medium grain works best)
- 2 cups water
- 4 cups whole milk, divided
Sweeteners and Flavorings
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ cup raisins (optional)
- Pinch of salt
Instructions
- Cook the rice: In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the rice is tender and all the water is absorbed, about 15 minutes.
- Make the pudding base: Add 3 cups of the whole milk, sugar, and a pinch of salt to the cooked rice. Cook the mixture over medium heat, uncovered, stirring frequently until it thickens slightly and becomes creamy, approximately 20 minutes. Stir often to prevent the rice from sticking to the pan.
- Temper the eggs: In a small bowl, whisk together the eggs with the remaining 1 cup of milk. To prevent scrambling, slowly add a spoonful of the hot rice mixture into the egg mixture while whisking constantly. Then gradually stir the egg mixture back into the saucepan with the rice.
- Flavor & finish: Continue cooking over medium heat, stirring constantly, for another 2 to 3 minutes until the pudding thickens further. Remove from heat and stir in the vanilla extract, ground cinnamon, ground nutmeg if using, and raisins if desired.
- Serve: Spoon the pudding into bowls and serve warm. Alternatively, chill the pudding for several hours in the refrigerator if you prefer it cold and more firm.
Notes
- Short or medium grain rice is recommended to achieve the creamiest texture.
- Stir frequently during cooking to prevent the rice and milk from sticking or burning.
- Tempering the eggs by gradually mixing hot rice mixture prevents scrambling for a smooth pudding.
- Optional spices and raisins provide traditional flavor and texture, but can be omitted based on preference.
- Rice pudding can be enjoyed both warm or chilled; chilling will firm up the pudding.
Keywords: rice pudding, old-fashioned dessert, creamy rice pudding, cinnamon rice pudding, classic rice pudding recipe
