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 vanilla and a touch of cinnamon. It’s a nostalgic classic that tastes wonderful served warm or chilled, perfect for any season.
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 the 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 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. Stir frequently to prevent sticking.
- Step 3: In a small bowl, whisk the eggs with the remaining 1 cup of milk. Gradually add a spoonful of the hot rice mixture to the eggs while whisking constantly to temper them and prevent scrambling.
- Step 4: Slowly stir the egg mixture back into the saucepan. Continue cooking for 2 to 3 minutes until thickened, stirring constantly.
- Step 5: Remove from heat and stir in the vanilla extract, ground cinnamon, nutmeg if using, and raisins if desired.
- Step 6: Spoon the rice pudding into bowls. Serve warm or chill for several hours to enjoy cold and firm.
Tips & Variations
- For a richer pudding, substitute half of the whole milk with cream.
- Try adding a splash of orange blossom water or rose water for a floral twist.
- Swap raisins for chopped dried apricots or fresh berries for different flavors.
- Stir in a tablespoon of butter at the end for extra creaminess.
- Use brown sugar instead of granulated sugar for a deeper, caramel-like sweetness.
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, stirring occasionally and adding a splash of milk if needed to loosen the texture. The pudding thickens as it cools, so stirring before serving helps restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover cooked rice to make this pudding?
Yes, you can use leftover cooked rice. Simply skip the initial cooking step and start by simmering the rice with milk, sugar, and salt to create the pudding base.
Is it necessary to temper the eggs?
Tempering the eggs is important to prevent them from scrambling when added to the hot mixture. Gradually mixing a small amount of hot pudding into the eggs before adding them back to the pot ensures a smooth, creamy texture.
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Old-Fashioned Rice Pudding Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Old-Fashioned Rice Pudding is a warm and comforting dessert featuring tender rice slowly cooked in sweetened whole milk and flavored with vanilla, cinnamon, and a hint of nutmeg. Creamy and nostalgic, it can be enjoyed warm or chilled for a firmer texture, with optional raisins adding a classic touch.
Ingredients
Rice and Cooking Liquids
- 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, for classic style)
- Pinch of salt
Instructions
- Cook the Rice: In a medium saucepan, combine 1 cup uncooked rice with 2 cups water. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pan, and simmer until the rice is tender and all the water has been absorbed, about 15 minutes.
- Make the Pudding Base: To the cooked rice, add 3 cups of the whole milk, ½ cup granulated sugar, and a pinch of salt. Stir well and cook uncovered over medium heat, stirring frequently, until the mixture thickens slightly and becomes creamy, about 20 minutes. Be sure to stir often to prevent sticking or burning.
- Temper the Eggs: In a small bowl, whisk the 2 large eggs with the remaining 1 cup of whole milk. Slowly add a spoonful of the hot rice mixture into the egg and milk mixture while whisking vigorously to prevent the eggs from scrambling.
- Combine and Finish: Gradually stir the tempered egg mixture back into the saucepan with the rice pudding. Continue cooking over medium heat, stirring constantly, for another 2 to 3 minutes until the pudding thickens further.
- Add Flavors and Optional Raisins: Remove the saucepan from heat. Stir in 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg (if using), and ½ cup raisins (if desired) to incorporate the final flavor touches.
- Serve: Spoon the rice pudding into bowls and serve warm for a cozy treat, or chill it in the refrigerator for several hours to enjoy it cold and firm.
Notes
- Short or medium grain rice works best for a creamy texture as it releases more starch.
- Stir frequently during cooking to prevent the pudding from sticking to the pan and burning.
- Tempering the eggs before adding them prevents curdling and ensures a smooth pudding.
- The pudding can be served warm or chilled; chilling will firm it up.
- Optional raisins add a classic, sweet touch but can be omitted if preferred.
- Adjust sweetness by adding more or less sugar to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: rice pudding, old-fashioned dessert, creamy rice pudding, stovetop rice pudding, vanilla rice pudding, cinnamon rice pudding, classic rice pudding dessert
