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
Scale
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
