Here’s a true old-fashioned rice pudding—simple pantry ingredients, slow-cooked, creamy, and gently spiced 🍚🥛
Old-Fashioned Rice Pudding
Ingredients (serves 4–6)
- ¾ cup short- or medium-grain rice (Arborio or pudding rice is best)
- 4 cups whole milk
- ½ cup water
- ⅓ cup sugar (adjust to taste)
- ¼ tsp salt
- 1 tbsp butter
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- Optional: ½ cup raisins
Instructions
- Start the rice
- In a heavy saucepan, bring rice, water, and salt to a gentle boil
- Lower heat, cover, and simmer 10 minutes until water is mostly absorbed
- Add milk
- Stir in milk and sugar
- Cook uncovered on low heat, stirring often
- Slow simmer
- Cook 30–40 minutes, stirring frequently to prevent sticking
- Pudding should be thick and creamy, rice very tender
- Finish
- Stir in butter, vanilla, cinnamon, nutmeg, and raisins if using
- Remove from heat (it will thicken more as it cools)
Serving
- Serve warm or chilled
- Sprinkle with extra cinnamon or nutmeg
- Add a splash of cream or milk if needed
Old-Fashioned Tips
- Low and slow is key—never boil hard
- If it thickens too much, stir in warm milk
- Forms a skin as it cools (traditional!)—cover to prevent if desired
Variations
- Baked style: pour into a buttered dish and bake at 325°F (165°C) for 30 min
- Dairy-free: use full-fat coconut milk
- Extra rich: replace 1 cup milk with cream
If you want a grandma-style stovetop, slow cooker, or custard-based version, just tell me 😊
