Here’s a detailed recipe for an Amazing Old-Fashioned Rice Pudding—creamy, comforting, and naturally sweet.
🍚 Old-Fashioned Rice Pudding
🛒 Ingredients (Serves 4–6)
- 1/2 cup uncooked white rice (medium or short grain works best)
- 4 cups whole milk
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional, for topping)
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup raisins (optional)
👩🍳 Instructions
1. Cook the rice
- In a medium saucepan, combine rice, 2 cups of milk, and salt.
- Cook over medium heat, stirring frequently, until most of the liquid is absorbed and the rice is tender (~15–20 minutes).
2. Prepare the pudding mixture
- In a separate bowl, whisk together eggs, sugar, and remaining 2 cups of milk.
- Temper the eggs by slowly adding a small amount of hot rice mixture, whisking constantly to prevent curdling.
- Gradually stir the egg mixture back into the rice pan.
3. Cook the pudding
- Cook over medium-low heat, stirring constantly, until pudding thickens and coats the back of a spoon (~5–8 minutes).
- Remove from heat and stir in vanilla extract.
- Optional: fold in raisins.
4. Serve
- Spoon warm or chilled into serving bowls.
- Sprinkle with cinnamon or nutmeg before serving if desired.
🍴 Tips
- Creamier pudding: Use a mix of whole milk and half-and-half, or add 1/4 cup heavy cream at the end.
- Sweetness: Adjust sugar to taste; some prefer a milder flavor.
- Texture: Stir frequently while cooking to prevent sticking and create a smooth, creamy consistency.
- Make ahead: Pudding can be refrigerated for up to 3 days; it thickens as it cools—thin with a little milk when reheating.
If you want, I can also provide a “oven-baked old-fashioned rice pudding” version that develops a lightly caramelized top and ultra-creamy texture—just like classic diner-style pudding.
Do you want me to share that version?
