Here’s a classic Old-Fashioned Rice Pudding—creamy, comforting, and lightly sweet like homemade desserts used to be.
🍚🥛 Old-Fashioned Rice Pudding
🧾 Ingredients
- ½ cup white rice (short or medium grain works best)
- 2 cups water
- 4 cups milk (whole milk gives best creaminess)
- ½ cup sugar (adjust to taste)
- 1 tsp vanilla extract
- ½ tsp cinnamon (plus extra for topping)
- Pinch of salt
- Optional: ¼ cup raisins
- Optional: 1 tbsp butter (for richness)
👩🍳 Instructions
1. Cook the rice
- In a pot, bring water and rice to a boil
- Simmer until most of the water is absorbed (about 10–12 minutes)
2. Add milk
- Pour in milk slowly
- Add salt and stir gently
- Simmer on low heat for 25–35 minutes, stirring often so it doesn’t stick
3. Sweeten and flavor
- Add sugar, cinnamon, vanilla, and butter (if using)
- Stir well and continue cooking until thick and creamy
4. Add raisins (optional)
- Stir in raisins during the last 10 minutes so they plump up
5. Serve
- Serve warm for classic comfort
- Or chill in the fridge for a thicker, pudding-like texture
- Sprinkle cinnamon on top
🌟 Tips for best results
- Stir frequently to prevent burning at the bottom
- Use low heat for a smooth, creamy texture
- It thickens as it cools—don’t overcook
🍽️ Variations
- Creamier version: Add a splash of cream at the end
- Coconut twist: Replace part of milk with coconut milk
- Extra rich: Add condensed milk instead of some sugar
If you want, I can also give you a baked rice pudding version, a no-sugar healthy version, or a Middle Eastern-style rice pudding (roz bel laban).
