Here’s a classic old-fashioned rice pudding recipe—creamy, comforting, and perfect as a dessert or even a cozy breakfast.
Old-Fashioned Rice Pudding
Ingredients (Serves 4–6)
- 1 cup uncooked white rice (short-grain or medium-grain works best)
- 4 cups whole milk (or a mix of milk and cream for extra richness)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 2 eggs (optional, for a custard-style pudding)
- ½ cup raisins (optional)
- Butter for greasing (optional)
Instructions
- Cook the Rice
- In a medium saucepan, combine rice, 2 cups milk, and salt.
- Cook over medium heat, stirring occasionally, until most of the milk is absorbed and rice is tender (about 15–20 minutes).
- Add Sugar and Remaining Milk
- Stir in sugar and the remaining 2 cups of milk.
- Reduce heat to low, and simmer gently for 20–25 minutes, stirring frequently to prevent sticking.
- Optional Custard Step
- Beat eggs in a small bowl. Temper by adding a few spoonfuls of the hot rice mixture to the eggs while whisking.
- Slowly stir the eggs back into the pudding and cook for 5 more minutes, stirring constantly, until slightly thickened.
- Add Flavorings and Raisins
- Stir in vanilla extract, cinnamon, and raisins if using.
- Serve
- Can be served warm or chilled.
- Sprinkle a little cinnamon or nutmeg on top for garnish.
Tips for Creamy Pudding
- Stir often to prevent rice from sticking to the bottom.
- Use whole milk or add cream for a richer texture.
- For extra old-fashioned charm, bake in the oven at 325°F (160°C) for 30 minutes after cooking on the stove—this gives a slightly caramelized top.
💡 Fun Twist: Top with a dollop of jam or a sprinkle of brown sugar before serving for a traditional vintage touch.
If you want, I can also give a super-simple 30-minute stovetop version that’s creamy and custardy without eggs or baking—perfect for a quick dessert.
Do you want me to do that?
