Old-Fashioned Creamy Rice Pudding Recipe
Introduction
This Old-Fashioned Rice Pudding is a cozy, creamy dessert made with tender rice slowly cooked in sweetened milk. Flavored with vanilla and a hint of cinnamon, it’s a nostalgic classic that’s equally delicious served warm or chilled.
Ingredients
- 1 cup uncooked white rice (short or medium grain works best)
- 2 cups water
- 4 cups whole milk, divided
- 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
- Step 1: In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and cook until the rice is tender and the water is absorbed, about 15 minutes.
- Step 2: Add 3 cups of the milk, sugar, and salt to the cooked rice. Stir and cook over medium heat, uncovered, stirring often to prevent sticking, until the mixture thickens slightly and becomes creamy, about 20 minutes.
- Step 3: In a small bowl, whisk the eggs with the remaining 1 cup of milk. To temper the eggs, slowly add a spoonful of the hot rice mixture to the eggs while whisking continuously to avoid scrambling.
- Step 4: Gradually stir the egg mixture back into the saucepan. Cook for another 2 to 3 minutes, stirring constantly, until the pudding thickens.
- Step 5: Remove the pan from the heat and stir in the vanilla extract, cinnamon, nutmeg (if using), and raisins (if using).
- Step 6: Spoon the rice pudding into bowls and serve warm, or chill for several hours if you prefer it cold and firm.
Tips & Variations
- For added richness, substitute half of the whole milk with cream.
- If you like a smoother texture, try using short-grain Arborio rice for creamier pudding.
- Swap raisins for chopped dried apricots or omit dried fruit altogether if you prefer.
- Add a dash of freshly grated lemon or orange zest for a bright citrus note.
Storage
Store leftover rice pudding in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess. If chilled, you may want to add a splash of milk when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this pudding?
Short or medium grain rice works best because they become soft and creamy when cooked. Long-grain rice is less sticky and may result in a less creamy texture.
Is it necessary to temper the eggs?
Yes, tempering prevents the eggs from scrambling by slowly raising their temperature before adding them to the hot mixture. This creates a smooth and creamy pudding.
PrintOld-Fashioned Creamy Rice Pudding Recipe
This Old-Fashioned Rice Pudding is a comforting and creamy dessert featuring tender rice slowly cooked in sweetened whole milk, enhanced with vanilla, cinnamon, and a touch of nutmeg. Perfect served warm or chilled, it offers a nostalgic delight with optional raisins for added classic flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Rice and Liquid
- 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 the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover the saucepan and simmer until the rice is tender and the water is absorbed, approximately 15 minutes.
- Make the Pudding Base: To the cooked rice, add 3 cups of the whole milk, granulated sugar, and a pinch of salt. Stir to combine. Cook the mixture uncovered over medium heat, stirring frequently to prevent sticking, until it thickens and turns creamy, about 20 minutes.
- Temper the Eggs: In a small bowl, whisk together the 2 eggs and the remaining 1 cup of whole milk. To prevent scrambling, gradually add a spoonful of the hot rice mixture to the egg mixture while whisking constantly. Then slowly stir this tempered egg mixture back into the saucepan with the rice.
- Flavor and Finish: Continue to cook the pudding over medium heat for another 2 to 3 minutes, stirring constantly, until the mixture thickens. Remove from heat and stir in the vanilla extract, ground cinnamon, ground nutmeg if using, and raisins if desired.
- Serve: Spoon the rice pudding into bowls. It can be served warm immediately or chilled in the refrigerator for several hours to enjoy cold and firm.
Notes
- Short or medium grain rice creates the creamiest pudding texture; avoid long grain rice.
- Stir often during cooking to prevent the pudding from sticking and burning.
- Tempering the eggs is essential to avoid curdling and ensure a smooth texture.
- For a richer pudding, you can substitute part of the whole milk with cream.
- Feel free to garnish with a sprinkle of cinnamon or a dollop of whipped cream when serving.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: rice pudding, creamy dessert, old-fashioned dessert, cooked rice dessert, cinnamon rice pudding, traditional rice pudding
