Old-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
Scale
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
