Amazing Old Fashioned Rice Pudding

Nothing comforts quite like a big bowl of creamy old fashioned rice pudding This recipe captures that nostalgic flavor with simple ingredients transforming a handful of pantry staples into a rich milky dessert My grandmother always made a pot on chilly afternoons to greet us after school and it became a tradition that I still honor today

I am always amazed how just a little rice and milk morph into something so comforting and satisfying It is the perfect way to end a family meal My kids love helping with the cinnamon sprinkle at the end

Ingredients

• Uncooked white rice: Choose a short or medium grain for optimum creaminess Avoid parboiled or instant rice for best results
• Water: Needed to cook the rice fully so the pudding is soft and not crunchy
• Whole milk: Use full fat for a decadent texture Skim or lowfat work but will be less creamy
• Granulated sugar: Sweetens and balances out the dairy flavor Organic sugar adds a subtle molasses note if you have it
• Salt: Just a pinch brightens every other ingredient and keeps the sweetness from feeling flat
• Egg: Provides extra richness and helps thicken the pudding Custardlike texture depends on a fresh egg
• Raisins: Optional but classic They plump up into tender juicy bites Golden or regular both work
• Unsalted butter: Adds silkiness and a richer mouthfeel Use European butter for a more pronounced flavor
• Vanilla extract: Infuses the pudding with cozy warmth If possible use pure vanilla rather than imitation
• Ground cinnamon: Optional for garnish A sprinkle on top gives visual flair and a hint of spice Vietnamese cinnamon has a wonderful aroma

Instructions

Cook the Rice:

Combine rice and water in a medium heavy bottomed saucepan Set heat to medium high and bring to a full boil Watch closely to avoid scorching Once boiling reduce to lowest heat immediately Cover the pan tightly and simmer for fifteen to twenty minutes The rice is ready when tender and most water is absorbed Take care not to overcook as mushy rice will not hold shape in the pudding

Prepare the Pudding Base:

Uncover the cooked rice and stir in two cups of whole milk granulated sugar and salt Mix everything gently to distribute ingredients evenly Set back over medium heat Stir constantly scraping bottom of the pan to prevent sticking Continue for fifteen to twenty minutes until the pudding thickens and you see thick creamy bubbles forming Patience here is key as this is where the silky texture builds

Temper and Add the Egg:

In a separate bowl whisk the reserved half cup of milk with the beaten egg With the pudding base hot but not boiling slowly drizzle the egg mixture into the pan while whisking quickly This prevents the egg from scrambling Gently cook for two to three more minutes Always stir slowly to integrate everything and achieve that custard effect

Finish the Pudding:

Remove the pan from heat Immediately add in the raisins if using along with the tablespoon of unsalted butter and vanilla extract Stir until the butter melts completely and the raisins plump slightly Taste and adjust sweetness if desired Let the pudding cool for a few minutes at room temperature

Garnish and Serve:

Ladle pudding into small bowls or cups Dust with ground cinnamon if you fancy a warming punch Serve warm for a soft custardy texture or refrigerate for a couple of hours for a firmer creamier dessert

My favorite part is how the vanilla turns the entire kitchen into a bakery with its scent The time I surprised my mom with a potful of hot rice pudding on her birthday will always be one of my sweetest memories

Storage Tips

Rice pudding keeps well in the fridge for up to four days Store it covered or in an airtight container To enjoy leftovers creamy again stir in a splash of milk and reheat gently on the stovetop or microwave Do not freeze as the texture can break

Ingredient Substitutions

You can switch up the dairy for lactose free milk or a rich coconut milk for a different flavor Try dried cranberries instead of raisins or omit them for a plainer version A touch of lemon zest is a fun twist if you like a citrus note

Serving Suggestions

Serve warm for a cozy dessert or chill it and top with whipped cream for a fancier vibe A sprinkling of chopped toasted nuts like pistachios or almonds adds crunch For brunch I sometimes spoon fresh berries on top

Cultural Context

Rice pudding is beloved in many countries from arroz con leche in Latin America to Middle Eastern firni and British rice pudding Each version has its own spin but the heart of the dish is always creamy sweet comfort

Seasonal Adaptations

During fall add a pinch of nutmeg and clove for a spiced version In summer swap raisins for chopped dried apricots or fresh berries For winter parties double the vanilla and garnish with orange zest for bright flavor

Success Stories

I have made this for potlucks and always leave with an empty dish My neighbor once asked for the recipe and now her grandkids beg for it every visit Even picky eaters seem to find joy in this humble pudding

Freezer Meal Conversion

If you really want to freeze some save the unflavored base before adding butter and raisins Thaw gently and finish the flavors fresh upon serving I find the texture is at its best freshly made

This silky pudding will fill your home with coziness and everyone at the table with happiness Enjoy every spoonful while it is still warm or perfectly chilled

Recipe FAQs

→ Can I use a different type of rice?

Yes, you can use other varieties like Arborio or jasmine, but cooking times and creaminess may vary.

→ Is it necessary to add raisins?

Raisins are optional and add sweetness, but the pudding is delicious without them as well.

→ How do I prevent the pudding from curdling when adding the egg?

Temper the beaten egg by slowly mixing with some hot milk before adding it to the pot, stirring constantly.

→ Can this be made dairy-free?

You can substitute whole milk with plant-based alternatives like almond or oat milk, though texture may differ.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to three days. Serve chilled or gently reheated.

→ What toppings go well with this pudding?

Popular options include additional cinnamon, a dollop of whipped cream, or a sprinkle of nutmeg.