Old Fashioned Rice Pudding

There is nothing quite like the creamy comfort of old fashioned rice pudding simmering on the stove Its scent of vanilla and cinnamon brings back memories of cozy evenings and big family dinners One spoonful is all it takes to be transported and I love how this classic dessert comes together from just a few basics in your pantry

For me rice pudding is the ultimate childhood treat I remember making this for the first time by my grandmother’s side and now it is the most requested recipe when my cousins visit

Ingredients

• Uncooked white rice: gives the pudding its soft texture Select medium grain for the creamiest results
• Water: for cooking the rice
• Whole milk: brings richness and a velvet texture so choose full fat for best results
• Granulated sugar: for sweetness use pure cane sugar if you have it
• Salt: just a touch brings out all the flavors
• Egg: thickens the pudding and adds silkiness make sure it is very fresh
• Raisins: add classic chewiness and bursts of flavor look for plump soft ones
• Unsalted butter: gives a glossy finish and extra comfort use high quality butter
• Vanilla extract: infuses warmth and flavor go for pure vanilla if possible
• Ground cinnamon: makes the topping fragrant and warming choose Ceylon cinnamon for delicate flavor

Instructions

Cook the Rice:

Begin by rinsing the white rice under cold water until the water runs clear This removes excess starch and prevents the pudding from becoming overly sticky In a medium saucepan combine the rice and water Bring to a boil over medium high heat then immediately reduce to a gentle simmer Cover with a tight fitting lid and let the rice cook slowly for fifteen to twenty minutes until each grain is tender and the water has either been absorbed or evaporated Stir occasionally to ensure it does not stick to the bottom

Simmer the Pudding Base:

Remove the cooked rice from the heat and add two cups of whole milk sugar and salt Stir thoroughly to combine everything Return the pot to medium low heat and let this mixture cook uncovered for fifteen to twenty minutes Stir frequently with a wooden spoon to prevent browning on the bottom The pudding will start out thin but will gradually turn creamy and thick as the rice soaks up the milk

Temper and Add the Egg:

In a separate bowl whisk the reserved half cup of milk together with the beaten egg This step is essential for a smooth pudding Scoop a few spoonfuls of the hot rice mixture into the egg mixture whisking constantly to bring up the temperature of the egg gently Once tempered pour the egg mixture back into the saucepan Stir quickly and continue cooking the pudding for another two minutes until it thickens even more The egg will make the texture silky and luxurious

Finish with Flavors and Serve:

Remove the pot from heat and add the raisins butter and vanilla extract Stir well so the butter melts completely and the raisins plump up Let the pudding cool slightly then sprinkle the surface generously with ground cinnamon Serve warm for ultimate comfort or chill in the refrigerator for a refreshing creamy dessert

The raisins in this recipe always remind me of the small bowl my mom set aside for me packed with extra plump raisins She claimed it made the dish sweeter than any store bought dessert

Storage Tips

Store leftover rice pudding in a covered container in the fridge for up to four days It will firm up so stir in a splash of milk before reheating For the best creamy results reheat gently over low heat and do not bring to a full boil as this can curdle the egg

Ingredient Substitutions

You can swap white rice for leftover cooked rice from last night’s dinner just use about two cups cooked and skip the initial boiling step If you are out of raisins try chopped dried apricots or cranberries For a lighter version use two percent milk but whole milk gives the silkiest finish

Serving Suggestions

Enjoy rice pudding as a cozy evening dessert or serve cold for a refreshing treat in summertime I love letting everyone top their bowls with a little ground cinnamon and even some toasted nuts for crunch For special occasions serve with a dollop of whipped cream or orange zest

Cultural Context

Rice pudding exists in so many cultures from British school canteens to Turkish sütlaç and Indian kheer Each version adds its own spin sometimes with cardamom pistachios orange blossom or rosewater This version is as classic as it gets reminding me of the simple sweetness in home cooking

Seasonal Adaptations

To make this dish for autumn stir in diced cooked apples and extra cinnamon In spring add fresh citrus zest and serve with macerated berries on top During holidays try a dash of nutmeg with chopped dates and toasted pecans

Success Stories

This pudding is my go to whenever someone needs TLC or a make ahead treat for a crowd At a community potluck it was gone in seconds and to this day my neighbor asks for the recipe whenever she spots the cinnamon jar on my counter

Freezer Meal Conversion

Rice pudding can be frozen in individual portions for easy snacks Freeze after cooling and thaw overnight in the fridge Add a splash of milk and stir well as reheating to restore creaminess I like to freeze mine in small glass jars with tight lids so I can grab and go

This recipe proves that with a handful of pantry staples you can create a dessert that feels like home Each bite is creamy comforting and irresistibly nostalgic

Recipe FAQs

→ What type of rice is best for this dish?

Uncooked white rice works best, providing softness while absorbing the creamy mixture.

→ Should rice be rinsed before using?

Rinsing removes excess starch, helping achieve fluffy grains within a creamy consistency.

→ Can other milk types be substituted?

Whole milk offers richness, but 2% or plant-based options can be used for lighter results.

→ How can I prevent the pudding from curdling?

Temper the beaten egg with a little hot milk before adding to the pot to ensure a smooth texture.

→ Is it served warm or cold?

Enjoy it warm for extra comfort or chilled for a refreshing dessert. Both ways are delicious!