Here’s a classic recipe for Old-Fashioned Rice Pudding—creamy, comforting, and nostalgic. 🍚🍮
Old-Fashioned Rice Pudding Recipe
Ingredients (serves 4–6)
- 1 cup uncooked white rice (short or medium grain works best)
- 2 cups whole milk
- 2 cups water
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 eggs, lightly beaten (optional, for richer pudding)
- ½ teaspoon ground cinnamon (optional, for topping)
- ¼ cup raisins (optional)
Instructions
- Cook the Rice: In a medium saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15–20 minutes until water is absorbed.
- Add Milk & Sugar: Stir in milk and sugar. Cook over medium heat, stirring frequently, until rice is soft and mixture thickens (about 20–25 minutes).
- Optional Eggs: If using eggs, temper them by adding a few spoonfuls of the hot rice mixture to the beaten eggs, stirring constantly, then pour back into the saucepan. Cook 2–3 minutes more, stirring constantly, until thickened.
- Add Flavorings: Stir in vanilla extract and raisins (if using).
- Serve: Spoon into bowls, sprinkle with cinnamon if desired. Serve warm or chilled.
💡 Tips for Extra Creamy Pudding
- Use whole milk or a mix of milk and cream for richness.
- Stir frequently while cooking to prevent sticking and burning.
- Leftovers keep in the fridge for 3–4 days and often taste even better the next day.
If you want, I can also give a “Slow-Cooker Version” that makes creamy rice pudding with zero stirring, perfect for a hands-off dessert. Do you want me to do that?
