Here’s a classic recipe for Old-Fashioned Rice Pudding, the creamy, comforting dessert many of us grew up with. 🍚✨
Ingredients (Serves 4–6)
- 1/2 cup uncooked white rice (long grain or medium grain)
- 4 cups whole milk (or a mix of milk and cream for extra richness)
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional, for topping)
- 1/4 cup raisins (optional)
- 1 egg (optional, for extra creaminess)
Instructions
- Cook the Rice:
- In a medium saucepan, combine rice, 2 cups milk, and salt.
- Bring to a gentle boil over medium heat, then reduce to a simmer.
- Cook uncovered, stirring occasionally, for 15–20 minutes, until rice is tender and most milk is absorbed.
- Add Sugar and Remaining Milk:
- Stir in sugar and the remaining 2 cups of milk.
- Simmer gently for another 20–25 minutes, stirring often, until the pudding is creamy.
- Optional Egg for Creaminess:
- Beat the egg in a small bowl.
- Gradually whisk in a few tablespoons of the hot rice mixture to temper the egg.
- Stir the egg mixture back into the pot and cook 2–3 more minutes, until slightly thickened.
- Finish:
- Remove from heat and stir in vanilla extract.
- Add raisins if desired.
- Let it cool slightly; it will thicken as it cools.
- Serve:
- Spoon into bowls and sprinkle with cinnamon.
- Enjoy warm or chilled.
💡 Tips for Extra Flavor
- Add a strip of lemon or orange peel while simmering for a citrusy aroma.
- Stir in a tablespoon of butter at the end for ultra-rich creaminess.
- Swap raisins for chopped dried apricots or cranberries for variety.
If you want, I can also give a lighter, lower-sugar version that’s still creamy and old-fashioned tasting, perfect for modern diets.
Do you want me to do that?
