Old-Fashioned Rice Pudding
A comforting, creamy dessert made with simple pantry ingredients and slow-cooked for a rich, nostalgic flavor.
Ingredients
- ¾ cup uncooked white rice
- 2 cups water
- 4 cups whole milk
- ⅓–½ cup sugar (to taste)
- ¼ tsp salt
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- ½ cup raisins (optional)
- Ground nutmeg or cinnamon for garnish
Instructions
- In a saucepan, bring the rice and water to a boil.
- Reduce heat, cover, and simmer for about 15 minutes, or until the water is absorbed.
- Stir in the milk, sugar, and salt. Cook over low heat, stirring frequently, for 25–35 minutes until thick and creamy.
- If using raisins, add them during the last 10 minutes of cooking.
- Slowly whisk a small amount of the hot rice mixture into the beaten eggs to temper them.
- Stir the egg mixture back into the saucepan and cook for 2–3 minutes, stirring constantly, until slightly thickened. Do not boil.
- Remove from heat and stir in the vanilla.
- Serve warm or chilled, sprinkled with cinnamon or nutmeg.
Tips
- For extra richness, replace 1 cup of milk with heavy cream.
- Short-grain rice creates a creamier texture, while long-grain rice yields a lighter pudding.
- The pudding thickens as it cools, so add a splash of milk before serving if needed.
Yield: 6–8 servings.
