Here’s a classic, comforting Old-Fashioned Rice Pudding recipe, creamy and gently spiced just like Grandma used to make. This is a stovetop version — simple, with a rich custardy texture.
Ingredients
· ½ cup white medium or long-grain rice (not instant)
· 1 cup water
· Pinch of salt
· 4 cups whole milk (divided)
· ⅔ cup granulated sugar
· 1 teaspoon vanilla extract
· ½ teaspoon ground cinnamon, plus extra for serving
· Optional: ¼ teaspoon ground nutmeg
· 2 large eggs
· ½ cup raisins (optional)
· Optional garnish: whipped cream or a sprinkle of cinnamon
Instructions
- Cook rice: In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed.
- Add milk and sugar: Stir in 3½ cups of the milk, sugar, cinnamon, and nutmeg (if using). Bring to a gentle boil over medium heat, then reduce to a simmer. Cook uncovered, stirring frequently, for about 25–35 minutes, until rice is tender and mixture has thickened.
- Temper eggs: In a small bowl, whisk eggs with the remaining ½ cup milk. Slowly whisk about 1 cup of the hot rice mixture into the eggs to warm them (this prevents curdling). Then pour the egg mixture back into the saucepan, stirring constantly.
- Finish cooking: Cook over low heat, stirring constantly, for 2–3 more minutes until pudding thickens slightly more. Do not boil.
- Add flavorings: Remove from heat. Stir in vanilla and raisins (if using). Pudding will continue to thicken as it cools.
- Serve: Can be served warm, at room temperature, or chilled. Sprinkle with extra cinnamon before serving.
Tips for perfect rice pudding
· Stir often to prevent sticking and ensure creamy texture.
· For richer flavor, substitute 1 cup of the milk with heavy cream or half-and-half.
· For a skin-free chilled pudding, press plastic wrap directly on the surface before refrigerating.
Enjoy this warm, nostalgic dessert — it’s pure comfort in a bowl! 🍚🥛