Here’s a classic, creamy Old-Fashioned Rice Pudding recipe that’s rich, comforting, and easy to make:
Ingredients (Serves 4–6)
- 1 cup uncooked white rice (long-grain or medium-grain)
- 4 cups whole milk (can substitute half-and-half for extra creaminess)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional, for topping)
- 1/4 teaspoon ground nutmeg (optional, for topping)
- 1/2 cup raisins or sultanas (optional)
- 2 tablespoons butter (optional, for extra richness)
Instructions
1. Cook the Rice
- Rinse the rice under cold water.
- In a medium saucepan, combine rice with 2 cups of water and salt.
- Bring to a boil, then reduce heat and simmer, covered, for 12–15 minutes until water is absorbed.
2. Make the Pudding
- Add milk and sugar to the cooked rice.
- Cook over medium-low heat, stirring frequently, until the mixture thickens and rice is tender (about 25–30 minutes).
- Stir in raisins (if using), vanilla extract, and butter.
3. Serve
- Spoon into bowls.
- Sprinkle with cinnamon and nutmeg if desired.
- Serve warm, or chill in the refrigerator for a cold version.
💡 Tips:
- Stir frequently to prevent the milk from scorching on the bottom.
- For a richer pudding, replace 1 cup of milk with cream.
- Leftovers keep well in the fridge for 2–3 days. Reheat gently, adding a splash of milk if needed.
If you want, I can also give a slow-cooker version of rice pudding that cooks hands-off and comes out ultra-creamy. Do you want me to do that?
