Here’s a classic recipe for old-fashioned rice pudding—creamy, comforting, and easy to make from scratch.
Ingredients (serves 4–6)
- 1 cup uncooked white rice (short-grain or medium-grain preferred)
- 4 cups whole milk (or a mix of milk and cream for extra richness)
- ½ cup sugar (adjust to taste)
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 eggs (optional, for extra creaminess)
- ½ tsp ground cinnamon (for sprinkling)
- ¼ cup raisins (optional)
Instructions
- Cook the rice: In a medium saucepan, combine rice, 2 cups milk, and salt. Cook over medium heat, stirring frequently, until rice is tender and most milk is absorbed (~15–20 minutes).
- Add sugar and flavor: Stir in remaining milk, sugar, and raisins if using. Cook gently until creamy (~10–15 minutes).
- Optional eggs for richness: Beat eggs in a small bowl. Temper by adding a little hot rice mixture to the eggs while whisking, then slowly stir eggs back into the rice pudding. Cook for 2–3 minutes until slightly thickened (do not boil).
- Finish with vanilla: Remove from heat and stir in vanilla extract.
- Serve: Spoon into bowls, sprinkle with cinnamon. Can be served warm or chilled.
Tips
- Short-grain rice works best for a creamy texture.
- Stir frequently to prevent sticking or burning at the bottom.
- For extra richness, substitute ½ cup of milk with cream or evaporated milk.
- Can be topped with fresh fruit, nuts, or a drizzle of caramel for variation.
If you want, I can also give a stovetop shortcut method that makes old-fashioned rice pudding in about 20 minutes without losing that creamy, traditional texture. Do you want me to do that?
