Description
This classic Old Fashioned Rice Pudding is a creamy, comforting dessert made with tender rice cooked slowly in milk and sweetened with sugar, enhanced with warm spices and optional raisins. It’s perfect served warm or chilled and delivers a nostalgic homemade treat reminiscent of traditional American desserts.
Ingredients
Scale
Rice and Liquid
- 1 cup uncooked white rice
- 2 cups water
- 4 cups whole milk, divided
Sweeteners and Flavorings
- ½ cup granulated sugar
- 2 large eggs, beaten
- 1 cup raisins (optional)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
- Cook the rice: In a medium saucepan, bring the rice and water to a boil. Reduce the heat to low, cover the pan, and let it simmer for 15 minutes until the rice is tender and all the water is absorbed.
- Add milk and sugar: Stir in 3 cups of the milk, granulated sugar, and a pinch of salt. Cook this mixture over medium heat, stirring frequently to prevent sticking or burning, for 15 to 20 minutes until the mixture thickens and becomes creamy.
- Temper the eggs: In a small bowl, whisk the remaining 1 cup of milk together with the beaten eggs. Slowly pour this egg and milk mixture into the hot rice pudding while stirring constantly to avoid curdling.
- Finish cooking: Continue cooking and stirring for another 2 minutes on medium-low heat until the pudding thickens slightly more.
- Add flavor and raisins: Remove the pot from heat. Stir in raisins if using, vanilla extract, ground cinnamon, and nutmeg thoroughly to distribute the flavors evenly.
- Serve: Let the pudding cool slightly and serve warm, or refrigerate and serve chilled according to your preference.
Notes
- Sprinkle extra cinnamon or top with whipped cream for added flavor when serving.
- For an even creamier texture, a splash of heavy cream can be stirred in before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
