OLD FASHIONED RICE PUDDING
Samir Shah- 1 cup uncooked white rice (short-grain or Arborio rice works best)
- 4 cups whole milk (or a mix of milk and heavy cream for extra richness)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 teaspoon salt
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (plus extra for sprinkling)
- Optional: Raisins, dried cranberries, or a pinch of nutmeg
For Serving (Optional):
- Whipped cream
- Fresh berries
- Chopped nuts (like almonds or pecans)
- A drizzle of honey or maple syrup
Step-by-Step Instructions
1. Cook the Rice
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rice, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and the water is absorbed. Set aside.
2. Prepare the Pudding Base
- In a large pot, combine the cooked rice, milk, sugar, and salt. Stir well to combine.
- Cook over medium-low heat, stirring frequently, for 25–30 minutes, or until the mixture thickens and the rice becomes very soft. Be patient—this step is key to achieving the creamy texture.
3. Temper the Eggs
- In a small bowl, whisk the eggs thoroughly.
- Slowly ladle about 1 cup of the hot rice mixture into the eggs, whisking constantly to prevent curdling.
- Gradually stir the tempered egg mixture back into the pot, ensuring it’s fully incorporated.
4. Finish the Pudding
- Continue cooking the pudding over low heat for an additional 5–10 minutes, stirring constantly, until it thickens further.
- Remove from heat and stir in the vanilla extract and cinnamon.
5. Cool and Serve
- Pour the pudding into a serving dish or individual ramekins.
- Sprinkle the top with additional cinnamon for a classic touch.
- Serve warm or chilled, topped with optional garnishes like whipped cream, fresh berries, or nuts.
Tips for Success
- Use Short-Grain Rice: Short-grain or Arborio rice releases more starch, creating a creamier texture.
- Stir Frequently: Stirring prevents the pudding from sticking to the bottom of the pot and ensures even cooking.
- Add Mix-Ins: Stir in raisins, dried cranberries, or a splash of almond extract during the last few minutes of cooking for added flavor.
- Customize Sweetness: Adjust the sugar to your preference, or use brown sugar for a deeper, caramel-like flavor.
- Make Ahead: Rice pudding tastes even better the next day as the flavors meld. Store it in the refrigerator for up to 3–4 days.
Why This Recipe Works
This Old-Fashioned Rice Pudding relies on slow-cooking to develop its rich, creamy texture and comforting flavor. The combination of tender rice, sweetened milk, and warm spices creates a dessert that’s both humble and indulgent. Whether served warm with a sprinkle of cinnamon or chilled with a dollop of whipped cream, this pudding is a timeless treat that satisfies every time.
Conclusion: A Bowl of Comfort
Whether you’re craving a nostalgic dessert, looking for a simple yet satisfying treat, or need a crowd-pleasing dish for a gathering, this Old-Fashioned Rice Pudding is sure to hit the spot. Its creamy texture, warm spices, and versatility make it a standout recipe that’s as practical as it is delicious. Plus, its ability to be made ahead means you can enjoy it anytime, anywhere.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this classic rice pudding might just inspire others to try it too! 🍚✨