Introduction

Welcome to this delicious recipe for OLD FASHIONED RICE PUDDING! This dish is perfect for anyone looking to prepare a flavorful and satisfying meal. Whether you’re cooking for your family or hosting friends, this recipe is sure to impress with its wonderful taste and easy preparation.

Let’s dive into making this amazing dish that will become a favorite in your recipe collection!

Old-Fashioned Rice Pudding

This is the quintessential, comforting stovetop rice pudding — creamy, gently sweetened, and scented with vanilla and cinnamon. It’s the kind of dessert (or snack) that feels like a warm hug. This recipe uses simple ingredients and a slow, patient simmer to achieve perfect creaminess.

---

Ingredients

· ½ cup long-grain white rice (like Carolina or Jasmine; NOT instant or pre-cooked)
· 4 cups whole milk, divided (for best richness)
· ¼ teaspoon salt
· ½ cup granulated sugar
· 1 large egg, lightly beaten
· ⅓ cup raisins (optional, but traditional)
· 1 ½ teaspoons pure vanilla extract
· ¼ teaspoon ground cinnamon, plus more for garnish
· Optional: 1 strip of lemon zest (adds a lovely, subtle brightness)

For Serving (optional):

· A splash of heavy cream or half-and-half
· A sprinkle of nutmeg
· Cinnamon sugar

---

Instructions

1. Cook the Rice & Milk:

· In a heavy-bottomed, medium saucepan (not too small, as milk can boil over), combine the raw rice, 3 cups of the milk, and salt. Add the strip of lemon zest if using.
· Bring to a simmer over medium heat, stirring occasionally.
· Once simmering, reduce heat to low to maintain the gentlest possible simmer. Cook uncovered for 45-55 minutes, stirring very frequently (especially towards the end) to prevent sticking and scorching on the bottom. The mixture will thicken and the rice will be very tender.

2. Temper the Egg:

· In a small bowl, lightly beat the egg. To prevent it from scrambling, you must temper it. Slowly drizzle about ½ cup of the hot rice mixture into the beaten egg while whisking constantly.
· Now, slowly pour the tempered egg mixture back into the pot of rice, stirring constantly.

3. Finish the Pudding:

· Stir in the remaining 1 cup of milk, the sugar, and the raisins (if using).
· Continue cooking over low heat, stirring constantly, for another 10-15 minutes, until the pudding has thickened to a creamy, porridge-like consistency. It will thicken further as it cools.
· Remove from heat. Stir in the vanilla extract and ¼ teaspoon of cinnamon.

4. Cool and Serve:

· Remove the lemon zest strip, if used.
· Pour the pudding into a serving bowl or individual dishes. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface.
· Serve warm, at room temperature, or chilled. It’s delicious all ways.
· Garnish with an extra sprinkle of cinnamon or a splash of cold cream just before serving.

---

Pro-Tips for Perfect Pudding

· Low and Slow: The key to creamy (not gluey) rice pudding is a low, gentle simmer. Rushing it with higher heat will scorch the milk and not properly break down the rice starches.
· Stir, Stir, Stir: Frequent stirring is non-negotiable. It prevents the milk from forming a film and the rice from sticking to the bottom.
· Rice Choice: Long-grain white rice gives the classic texture. For an even creamier result, some swear by medium-grain rice or even arborio rice (the kind used for risotto).
· Sweetness: Adjust sugar to your taste. Start with ⅓ cup if you prefer it less sweet.
· Baked Version (Grandma’s Style): For a hands-off method, combine ¾ cup rice, 4 cups milk, ⅓ cup sugar, and a pinch of salt in a buttered baking dish. Sprinkle with nutmeg. Bake at 300°F (150°C) for 2-2.5 hours, stirring every 30 minutes, until creamy. Stir in vanilla and raisins at the end.

---

Variations

· Citrus: Add a tablespoon of orange zest or a tablespoon of orange blossom water with the vanilla.
· Nutty: Stir in a handful of toasted slivered almonds or chopped pistachios before serving.
· Bourbon-Vanilla: Add a tablespoon of bourbon with the vanilla for a deeper flavor.
· Coconut: Substitute 1-2 cups of the milk with full-fat canned coconut milk.
· Leftovers: Pudding will thicken in the fridge. Loosen it up with a little warm milk when serving.

This is the real deal—a humble, timeless dessert that turns simple pantry staples into a bowl of pure comfort.

Conclusion

Congratulations on making this delicious OLD FASHIONED RICE PUDDING! We hope you and your loved ones enjoyed every bite of this flavorful dish. This recipe is perfect for sharing with family and friends, and we’re confident it will become a regular favorite in your kitchen.

🍽️ Looking for more amazing recipes? Browse through our collection of delicious dishes on YumPost! From quick weeknight dinners to impressive desserts, we have something for every taste and occasion.

💬 Did you love this recipe? We’d love to hear from you! Share your experience in the comments below and let us know how it turned out. Your feedback helps us create even better recipes for you!

Share This Recipe

If you enjoyed this OLD FASHIONED RICE PUDDING, please share it with your friends and family! Help us spread the joy of delicious homemade cooking by sharing this recipe on your favorite social media platforms. Your support means the world to us! ❤️

Don’t forget to explore more recipes on our website and discover your next culinary adventure!