Old-Fashioned Rice Pudding

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Old-Fashioned Rice Pudding

Description

Old-Fashioned Rice Pudding is a traditional comfort dessert made with simple pantry ingredients. Slowly cooked rice is combined with milk, cream, eggs, and sugar to create a rich, creamy pudding with a soft texture and gentle sweetness. Served warm or chilled, it’s a nostalgic dessert loved across generations.

Ingredients

  • 1 cup white rice (long-grain or medium-grain)

  • 2 cups whole milk

  • ½ cup heavy cream

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt (recommended for balance)

  • Optional: ground cinnamon or nutmeg for topping

 Instructions

  1. Cook the rice
    In a medium saucepan, bring 2 cups of water to a boil. Add rice and a pinch of salt. Reduce heat, cover, and simmer until rice is tender and water is absorbed (about 15–18 minutes).

  2. Heat the milk mixture
    Stir the milk, heavy cream, and sugar into the cooked rice. Cook over medium-low heat, stirring frequently, for 10–15 minutes until thickened.

  3. Temper the eggs
    In a bowl, whisk eggs. Slowly add about ½ cup of the hot rice mixture to the eggs while whisking constantly to prevent scrambling.

  4. Combine
    Pour the egg mixture back into the saucepan, stirring continuously. Cook on low heat for 2–3 minutes, until pudding thickens (do not boil).

  5. Finish
    Remove from heat. Stir in vanilla extract.

  6. Serve
    Spoon into bowls and sprinkle with cinnamon or nutmeg if desired. Serve warm or chilled.

 Notes

  • The pudding will thicken more as it cools.

  • Stir frequently to prevent sticking or scorching.

  • If it becomes too thick, add a splash of warm milk to loosen.

 Tips for Best Results

  • Medium-grain rice creates a creamier texture.

  • Use whole milk for richness; low-fat milk makes it thinner.

  • For extra creaminess, add 1 tablespoon butter at the end.

  • Avoid boiling once eggs are added.

 Servings

  • Serves: 4–6

  • Serving size: ~¾ cup

 Nutritional Information (Approx. per serving)

  • Calories: 280 kcal

  • Protein: 7 g

  • Fat: 9 g

  • Saturated Fat: 5 g

  • Carbohydrates: 42 g

  • Sugar: 20 g

  • Calcium: 15% DV

(Values may vary based on ingredients used.)

Benefits

  • Comforting and easy to digest

  • Provides calcium and protein

  • Uses basic pantry ingredients

  • Can be enjoyed warm or cold

  • Naturally gluten-free

Q & A

Q: Can I use leftover rice?
A: Yes! Use 3 cups cooked rice and reduce initial cooking time.

Q: Can I make it dairy-free?
A: Yes—use coconut milk or almond milk and skip the cream.

Q: How long does rice pudding last?
A: Up to 4 days refrigerated in an airtight container.

Q: Can I add raisins?
A: Absolutely! Stir in ¼ cup raisins during the last 5 minutes.

Q: Why did my pudding get lumpy?
A: Eggs cooked too fast—always temper them and keep heat low.

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