Introduction
Old-fashioned rice pudding is a timeless dessert that combines simple pantry staples—rice, milk, sugar, and eggs—into a creamy, comforting treat. This traditional recipe has been passed down for generations, evoking the warmth of home-cooked meals and nostalgic family gatherings. Whether served warm from the oven or chilled from the refrigerator, this dessert is always satisfying.
—
Description
This old-fashioned rice pudding features tender grains of rice simmered in rich milk and flavored with vanilla and a hint of nutmeg or cinnamon. The pudding sets into a creamy, custard-like texture that is both sweet and soothing. It’s easy to prepare and can be enjoyed plain or with added raisins for extra sweetness.
—
Ingredients
1/2 cup uncooked white rice (short or medium grain preferred)
1 1/2 cups water
2 cups whole milk (you can substitute part cream for richness)
2 large eggs
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
1/8 teaspoon ground nutmeg (optional)
1/2 cup raisins (optional)
1 tablespoon butter (for greasing and flavor)
—
Instructions
1. Cook the rice:
In a medium saucepan, bring the water to a boil. Stir in the rice, reduce the heat to low, cover, and cook for about 15 minutes or until the water is absorbed and the rice is tender.
2. Preheat the oven:
Set your oven to 350°F (175°C). Grease a 1½-quart baking dish with butter.
3. Combine the custard mixture:
In a large bowl, whisk together the eggs, sugar, salt, milk, vanilla, and spices until smooth.
4. Assemble the pudding:
Stir the cooked rice into the milk mixture. If using raisins, fold them in as well. Pour the mixture into the prepared baking dish.
5. Bake:
Place the baking dish inside a larger pan and fill the outer pan with hot water halfway up the sides of the pudding dish (a water bath). Bake uncovered for 50–60 minutes, stirring once about halfway through baking. The pudding is done when a knife inserted near the center comes out clean and the top is lightly golden.
6. Cool and serve:
Remove from the oven and allow to cool slightly. Serve warm or refrigerate until chilled, depending on your preference.
—
Tips
For extra creaminess, replace ½ cup of milk with heavy cream.
Stirring halfway through baking helps distribute the rice evenly and prevents it from settling.
If the pudding becomes too thick after chilling, stir in a little extra milk before serving.
Use freshly grated nutmeg for the best flavor.
—
Variations
Raisin-Free Version: Omit the raisins for a smoother pudding.
Coconut Rice Pudding: Substitute 1 cup of milk with canned coconut milk and top with toasted coconut flakes.
Spiced Version: Add a pinch of ground cloves or cardamom for a warm, aromatic twist.
Brown Sugar Pudding: Replace white sugar with light brown sugar for a deeper, caramel-like sweetness.
—
Correction
If your rice pudding turns out dry or overly thick, it likely baked too long or had too little liquid. Next time, add an extra ¼ cup of milk and reduce baking time slightly.
If it’s too runny, bake it a bit longer or allow it to cool completely, as it thickens upon standing.
—
Enjoy
Serve your old-fashioned rice pudding warm with a dusting of cinnamon, a dollop of whipped cream, or simply as it is. Each spoonful offers a creamy, nostalgic taste of home.