Old Fashioned Rice Pudding
There are some desserts that don’t just satisfy your sweet tooth—they wrap you in comfort, slow time down, and quietly bring back memories you didn’t even realize you were missing. Old-Fashioned Rice Pudding is one of those dishes. It’s the kind of recipe that feels less like cooking and more like caring: a pot gently simmering on the stove, the soft scent of warm milk and cinnamon filling the kitchen, and a spoon that keeps stirring while conversations drift by.
1.
HomeOld Fashioned Rice Pudding
There’s something deeply soothing about a bowl of Old-Fashioned Rice Pudding—its creamy texture, warm cinnamon aroma, and tender rice grains evoking memories of childhood, Sunday suppers, and grandmothers stirring pots on the stove.
This timeless dessert requires just a handful of pantry staples and slow, gentle simmering to transform simple ingredients into a luxuriously smooth, naturally sweet
treat. No fancy techniques—just patience and care.
Why You’ll Love This Recipe
Only 6 core ingredients—milk, rice, sugar, eggs, cinnamon, vanilla
Naturally nostalgic, budget-friendly, and gluten-free
Mostly hands-off (30–40 minutes of gentle stirring)
Costs under $3—feeds 6 generously
Easily dairy-free or vegan-adaptable
Ingredients You’ll Need
(Serves 6)
½ cup (100g) short-grain white rice (like Arborio or sushi rice—not instant!)
4 cups (950ml) whole milk (or full-fat canned coconut milk for dairy-free)
⅓ cup (65g) granulated sugar (adjust to taste)
2 large egg yolks, lightly beaten
1 tsp pure vanilla extract
½ tsp ground cinnamon + extra for dusting
Pinch of salt
Optional: Raisins (½ cup, soaked in warm water), nutmeg, or lemon zest
Pro Tips:
Use short-grain rice—it releases starch for natural creaminess.
Temper the eggs—prevents scrambling.
Low and slow heat = silky texture, not gluey rice.
Step-by-Step Instructions (Creamy, Silky, Foolproof)
1. Cook the Rice
In a heavy-bottomed saucepan, combine rice, milk, and salt.
Bring to a gentle simmer over medium heat.
Reduce heat to low. Cook uncovered, stirring occasionally, for 30–40 minutes, until rice is very tender and mixture thickens slightly.
2. Sweeten & Add Raisins (Optional)
Stir in sugar and raisins (if using). Cook 5 more minutes.
3. Temper the Eggs
Ladle ½ cup of hot milk mixture into beaten egg yolks, whisking constantly.
Slowly pour tempered eggs back into the pot, stirring continuously.
4. Finish & Cool
Cook 2–3 more minutes on low—do not boil (or eggs will curdle).
Remove from heat. Stir in vanilla and cinnamon.
Serve warm, or chill for cold pudding (it thickens as it cools).
5. Serve with Love
Dust with cinnamon or nutmeg.
Top with whipped cream, toasted almonds, or a drizzle of caramel.
Serving Suggestions
Classic: Warm with a cup of black coffee or tea
Chilled: Like a creamy dessert custard
Decadent: With stewed apples or poached pears
Holiday twist: Add a pinch of cardamom or star anise while cooking
Make-Ahead & Storage Tips
Fridge: Keeps up to 5 days in an airtight container.
Reheat gently: On stove with a splash of milk to restore creaminess.
Freezing? Not recommended—dairy may separate.
Frequently Asked Questions
Q: Can I use leftover rice?
A: Not ideal—precooked rice turns mushy. Start with raw rice for best texture.
Q: No egg yolks?
A: Skip them! Simmer rice in milk + sugar until thick (longer cook time). Less rich, but still delicious.
Q: Can I make it in the slow cooker?
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