Possible Additions & Substitutions
- Raisins: Swap with golden raisins or chopped dried cranberries.
- Spices: Add a dash of cardamom or allspice for warmth.
- Dairy-free: Substitute milk with coconut milk or almond milk for a twist.
- Toppings: Sprinkle with toasted nuts, shredded coconut, or a drizzle of honey.
Step-by-Step Instructions
Step 1: Combine Base Ingredients
In a large, heavy-bottomed saucepan, combine rice, 3 cups of milk, sugar, salt, cinnamon, and nutmeg. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
Step 2: Cook Until Creamy
Reduce the heat to low and cook for 25–30 minutes, stirring frequently, until the rice is tender and the mixture becomes thick and creamy.
Step 3: Whisk the Egg Mixture
In a small bowl, whisk together the remaining 1 cup of milk and the eggs until well blended.
Step 4: Temper and Add Eggs
Gradually add the egg mixture to the hot pudding, stirring constantly to prevent curdling. Cook for another 5–7 minutes, or until the pudding thickens further into a custardy consistency.
Step 5: Finish with Butter & Flavor
Remove from heat and stir in butter, vanilla extract, and raisins (if using).
Step 6: Serve and Enjoy
Let the pudding cool slightly, then spoon into bowls. Sprinkle with a little extra cinnamon for garnish. Serve warm for ultimate comfort — or chill for a creamy, refreshing treat later.
What to Serve With Rice Pudding
This cozy dessert is delightful all on its own, but you can also pair it with:
- A dollop of whipped cream or Greek yogurt
- Fresh berries or sliced bananas
- A cup of chai tea or hot coffee for the perfect afternoon indulgence
Tips for the Best Rice Pudding
- Stir often: Prevents sticking and ensures creaminess.
- Use whole milk: For the richest, most authentic texture.
- Don’t rush it: The magic happens during slow simmering.
- For extra creaminess: Add a splash of heavy cream at the end.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4–5 days.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of milk if it thickens too much.
- Freezer: Not ideal — the texture changes when thawed.
General Information
- Prep time: 5 minutes
- Cook time: 35–40 minutes
- Total time: 45 minutes
- Serves: 6
Frequently Asked Questions
Q: Can I use leftover cooked rice?
A: Yes! Use about 2 cups of cooked rice and reduce the cooking time by half.
Q: Why did my pudding get too thick?
A: It continues to thicken as it cools — just stir in a little warm milk to loosen it.
Q: Can I make it without eggs?
A: Absolutely — it will still be creamy, just slightly less custardy.
Q: Do I have to use raisins?
A: Not at all! They’re optional, but they add a nice chewy sweetness.
Conclusion
This Old-Fashioned Rice Pudding is proof that simple ingredients can make the most extraordinary comfort food. Creamy, cozy, and spiced just right — it’s a timeless dessert that never goes out of style. Whether served warm by the fire or chilled from the fridge, it’s a taste of home in every bite.
If you loved this, don’t miss my other comforting classics like Baked Custard Pie and Vanilla Bread Pudding with Caramel Sauce — both are sure to warm your heart and your kitchen.
Interactive Element
Tried this recipe? I’d love to see your version!
📸 Share your pudding photos on Pinterest or tag me online — I adore seeing your cozy kitchen creations.
⭐ Don’t forget to leave a review below — it truly means the world!
Nutritional Information (approx. per serving)
- Calories: 285
- Fat: 9g
- Carbohydrates: 45g
- Protein: 8g
- Sugar: 26g
Would you like me to include a baked version of this rice pudding next (for that custardy golden top)? It’s another old-fashioned favorite worth sharing!
Leave a Reply