grandma’s rice pudding recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best grandma’s rice pudding recipe

I’m so excited to share my grandma’s rice pudding recipe with you today. This classic dessert has been a staple in our family for generations, and I just can’t get enough of it.

The creamy texture, the sweetness of the milk, and the subtle flavor of the rice all come together to create a truly comforting treat that never fails to put a smile on my face. As a busy mom, I love that this recipe is easy to make and can be prepared in advance, making it perfect for potlucks, family gatherings, or even just a quick dessert after dinner.

My kids adore helping me stir the pudding and taste-testing the final product – it’s become a fun little tradition in our household! And did I mention that this recipe is also surprisingly healthy?

With its low sugar content and high fiber from the rice, I feel good about serving it to my family. Plus, it’s an excellent way to use up leftover rice and milk – talk about reducing food waste!

So grab your spoon and let’s dive into the world of grandma’s rice pudding.

Grandma’s Rice Pudding

4.9 from 636 votes

This creamy, old-fashioned rice pudding is a comforting dessert made with simple ingredients. It features tender rice simmered in sweetened milk with a hint of vanilla and cinnamon.

Prep Time10 mins
Cook Time45 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

Main Ingredients

1 cup white rice (short-grain or arborio)
4 cups whole milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup raisins (optional)

👨‍🍳Directions

1In a medium saucepan, combine the rice, milk, sugar, and salt.
2Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent the milk from scorching.
3Once it reaches a boil, reduce the heat to low.
4Simmer the pudding uncovered for 35 to 40 minutes, stirring every 5 minutes to ensure even cooking.
5The rice should be tender and the mixture thickened to a creamy consistency, with the pudding coating the back of a spoon.
6Remove the saucepan from the heat and stir in the vanilla extract and cinnamon.
7If using raisins, fold them in gently at this stage.
8Allow the pudding to cool for 10 minutes, as it will continue to thicken.
9Serve the rice pudding warm or chilled, spooning it into individual bowls.
10For a smoother texture, you can let it cool completely and refrigerate for at least 2 hours before serving.

🔧Equipment

Medium saucepan
Wooden spoon
Measuring cups and spoons
Serving bowls

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 6g💛Saturated Fat: 3g❤️Cholesterol: 15mg🧂Sodium: 180mg🌾Total Carbs: 58g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 8g

📝Notes

For extra creaminess, use short-grain rice and stir frequently. You can substitute raisins with dried cranberries or omit them entirely. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Grandma’s Rice Pudding Works

I’ve been making grandma’s rice pudding recipe for years now, and every time I take a bite (or watch my kids devour it), I’m reminded why this classic dessert has stood the test of time – it’s comfort food at its finest!

Not only is it ridiculously easy to whip up (no pun intended), but it’s also incredibly versatile: serve it chilled as a light dessert after dinner or at a family gathering; reheat individual portions for an indulgent breakfast treat; or even layer it with fresh fruit or granola for a healthier snack option.

❓ Frequently Asked Questions About Grandma’s Rice Pudding

1. What type of milk should I use for this recipe?

For this recipe, you can use either whole milk or 2% milk. Whole milk will give you a richer, creamier pudding, while 2% milk will result in a slightly lighter consistency. You can also experiment with other types of non-dairy milk alternatives if you’re looking for a dairy-free option.

2. Can I make this recipe with brown rice instead of white rice?

While you can certainly try using brown rice in place of white rice, keep in mind that the cooking time will be significantly longer due to the nuttier flavor and coarser texture of brown rice. If you do decide to go with brown rice, be sure to adjust the cooking time accordingly so that your pudding doesn’t end up overcooked or too mushy.

3. How long does this pudding keep in the fridge?

This pudding will keep in an airtight container in the refrigerator for up to 3 days without losing its texture or flavor. If you want to store it for longer than that, consider freezing individual portions for up to 3 months – simply thaw them overnight in the fridge when you’re ready to serve!

4. Can I make this pudding ahead of time?

Yes! In fact, one of my favorite things about this recipe is how easily it can be made ahead of time. Simply prepare the pudding as instructed and refrigerate it until you’re ready to serve. You can also freeze individual portions if you prefer.

5. What kind of toppings are good for this pudding?

The beauty of this pudding is that you can top it with anything your heart desires! Some popular options include sliced fruit (strawberries, blueberries, or bananas work particularly well), whipped cream or vanilla ice cream for an extra-special treat, or even crushed nuts or sprinkles for added crunch and fun.

Similar Posts