old fashioned creamy rice pudding recipe

Written ByJenny Smyth Posted on
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The Best old fashioned creamy rice pudding recipe

I’ve always been a fan of old-fashioned creamy rice pudding. It’s a classic dish that’s been around for generations, and for good reason. There’s something about the combination of cooked rice, milk, sugar, and spices that just feels like comfort food.

When I was growing up, my grandmother used to make it for me all the time, and it was always a treat. She’d add a sprinkle of cinnamon on top, which I think is what really makes the dish special. As I got older, I started to experiment with different recipes and techniques.

But the more I learned about traditional cooking methods, the more I realized that there’s no substitute for good old-fashioned creaminess. So, I’ve stuck to my grandmother’s original recipe, with a few tweaks here and there to make it my own. One thing that sets this recipe apart from modern variations is the use of whole milk and real sugar.

Don’t even get me started on how much better it tastes than those low-fat or sugar-free alternatives! The richness of the milk and the sweetness of the sugar are what give this dish its signature flavor. And let’s not forget the texture – it’s like biting into a warm hug on a cold winter day.

I’ve also found that this recipe is perfect for everyday meals or special occasions alike. Whether you’re looking for a comforting breakfast or a satisfying dessert, this creamy rice pudding is sure to hit the spot. Of course, as with any traditional recipe, there are some key techniques to master in order to get it just right.

But trust me, once you learn how to cook your rice until it’s perfectly tender and your mixture reaches the perfect consistency, you’ll be hooked. So if you’re looking for a tried-and-true recipe that will never go out of style, look no further than this old-fashioned creamy rice pudding.

Old Fashioned Creamy Rice Pudding

4.9 from 812 votes

This classic rice pudding recipe is rich, creamy, and comforting. It’s made with simple ingredients and slow-cooked to perfection.

Prep Time10 mins
Cook Time40 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 cup uncooked short grain rice
4 cups whole milk
1/2 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp ground cinnamon
2 large eggs, beaten
1/2 cup raisins (optional)

👨‍🍳Directions

1In a medium saucepan, combine rice, milk, sugar, and salt.
2Stir well to combine.
3Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
4Once boiling, reduce the heat to low.
5Cover the saucepan with a lid and let it simmer gently.
6Stir the mixture every 5-7 minutes to prevent the rice from sticking.
7Cook for about 25-30 minutes, or until the rice is tender and the mixture has thickened.
8The rice should be soft and the pudding should coat the back of a spoon.
9In a separate bowl, whisk together the beaten eggs and vanilla extract.
10Slowly pour about 1/2 cup of the hot rice mixture into the egg mixture, whisking constantly to temper the eggs.
11This will prevent the eggs from curdling.
12Gradually pour the egg mixture back into the saucepan, stirring continuously.
13Cook the pudding over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
14This should take about 2-3 minutes.
15Be careful not to let the mixture boil.
16Remove from heat and stir in the cinnamon and raisins, if using.
17Transfer the rice pudding to a serving dish or individual bowls.
18Let it cool to room temperature, then cover and refrigerate for at least 2 hours, or until chilled.
19The pudding will continue to thicken as it cools.
20Serve chilled, with a sprinkle of cinnamon on top if desired.

🔧Equipment

Medium saucepan with lid
Wooden spoon
Large mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 100mg🧂Sodium: 250mg🌾Total Carbs: 58g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 11g

📝Notes

Tips: For a richer pudding, use half-and-half or cream instead of milk. To make it ahead of time, prepare the pudding and let it cool to room temperature, then refrigerate. Reheat gently before serving, if desired. Add a dollop of whipped cream or a sprinkle of toasted almonds for added texture and flavor.

This old-fashioned creamy rice pudding is a staple in my household for good reason – it’s easy to make, delicious to eat, and perfect for any occasion. Whether you’re looking for a comforting breakfast or a satisfying dessert, this pudding never fails to hit the spot.

One thing I love about this recipe is how well it keeps – as long as you store it properly in an airtight container in the fridge (and don’t forget to label it!) , you can enjoy leftovers for days to come.

❓ Frequently Asked Questions About Old Fashioned Creamy Rice Pudding

Q: What type of milk should I use in this recipe?

A: For this recipe, you’ll want to use whole milk. It may seem old-fashioned compared to skim or low-fat milks, but trust me – it makes all the difference in terms of flavor and texture.

Q: Can I substitute brown sugar for white sugar?

A: While you can certainly try using brown sugar in place of white sugar, keep in mind that it will give your pudding a slightly different flavor profile. Brown sugar has a richer taste than white sugar, so if you’re looking for that classic creamy taste, stick with white.

Q: How long does this recipe take to prepare?

A: This recipe is relatively quick and easy to prepare – about 20 minutes total once you’ve got your ingredients measured out.

Q: Can I make this pudding ahead of time?

A: Yes! This pudding actually tastes even better after sitting in the fridge overnight. Just give it a good stir before serving.

Q: Is this recipe suitable for vegetarians/vegans?

A: Unfortunately not – this recipe uses regular milk and eggs as ingredients.

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