Old-Fashioned Rice Pudding
This classic Old-Fashioned Rice Pudding is a simple, comforting dessert. Cooked rice is simmered in a creamy milk base, enriched with tempered eggs, and finished with warm spices and optional raisins.
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Old-Fashioned Rice Pudding
Ingredients:
| Ingredient | Quantity | Notes |
| Uncooked white rice | 1 cup | Short or medium grain works best |
| Water | 2 cups | |
| Whole milk | 4 cups | Divided (see directions) |
| Granulated sugar | 1/2 cup | |
| Large eggs | 2 | |
| Vanilla extract | 1 teaspoon | |
| Ground cinnamon | 1/2 teaspoon | |
| Ground nutmeg | 1/4 teaspoon | Optional |
| Raisins | 1/2 cup | Optional, for classic style |
| Salt | Pinch |
How To Make Old-Fashioned Rice Pudding:
- Step 1: Cook the Rice: In a medium saucepan, combine 1 cup rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and cook until rice is tender and water is absorbed (about 15 minutes).
- Step 2: Make the Pudding Base: To the cooked rice, add 3 cups of the milk, 1/2 cup sugar, and a pinch of salt. Stir and cook over medium heat, uncovered, until the mixture thickens slightly and becomes creamy (about 20 minutes). Stir often to prevent sticking.
- Step 3: Temper the Eggs: In a small bowl, whisk the 2 large eggs with the remaining 1 cup milk. Slowly add a spoonful of the hot rice mixture to the eggs while whisking constantly (this step is called tempering and prevents the eggs from scrambling). Gradually stir this tempered egg mixture back into the saucepan.
- Step 4: Flavor & Finish: Cook for another 2–3 minutes until the pudding is thickened, stirring constantly. Remove from heat and stir in 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 cup raisins (if using).
- Step 5: Serve: Spoon into bowls. Rice pudding can be enjoyed warm, or chilled for several hours if you prefer it cold and firm.
