Old-Fashioned Rice Pudding

This Old-Fashioned Rice Pudding is the perfect balance of a creamy, custard-like base and a decadent, brûléed topping. Unlike the slow-cooker version, this stovetop method allows the egg to temper into the milk, creating a much richer texture that pairs beautifully with the crunchy caramelized brown sugar.

Old-Fashioned Rice Pudding

Ingredients:

How To Make Old-Fashioned Rice Pudding:

Step 1: Combine the Base: In a medium saucepan, whisk together the 1 cup of long-grain rice, 4 cups of milk, 1/2 cup of granulated sugar, the egg, vanilla, and a pinch of salt. Ensure the egg is fully incorporated into the milk before heating.

Step 2: Boil and Simmer: Place the saucepan over medium heat and bring the mixture to a gentle boil. As soon as it boils, reduce the heat to low. Simmer uncovered for 1/1 1/2 hours. Stir occasionally to ensure the rice doesn’t stick to the bottom. The pudding is ready when the rice is tender and the liquid has thickened into a creamy custard.

Step 3: Cool and Transfer: Remove the pan from the heat and let it cool for about 5/10 minutes. Transfer the warm pudding into a broiler-safe baking dish (or individual ramekins).

Step 4: Prepare the Topping: In a small bowl, mix the 1/4 cup of brown sugar with the 1 tablespoon of butter pieces. Use your fingers or a fork to crumble the butter into the sugar.

Step 5: Broil: Sprinkle the brown sugar mixture evenly over the surface of the pudding. Place the dish under the oven broiler for 2/3 minutes. Watch it closely! You want the sugar to melt and bubble into a golden-brown crust without burning.

Step 6: Serve: Serve the pudding warm while the topping is still crisp.