Old Fashioned Rice Pudding

Ahh, Old-Fashioned Rice Pudding—comfort in a bowl 🍚✨ creamy, cinnamon-kissed, slightly sweet, and utterly nostalgic.

Here’s a classic stovetop version:

Old-Fashioned Rice Pudding

Servings: 4–6
Time: ~45 minutes

Ingredients

• 1 cup long-grain white rice

• 2 cups water

• 4 cups whole milk (or 2 cups milk + 2 cups cream for extra richness)

• ½ cup granulated sugar

• ½ tsp salt

• 2 tsp vanilla extract

• ½ tsp ground cinnamon (plus extra for sprinkling)

• 2 large eggs (optional, for custardy texture)

• ¼ cup raisins (optional)

Instructions

1. Cook the rice

   • In a medium saucepan, bring water to a boil.

   • Stir in rice and salt, reduce heat to low, cover, and simmer 15–20 minutes until water is absorbed.

2. Add milk & sugar

   • Stir in milk and sugar.

   • Simmer gently over low heat, stirring frequently, 20–25 minutes until creamy and rice is tender.

3. Optional custard step

   • Beat eggs in a small bowl. Temper them by slowly whisking in a few spoonfuls of hot rice mixture.

   • Stir egg mixture back into pot and cook 2–3 more minutes until thickened.

4. Flavor & finish

   • Stir in vanilla, cinnamon, and raisins if using.

   • Taste and adjust sweetness.

5. Serve

   • Warm or chilled.

   • Sprinkle extra cinnamon or nutmeg on top.

   • Optional: a dollop of whipped cream or a pat of butter for extra nostalgia.

Pro Tips

• Stir often to avoid sticking—especially at the end.

• For a richer pudding, replace 1 cup of milk with cream.

• Can make ahead: pudding thickens in fridge; add a splash of milk when reheating.

• Variations: coconut milk for tropical vibes, or a dash of cardamom for spice.

If you want, I can also give a baked version that’s lightly caramelized on top, just like grandma used to make.