Old Fashioned Rice Pudding

by

Of course! Old Fashioned Rice Pudding is the definition of comfort food. It’s creamy, gently sweet, and perfumed with cinnamon and vanilla. This recipe is for a baked version, which is hands-off and yields a wonderfully creamy yet distinct texture.

Old Fashioned Baked Rice Pudding

This classic method creates a custard-like pudding with tender rice. The top forms a delicate skin, while the bottom develops a creamy “sauce.” It’s simple, humble, and absolutely delicious.

Yields: 6-8 servings
Prep time: 10 minutes
Cook time: 2 hours (mostly unattended)
Cooling time: 1 hour

Ingredients:

· ½ cup (100g) long-grain white rice (like Jasmine or Basmati) or medium-grain rice
· ½ cup (100g) granulated sugar
· ¼ teaspoon salt
· 4 cups (950ml) whole milk
· 2 tablespoons (28g) unsalted butter, cut into small pieces
· 2 large eggs
· 1 teaspoon vanilla extract
· 1 teaspoon ground cinnamon, plus more for sprinkling
· Optional Add-ins:
· ½ cup raisins or dried cranberries
· A pinch of freshly grated nutmeg

Instructions:

Step 1: Combine and Bake

  1. Preheat Oven: Preheat your oven to 300°F (150°C). This low and slow heat is key for a creamy result.
  2. Mix Base Ingredients: In a 1.5 to 2-quart glass or ceramic baking dish (do not use metal), combine the uncooked rice, sugar, and salt. Stir to mix.
  3. Add Milk and Butter: Pour the milk over the rice mixture and scatter the pieces of butter on top.
  4. Bake Uncovered: Place the dish, uncovered, in the preheated oven. Bake for 1 hour, without stirring.

Step 2: Create the Custard

  1. Temper the Eggs: After the first hour, carefully remove the baking dish from the oven. The rice will have started to float.
    · In a medium bowl, whisk the eggs, vanilla extract, and 1 teaspoon of cinnamon together.
    · Very slowly, whisk about 1 cup of the hot milk from the baking dish into the egg mixture. This gradual process (tempering) prevents the eggs from scrambling.
  2. Combine Everything: Pour the tempered egg mixture back into the baking dish with the remaining pudding. Add the raisins now, if using. Stir everything together well.

Step 3: Finish Baking and Cooling

  1. Bake Again: Return the dish to the oven and continue baking for another 45 minutes to 1 hour. The pudding is done when it is creamy and thick, with a slight jiggle in the center. A knife inserted near the center should come out clean.
  2. Cool: Remove the pudding from the oven. It will continue to thicken as it cools.
    · For a “skin”: Let it cool at room temperature, uncovered.
    · For no skin: Place a piece of plastic wrap directly on the surface of the pudding.
  3. Serve: Sprinkle the top with an extra dusting of cinnamon. Serve warm, at room temperature, or chilled. It’s fantastic all three ways.

Stovetop Method (Quicker, Creamier)

If you don’t have 2 hours, this stovetop method is your best friend.

Ingredients: (Same as above)

Instructions:

  1. Cook Rice: In a medium, heavy-bottomed saucepan, combine ½ cup rice, 1 cup water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
  2. Add Milk: Stir in 4 cups of milk and ½ cup of sugar. Bring to a simmer over medium heat, then reduce to low. Cook, uncovered, for 45-60 minutes, stirring frequently, especially towards the end, until thickened and creamy.
  3. Temper Eggs: In a small bowl, whisk the 2 eggs. Slowly whisk in about 1 cup of the hot rice mixture. Pour the tempered egg mixture back into the pot, stirring constantly.
  4. Finish: Cook for 2-3 more minutes on low heat, stirring, until the pudding thickens further. Do not boil. Remove from heat and stir in the butter, vanilla, and cinnamon. Fold in raisins if using.

Chef’s Tips for Perfect Rice Pudding

· Rice Choice: Long-grain rice gives a distinct, separate grain. Medium or short-grain rice (like Arborio) will yield a much creamier, starchier pudding, similar to risotto.
· Don’t Rush the Bake: The low oven temperature is crucial for the creamy, custardy texture. Baking at a higher temperature will cause the eggs to curdle.
· The “Skin” is a Feature: In many old-fashioned recipes, the baked skin is considered the best part! If you’re not a fan, follow the tip above to prevent it.
· Soaking the Raisins: For plumper, juicier raisins, soak them in hot water for 10-15 minutes, then drain before adding.
· Richness: For an even richer pudding, substitute 1 cup of the whole milk with heavy cream or half-and-half.

Enjoy this timeless, comforting dessert that tastes like a hug from grandma

Leave a Comment