Old-Fashioned Rice Pudding
This is the quintessential, comforting stovetop rice pudding — creamy, gently sweetened, and scented with vanilla and cinnamon. It’s the kind of dessert (or snack) that feels like a warm hug. This recipe uses simple ingredients and a slow, patient simmer to achieve perfect creaminess.
Ingredients
· ½ cup long-grain white rice (like Carolina or Jasmine; NOT instant or pre-cooked)
· 4 cups whole milk, divided (for best richness)
· ¼ teaspoon salt
· ½ cup granulated sugar
· 1 large egg, lightly beaten
· ⅓ cup raisins (optional, but traditional)
· 1 ½ teaspoons pure vanilla extract
· ¼ teaspoon ground cinnamon, plus more for garnish
· Optional: 1 strip of lemon zest (adds a lovely, subtle brightness)
For Serving (optional):
· A splash of heavy cream or half-and-half
· A sprinkle of nutmeg
· Cinnamon sugar
Instructions
- Cook the Rice & Milk:
· In a heavy-bottomed, medium saucepan (not too small, as milk can boil over), combine the raw rice, 3 cups of the milk, and salt. Add the strip of lemon zest if using.
· Bring to a simmer over medium heat, stirring occasionally.
· Once simmering, reduce heat to low to maintain the gentlest possible simmer. Cook uncovered for 45-55 minutes, stirring very frequently (especially towards the end) to prevent sticking and scorching on the bottom. The mixture will thicken and the rice will be very tender.
- Temper the Egg:
· In a small bowl, lightly beat the egg. To prevent it from scrambling, you must temper it. Slowly drizzle about ½ cup of the hot rice mixture into the beaten egg while whisking constantly.
· Now, slowly pour the tempered egg mixture back into the pot of rice, stirring constantly.
- Finish the Pudding:
· Stir in the remaining 1 cup of milk, the sugar, and the raisins (if using).
· Continue cooking over low heat, stirring constantly, for another 10-15 minutes, until the pudding has thickened to a creamy, porridge-like consistency. It will thicken further as it cools.
· Remove from heat. Stir in the vanilla extract and ¼ teaspoon of cinnamon.
- Cool and Serve:
· Remove the lemon zest strip, if used.
· Pour the pudding into a serving bowl or individual dishes. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface.
· Serve warm, at room temperature, or chilled. It’s delicious all ways.
· Garnish with an extra sprinkle of cinnamon or a splash of cold cream just before serving.
Pro-Tips for Perfect Pudding
· Low and Slow: The key to creamy (not gluey) rice pudding is a low, gentle simmer. Rushing it with higher heat will scorch the milk and not properly break down the rice starches.
· Stir, Stir, Stir: Frequent stirring is non-negotiable. It prevents the milk from forming a film and the rice from sticking to the bottom.
· Rice Choice: Long-grain white rice gives the classic texture. For an even creamier result, some swear by medium-grain rice or even arborio rice (the kind used for risotto).
· Sweetness: Adjust sugar to your taste. Start with ⅓ cup if you prefer it less sweet.
· Baked Version (Grandma’s Style): For a hands-off method, combine ¾ cup rice, 4 cups milk, ⅓ cup sugar, and a pinch of salt in a buttered baking dish. Sprinkle with nutmeg. Bake at 300°F (150°C) for 2-2.5 hours, stirring every 30 minutes, until creamy. Stir in vanilla and raisins at the end.
Variations
· Citrus: Add a tablespoon of orange zest or a tablespoon of orange blossom water with the vanilla.
· Nutty: Stir in a handful of toasted slivered almonds or chopped pistachios before serving.
· Bourbon-Vanilla: Add a tablespoon of bourbon with the vanilla for a deeper flavor.
· Coconut: Substitute 1-2 cups of the milk with full-fat canned coconut milk.
· Leftovers: Pudding will thicken in the fridge. Loosen it up with a little warm milk when serving.
This is the real deal—a humble, timeless dessert that turns simple pantry staples into a bowl of pure comfort.