- 1 cup white rice (long-grain or medium-grain)
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Add-Ins:
- 1 teaspoon ground cinnamon
- Dash of ground nutmeg
- Raisins or dried cranberries (optional)
Step-by-Step Instructions
- Cook the Rice:
In a medium saucepan, bring 2 cups of whole milk to a simmer over medium heat. Add the rice and a pinch of salt. Reduce the heat to low and cook, stirring occasionally, until the rice is tender and most of the liquid has been absorbed (about 20–25 minutes). If needed, add a little more milk to prevent scorching. - Prepare the Custard Base:
In a separate bowl, whisk together the eggs, heavy cream, and sugar until smooth. Once the rice is cooked, remove the saucepan from the heat and gradually stir in the egg mixture, mixing well to combine. - Return to Heat:
Place the saucepan back over low heat and continue cooking, stirring constantly, until the mixture thickens slightly (about 5–7 minutes). Be careful not to let it boil, as this could curdle the eggs. - Add Flavorings:
Stir in the vanilla extract and any optional spices (like cinnamon or nutmeg). For added texture, fold in raisins or dried cranberries if desired. - Chill Before Serving:
Transfer the rice pudding to individual serving dishes or a large bowl. Cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight for best results. - Serve & Enjoy:
Serve chilled, garnished with a sprinkle of cinnamon, a dollop of whipped cream, or fresh fruit if desired.
Tips for Success
- Use Whole Milk: While you can substitute lower-fat milks, whole milk adds richness and depth to the pudding.
- Don’t Rush the Cooking Process: Slow-cooking ensures the rice becomes soft and creamy while absorbing all the delicious flavors.
- Experiment with Flavors: Try adding orange zest, lemon peel, or a splash of rum for unique variations.
- Store Properly: Leftover rice pudding keeps well in the refrigerator for up to 3 days. Stir before serving, as it may thicken further as it chills.
Why Everyone Will Love It
This old-fashioned rice pudding captures the essence of comfort food—creamy, sweet, and utterly satisfying. Whether served as a cozy dessert after dinner or enjoyed as a breakfast treat, its simple yet irresistible flavors are sure to please everyone who tries it.
Final Thoughts
Some recipes stand the test of time because they’re simply too good to forget. This old-fashioned rice pudding is one such classic, offering a taste of nostalgia wrapped in creamy decadence. So gather your ingredients, fire up the stove, and prepare to savor every spoonful of this delightful dessert!
Ready to try it? Share your creations and let us know how your rice pudding turned out in the commen
