Ingredients (Serves 4–6)
- ½ cup short- or medium-grain rice
- 4 cups whole milk
- ¾ cup sugar
- 2 large eggs
- 1 tablespoon butter (plus extra for greasing)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: ½ teaspoon cinnamon or nutmeg, or ⅓ cup raisins
Instructions
- Preheat the oven to 325°F (160°C). Butter a baking dish or individual ramekins.
- Cook the rice in water according to package instructions until just tender. Drain well.
- Warm the milk in a saucepan over medium heat until hot but not boiling.
- Whisk the eggs and sugar together in a bowl until smooth and pale.
- Temper the eggs by slowly whisking the warm milk into the egg mixture, a little at a time, to prevent curdling.
- Assemble the pudding by adding the cooked rice, vanilla, salt, butter, and optional spices or raisins to the mixture. Stir gently to combine.
- Pour into the baking dish and place it in the oven.
- Bake uncovered for 50–60 minutes, stirring once halfway through baking. The top should be golden, and the center creamy but set.
- Cool slightly before serving. The pudding will thicken more as it rests.
How to Serve
- Serve warm for a cozy, comforting dessert
- Chill and serve cold for a firmer, custard-like texture
- Garnish with cinnamon, nutmeg, or a splash of cream
Why This Recipe Never Goes Out of Style
Old-fashioned rice pudding endures because it represents simplicity, patience, and comfort. Made with basic ingredients and slow baking, it delivers rich flavor and nostalgic charm without unnecessary fuss.
Final Thoughts
Old-fashioned rice pudding is more than just a dessert—it’s a tradition in a ramekin. Creamy, golden, and deeply comforting, this classic recipe proves that timeless dishes never lose their magic.
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