Old-Fashioned Rice Pudding

Here’s a  recipe for a classic Old-Fashioned Rice Pudding—rich, creamy, comforting, and perfect as a dessert or even a cozy breakfast.

Old-Fashioned Rice Pudding Recipe

Ingredients:

• 3/4 cup long-grain white rice (like jasmine or regular white rice)

• 4 cups whole milk (you can substitute part with cream for extra richness)

• 1/2 cup granulated sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1-2 tablespoons unsalted butter (optional, for richness)

• 2 large eggs (optional, for thickening and creaminess)

• 1/2 teaspoon ground cinnamon (optional, for garnish)

• 1/4 cup raisins or other dried fruit (optional)

Equipment:

• Medium to large heavy-bottomed saucepan or pot

• Wooden spoon or heatproof spatula

• Mixing bowl (if using eggs)

• Whisk (if using eggs)

Instructions:

1. Rinse the rice:
   Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming gummy.

2. Cook the rice:
   In a medium saucepan, combine the rice, milk, sugar, and salt. Stir well. Place over medium heat and bring to a gentle simmer.

3. Simmer slowly:
   Reduce the heat to low and cook the rice mixture gently, uncovered, stirring frequently to prevent sticking and burning. This process takes about 35-45 minutes. The rice will absorb the milk and soften, creating a creamy texture.

4. Add raisins (optional):
   If you want raisins, stir them in about halfway through cooking so they plump up.

5. (Optional) Temper and add eggs for richness:
   In a small bowl, beat the eggs. Gradually add about 1/2 cup of the hot rice mixture into the eggs while whisking constantly (this is called tempering, and it prevents the eggs from scrambling). Then slowly pour the tempered eggs back into the pot, stirring constantly. Continue cooking for 2-3 minutes until the pudding thickens.

6. Finish with butter and vanilla:
   Remove from heat. Stir in the butter and vanilla extract until melted and well combined. The butter adds a smooth richness.

7. Cool and serve:
   You can serve the rice pudding warm or chilled. If chilling, transfer to a bowl, cover with plastic wrap (press it onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours.

8. Garnish:
   Before serving, sprinkle with ground cinnamon for a classic touch. You can also add a dollop of whipped cream or a drizzle of honey or caramel sauce if you like.

Tips:

• Use whole milk for the creamiest texture. For a lighter version, use 2% milk.

• Stir frequently, especially near the end, to avoid the pudding sticking and burning on the bottom.

• If the pudding gets too thick as it cools, stir in a little more milk before serving to loosen it up.

• Leftovers keep well in the fridge for 3-4 days.