Old-Fashioned Rice Pudding

This is the ultimate, creamy, cinnamon-dusted, stove-top rice pudding your grandma might have made. It’s simple, comforting, and fills your kitchen with the most wonderful aroma.

Ingredients

• ⅔ cup (130g) medium or long-grain white rice (not instant)

• 4 cups (960ml) whole milk, divided

• ⅓ cup (65g) granulated sugar

• ¼ teaspoon salt

• 1 large egg, beaten

• ⅔ cup (160ml) raisins (optional, but classic)

• 1 tablespoon unsalted butter

• 1 ½ teaspoons pure vanilla extract

• For serving: Ground cinnamon or nutmeg, a splash of cold cream or milk

Step-by-Step Instructions

1. Cook the Rice

1. In a heavy-bottomed, medium saucepan, combine the rice, 3 cups of the milk, sugar, and salt.

2. Bring to a boil over medium-high heat, stirring occasionally.

3. Once boiling, reduce the heat to low to maintain a gentle simmer. Cook, uncovered, for about 25-30 minutes, stirring frequently to prevent sticking, until the rice is tender and the mixture has thickened significantly. The rice will absorb most of the milk.

2. Temper the Egg

1. In a small bowl, beat the egg. Temper it by slowly whisking in about ½ cup of the hot rice mixture to gently warm the egg.

2. Slowly pour the tempered egg mixture back into the saucepan, stirring constantly. This prevents the egg from scrambling.

3. Finish the Pudding

1. Stir in the remaining 1 cup of milk, the raisins (if using), and the butter.

2. Continue to cook over low heat, stirring constantly, for another 10-15 minutes, until the pudding is creamy and has reached your desired thickness. It will thicken more as it cools.

3. Remove from heat and stir in the vanilla extract.

4. Cool & Serve

1. 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.

2. Let it cool slightly, then refrigerate for at least 2 hours until chilled and set.

3. Serve cold or at room temperature, dusted generously with cinnamon or nutmeg and a splash of cold cream if desired.

Key Tips for the Perfect Pudding

• Stir Frequently: This prevents the rice from sticking to the bottom and ensures even cooking and creaminess.

• Low and Slow: Gentle cooking is the secret to a creamy texture, not a gluey one.

• Rice Choice: Plain white rice works best. Arborio rice (used for risotto) will yield an even creamier, thicker pudding.

• Creamier Version: Substitute 1 cup of the milk with heavy cream or half-and-half.

• No-Raisin Zone: If you dislike raisins, simply omit them. The pudding is delicious plain.

• Baked Variation: For a baked “custard-style” rice pudding, mix all ingredients (except 1 tbsp sugar and cinnamon for topping) and bake in a water bath at 325°F for 1.5-2 hours.

Storage

• Store covered in the refrigerator for up to 5 days. The pudding will continue to thicken.

• Stir in a little extra milk when serving leftovers if it has become too thick.

• This pudding does not freeze well due to the dairy content.

Enjoy this timeless, humble, and deeply satisfying dessert!