old fashioned rice pudding

Name: Old Fashioned Rice Pudding
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 0.5 cup Uncooked long-grain rice; 4 cups Milk; 0.5 cup Granulated sugar; 0.25 teaspoon Salt; 0.5 teaspoon Ground cinnamon; 1 teaspoon Vanilla extract

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You know those recipes that just feel like coming home? The ones that don’t just fill your belly but warm your soul? For me, that’s this old fashioned rice pudding. It’s not fancy, it’s not complicated, but oh, it’s pure comfort in a bowl. I remember my grandma making this whenever we’d visit, the whole house smelling like cinnamon and creamy goodness. It’s the kind of dessert that makes even the most hectic days feel a little bit calmer. Honestly, it’s the antidote to a stressful Tuesday evening, a guaranteed mood-booster that takes me back to simpler times. While other desserts might be showstoppers, this rice pudding is my reliable best friend, always there to deliver that satisfying sweetness without any fuss. It’s definitely in my top three comfort food recipes, right up there with my mom’s Pot Roast.

What is Old Fashioned Rice Pudding?

So, what exactly is old fashioned rice pudding? Think of it as the simplest, most glorious way to turn humble rice into a dessert that feels utterly decadent. It’s not a baked custard like a crème brûlée, nor is it a quick stovetop rice pudding you whip up in 15 minutes. This version is slow-cooked, allowing the rice to break down just enough to create this incredibly creamy, thick texture that’s truly something special. It’s essentially rice simmered gently in milk with just a few other key ingredients to coax out its natural sweetness and that wonderful creamy mouthfeel. The ‘old fashioned’ part really speaks to its roots – a time when desserts were made with simple, wholesome ingredients and a whole lot of patience and love. It’s the kind of recipe that grandparents passed down, and thankfully, it’s still just as magical today.

Why you’ll love this recipe?

Let me tell you why this old fashioned rice pudding is going to become a staple in your kitchen, just like it is in mine. First and foremost, the flavor is just out of this world. It’s subtly sweet, with a warm whisper of cinnamon and vanilla that dances on your tongue. It’s not overly sweet, which is perfect because you can truly taste the creamy richness of the milk and the comforting starchiness of the rice. And the texture! Oh, that luscious, velvety texture is what dreams are made of. It’s thick enough to coat your spoon but still wonderfully smooth and creamy. What I love most about this recipe is its simplicity and cost-effectiveness. You probably have all the ingredients in your pantry right now: rice, milk, sugar, eggs, and a few flavorings. That means you can whip up this incredible dessert without a trip to the grocery store and without breaking the bank. Plus, it’s so versatile! Serve it warm, cold, with a sprinkle of cinnamon, a dollop of jam, or even a scoop of Ice Cream. It’s a dessert that truly adapts to your mood and the occasion. I’ve found it’s incredibly forgiving, which is a lifesaver on busy nights when I don’t have a lot of time to fuss. It’s definitely a recipe I can rely on to please everyone, from my pickiest eaters to my most discerning dessert critics.

How do I make old-fashioned rice pudding?

Quick Overview

Making this old fashioned rice pudding is a labor of love, but it’s a surprisingly hands-off one. The key is patience! We’ll start by gently cooking the rice in milk until it’s tender and creamy, then we’ll enrich it with eggs and a touch of sweetness to create that classic, comforting dessert. It’s all about slow simmering, allowing the ingredients to meld together beautifully. This method ensures that deep, luscious flavor and that irresistible creamy texture that you just can’t get with faster methods. Trust me, the wait is absolutely worth it!

Ingredients

For the Main Pudding:
1 cup Arborio rice (I swear by Arborio for its creamy texture; it’s usually for risotto, but it works miracles here!)
4 cups whole milk (Don’t skimp here! Whole milk makes all the difference in creaminess. You can try 2% in a pinch, but it won’t be quite as rich.)
1 cup heavy cream (This is the secret to that extra luxurious feel. You can reduce it to 1/2 cup if you want something a little lighter, but I never do!)
3/4 cup granulated sugar (You can adjust this to your sweetness preference, but start here.)
2 large eggs, lightly beaten (These bind everything together and add richness)
1 teaspoon vanilla extract (Pure vanilla extract for the best flavor)
1/2 teaspoon ground cinnamon, plus more for dusting (The classic spice that makes it taste like home.)
Pinch of salt (Enhances all the other flavors)

For Optional Serving:
Fresh berries or a spoonful of fruit preserves
A sprinkle of nutmeg or extra cinnamon

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

You don’t need to preheat an oven for this part, but you do need a good, heavy-bottomed saucepan or Dutch oven. This is crucial to prevent scorching. Make sure it’s clean and ready to go!

Step 2: Mix Dry Ingredients

In your saucepan, combine the Arborio rice, sugar, cinnamon, and a pinch of salt. Give it a good stir to make sure everything is evenly distributed. This simple step helps to coat the rice grains and ensures even cooking and flavor distribution.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the whole milk and heavy cream. You want these to be well combined. I usually pour the milk mixture directly into the saucepan with the dry ingredients.

Step 4: Combine

Pour the milk and cream mixture over the rice, sugar, cinnamon, and salt in the saucepan. Stir everything together well. Place the saucepan over medium-low heat.

Step 5: Prepare Filling (Enrichment step)

While the rice is simmering and getting creamy, in a small bowl, whisk the 2 large eggs until they are smooth and lightly beaten. This will be added later to enrich the pudding. Also, have your vanilla extract measured out and ready.

Step 6: Layer & Swirl (Simmering & Thickening)

Now comes the patience part. Bring the mixture to a very gentle simmer, stirring frequently to prevent the rice from sticking to the bottom. Once it’s simmering, reduce the heat to low, cover the pot loosely (leaving a small gap for steam to escape), and cook for about 40-50 minutes, stirring every 5-10 minutes. The goal is for the rice to become very tender and the liquid to thicken into a creamy pudding. You’ll see the grains plump up and the mixture get gloriously thick. After about 40-50 minutes, stir in the vanilla extract. Then, in a slow, steady stream, temper the eggs by whisking about 1/2 cup of the hot rice mixture into the beaten eggs. This prevents the eggs from scrambling. Once tempered, slowly pour the egg mixture back into the saucepan, stirring constantly. Continue to cook for another 2-5 minutes, stirring constantly, until the pudding has thickened slightly more. Be careful not to boil it after adding the eggs!

Step 7: Bake (Optional finishing step for an even creamier texture)

This step is optional but highly recommended for that extra traditional, creamy texture. Pour the pudding into a buttered 8×8 inch baking dish. You can bake it, uncovered, in a preheated 300°F (150°C) oven for about 20-30 minutes, or until the top has a delicate skin or a slightly golden hue. This baking step really helps to develop the flavor and create an even creamier consistency. My grandma always did this, and it made a noticeable difference.

Step 8: Cool & Glaze (The wait is the hardest part!)

If you baked it, let it cool slightly. If you didn’t bake it, just let it rest in the pot for about 15-20 minutes. This pudding is best served warm or at room temperature, but it’s also delicious chilled. You can serve it as is, or sprinkle with a touch more cinnamon or nutmeg just before serving. If you want that slight skin to form (which I personally love!), let it sit uncovered for a bit longer. If you don’t want a skin, cover it directly with plastic wrap, pressing it onto the surface of the pudding.

Step 9: Slice & Serve

Ladle the warm rice pudding into bowls. It’s wonderful served just like this, but if you like, you can add a spoonful of your favorite fruit preserves, some fresh berries, or even a tiny swirl of Whipped Cream. It’s a simple dessert, but the presentation can be just as comforting as the taste.

What to Serve It With

This old fashioned rice pudding is so versatile, it’s practically a chameleon! For breakfast, I love a small portion warmed up with a sprinkle of cinnamon and a strong cup of coffee. It’s surprisingly satisfying and feels like such a treat to start the day. For a more leisurely brunch, I like to serve it in individual ramekins, perhaps topped with a few fresh raspberries or a drizzle of honey. It feels a bit more elegant that way. As a dessert after a hearty meal, it’s pure bliss. I often pair it with a fruit crumble or a slice of apple pie, letting it play the role of the comforting, creamy counterpoint. But honestly, my favorite time to enjoy it is as a cozy snack. When that late-night craving for something sweet hits but I don’t want to bake, a bowl of this rice pudding is the perfect answer. It’s comforting, satisfying, and hits all the right sweet notes without being overwhelming. My family also loves it with a dollop of my homemade strawberry jam – it’s a classic combination that never disappoints!

Top Tips for Perfecting Your Old Fashioned Rice Pudding

Over the years, I’ve learned a few tricks that make this old fashioned rice pudding absolutely perfect every single time. First, the rice choice is huge! I really emphasize Arborio rice because its high starch content breaks down beautifully in the milk, creating that signature creamy texture without needing a ton of starch or thickener. If you use a long-grain rice, it will stay much firmer and won’t achieve the same lusciousness. Second, don’t rush the simmering process. This is not a quick dessert, and that’s okay! Low and slow is the name of the game. Stirring frequently is essential to prevent sticking and scorching, but you don’t need to be glued to the stove. Just a gentle stir every 5-10 minutes is enough. For ingredient swaps, I’ve experimented with different milks, and while almond or oat milk can work in a pinch, they just don’t provide the same richness. If you’re dairy-free, a good quality full-fat coconut milk can give you a similar creamy result, but it will impart a coconut flavor. For sweetness, I find 3/4 cup of sugar is just right, but if you prefer it less sweet, you can reduce it to 1/2 cup and then taste and add more if needed towards the end. I’ve also tried honey and maple syrup, but they can change the flavor profile significantly, so I tend to stick with granulated sugar for the classic taste. When it comes to baking, if you like that slightly firm, delicate skin on top (which I personally adore!), definitely don’t cover it while it’s in the oven. If you hate the skin, cover it directly with plastic wrap as soon as it comes out of the oven.

Storing and Reheating Tips

This old fashioned rice pudding is fantastic for making ahead, which is a huge bonus. Once it’s cooked and cooled slightly, you can store it in an airtight container in the refrigerator for up to 3-4 days. The texture will continue to thicken as it chills, which is totally normal. If you prefer it softer or more fluid, you can gently reheat it on the stovetop over low heat, stirring frequently, and adding a splash more milk (or cream, if you have it!) to loosen it up to your desired consistency. You can also reheat individual portions in the microwave. If you’re planning to freeze it, I recommend doing so before the eggs are added, or ensure it’s well covered to prevent freezer burn. Thaw it overnight in the refrigerator, then gently reheat on the stovetop, stirring well, and you may need to add a bit more milk to bring it back to its creamy glory. For glaze timing advice, I usually wait until serving to add any extra toppings like cinnamon, nutmeg, or fruit preserves, as they can sometimes make the pudding soggy if added too early during storage.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Since this recipe is rice-based, it’s naturally gluten-free. The Arborio rice is the star here, and it contains no gluten. Just ensure all your other ingredients, like vanilla extract, don’t have any hidden gluten additives, which is rare but always good to double-check if you have severe celiac disease.

Do I need to peel the zucchini?

This recipe is for rice pudding, not zucchini bread! So, no zucchini involved here. But if you’re thinking of other recipes, generally peeling zucchini is optional. The skin can add a little texture and nutrients, but sometimes it can be slightly bitter or tougher, so it really depends on the recipe and your personal preference. For this rice pudding, we’re sticking to the classics!

Can I make this as muffins instead?

That’s an interesting thought! While this rice pudding recipe is designed for its creamy, stovetop-simmered texture, you could adapt it into a sort of rice pudding muffin. You’d likely need to cook the rice a bit more to ensure it’s very tender, perhaps reduce the liquid slightly, and then add a binder like flour or oat flour to help it hold shape as a muffin. You’d also need to adjust baking time, likely around 20-25 minutes at 375°F (190°C). It won’t have the exact same signature creamy texture as the pudding, but it could be a delicious variation!

How can I adjust the sweetness level?

The recipe calls for 3/4 cup of granulated sugar, which I find perfectly balanced. However, everyone’s sweetness preference is different! For a less sweet version, I’d start with 1/2 cup of sugar. Taste the mixture before adding the eggs and adjust from there. You can also use alternative sweeteners, but be aware that liquid sweeteners like honey or maple syrup will alter the flavor and moisture content, so you might need to adjust the milk slightly.

What can I use instead of the glaze?

This recipe doesn’t actually have a glaze, but I think you might be thinking of the optional topping suggestions! You can absolutely skip the cinnamon dusting if it’s not your thing. Instead, try a sprinkle of nutmeg, a little grated orange zest, or even some toasted slivered almonds for a bit of crunch. A dollop of fruit preserves, like raspberry or apricot, is also a fantastic alternative for a burst of fruity flavor.

Final Thoughts

So there you have it – my go-to recipe for old fashioned rice pudding. It’s a dessert that truly embodies comfort and simplicity, and it’s one that I’m so happy to share with you. The way the rice becomes so tender and creamy, infused with warm vanilla and cinnamon, is just magical. It’s a dish that reminds you that sometimes, the most delicious things come from the simplest ingredients and a little bit of patience. I really hope you give this a try, especially if you’re looking for a dessert that feels like a warm hug. If you do make it, please let me know how it turns out in the comments below! I’d love to hear your own variations or any special memories it brings back for you. Happy baking, and even happier eating!

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