Introduction:
Indulge in the comforting goodness of Old-Fashioned Rice Pudding! This classic dessert features creamy, vanilla-infused rice cooked to perfection with a touch of cinnamon and nutmeg. It’s a timeless treat that’s perfect for any time of year, whether enjoyed warm or chilled. With its simple ingredients and nostalgic flavor, this rice pudding is sure to become a family favorite.
Why You’ll Love This Recipe:
- Classic Comfort: A traditional dessert that brings warmth and nostalgia.
- Simple Ingredients: Uses pantry staples for a straightforward preparation.
- Versatile: Can be enjoyed warm or cold and customized with your favorite add-ins.
- Easy to Make: Minimal effort with a big payoff in flavor and texture.
Ingredients:
- 1/2 cup short-grain or medium-grain rice
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup raisins (optional)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions:
- Cook the Rice:
- In a medium saucepan, combine the rice, sugar, and salt. Add 1 1/2 cups of milk and bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally.
- Prepare the Pudding Mixture:
- In a separate bowl, whisk together the remaining 1 cup of milk, heavy cream, egg, vanilla extract, cinnamon, and nutmeg.
- Combine and Cook:
- Slowly pour the pudding mixture into the cooked rice, stirring constantly.
- Return the saucepan to medium heat and cook, stirring frequently, until the mixture thickens and becomes creamy, about 5-10 minutes. If using raisins, stir them in during the last few minutes of cooking.
- Cool and Serve:
- Remove the saucepan from heat and let the rice pudding cool slightly. It will continue to thicken as it cools.
- Serve warm or chilled. Garnish with additional cinnamon or a sprinkle of nutmeg if desired.
Tips for Success:
- Rice: Short-grain or medium-grain rice works best for a creamy texture. Avoid using long-grain rice, as it may become too dry.
- Consistency: If the pudding is too thick after cooling, stir in a little extra milk or cream to reach your desired consistency.
- Sweetness: Adjust the amount of sugar according to your taste preference.
Recipe Variations:
- Coconut Rice Pudding: Substitute coconut milk for the whole milk and add shredded coconut for a tropical twist.
- Fruit-Infused: Stir in fresh fruit like diced apples or berries after cooking for added flavor and texture.
- Spiced Up: Add a dash of cardamom or cloves for an extra layer of flavor.
Serving Suggestions:
- Top with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Pair with a drizzle of caramel or a handful of toasted nuts for added crunch.
Freezing and Storage:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze rice pudding in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.
Special Equipment:
- Saucepan: For cooking the rice and pudding mixture.
- Mixing Bowl: For combining the pudding ingredients.
FAQ:
- Can I use a different type of milk?
Yes, you can use skim milk, almond milk, or any milk alternative. Keep in mind that the texture may vary slightly. - Can I make this ahead of time?
Yes, rice pudding can be made ahead of time and stored in the refrigerator. It often tastes even better the next day. - Can I use instant rice?
While it’s possible, instant rice won’t provide the same creamy texture as traditional short-grain or medium-grain rice.
Preparation Time:
- 10 minutes for preparing the ingredients.
Cook Time:
- 20-30 minutes for cooking and thickening the pudding.
Total Time:
- 40 minutes (including prep and cook time).
Nutrition Information (per serving, assuming 4 servings):
- Calories: 300
- Protein: 6g
- Carbohydrates: 45g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 200mg
- Fiber: 1g
- Sugar: 23g
Old-Fashioned Rice Pudding
- Total Time: 40 minutes
Ingredients
Scale
- 1/2 cup short-grain or medium-grain rice
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup raisins (optional)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Cook the Rice:
- In a medium saucepan, combine the rice, sugar, and salt. Add 1 1/2 cups of milk and bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally.
- Prepare the Pudding Mixture:
- In a separate bowl, whisk together the remaining 1 cup of milk, heavy cream, egg, vanilla extract, cinnamon, and nutmeg.
- Combine and Cook:
- Slowly pour the pudding mixture into the cooked rice, stirring constantly.
- Return the saucepan to medium heat and cook, stirring frequently, until the mixture thickens and becomes creamy, about 5-10 minutes. If using raisins, stir them in during the last few minutes of cooking.
- Cool and Serve:
- Remove the saucepan from heat and let the rice pudding cool slightly. It will continue to thicken as it cools.
- Serve warm or chilled. Garnish with additional cinnamon or a sprinkle of nutmeg if desired.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 300 kcal
- Fat: 12g
- Carbohydrates: 45g
- Protein: 6g
Closing Notes:
Have you tried this Old-Fashioned Rice Pudding? We’d love to hear your thoughts in the comments below! Share your version on social media and check back for more delightful recipes and timeless favorites.
