Traditional Rice Pudding
This cozy dessert is cooked on the stovetop and delivers a creamy, luscious texture with timeless flavors of vanilla, butter, and a hint of cinnamon or nutmeg.
Old Fashioned Rice Pudding
Ingredients:
| Ingredient | Amount |
|---|---|
| Cooked white rice (leftovers work well) | 1½ cups |
| Whole milk, divided | 2 cups |
| White sugar | ⅓ cup |
| Large egg, beaten | 1 |
| Unsalted butter | 1 tablespoon |
| Vanilla extract | ½ teaspoon |
| Salt | Pinch |
| Golden raisins (optional) | ⅔ cup |
| Ground cinnamon or nutmeg (for garnish) | To taste |
Instructions:
Step 1: Begin Cooking
In a medium saucepan, combine the cooked rice, 1½ cups of milk, and a pinch of salt.
Step 2: Thicken the Pudding
Cook over medium heat, stirring often, until the mixture thickens and becomes creamy, about 15–20 minutes. Keep the heat moderate to avoid scorching.
Step 3: Temper the Egg
In a small bowl, whisk together the remaining ½ cup of milk, sugar, and beaten egg. Slowly add about ½ cup of the hot rice mixture into the egg mixture, whisking constantly to prevent the egg from curdling.
Step 4: Combine and Finish
Pour the tempered egg mixture back into the saucepan with the rice. Cook over low heat, stirring continuously for 2–3 minutes until fully incorporated and slightly thickened. Do not boil.
Step 5: Add Flavor
Remove from heat and stir in the butter, vanilla extract, and golden raisins (if using).
Step 6: Serve and Garnish
Serve warm or chill completely for a cold pudding. Sprinkle with cinnamon or nutmeg before serving.
