Creamy Old-Fashioned Rice Pudding is a classic, comforting dessert featuring tender rice simmered in sweet, creamy milk with a hint of vanilla and cinnamon. It’s simple to make, deliciously rich, and perfect for a cozy dessert any time of the year!
AMAZING OLD FASHIONED RICE PUDDING
Creamy Old-Fashioned Rice Pudding is a classic, comforting dessert featuring tender rice simmered in sweet, creamy milk with a hint of vanilla and cinnamon. It’s simple to make, deliciously rich, and perfect for a cozy dessert any time of the year!
Ingredients
- 1/2cup(100g) uncooked white rice (medium or long grain)
- 2cups(480ml) whole milk
- 1 1/2cups(360ml) half-and-half (or heavy cream for extra creaminess)
- 1/2cup(100g) granulated sugar
- 1/4 tspsalt
- 1 tspvanilla extract
- 1/2 tspground cinnamon (plus more for garnish)
- 1/4 tspground nutmeg (optional)
- 1/2cup(80g) raisins (optional)
Instructions
- Cook the Rice:In a medium saucepan, bring 1 cup of water to a boil. Add the rice, reduce the heat to low, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
- In a medium saucepan, bring 1 cup of water to a boil. Add the rice, reduce the heat to low, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
- Add Milk Mixture:Add the whole milk, half-and-half, sugar, and salt to the cooked rice. Stir well and bring to a gentle simmer over medium-low heat.
- Add the whole milk, half-and-half, sugar, and salt to the cooked rice. Stir well and bring to a gentle simmer over medium-low heat.
- Simmer the Pudding:Cook the mixture, stirring frequently, for 20-25 minutes, or until it thickens and becomes creamy. Be sure to stir often to prevent the rice from sticking to the bottom of the pan.
- Cook the mixture, stirring frequently, for 20-25 minutes, or until it thickens and becomes creamy. Be sure to stir often to prevent the rice from sticking to the bottom of the pan.
- Add Flavorings:Stir in the vanilla extract, ground cinnamon, and ground nutmeg (if using).Add the raisins and continue to cook for another 5 minutes, or until the pudding reaches your desired consistency.
- Stir in the vanilla extract, ground cinnamon, and ground nutmeg (if using).
- Add the raisins and continue to cook for another 5 minutes, or until the pudding reaches your desired consistency.
- Serve:Spoon the warm rice pudding into bowls and garnish with a sprinkle of cinnamon.Serve warm or chilled, as desired.
- Spoon the warm rice pudding into bowls and garnish with a sprinkle of cinnamon.
- Serve warm or chilled, as desired.
Notes
Make it vegan:Use coconut milk or almond milk instead of whole milk and half-and-half.
Add toppings:Top with whipped cream, fresh berries, or a drizzle of honey for extra sweetness.
Storage:Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.
