Old-Fashioned Rice Pudding
This creamy, comforting rice pudding is a timeless dessert that evokes nostalgia and warmth, perfect for any occasion.
Equipment
- Medium Saucepan
- Large Saucepan
- Fine-Mesh Sieve
- Mixing Bowl
Ingredients
Ingredients
- 1 cup Long-grain white rice Rinsed under cold water.
- 4 cups Whole milk Essential for creamy texture.
- 1/2 cup Granulated sugar Adjust to taste.
- 1/4 teaspoon Salt Enhances sweetness.
- 1 teaspoon Pure vanilla extract Adds depth of flavor.
- 1/2 teaspoon Ground cinnamon For warmth and spice.
- 1/4 teaspoon Ground nutmeg Adds subtle warmth.
- 1 large Egg Acts as a thickening agent.
- Optional garnishes Cinnamon, honey, fresh fruit, or nuts.
Instructions
- 1. Rinse the rice under cold water until the water runs clear, then set aside.
- 2. In a medium saucepan, bring 2 cups of water to a boil, add the rinsed rice and a pinch of salt, cover, and simmer for 15-20 minutes.
- 3. In a large saucepan, combine the milk and sugar over medium heat until the sugar dissolves.
- 4. Add the cooked rice to the milk mixture and simmer gently for 30-40 minutes, stirring occasionally.
- 5. Beat the egg in a small bowl, temper it with a small amount of hot pudding, then stir it back into the saucepan.
- 6. Add vanilla, cinnamon, and nutmeg, and simmer for an additional 5-10 minutes.
- 7. Remove from heat, cool slightly, and serve warm or chilled with garnishes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat gently with a splash of milk.