Old Fashioned Rice Pudding
(Serves 6)
½ cup (100g) short-grain white rice (like Arborio or sushi rice—not instant!)
4 cups (950ml) whole milk (or full-fat canned coconut milk for dairy-free)
⅓ cup (65g) granulated sugar (adjust to taste)
2 large egg yolks, lightly beaten
1 tsp pure vanilla extract
½ tsp ground cinnamon + extra for dusting
Pinch of salt
Optional: Raisins (½ cup, soaked in warm water), nutmeg, or lemon zest
💡 Pro Tips:
Use short-grain rice—it releases starch for natural creaminess.
Temper the eggs—prevents scrambling.
Low and slow heat = silky texture, not gluey rice.
Step-by-Step Instructions (Creamy, Silky, Foolproof)
1. Cook the Rice
In a heavy-bottomed saucepan, combine rice, milk, and salt.
Bring to a gentle simmer over medium heat.
Reduce heat to low. Cook uncovered, stirring occasionally, for 30–40 minutes, until rice is very tender and mixture thickens slightly.
2. Sweeten & Add Raisins (Optional)
Stir in sugar and raisins (if using). Cook 5 more minutes.
3. Temper the Eggs
Ladle ½ cup of hot milk mixture into beaten egg yolks, whisking constantly.
Slowly pour tempered eggs back into the pot, stirring continuously.
4. Finish & Cool
Cook 2–3 more minutes on low—do not boil (or eggs will curdle).
Remove from heat. Stir in vanilla and cinnamon.
Serve warm, or chill for cold pudding (it thickens as it cools).
5. Serve with Love
Dust with cinnamon or nutmeg.
Top with whipped cream, toasted almonds, or a drizzle of caramel.
Serving Suggestions
☕ Classic: Warm with a cup of black coffee or tea
🥄 Chilled: Like a creamy dessert custard
🍯 Decadent: With stewed apples or poached pears
🌰 Holiday twist: Add a pinch of cardamom or star anise while cooking
Make-Ahead & Storage Tips
Fridge: Keeps up to 5 days in an airtight container.
Reheat gently: On stove with a splash of milk to restore creaminess.
Freezing? Not recommended—dairy may separate.
Frequently Asked Questions
Q: Can I use leftover rice?
A: Not ideal—precooked rice turns mushy. Start with raw rice for best texture.
Q: No egg yolks?
A: Skip them! Simmer rice in milk + sugar until thick (longer cook time). Less rich, but still delicious.
Q: Can I make it in the slow cooker?
A: Yes! Combine all ingredients (except eggs/vanilla), cook on LOW 2–3 hours, then stir in tempered eggs at the end.
Q: Vegan version?
A: Use full-fat coconut milk, cornstarch slurry (2 tbsp cornstarch + ¼ cup water) instead of eggs, and maple syrup for sweetness.
❤️ The Heart of the Dish
Old-Fashioned Rice Pudding isn’t just dessert—it’s a ritual of care. It’s what you make when you want to slow down, warm someone’s heart, or reclaim a moment of quiet sweetness in a busy world.
So measure that rice, pour that milk, and stir with presence. Because the best comfort food isn’t flashy—it’s simple, creamy, and made with love.
“Good pudding doesn’t need a recipe—it just needs time, cinnamon, and someone to share it with.” 🥄✨
