Mom’s Old Fashioned Rice Pudding
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There’s nothing quite like the comfort of a classic dessert, and Mom’s Old Fashioned Rice Pudding is a true family favorite. Creamy, cozy, and kissed with cinnamon and vanilla, this timeless treat will bring back memories of home-cooked meals and special occasions. Whether you enjoy it warm out of the oven or chilled from the fridge, this rice pudding is the perfect way to end any meal on a sweet note!
Why You’ll Love This Recipe
- Classic Comfort: Simple, nostalgic flavors everyone loves.
- Easy Ingredients: Pantry staples you likely already have on hand.
- Customizable: Add raisins, nuts, or a dollop of whipped cream for your own twist.
- Make Ahead: Delicious served warm or cold—great for meal prep!
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup raisins (optional)
- Ground nutmeg, for garnish (optional)
How to Make Mom’s Old Fashioned Rice Pudding
1. Cook the Rice
In a medium saucepan, combine rice and water. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
2. Prepare the Pudding Mixture
Preheat your oven to 325°F (160°C). Lightly grease a baking dish or individual ramekins with butter or cooking spray.
Add the milk, sugar, salt, cinnamon, and vanilla extract to the cooked rice in the saucepan. Stir well and bring to a gentle simmer over medium heat.
3. Temper the Eggs
In a small bowl, lightly beat the eggs. Slowly add a ladleful of the hot milk mixture into the eggs, whisking constantly to prevent curdling. Gradually pour the tempered eggs back into the saucepan, whisking as you go.
4. Thicken the Pudding
Continue cooking the mixture over medium heat, stirring constantly, for 2-3 minutes, or until it starts to thicken slightly. Remove from the heat.
5. Add Mix-Ins & Bake
Stir in the raisins (if using). Pour the pudding into your prepared baking dish or ramekins. Sprinkle with a little ground nutmeg, if desired.
Bake for 25-30 minutes, or until the pudding is set and lightly golden on top.
6. Serve & Enjoy
Let the pudding cool slightly before serving. Enjoy it warm, or chill it for a few hours if you prefer it cold. Top with whipped cream or extra cinnamon for a special touch!
Tips for Perfect Rice Pudding
- Prevent Curdling: Temper the eggs slowly with the hot milk mixture—don’t rush this step!
- Creamier Texture: Use whole milk for the richest, creamiest pudding.
- Personalize It: Swap raisins for dried cranberries or chopped nuts, or leave them out for a classic version.
- Make Ahead: Rice pudding keeps well in the fridge for up to 3 days—just cover tightly.
Recipe FAQs
Can I use leftover rice?
Yes! Substitute 3 cups of cooked rice and skip step 1. Start by warming the milk mixture, then add the cooked rice.
How do I keep rice pudding creamy?
Stir frequently and don’t overbake. If it thickens too much after chilling, stir in a splash of milk before serving.
Can I make it dairy-free?
Absolutely! Substitute whole milk with your favorite non-dairy milk like almond, coconut, or oat.
Variations & Serving Suggestions
- With Fruit: Top with fresh berries or stewed apples.
- For Extra Indulgence: Add a drizzle of caramel sauce or a scoop of vanilla ice cream.
- Festive Touch: Sprinkle with extra cinnamon or nutmeg for a cozy finish.
Final Thoughts
Mom’s Old Fashioned Rice Pudding is a timeless dessert that brings comfort and joy with every bite. Whether you’re serving it for a special occasion or just because, this creamy, cinnamon-scented pudding is sure to get rave reviews from the whole family. Give it a try and make your own sweet memories!
