Rice pudding has always been one of my favorite comfort desserts. Its creamy texture, delicate sweetness, and nostalgic aroma bring back warm memories of childhood.
This old-fashioned rice pudding recipe is simple yet rich in flavor, making it an excellent choice for any occasion. With just a few ingredients, you can create a delightful dish that feels like a warm hug in every bite.
1. Old Fashioned Rice Pudding Recipe
Ingredients
- 6 cups whole milk, divided
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup long grain white rice (I recommend using a heaping half cup for extra creaminess)
- 2 teaspoons vanilla extract
- Ground cinnamon (optional, but highly recommended for a fragrant touch)
Instructions
Prepare the Rice
Start by rinsing your rice under cold water to remove any excess starch. This helps prevent your pudding from becoming overly sticky and clumpy during cooking. In a large saucepan, combine 3 cups of whole milk with the rinsed rice. Stir in the sugar and salt. Place the saucepan over medium heat and bring to a simmer. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pan.
Simmer the Mixture
Once the milk begins to simmer, reduce the heat to low. Let it cook uncovered, stirring frequently for about 20-25 minutes, or until the rice is soft and the mixture has thickened. Keep an eye on it, as rice pudding can easily scorch if left unattended.
Add the Remaining Milk and Flavoring
After the rice has cooked, pour in the remaining 3 cups of whole milk and increase the heat slightly. Stir in the vanilla extract for that warm, aromatic flavor. Let the pudding simmer for another 10 minutes until it reaches your desired consistency.
Serve or Cool
Once the pudding is done, you can serve it hot, or let it cool to room temperature. The pudding will continue to thicken as it cools, so if you like a creamier consistency, you can add a splash of milk while reheating. Before serving, a sprinkle of ground cinnamon on top adds a delightful touch of spice and enhances the pudding’s flavor.
2. Tips for Perfect Rice Pudding
Use Whole Milk
Whole milk creates a rich, creamy texture that is crucial to the success of this recipe. Skim milk or alternatives like almond milk can alter the final product, making it less creamy and flavorful.
Stir Frequently
To prevent the rice from sticking to the bottom of the pan and burning, stir the pudding frequently as it cooks. This ensures that the pudding cooks evenly and you avoid any burnt spots.
Don’t Rush the Cooking Process
Let the rice cook slowly. Low and slow is the key to achieving a velvety texture. If you cook it on high heat or rush through the process, you risk a grainy texture, which can detract from the dish’s creaminess.
Adjust Consistency
If you prefer a thicker pudding, allow it to cook longer. For a thinner pudding, you can add extra milk towards the end of cooking.
Season It
While the vanilla extract adds a lovely flavor, feel free to experiment by adding a pinch of nutmeg or a bit of lemon zest for a unique twist. Some people even enjoy a touch of raisins or other dried fruits mixed in. It’s a versatile dish that can adapt to your taste preferences.
3. How to Store & Reheat Leftovers
Rice pudding is a dish that holds up well in the fridge, making it perfect for leftovers. Here’s how to store and reheat it:
Storing Leftovers: Allow the rice pudding to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Reheating: When you’re ready to enjoy the leftovers, you can reheat it gently on the stove over low heat. Add a little milk as needed to bring back the creamy texture. Stir occasionally to ensure even heating. If you prefer to microwave it, heat it in short bursts, stirring in between, and add a splash of milk to prevent it from drying out.
This old-fashioned rice pudding is a timeless classic that always hits the spot, whether you’re enjoying it for dessert or as a sweet snack. I hope that with this recipe, you’ll be making rice pudding a family favorite in no time!
