classic and simple recipe for Old-Fashioned Rice Pudding

Classic and Simple Recipe for Old-Fashioned Rice Pudding

There’s something wonderfully comforting about a bowl of old-fashioned rice pudding. With its creamy texture, sweet flavor, and nostalgic aroma, rice pudding is a dessert that feels like home. Whether you grew up with it as a cherished family recipe or have recently discovered its charm, this classic dish never fails to delight. The beauty of rice pudding lies in its simplicity, with just a handful of basic ingredients coming together to create a dessert that’s rich, satisfying, and timeless.

In this article, we’ll walk you through a simple, traditional rice pudding recipe that’s as comforting as it is delicious. Perfect for any occasion, this dessert is easy to make, requires minimal ingredients, and can be enjoyed warm or chilled. Let’s dive into the making of this heartwarming classic!

Why You’ll Love This Old-Fashioned Rice Pudding Recipe

• Simple Ingredients: Made with pantry staples like rice, milk, sugar, and eggs, this recipe is both easy to prepare and budget-friendly.
• Versatile: You can enjoy rice pudding for breakfast, as a comforting afternoon snack, or as a sweet dessert after dinner.
• Customizable: Feel free to add your favorite toppings like cinnamon, raisins, or even a dollop of whipped cream to make it your own.
• Timeless Comfort: With its creamy, sweet consistency and warm flavors, rice pudding is a dessert that evokes nostalgia and brings comfort to every spoonful.

Ingredients:

• 1/2 cup uncooked white rice (short-grain or medium-grain works best for a creamy texture)
• 4 cups whole milk (you can substitute with half-and-half or a non-dairy milk like almond milk for a different flavor)
• 1/2 cup granulated sugar (adjust to your preferred sweetness level)
• 1 large egg (for richness and creaminess)
• 1 teaspoon vanilla extract (adds a lovely depth of flavor)
• 1/4 teaspoon salt (to enhance the sweetness)
• 1/2 teaspoon ground cinnamon (optional, for a hint of spice)
• 1/4 cup raisins (optional, for added sweetness and texture)

Instructions:

1. Cook the Rice:

Start by rinsing the rice under cold water to remove excess starch. In a medium-sized saucepan, combine the rinsed rice and 2 cups of water. Bring it to a boil over medium-high heat, then reduce the heat to low and cover the pot. Let the rice simmer for about 15-20 minutes, or until it’s fully cooked and the water is absorbed. This step will help the rice become soft and tender, creating the perfect base for your pudding.

2. Combine Milk, Sugar, and Salt:

Once the rice is cooked, add the 4 cups of whole milk to the saucepan with the rice. Stir in the granulated sugar and salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the milk from scorching at the bottom of the pot.

3. Temper the Egg:

In a small bowl, beat the egg with a fork. To avoid scrambling the egg when added to the hot milk, you’ll need to temper it. To do this, slowly pour a little of the hot milk mixture into the beaten egg, stirring constantly. Gradually add more of the milk mixture to the egg while continuing to stir. Once the egg is warmed up, you can slowly whisk it back into the saucepan with the rice and milk mixture.

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