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–+ servings
a footed glass dessert dish of rice pudding with a cinnamon stick stuck in it.
5 from 27 votes

Old Fashioned Rice Pudding

This old-fashioned rice pudding recipe is creamy and delicious, cooked on the stove, with simple ingredients like milk, rice, and cinnamon.
Author Diana
Servings 6 servings
Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes

Equipment

Ingredients

  • ¾ cup (150 g) rice see note 1
  • 1 ½ cups (360 ml) water
  • ¼ teaspoon salt
  • 2 cups (480 ml) milk divided
  • ⅓ cup (66 g) granulated sugar or light brown sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • ½ cup golden raisins optional
  • 1 egg yolk
  • 1 tablespoon (13 g) unsalted butter

Instructions

  • In a saucepan, combine water with rice and salt, and bring to a boil. Cover with a lid, and turn the heat down to the lowest setting possible. Cook for 15 minutes or until all of the water is absorbed.
  • Remove the lid, add 1.5 cups of milk and sugar, and stir together. Turn the heat up to medium and cook and stir for 10 more minutes or until the mixture is creamy and no longer watery.
  • In a small bowl, whisk together the remaining milk with egg yolk and vanilla extract. Add the mixture to the rice pudding along with the raisins, keep stirring, and cook for 2 more minutes.
  • Remove from heat, and serve warm.

Notes

  1. Choice of rice: arborio rice will give you the creamiest result, short and medium grain rice is also great for rice pudding and gives a creamy texture. This recipe also works with basmati or long grain rice.
  2. You can add a little bit of nutmeg along with the cinnamon if you like. About 1/8th of a teaspoon.
  3. Keep Stirring! Once you add the milk to the rice, you'll want to be sure that you stay nearby so that you can stir the mixture regularly. If left alone, you risk burning the rice pudding.
  4. Raisins are optional, but delicious! You can leave them out of the recipe if you like. You can also use regular raisins instead of golden raisins, or try this recipe with dried cranberries or other dried fruit for a different spin.
  5. To Serve: Add a dollop of whipped cream and a dusting of cinnamon to make each serving extra special. A scoop of vanilla ice cream is also a nice contrast to the warm pudding. Chocolate sauce, strawberry sauce, or caramel also make wonderful toppings
  6. To Store: Keep pudding in the fridge, in an airtight container for up to 5 days. Leftovers can be served cold, or reheated.
    To reheat, you can either use the microwave or heat the pudding on the stove. Add a splash of milk to make it extra creamy again.

Nutrition

Calories: 241kcal | Carbohydrates: 43g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 135mg | Potassium: 244mg | Fiber: 1g | Sugar: 22g | Vitamin A: 234IU | Vitamin C: 0.4mg | Calcium: 120mg | Iron: 0.5mg
Find it online: https://littlesunnykitchen.com/old-fashioned-rice-pudding/