Of course! Old Fashioned Rice Pudding is the definition of comfort food. It’s creamy, gently sweet, and wonderfully simple. Here are two classic methods: a stovetop version for speed and creaminess, and a baked version for a more traditional, custardy texture.
- Creamy Stovetop Rice Pudding
This is the quickest path to a rich and creamy rice pudding, perfect for a weeknight treat.
Yields: 4-6 servings
Prep time: 5 minutes
Cook time: 30-35 minutes
Ingredients
· Rice Base:
· 1/2 cup (100g) long-grain white rice (like Jasmine or Basmati) or medium-grain rice
· 1 cup (240ml) water
· Pinch of salt
· Custard Base:
· 2 cups (480ml) whole milk
· 1/2 cup (120ml) heavy cream or evaporated milk (for extra richness)
· 1/3 to 1/2 cup (67g-100g) granulated sugar (adjust to taste)
· 1 large egg, beaten
· 1 teaspoon vanilla extract
· Flavoring:
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon ground nutmeg (optional)
· 2 tablespoons unsalted butter
· Optional Add-ins:
· 1/3 cup raisins or dried cranberries
· 1 teaspoon lemon or orange zest
Instructions
- Cook the Rice: In a medium, heavy-bottomed saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
- Combine & Simmer: To the cooked rice, add the milk, cream, and sugar. Bring to a simmer over medium heat, then reduce to low. Cook uncovered, stirring frequently, for 20-25 minutes, until the mixture has thickened and the rice is very tender.
- Temper the Egg: In a small bowl, beat the egg. Slowly whisk about 1/2 cup of the hot rice mixture into the beaten egg to temper it (this prevents scrambling).
- Finish the Pudding: Stir the tempered egg mixture back into the saucepan. Cook on low for 2-3 more minutes, stirring constantly, until the pudding is creamy and thickened.
- Final Touches: Remove from heat. Stir in the vanilla extract, butter, cinnamon, and nutmeg until the butter is melted. Fold in raisins or zest if using.
- Serve: Serve warm, at room temperature, or chilled. The pudding will thicken further as it cools. Sprinkle with a little extra cinnamon before serving.
- Baked Rice Pudding (The True “Old Fashioned” Method)
This method is hands-off and delivers a classic, custard-like pudding with a slightly skin-like top that many people love.
Yields: 6-8 servings
Prep time: 10 minutes
Cook time: 1 hour 30 minutes – 2 hours
Ingredients
· 1/2 cup (100g) long-grain or medium-grain white rice, uncooked
· 1/2 cup (100g) granulated sugar
· 1/2 teaspoon salt
· 4 cups (960ml) whole milk
· 1 teaspoon vanilla extract
· 1/2 teaspoon ground cinnamon, plus more for sprinkling
· 1/4 teaspoon ground nutmeg
· 2 tablespoons unsalted butter, cut into small pieces
· 1/2 cup (120ml) heavy cream or half-and-half (optional, for extra richness)
· 2 large eggs, beaten (optional, for a firmer custard)
Instructions
- Preheat and Prep: Preheat oven to 300°F (150°C). Grease a 1.5 to 2-quart baking dish with butter.
- Combine Ingredients: In a large bowl, combine the uncooked rice, sugar, and salt. Stir in the milk, vanilla, cinnamon, and nutmeg. If using, whisk in the heavy cream and beaten eggs until smooth.
- Bake: Pour the mixture into the prepared baking dish. Dot the top with the small pieces of butter. Sprinkle lightly with additional cinnamon.
- Slow Bake: Place the baking dish in a larger pan (like a roasting pan). Carefully pour hot water into the larger pan until it comes about halfway up the sides of the baking dish (this is a bain-marie or water bath).
- Bake Slowly: Bake, uncovered, for 1 hour and 30 minutes to 2 hours. Stir the pudding gently every 30 minutes for the first 1.5 hours. The pudding is done when it’s creamy and thick, with a slightly golden top. The rice should be tender.
- Rest and Serve: Remove from the oven and the water bath. Let it cool for at least 30 minutes. It will continue to thicken as it cools. Serve warm or cold.
Recipe Notes & Tips for Success
· The Best Rice for Pudding:
· Long-Grain (Jasmine/Basmati): Creates a less sticky, more defined grain pudding.
· Medium-Grain (Arborio/Calrose): Creates a creamier, slightly stickier texture, similar to risotto.
· Leftover Cooked Rice: This is a fantastic shortcut! Use about 1.5 to 2 cups of cooked rice. For the stovetop method, skip step 1 and start at step 2, simmering for only 10-15 minutes.
· Don’t Rush the Simmer/Bake: The slow cooking is what coaxes the starch out of the rice, creating the natural creaminess.
· Creaminess Control: For a richer pudding, use half-and-half or heavy cream for part of the milk. For a lighter version, use 2% milk.
· Add-Ins: If adding raisins, plump them first by soaking in hot water or rum for 10 minutes, then draining. This prevents them from absorbing all the liquid from your pudding.
· Storage: Store covered in the refrigerator for up to 5 days. It will become much thicker when cold; you can loosen it with a little warm milk when serving.
Enjoy this timeless, comforting dessert that truly tastes like home.