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Old-Fashioned Rice Pudding

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Old‑Fashioned Rice Pudding is a comforting, creamy dessert made with simple pantry staples: cooked rice, milk, sugar, vanilla and cinnamon. It’s gently simmered to develop a rich texture and nostalgic flavour — perfect warm or chilled.

Ingredients

  • 2 cups cooked white rice (short or medium grain works best)
  • 4 cups whole milk (or mixture of milk + cream for richness)
  • ¼ cup granulated sugar (adjust to taste)
  • A pinch of salt
  • 1 large egg (optional, for richness and thickening)
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon (plus extra for sprinkling)
  • Optional: ½ cup raisins, a pinch of nutmeg, a pat of butter

Instructions

  1. In a saucepan, combine the cooked rice, most of the milk (reserve about ½ cup), sugar, salt and cinnamon. Stir gently and bring to a simmer over medium heat, letting it cook until it starts to thicken — about 15‑20 minutes. :contentReference[oaicite:0]{index=0}
  2. If using the egg: whisk it together with the reserved milk in a small bowl. Slowly add some of the hot rice‑milk mixture into the egg mixture (tempering) while whisking so the egg doesn’t scramble. Then stir the tempered egg‑milk mixture back into the saucepan. Continue cooking gently for another few minutes until the pudding becomes silky and slightly thickened. :contentReference[oaicite:1]{index=1}
  3. Remove from heat and stir in the vanilla extract. If you’re adding raisins or nutmeg, fold them in now.
  4. You can serve the pudding warm right away, or let it cool and chill it in the fridge. (It will thicken more as it cools.) Before serving, you may loosen it with a splash of milk if it has become very firm. :contentReference[oaicite:2]{index=2}
  5. Sprinkle a little ground cinnamon on top before serving, and if desired add a pat of butter or drizzle of honey for extra indulgence.

Notes

  • You may use leftover cooked rice — it works beautifully for this pudding. :contentReference[oaicite:3]{index=3}
  • Whole milk gives the best creaminess, but you can use 2 % or a combination of milk + cream for lighter or richer versions. :contentReference[oaicite:4]{index=4}
  • If you skip the egg, just cook slightly longer so the pudding thickens naturally and mash a few rice grains if needed to help thicken it.
  • Leftovers store well in the fridge for up to 4 days. Reheat gently on the stove or microwave with a splash of milk to loosen. :contentReference[oaicite:5]{index=5}

Nutrition

Find it online: https://recipesbyliza.com/old-fashioned-rice-pudding/