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CREAMY OLD FASHIONED RICE PUDDING

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Nothing like some rice pudding for the perfect comfort dish made easily over the stove. This old-fashioned recipe is the best warm hug on cold afternoons as a snack or even for dessert.

Old Fashioned Rice Pudding

To make this recipe for rice pudding you need:

Pudding Ingredients

All these ingredients are easily accessible and affordable!

  • Egg: This is not a classic component of rice pudding, but it makes it 10 times better. It gives it some character and flavor. And you won’t have to overcook your pudding because this helps it thicken easily and provides a creamy consistency.
  • Light Brown or White Sugar: These two options are the best! However, I prefer brown sugar because of the rich flavor it adds.
  • Ground Cinnamon
  • Vanilla Extract
  • Whole Milk
  • Heavy Whipping Cream: A mixture of heavy cream and whole milk is a good addition to this recipe. The pudding is supposed to be n the creamy side, although you can use whole milk alone, it probably won’t give you the desired texture.
  • Short Grain White Rice
  • Salt

Pudding Ingredients

How to Make Rice Pudding

This rice pudding requires close to no preparations. All you need to do is mix your components together and cook them. This usually takes up to 30 minutes.

    1. In a small bowl, use a whisk to combine your cinnamon, sugar, vanilla, and egg, and out it to the side.

    2. Warm up the rest of your components. In a saucepan, pour in the milk, salt, rice, and cream and simmer on high until it starts to boil.

    3. Then turn the heat down to low and let cook for 20 to 25 minutes until the rice is softened. Make sure to often mix to prevent it from sticking.

    4. Transfer the rice to your egg mix, starting with half a cup first, and stirring it fast using a whisk.

    5. Continue whisking until thickened. Pour the egg mix into the saucepan and warm up on low for 5 to 10 more minutes until thick. Try not to bring to boil because it will easily thicken. This tends to get thicker when it cools down a bit so make sure it’s not too thick while still hot.

    6. Serve: Turn the heat off and enjoy while still warm.

How to Make Rice Pudding

Tips for the Best Rice Pudding

  • Use Short Grain Rice: You want to use a short grain rice, like Arborio rice. It’s more starchy than long grain rice, so it helps to thicken the pudding nicely and gives it a better texture.
  • Slowly Add Rice Mixture to Egg Mixture: When adding half a cup of the rice into the bowl with your egg mixture, do it slowly and whisk constantly to prevent the eggs from scrambling.
  • Don’t Let it Boil: Once you’re finished combining your mixtures, don’t let the pudding come to a boil. If you do, it’ll curdle. You just want to keep it over low heat until it starts to thicken. Remember that it will continue to thicken as it cools.
  • Add Raisins: Rice pudding and raisins go together like bread and butter. To make this dish even more classic and flavorful, add some in!

Can You Make Rice Pudding Ahead?

Though it’s definitely best fresh, you can cook your rice in advance if you’d like to save even more time on this recipe. Let it cool, store it in the fridge a day or two ahead of time, and bring it back to a simmer on the stove before continuing with the recipe as usual.

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CREAMY OLD FASHIONED RICE PUDDING

CREAMY OLD FASHIONED RICE PUDDING

Yield: 4
Cook Time: 35 minutes
Total Time: 35 minutes

Nothing like some rice pudding for the perfect comfort dish made easily over the stove. This old-fashioned recipe is the best warm hug on cold afternoons as a snack or even for dessert.

Ingredients

  • Egg
  • 1/4 cup of light brown or white sugar (52g)
  • 1 teaspoon of vanilla extract
  • 1/8 teaspoon of ground cinnamon
  • 2 cups of whole milk (480ml)
  • 1/2 cup of heavy whipping cream (120ml)
  • 1/3 cup of short grain white rice (65g)
  • Dash of salt

Instructions

  1. In a bowl, combine your sugar, cinnamon, egg, and vanilla using a whisk. Put that to the side.
  2. In a saucepan, add your rice, milk, salt, and cream, and put over high heat until it boils.
  3. Now turn the heat down and cook for 20 to 25 minutes to soften the rice. Keep mixing to prevent from sticking to the pan.
  4. Gradually add in half a cup of the rice to the egg mix, making sure to quickly whisk to avoid scrambling the eggs.
  5. Then in the pan with rice mix, transfer the egg mix. Combine everything and let simmer on low for 5 to 10 more minutes to thicken. Avoid boiling. That will thicken it too fast. Don’t forget that once it cools down, it tends to get thicker, so leave it a bit runny before turning the heat off.
  6. Serve and enjoy while still hot.

Notes

  • Use Short Grain Rice: You want to use something like Arborio rice. It has more starch than long-grain rice, so it helps thicken the pudding nicely and gives a better texture.
  • Slowly Add Rice Mixture to Egg Mixture: slowly whisk your egg mixture when you add half a cup of rice into the bowl so the egg doesn’t scramble.
  • Don’t Let it Boil: Once you’re finished combining your mixtures, don’t let the pudding come to a boil. If you do, it’ll curdle. You just want to keep it over low heat until it starts to thicken. Remember that it will continue to thicken as it cools.
  • Add Raisins: Rice pudding and raisins go together like bread and butter. To make this dish even more classic and flavorful, add some in!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 60mgSodium: 109mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 6g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.

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