(Serves 6)
- ½ cup (100g) short-grain white rice (like Arborio or sushi rice—not instant!)
- 4 cups (950ml) whole milk (or full-fat canned coconut milk for dairy-free)
- ⅓ cup (65g) granulated sugar (adjust to taste)
- 2 large egg yolks, lightly beaten
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon + extra for dusting
- Pinch of salt
- Optional: Raisins (½ cup, soaked in warm water), nutmeg, or lemon zest
💡 Pro Tips:
- Use short-grain rice—it releases starch for natural creaminess.
- Temper the eggs—prevents scrambling.
- Low and slow heat = silky texture, not gluey rice.
Step-by-Step Instructions (Creamy, Silky, Foolproof)
1. Cook the Rice
- In a heavy-bottomed saucepan, combine rice, milk, and salt.
- Bring to a gentle simmer over medium heat.
- Reduce heat to low. Cook uncovered, stirring occasionally, for 30–40 minutes, until rice is very tender and mixture thickens slightly.
2. Sweeten & Add Raisins (Optional)
- Stir in sugar and raisins (if using). Cook 5 more minutes.
3. Temper the Eggs
- Ladle ½ cup of hot milk mixture into beaten egg yolks, whisking constantly.
- Slowly pour tempered eggs back into the pot, stirring continuously.
4. Finish & Cool
- Cook 2–3 more minutes on low—do not boil (or eggs will curdle).
- Remove from heat. Stir in vanilla and cinnamon.
- Serve warm, or chill for cold pudding (it thickens as it cools).
5. Serve with Love
- Dust with cinnamon or nutmeg.
- Top with whipped cream, toasted almonds, or a drizzle of caramel.
Serving Suggestions
- ☕ Classic: Warm with a cup of black coffee or tea
- 🥄 Chilled: Like a creamy dessert custard
- 🍯 Decadent: With stewed apples or poached pears
- 🌰 Holiday twist: Add a pinch of cardamom or star anise while cooking
Make-Ahead & Storage Tips
- Fridge: Keeps up to 5 days in an airtight container.
- Reheat gently: On stove with a splash of milk to restore creaminess.
- Freezing? Not recommended—dairy may separate.
Frequently Asked Questions
Q: Can I use leftover rice?
A: Not ideal—precooked rice turns mushy. Start with raw rice for best texture.
Q: No egg yolks?
A: Skip them! Simmer rice in milk + sugar until thick (longer cook time). Less rich, but still delicious.
Q: Can I make it in the slow cooker?
A: Yes! Combine all ingredients (except eggs/vanilla), cook on LOW 2–3 hours, then stir in tempered eggs at the end.
Q: Vegan version?
A: Use full-fat coconut milk, cornstarch slurry (2 tbsp cornstarch + ¼ cup water) instead of eggs, and maple syrup for sweetness.
❤️ The Heart of the Dish
Old-Fashioned Rice Pudding isn’t just dessert—it’s a ritual of care. It’s what you make when you want to slow down, warm someone’s heart, or reclaim a moment of quiet sweetness in a busy world.
So measure that rice, pour that milk, and stir with presence. Because the best comfort food isn’t flashy—it’s simple, creamy, and made with love.
“Good pudding doesn’t need a recipe—it just needs time, cinnamon, and someone to share it with.” 🥄✨
