Mom’s Old Fashioned Rice Pudding

Mom’s Old Fashioned Rice Pudding is a creamy and comforting dessert that’s filled with tender rice, sweetened milk, and a hint of vanilla and cinnamon. It’s not heavy or overly sweet either. I think it’s a perfect dessert for any time of the year, and if you’re not a fan of cinnamon, feel free to omit it.

It will still be undeniably delicious! If you’re looking for a classic & nostalgic dessert that’s not overly sweet, you’ve come to the right place. When you make a creamy and smooth rice pudding and pair it with a sprinkle of cinnamon or nutmeg, you get the perfect comfort food. The addition of raisins just sends it over the top. I’ve really been in the mood for something warm and cozy, and this dreamy rice pudding reminds me of home and family gatherings. Not a fan of raisins? Don’t worry, it’s still delicious without them.

Kitchen Equipment Needed

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Wooden spoon
• Mixing bowl

Ingredients

• 3/4 cup uncooked white rice
• 2 cups water
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup whole milk (additional)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup raisins (optional)

Directions

1. Cook the Rice:
   • In a medium saucepan, bring the water to a boil. Add the rice, reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed.
2. Prepare the Pudding Base:
   • In the same saucepan with the cooked rice, add the 2 cups of whole milk, granulated sugar, and salt. Cook over medium heat, stirring frequently, until the mixture is thick and creamy, about 15-20 minutes.
3. Add Eggs and Flavoring:
   • In a small mixing bowl, whisk the eggs with the additional 1/2 cup of whole milk.
   • Slowly add about 1/4 cup of the hot rice mixture to the egg mixture, whisking constantly to temper the eggs.
   • Gradually add the egg mixture back into the saucepan with the rice, stirring continuously.
4. Cook the Pudding:
   • Cook for an additional 2-3 minutes, stirring constantly, until the pudding thickens but does not boil.
   • Remove from heat and stir in the vanilla extract, ground cinnamon, and ground nutmeg (if using).
   • Stir in the raisins (if using).
5. Serve:
   • Transfer the rice pudding to a serving bowl or individual bowls.
   • Serve warm or chilled, garnished with an extra sprinkle of cinnamon or nutmeg if desired.

Enjoy your Mom’s Old Fashioned Rice Pudding, a comforting and creamy dessert perfect for any occasion!

Mom’s Old Fashioned Rice Pudding

Mom’s Old Fashioned Rice Pudding is a creamy and comforting dessert that’s filled with tender rice, sweetened milk, and a hint of vanilla and cinnamon.

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Equipment

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Wooden spoon
• Mixing bowl

Ingredients

  

• 3/4 cup uncooked white rice
• 2 cups water
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup whole milk additional
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon optional
• 1/4 teaspoon ground nutmeg optional
• 1/2 cup raisins optional

Instructions

 

• Cook the Rice:
• In a medium saucepan, bring the water to a boil. Add the rice, reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed.
• Prepare the Pudding Base:
• In the same saucepan with the cooked rice, add the 2 cups of whole milk, granulated sugar, and salt. Cook over medium heat, stirring frequently, until the mixture is thick and creamy, about 15-20 minutes.
• Add Eggs and Flavoring:
• In a small mixing bowl, whisk the eggs with the additional 1/2 cup of whole milk.
• Slowly add about 1/4 cup of the hot rice mixture to the egg mixture, whisking constantly to temper the eggs.
• Gradually add the egg mixture back into the saucepan with the rice, stirring continuously.
• Cook the Pudding:
• Cook for an additional 2-3 minutes, stirring constantly, until the pudding thickens but does not boil.
• Remove from heat and stir in the vanilla extract, ground cinnamon, and ground nutmeg (if using).
• Stir in the raisins (if using).

Notes

Serve:
Transfer the rice pudding to a serving bowl or individual bowls.
Serve warm or chilled, garnished with an extra sprinkle of cinnamon or nutmeg if desired.