Rice pudding was medieval Europe's medicine—monks prescribed it for stomach ailments before sugar turned it into dessert.
Old-Fashioned Rice Pudding
Indulge in the ultimate comfort food with this delightful old-fashioned rice pudding! Slowly simmered with creamy milk, aromatic vanilla, and a sprinkle of cinnamon, each spoonful wraps you in warmth and nostalgia. Perfect for cozy nights or a sweet finish to any meal, this dessert is sure to become a cherished favorite!
Prep
5
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1 tbsp butter (14 g)
- 1 egg (beaten)
- 2 cups milk (480 ml)
🫙Pantry Staples(3)
- 1 cup cooked white rice (240 ml)
- 1/3 cup sugar (66.6 g)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp cinnamon (2.5 ml)
- Pinch of salt
📦Other(1)
- 1/4 cup raisins (optional) (60 ml)optional
👨🍳 Instructions
- 1
In a saucepan, combine cooked rice, milk, sugar, and salt over medium heat.
- 2
Cook, stirring frequently, until thick and creamy (about 15–20 minutes).
- 3
Stir a small amount of the hot mixture into the beaten egg to temper it.
- 4
Slowly add the egg mixture back into the pot, stirring constantly.
- 5
Cook for another 2–3 minutes until slightly thickened.
- 6
Remove from heat and stir in butter, vanilla, cinnamon, and raisins.
- 7
Serve warm or chilled, as desired.
💡 Pro Tips
- ✓Heat your milk to exactly 180°F before adding to rice because this temperature denatures whey proteins, creating a silkier texture and preventing the grainy mouthfeel that occurs with lower temperatures.technique180°F
- ✓Temper your beaten egg with hot mixture at a 1:3 ratio (1 part egg to 3 parts hot pudding) to prevent the proteins from coagulating into scrambled egg curds.technique1:3 ratio
- ✓Cook the final egg mixture for exactly 160°F internal temperature, not by time, because egg proteins fully set at this point while remaining creamy rather than curdled.timing160°F
- ✓Use day-old cooked rice with 65-70% moisture content because fresh rice contains too much water and will break down into mush during the long cooking process.ingredient65-70% moisture
- ✓Stir every 30-45 seconds during the thickening phase to prevent the bottom layer from reaching 185°F where milk proteins will scorch and create bitter flavors.timing30-45 seconds
Share this recipe
Prep
5
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Rice pudding was medieval Europe's medicine—monks prescribed it for stomach ailments before sugar turned it into dessert.
Old-Fashioned Rice Pudding
Indulge in the ultimate comfort food with this delightful old-fashioned rice pudding! Slowly simmered with creamy milk, aromatic vanilla, and a sprinkle of cinnamon, each spoonful wraps you in warmth and nostalgia. Perfect for cozy nights or a sweet finish to any meal, this dessert is sure to become a cherished favorite!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1 tbsp butter (14 g)
- 1 egg (beaten)
- 2 cups milk (480 ml)
🫙Pantry Staples(3)
- 1 cup cooked white rice (240 ml)
- 1/3 cup sugar (66.6 g)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp cinnamon (2.5 ml)
- Pinch of salt
📦Other(1)
- 1/4 cup raisins (optional) (60 ml)optional
👨🍳 Instructions
- 1
In a saucepan, combine cooked rice, milk, sugar, and salt over medium heat.
- 2
Cook, stirring frequently, until thick and creamy (about 15–20 minutes).
- 3
Stir a small amount of the hot mixture into the beaten egg to temper it.
- 4
Slowly add the egg mixture back into the pot, stirring constantly.
- 5
Cook for another 2–3 minutes until slightly thickened.
- 6
Remove from heat and stir in butter, vanilla, cinnamon, and raisins.
- 7
Serve warm or chilled, as desired.
💡 Pro Tips
- ✓Heat your milk to exactly 180°F before adding to rice because this temperature denatures whey proteins, creating a silkier texture and preventing the grainy mouthfeel that occurs with lower temperatures.technique180°F
- ✓Temper your beaten egg with hot mixture at a 1:3 ratio (1 part egg to 3 parts hot pudding) to prevent the proteins from coagulating into scrambled egg curds.technique1:3 ratio
- ✓Cook the final egg mixture for exactly 160°F internal temperature, not by time, because egg proteins fully set at this point while remaining creamy rather than curdled.timing160°F
- ✓Use day-old cooked rice with 65-70% moisture content because fresh rice contains too much water and will break down into mush during the long cooking process.ingredient65-70% moisture
- ✓Stir every 30-45 seconds during the thickening phase to prevent the bottom layer from reaching 185°F where milk proteins will scorch and create bitter flavors.timing30-45 seconds