Old-Fashioned Rice Puddingâa creamy, comforting dessert that feels like a warm hug!
Ingredients:
- 3/4 cup (150 g) uncooked white rice
- 2 cups (500 ml) water
- 4 cups (1 liter) whole milk (divided)
- 2/3 cup (130 g) granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (75 g) raisins (optional)
Instructions:
Step 1: Cook the Rice
- In a medium saucepan, combine the rice and water.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and water is absorbed.
Step 2: Simmer the Pudding
- Add 3 cups of milk, sugar, and salt to the cooked rice.
- Cook over medium heat, stirring frequently, until the mixture thickens slightly (about 15 minutes).
Step 3: Temper the Eggs
- In a small bowl, whisk together the eggs and the remaining 1 cup of milk.
- Gradually add a small amount of the hot rice mixture into the egg mixture, whisking constantly. This prevents the eggs from scrambling.
- Slowly pour the tempered egg mixture back into the saucepan, stirring constantly.
Step 4: Final Cook and Flavoring
- Reduce heat to low and cook for 5-10 minutes, stirring constantly, until the pudding thickens to your desired consistency.
- Remove from heat and stir in the vanilla extract (and raisins, if using).
Step 5: Serve and Enjoy!
- Serve warm or chilled. Sprinkle with cinnamon and nutmeg if desired.
Tips:
- For an extra creamy pudding, use half-and-half or evaporated milk instead of whole milk.
- Swap raisins for dried cranberries or chopped dates for a fun twist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This old-fashioned rice pudding is perfect for cozy evenings or nostalgic family gatherings. Enjoy every creamy bite! đâ¨
