Old Fashioned Rice Pudding

About This Recipe

Old Fashioned Rice Pudding is a classic baked dessert with a rich history in many cultures. This version is based on traditional preparation methods, resulting in a simple, comforting dish characterized by its creamy texture and subtle sweetness. It is a staple of home cooking and does not involve modern shortcuts or complex techniques.

Why You’ll Love This Recipe

This recipe utilizes basic pantry staples, making it economical and easy to prepare. The cooking process is straightforward and requires no special equipment. The final dish is a versatile dessert that can be served warm or cold, satisfying a traditional sweet craving.

Ingredients

1/2 cup white long-grain rice (uncooked)

4 cups whole milk

1/3 cup granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

2 tablespoons unsalted butter

1 large egg, beaten (optional, for a firmer texture)

Step by Step Instructions

Preheat your oven to 325°F (165°C).

In a medium-sized, greased baking dish (approximately 1.5 to 2-quart capacity), combine the uncooked rice, sugar, and salt.

Pour the milk and vanilla extract over the rice mixture. Stir gently to combine.

Dot the top of the mixture with small pieces of butter.

Sprinkle the ground cinnamon evenly over the surface.

Place the baking dish, uncovered, in the preheated oven.

Bake for 1 hour, then remove from the oven and stir thoroughly to redistribute the rice.

Return the dish to the oven and continue baking for another 45 minutes to 1 hour, or until the pudding has thickened and the rice is tender. The pudding will still be somewhat liquid but will set further as it cools.

If using the optional egg, temper it by slowly whisking in a few spoonfuls of the hot pudding. Then, stir the tempered egg mixture back into the main baking dish during the last 15 minutes of baking.

Remove from the oven and allow to cool for at least 20 minutes before serving. The pudding will continue to thicken as it cools.

FAQ

Can I use a different type of rice?

Long-grain white rice, such as Carolina or Jasmine, is standard for its texture. Short-grain or Arborio rice will result in a much thicker, stickier pudding due to higher starch content.

Why is my pudding still runny after baking?

Rice pudding thickens significantly as it cools. Allow it to rest at room temperature or refrigerate it for the proper consistency to develop.

Can I make this recipe on the stovetop?

Yes, the stovetop is a common alternative method. Combine all ingredients in a heavy-bottomed saucepan and simmer over low heat, stirring frequently, for about 45-60 minutes until the rice is tender and the mixture has thickened.

You Must Know

Stirring the pudding after the first hour of baking is crucial to prevent a skin from forming and to ensure the rice cooks evenly. The baking time can vary depending on your oven and the dimensions of your baking dish; look for visual cues of tenderness and thickening rather than relying solely on time.

Storage Tips

Allow the rice pudding to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. A skin may form on the surface upon refrigeration; this is normal and can be stirred back in before serving.