Old-Fashioned Rice Pudding

Here’s a cozy and creamy Old-Fashioned Rice Pudding — just like grandma used to make. It’s rich, lightly sweet, and spiced with a touch of cinnamon and vanilla.

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🍮 Old-Fashioned Rice Pudding

Ingredients (4–6 servings)

• ¾ cup uncooked medium- or long-grain white rice

• 1 ½ cups water

• 2 cups whole milk (can sub half-and-half for creamier)

• ½ cup granulated sugar

• 2 large eggs, beaten

• ½ cup raisins (optional)

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg (optional)

• Pinch of salt

• 1 tablespoon butter

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Instructions

1. Cook rice:

   • In a saucepan, bring rice and water to a boil.

   • Reduce heat, cover, and simmer 15 minutes, until water is absorbed and rice is tender.

2. Make pudding base:

   • Stir in milk, sugar, and salt.

   • Cook uncovered over medium heat, stirring often, until thick and creamy (about 15–20 minutes).

3. Add eggs & flavoring:

   • In a small bowl, whisk eggs with a little hot rice mixture to temper.

   • Stir eggs back into saucepan.

   • Cook 2–3 minutes more, stirring constantly, until slightly thickened.

4. Finish:

   • Stir in butter, vanilla, cinnamon, nutmeg, and raisins (if using).

   • Serve warm or chilled.

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✨ This pudding can be served warm with a sprinkle of cinnamon, or cold and thick after chilling in the fridge.

Would you like me to also share a baked version of rice pudding (creamier, custard-like, with a golden top)?