Recipe Background
Old-fashioned rice pudding offers creamy delight with vanilla warmth.
Old-fashioned rice pudding wraps you in a warm embrace, reminiscent of cozy evenings at home. This dish combines creamy rice with a gentle sweetness from sugar and vanilla. As it cooks, the milk reduces into a rich, velvety base that transforms humble rice into something soothingly indulgent. Stirring in beaten eggs requires gentle care; keep the heat steady, and stir continuously until just set to avoid curdling. It's like making a simple custard, only heartier.
The aroma of vanilla melds seamlessly with the butter, adding a touch of nostalgia that lingers in the air. Golden raisins are optional but encouraged for those who enjoy tiny bursts of sweet surprise in each bite. They plump up beautifully, adding texture and a hint of natural sweetness. Once complete, the pudding should be thick but not stiff, each spoonful yielding easily to the touch.
Rice pudding is a dish meant for sharing, easy to serve warm in generous bowls. It's a humble reminder of how a few basic ingredients can come together to create something more than the sum of its parts. Whether enjoyed alone or passed around a table, it brings comfort and connection—simple, warm, and satisfying.
Ingredients
- 1 1/2 cups rice cooked
- 2 cups milk divided
- 1/4 teaspoon salt
- 2/3 cup golden raisins optional
- 1 egg beaten
- 1/3 cup white sugar
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Directions
- Combine the rice, 1 1/2 cups of the milk, and the salt in a saucepan over medium heat.
- Cook and stir the mixture until thick and creamy, about 15-20 minutes.
- Stir in the remaining milk, raisins, the beaten egg, and white sugar, stirring continually so the egg doesn't scramble.
- Continue cooking until the mixture sets, 2-3 minutes.
- Remove the saucepan from the heat.
- Stir the butter and the vanilla extract into the mixture.
- Serve.
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