Directions:
1. In a medium saucepan, combine rice, 3 cups milk, sugar, and salt.
2. Cook over medium heat, stirring often, until the rice is tender and the mixture thickens (about 25 minutes).
3. In a small bowl, whisk eggs with the remaining 1 cup milk. Slowly stir a few spoonfuls of the hot rice mixture into the egg mixture to temper it.
4. Pour egg mixture back into the saucepan, stirring constantly. Cook for 2–3 minutes until thick and creamy, but do not boil.
5. Remove from heat and stir in vanilla, cinnamon, nutmeg, and raisins if using.
6. Serve warm or refrigerate until chilled. Sprinkle with extra cinnamon before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 250 kcal | Servings: 6 servings
Tips & Serving Suggestions:
– For extra richness, use half-and-half instead of milk.
– Add a splash of rum extract or almond extract for a flavor twist.
– Serve with a dollop of whipped cream or fresh fruit on top.
– Store in the fridge for up to 3 days; it thickens more as it chills.
Conclusion:
Old-fashioned rice pudding is a creamy, classic dessert that brings warmth and comfort to the table. Simple yet satisfying, it’s a recipe that has stood the test of time and continues to be a family favorite.
