Old Fashioned Rice Pudding

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Instructions

Step 1: Cook the Rice

  1. In a medium, heavy-bottomed saucepan (like a Dutch oven), combine the uncooked rice, 3 cups of the milk, sugar, and salt.
  2. Bring to a simmer over medium heat, stirring frequently to prevent the milk from scorching.
  3. Once simmering, reduce the heat to low to maintain the gentlest possible simmer. Cover the pot and cook for 25-30 minutes, stirring every 5-10 minutes, until the rice is tender and the mixture has thickened considerably. The frequent stirring is crucial to prevent sticking and scorching on the bottom.

Step 2: Temper the Egg

  1. In a separate bowl, whisk the egg together with the remaining 1 cup of milk and the heavy cream.
  2. Here is the most important step to avoid scrambled eggs: While whisking the egg mixture constantly, slowly drizzle in about ½ cup of the hot rice mixture. This gradually raises the temperature of the eggs (called “tempering”).
  3. Now, pour the warmed egg mixture back into the main pot of rice, stirring constantly.

Step 3: Finish the Pudding

  1. Continue to cook the pudding over low heat, stirring constantly, for another 5-8 minutes. Do not let it boil. It will thicken to a creamy, custard-like consistency.
  2. Remove the pot from the heat. Stir in the vanilla extract, ground cinnamon, and any optional add-ins like raisins or butter.
  3. Let the pudding cool for 15-20 minutes; it will continue to thicken as it cools.

Step 4: Serve

  1. You can serve the pudding warm, at room temperature, or chilled.
  2. Dust with a little extra cinnamon before serving.
  3. For chilled pudding, press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate for at least 4 hours.

Baked Rice Pudding Variation (Hands-Off Classic)

If you prefer a more traditional, “set” pudding with a golden-brown skin on top, the baked method is for you.

Ingredients are largely the same, but the method changes:

  1. Preheat oven to 325°F (163°C). Grease a 1.5-quart baking dish.
  2. In a large bowl, whisk together ½ cup cooked, cooled white rice (about 1 ½ cups cooked), 2 eggs, ½ cup sugar, 1 tsp vanilla, ¼ tsp salt, and ½ tsp cinnamon.
  3. Gradually whisk in 2 cups of whole milk and 1 cup of half-and-half.
  4. Pour the mixture into the prepared baking dish. Sprinkle with nutmeg.
  5. Place the baking dish into a larger pan (like a roasting pan). Carefully pour hot water into the larger pan until it comes halfway up the sides of the baking dish (this is a bain-marie or water bath).
  6. Bake for 1 to 1 ½ hours, stirring once or twice during the first 45 minutes, until a knife inserted near the center comes out clean. The center will still be slightly jiggly.

Pro-Tips for the Perfect Pudding

· Rice Choice: Long-grain rice gives a distinct, separate grain texture. For a creamier, more classic texture, use medium or short-grain rice like Arborio.
· Don’t Rush the Simmer: Low and slow is the rule. High heat will scorch the milk and cook the rice unevenly.
· Temper, Temper, Temper! This is the non-negotiable secret to a smooth, custardy pudding instead of one with bits of cooked egg.
· Soak Your Raisins: For plumper, juicier raisins, soak them in hot water for 10 minutes, then drain before adding.
· Skin Lover? If you like the skin that forms on top (a delicacy for some!), don’t press plastic wrap on it while it’s cooling.

Enjoy this timeless, comforting dessert that truly tastes like home.

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