This simple old fashioned rice pudding is creamy and sweet, nostalgic and comforting. Made with just a few simple ingredients on the stovetop, it will quickly become a recipe you’ll turn to again and again for a snack or dessert.
We love to use vanilla bean and ground cinnamon for flavoring, and the pudding is delicious served warm or chilled. Enjoy with your family right out of the pan, or serve in individual glasses for a delectable treat to share with guests.
What makes this recipe special?
Have you ever eaten something and been instantly moved to a memory of another time and place? I always say that food is time travel! This recipe gives me the same feeling that I used to have when I was little and visiting my grandma’s house. Something delicious was always baking, her kitchen was warm and inviting, and her meals were made and served with love. Each bite of this simple, old fashioned rice pudding will give you the same nostalgic memories of real comfort food, slowing down, and enjoying simple moments and flavors.
Ingredient list for Simple Old Fashioned Rice Pudding
- Jasmine Rice (made and chilled)
- Whole Milk
- Granulated Sugar
- Egg
- Vanilla bean paste (or extract)
- Salt
- Ground Cinnamon
- Whipped cream for garnish
- Raisins or nuts, if desired
How to make Simple Old Fashioned Rice Pudding
- Lay out all of your ingredients.
- Place pre-cooked and cooled rice into a medium saucepan. Add 1 1/2 cups milk and the salt. Cook on low heat for 13-15 minutes until thick and creamy.
- In a small bowl, add sugar, remaining 1/2 cup milk, and beaten egg. Whisk together until well incorporated.
- With the heat on medium low, slowly pour egg mixture in a steady stream into the rice while using your other hand to stir so that the egg slowly tempers and doesn’t scramble. The mixture should thicken and turn a slightly yellow color. It should be well blended, thick and creamy. Continue to allow to simmer for 2-3 minutes.
- Remove the saucepan from the stove, and add butter, vanilla and a dusting of cinnamon (if desired).
- Serve warm with whipped cream and a dusting of a bit more cinnamon on top.
Be sure to watch your rice pudding while it’s simmering. You might feel tempted to walk away but it can scorch on bottom and needs to be occasionally stirred.
Be sure to pour your egg mixture in only a little at a time (I like to pour a small, steady stream with one hand while whisking the pudding mixture with my other hand) so it tempers the egg.
Add-ins or Variations
- This recipe would be delicious with golden raisins added!
- Toasted coconut flakes would be delicious as an add-in.
- Toasted pecans or walnuts would make a yummy garnish on individual pudding cups.
- Chocolate or cocoa powder could be whisked into this recipe to add a silky chocolate flavor! you could also simply shave a chocolate bar over the top of the pudding to add chocolate curls as a garnish.
Ingredients
- 1 1/2 Cups Cooked and cooled jasmine rice
- 2 Cups Whole Milk Divided
- 1/4 Teaspoon Salt
- 1 Egg Beaten
- 1/3 Cup Granulated sugar
- 1 Tablespoon Salted butter
- 1/2 Teaspoon Vanilla bean paste Extract is fine
- Cinnamon for garnish
- Raisins or nuts, optional
Instructions
- Lay out all of your ingredients.Place pre-cooked and cooled rice into a medium saucepan. Add 1 1/2 cups milk and the salt. Cook on low heat for 13-15 minutes until thick and creamy. In a small bowl, add sugar, remaining 1/2 cup milk, and beaten egg. Whisk together until well incorporated. With the heat on medium low, slowly pour egg mixture in a steady stream into the rice while using your other hand to stir so that the egg slowly tempers and doesn't scramble. The mixture should thicken and turn a slightly yellow color. It should be well blended, thick and creamy. Continue to allow to simmer for 2-3 minutes. Remove the saucepan from the stove, and add butter, vanilla and a dusting of cinnamon (if desired).Serve warm with whipped cream and a dusting of a bit more cinnamon on top.
Other comfort food desserts you will love:
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