Old Fashioned Rice Pudding

Old-Fashioned Rice Pudding recipe, just like grandma used to make—creamy, lightly sweet, and full of comfort! 🍚✨

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Ingredients:
3/4 cup uncooked white rice (medium or long-grain works best)
2 cups water
2 cups whole milk (or half-and-half for extra creaminess)
1/3 cup granulated sugar
1/4 teaspoon salt
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
1/2 cup raisins (optional, but traditional)
Butter, for greasing the dish


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Instructions:
1. Cook the Rice
In a medium saucepan, bring the 2 cups of water to a boil.
Stir in the rice, reduce heat, cover, and simmer for about 15 minutes, or until the water is absorbed and rice is tender.


2. Make the Custard Base
In a large saucepan, combine cooked rice, milk, sugar, and salt.
Cook over medium heat, stirring often, until thick and creamy (15–20 minutes).


3. Temper the Eggs
Slowly stir a few spoonfuls of the hot rice mixture into the beaten eggs (to prevent scrambling).
Then gradually add the tempered eggs back into the saucepan.
Stir constantly and cook for another 2 minutes.


4. Add Flavor
Remove from heat and stir in vanilla, cinnamon, and raisins (if using).


5. Serve
Spoon into a buttered baking dish if you like it baked, or serve warm right from the pot.
For a baked version: Bake at 350°F (175°C) for 20–25 minutes until set and lightly golden on top.




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✨ Tips:
You can serve it warm or chilled.
A sprinkle of nutmeg on top makes it extra nostalgic.
If you like it creamier, stir in an extra splash of milk before serving.