Old Fashioned Rice Pudding

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Few desserts evoke nostalgia quite like a warm, creamy bowl of Old Fashioned Rice Pudding. This timeless comfort food combines simple ingredients and turns them into something extraordinary. With its velvety texture, golden top, and the irresistible aroma of vanilla and nutmeg wafting from the oven, it’s no wonder this recipe has stood the test of time.

Whether you grew up with this pudding served after Sunday dinner or discovered it later in life, it brings a sense of coziness that’s hard to match. It’s budget-friendly, endlessly adaptable, and makes use of pantry staples you likely already have. Perfect for chilly nights, family gatherings, or whenever you’re craving an old-school treat.

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Preparation Phase & Tools to Use

To make the best Old Fashioned Rice Pudding, your tools matter almost as much as the ingredients. Here’s what you’ll need:

• Medium Saucepan: You’ll cook the rice and milk mixture here. A heavy-bottomed saucepan prevents scorching.
• Mixing Bowl: For whisking together eggs, sugar, and flavorings before tempering with the hot rice mixture.
• Whisk: Essential for ensuring a smooth, lump-free custard.
• Casserole Dish or Baking Dish: The pudding will finish baking in the oven for that iconic golden crust.
• Aluminum Foil: Covering the dish while baking helps steam and evenly cook the pudding.
• Oven: Set to a low, slow bake for even, creamy results.

Having these tools prepped and ready will make your cooking process smoother and yield the rich, traditional texture that defines a great rice pudding.

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Ingredients for the Old Fashioned Rice Pudding

Each ingredient plays a crucial role in achieving that nostalgic, creamy texture and flavor:

• Long Grain White Rice: The backbone of this pudding. It provides structure without becoming mushy.
• Whole Milk: Creates the rich, creamy base that defines the dessert.
• Granulated Sugar: Adds just the right amount of sweetness to balance the creaminess.
• Eggs: These turn the pudding into a smooth custard once baked.
• Unsalted Butter: Adds richness and depth.
• Pure Vanilla Extract: Infuses warmth and aroma into every bite.
• Ground Nutmeg: Gives that classic old-fashioned spice profile.
• Salt: Enhances all the other flavors without standing out on its own.

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How To Make the Old Fashioned Rice Pudding

Step 1: Cook the Rice Base

In a medium saucepan, bring the milk to a gentle simmer. Stir in the rice and a pinch of salt. Simmer uncovered on low heat, stirring frequently until the rice is tender and the mixture has thickened slightly.

Step 2: Prepare the Custard Mixture

In a mixing bowl, whisk the eggs with sugar and vanilla extract. This will be the flavor-rich custard base that binds the pudding.

Step 3: Temper the Eggs

Slowly add a ladleful of the hot rice mixture into the egg mixture while whisking constantly. This step prevents the eggs from scrambling.

Step 4: Combine and Transfer

Once tempered, stir the custard mixture back into the saucepan with the rice. Add butter and stir until melted and well combined.

Step 5: Bake to Perfection

Pour everything into a greased casserole dish. Sprinkle nutmeg over the top. Cover with foil and bake at 325°F (160°C) for about 30-40 minutes, or until the custard is set and the top is lightly golden.

Step 6: Let It Rest

Remove from oven and let it sit for at least 15 minutes before serving warm. It thickens as it cools and becomes even creamier.

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How to Serve and Store Old Fashioned Rice Pudding

Old Fashioned Rice Pudding is incredibly versatile when it comes to serving. You can enjoy it warm straight from the oven, chilled from the fridge, or even at room temperature. Some love it plain, while others like to top it with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for a dessert-style upgrade.

For storing, let the pudding cool completely before covering tightly with plastic wrap or transferring to an airtight container. It keeps well in the refrigerator for up to 4 days. If it thickens too much, just stir in a splash of milk before reheating.

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Frequently Asked Questions

How do I prevent the pudding from curdling?

The key is to temper your eggs slowly with the hot rice mixture. Don’t rush this step, and keep whisking constantly.

Can I use leftover rice for this recipe?

Yes! If using pre-cooked rice, skip the stovetop cooking step and heat the milk separately. Combine it with the rice and proceed to temper the eggs.

Is it better served hot or cold?

It’s totally up to your preference. Warm gives you that fresh-from-the-oven comfort, while cold makes it thick and refreshing.

Can I freeze rice pudding?

Freezing is not ideal as the texture may become grainy after thawing. It’s best enjoyed fresh or chilled from the fridge.

Can I add raisins?

Definitely. Stir in raisins (or other dried fruit) after combining the custard and rice, just before baking.

How can I make it dairy-free?

Swap whole milk with full-fat oat milk or almond milk. The texture may vary slightly but it still turns out delicious.

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Want More Dessert Ideas with a Nostalgic Touch?

If you love this Old Fashioned Rice Pudding, you’ll enjoy these other cozy classics from Life With Olivia:

• Paula Deen’s 5 Minute Fudge for a quick, rich chocolate treat.
• Old Fashioned Blackberry Cobbler when you want something fruity and warm.
• Strawberry Crunch Pound Cake that’s as pretty as it is tasty.
• Coconut Snowballs for a bite-sized winter treat.
• Whipped Shortbread Cookies that melt in your mouth.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life With Olivia Pinterest.

And I’d love to hear how yours turned out. Did you add raisins or stick with the classic? Try a new topping? Let me know in the comments!

Questions are always welcome—let’s keep the pudding talk going and help each other make every batch just right.

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