Here’s a classic, old-fashioned rice pudding recipe—rich, creamy, and comforting, just like grandma used to make:
Ingredients (Serves 4–6)
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1/2 cup (100 g) uncooked short-grain rice (like Arborio or pudding rice)
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4 cups (1 L) whole milk
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1/4 cup (50 g) sugar (adjust to taste)
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon (optional, for serving)
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1/4 cup raisins or sultanas (optional)
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1 egg, beaten (optional, for extra creaminess)
Instructions
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Rinse the rice
Rinse the rice under cold water until the water runs clear. This removes excess starch and helps the pudding stay creamy, not gluey. -
Cook the rice in milk
In a medium saucepan, combine the rice, milk, sugar, and salt. Bring to a gentle simmer over medium heat, stirring often so the milk doesn’t scorch. -
Simmer slowly
Reduce the heat to low and cook uncovered, stirring occasionally, for about 30–40 minutes, until the rice is tender and the mixture is thick and creamy. -
Add flavorings
Remove from heat. Stir in the vanilla extract and raisins, if using. If you want an extra creamy texture, beat the egg in a small bowl, then temper it by slowly adding a few tablespoons of hot pudding to the egg while whisking. Then stir the egg mixture back into the pudding and cook over low heat for 2–3 minutes more. -
Serve
Serve warm or chilled, sprinkled with cinnamon or nutmeg. Some like a little knob of butter or a drizzle of cream on top for extra indulgence.
Tips for a truly old-fashioned feel:
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Use whole milk for the creamiest texture.
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Stir frequently—this is a slow-cooked dessert that rewards patience.
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Leftovers taste even better the next day, slightly thicker and richer.
If you want, I can also give a baked version that has that classic golden crust on top, like the kind served in old cafés. It’s slightly different but just as nostalgic.
Do you want me to share that version too?