Step 2: Cook the Rice
Place the rice in a medium saucepan with 2 cups of water. Bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low and cover the pan. Let the rice simmer for about 10–12 minutes, or until it absorbs most of the water and becomes tender.
Step 3: Add Milk and Sugar
Once the rice is tender, pour in the milk gradually while stirring gently. Add the sugar and salt. Raise the heat slightly to bring the mixture to a gentle simmer. Do not let it boil rapidly, as this can make the milk curdle.
Step 4: Simmer Slowly
Reduce the heat to low and let the pudding cook slowly for 25–30 minutes, stirring occasionally to prevent sticking. The mixture should thicken slowly as the rice absorbs the milk. This slow cooking is what gives the pudding its creamy texture.
Step 5: Prepare the Egg Mixture
While the pudding is cooking, whisk the eggs in a small bowl. Slowly add a few tablespoons of the hot rice pudding into the eggs while whisking continuously. This process, called “tempering,” prevents the eggs from scrambling when added to the pudding.
Step 6: Combine Eggs with Pudding
Gradually pour the tempered eggs back into the pudding, stirring constantly. Continue cooking for another 2–3 minutes over low heat until the pudding thickens slightly more. Remove from heat.
Step 7: Flavor the Pudding
Stir in the vanilla extract, cinnamon, nutmeg, and a small knob of butter if desired. Add raisins or currants if using. Taste and adjust sweetness if needed.
Step 8: Serve Warm or Chilled
Rice pudding can be enjoyed warm straight from the pot or chilled in the refrigerator for a few hours. Serve in small bowls and sprinkle with extra cinnamon or nutmeg for a classic finish.
Tips for the Perfect Old-Fashioned Rice Pudding:
- Patience is key – slow simmering is what makes it creamy.
- Use whole milk for richness; you can substitute with cream for an extra decadent version.
- Stir frequently in the last 10 minutes to prevent a skin from forming on top.
- Optional toppings: a drizzle of honey, a sprinkle of toasted coconut, or a few slivered almonds can elevate the flavor.
Why This Recipe Works
Old-fashioned rice pudding is all about texture and flavor balance. The rice should be soft but not mushy, the milk creamy without being too thick, and the sweetness gentle to allow the warm spices to shine. Following this method step by step ensures a dessert that is both nostalgic and comforting—a dish that reminds you of home and cozy afternoons.
If you want, I can also make a visual step-by-step version with little illustrations for each stage—it makes it easier to follow while cooking.
Do you want me to do that?
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