Here’s a unique, detailed article about Old-Fashioned Rice Pudding, including a step-by-step guide on how to make it.

Old-Fashioned Rice Pudding: A Classic Comfort Dessert

Few desserts bring back childhood memories quite like Old-Fashioned Rice Pudding. This creamy, lightly sweetened dish has been a staple in kitchens for generations, offering the perfect balance of simplicity and heartwarming comfort. Whether served warm on a chilly evening or chilled for a refreshing treat, rice pudding is a timeless dessert that never goes out of style.

This recipe follows the traditional stovetop method, using simple ingredients to create a rich, velvety texture infused with vanilla and cinnamon. Let’s dive into the magic of making homemade old-fashioned rice pudding from scratch!

Ingredients You’ll Need

• 1/2 cup white rice (short or medium grain for a creamier texture)
• 2 cups whole milk (or a mix of milk and heavy cream for extra richness)
• 1/2 cup water
• 1/3 cup granulated sugar (adjust to taste)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (plus extra for garnish)
• 1/4 teaspoon ground nutmeg (optional)
• 1 egg (for a richer, custard-like texture)
• 1/2 cup raisins (optional but traditional)
• 1 tablespoon butter (for extra creaminess, optional)

Step-by-Step Instructions

Step 1: Cook the Rice

1. In a medium saucepan, combine 1/2 cup of rice, 1/2 cup of water, and 1 cup of milk over medium heat.
2. Bring to a gentle simmer and stir occasionally to prevent sticking.
3. Let the rice cook until most of the liquid is absorbed, about 15 minutes.

Tip: If you have leftover cooked rice, you can skip this step and jump directly to the next step using 1 1/2 cups of pre-cooked rice.

Step 2: Add the Creamy Base

1. Once the rice is soft, add the remaining 1 cup of milk, sugar, salt, cinnamon, and nutmeg (if using).
2. Stir well and continue to cook over low heat, stirring frequently, for another 10-15 minutes, until the mixture thickens.

Tip: The key to a perfect rice pudding is stirring often so the milk doesn’t scorch at the bottom of the pan.

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