Old Fashioned Rice Pudding

Step 4: Prepare the Egg Mixture

While the rice simmers, whisk the eggs in a small bowl.

• Slowly add about ½ cup of the hot rice mixture to the eggs, whisking constantly.
• This tempers the eggs, preventing them from scrambling when added to the hot pudding.

Step 5: Combine and Finish Cooking

Gradually pour the egg mixture back into the saucepan with the rice, stirring continuously.

• Cook over low heat for another 5–7 minutes until slightly thickened.
• Add vanilla extract and raisins (if using) and stir to combine.

Step 6: Cool and Serve

Remove the pudding from heat.

• For a warm dessert, serve immediately with a light sprinkle of cinnamon.
• For a chilled version, transfer the pudding to a bowl, cover, and refrigerate for at least 2 hours.
• The pudding will thicken slightly as it cools, giving it that classic old-fashioned texture.

Tips for the Perfect Old-Fashioned Rice Pudding

1. Use whole milk or a combination of milk and cream – it creates a richer, creamier texture.
2. Stir frequently – this prevents sticking and ensures even cooking.
3. Experiment with spices – a pinch of nutmeg or cardamom can add a subtle warmth.
4. Add texture – chopped nuts, toasted coconut, or a dollop of jam on top can make it extra special.

Why This Rice Pudding Stands Out

Unlike modern, quick-cook versions, this old-fashioned rice pudding is simmered slowly to develop deep, comforting flavors. The careful tempering of eggs adds richness without turning it into custard, striking a perfect balance between creaminess and lightness. Every spoonful carries the taste of tradition, making it a dessert that feels both nostalgic and timeless.

If you want, I can also create a visual step-by-step guide with photos or illustrations for this rice pudding, so it’s super easy to follow while cooking.

Do you want me to do that?