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Grandma's Rice Pudding 1

Grandma's Rice Pudding

This old fashioned creamy rice pudding recipe has been passed down through generations, capturing the essence of what makes heirloom recipes so special. With its velvety texture and comforting warmth, it's the perfect ending to any meal.
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Course: Dessert
Cuisine: American, Traditional
Keyword: Rice Pudding, Comfort Food, Grandma's Recipe, Creamy Dessert
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 275kcal

Equipment

  • Large Heavy-Bottomed Saucepan
  • Mixing Bowl
  • Whisk

Ingredients

Rice Pudding Base

  • 1 cup short-grain white rice Arborio works beautifully for extra creaminess
  • 4 cups whole milk can substitute with 3 cups whole milk + 1 cup heavy cream for ultimate richness
  • 2/3 cup granulated sugar can use 1/2 cup if you prefer less sweetness
  • 1/4 tsp salt
  • 2 large eggs lightly beaten
  • 1 tbsp butter
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp ground cinnamon plus extra for sprinkling

Optional Ingredients

  • 1/2 cup golden raisins optional but traditional
  • 1 lemon zested, optional for a bright note

Instructions

  • Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming gummy.
  • In a large, heavy-bottomed saucepan, combine the rice, milk, sugar, and salt. Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent the rice from sticking to the bottom.
  • Once it reaches a boil, reduce heat to low. Allow the mixture to simmer uncovered for about 30-35 minutes, stirring occasionally. You'll notice the mixture gradually thickening as the rice absorbs the liquid and releases its starch.
  • In a small bowl, whisk the eggs lightly. Temper the eggs by slowly adding about 1/2 cup of the hot rice mixture while whisking continuously. This prevents the eggs from curdling.
  • Gradually pour the egg mixture back into the main pot, stirring constantly.
  • Add the butter, vanilla extract, ground cinnamon, and raisins (if using). Stir well to incorporate all the elements.
  • Continue cooking on low heat for another 5-7 minutes, until the pudding has thickened slightly more but still maintains a creamy consistency.
  • Remove from heat and stir in the lemon zest if using. Transfer to a serving dish or individual ramekins.
  • Let rest for 10-15 minutes. The pudding will continue to thicken as it cools.
  • For the traditional presentation, sprinkle additional cinnamon on top before serving.

Notes

Many rice pudding enthusiasts insist the flavor improves after 24 hours in the refrigerator, as the spices have more time to meld with the creamy base.
The pudding can be served warm for a comforting treat or chilled for a refreshing dessert.
To reheat, add a splash of milk to restore the creamy consistency.

Nutrition

Calories: 275kcal | Carbohydrates: 42g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 180mg | Fiber: 0.5g | Sugar: 24g
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