Very few desserts can claim the comfort and simplicity of old fashioned rice pudding. This classic dish combines humble ingredients into a creamy, dreamy dessert that’s both nostalgic and delicious. Let’s dive into making this timeless treat that’s sure to warm your heart and belly.
Why This Recipe Works
- The combination of whole milk and heavy cream ensures a luxuriously creamy texture.
- Slow cooking allows the rice to absorb all the flavors, resulting in a rich and comforting dessert.
- A hint of vanilla and cinnamon adds depth and warmth to the pudding.
- It’s incredibly versatile, allowing for numerous variations to suit any taste.
- Perfect for using up leftover rice, making it both economical and delicious.
Ingredients
- 1 cup long-grain white rice, rinsed
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Equipment Needed
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Mixing bowl
Instructions
Step 1: Combine Rice and Milk
In a medium saucepan, combine the rinsed rice and 4 cups of whole milk. Bring to a gentle boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan. Once boiling, reduce the heat to low and simmer uncovered for 25 minutes, stirring every 5 minutes. The rice should be tender and the mixture thickened.
Step 2: Add Cream and Sugar
Stir in the heavy cream, sugar, vanilla extract, cinnamon, and salt. Continue to cook on low heat for another 15 minutes, stirring frequently. The pudding should thicken further and the flavors will meld together beautifully.
Step 3: Finish with Butter
Remove the saucepan from the heat and stir in the unsalted butter until fully melted and incorporated. This adds a rich, velvety finish to the pudding.
Step 4: Cool and Serve
Transfer the pudding to a mixing bowl and let it cool for at least 10 minutes before serving. The pudding will continue to thicken as it cools. Serve warm or chilled, according to your preference.
Tips and Tricks
For an even creamier texture, consider using Arborio rice, which is typically used in risotto. It absorbs liquids well and releases starch, contributing to a creamier pudding. If you prefer a lighter version, you can substitute half of the whole milk with 2% milk, though the texture will be slightly less rich. To prevent a skin from forming on the pudding as it cools, press a piece of plastic wrap directly onto the surface of the pudding before refrigerating.
Recipe Variations
- Add raisins or dried cranberries for a fruity twist.
- Stir in a tablespoon of citrus zest for a bright, fresh flavor.
- Top with a dollop of whipped cream or a sprinkle of nutmeg before serving.
- For a dairy-free version, use coconut milk and a dairy-free butter alternative.
- Incorporate chocolate chips or cocoa powder for a chocolatey variation.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time and more liquid to become tender. Adjust the cooking time accordingly and monitor the consistency of the pudding.
How long can I store the rice pudding?
Rice pudding can be stored in an airtight container in the refrigerator for up to 3 days. If you notice it thickening too much upon reheating, you can stir in a little milk to loosen it up.
Can I make this recipe in a slow cooker?
Absolutely! Combine all ingredients except the butter in a slow cooker and cook on low for 4-5 hours, stirring occasionally. Stir in the butter at the end for that rich finish.
Summary
Old fashioned rice pudding is a comforting, creamy dessert that’s easy to make and endlessly customizable. Whether you stick to the classic recipe or experiment with variations, it’s sure to become a favorite.