Grandma's Old-Fashioned Rice Pudding

by HomeCooking
Prep: 5m
Cook: 55m
dessert
Grandma's Old-Fashioned Rice Pudding - Image

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Ingredients
Servings:4
6cupwhole milk
1/2cupsugar
1/2tspsalt
1/2cuplong grain white rice
2tspvanilla extract
ground cinnamon
Nutrition Facts

Per serving

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Instructions
  1. 1

    Get it warming

    In a large saucepan, stir together 5 1/2 cups of the milk, the sugar, and the salt. Set aside the last 1/2 cup of milk for serving. Bring the pot up to a boil over medium-high heat.

  1. 2

    Stir in the rice

    Add the rice and drop the heat to low. Adjust it so you've got a gentle, lazy simmer going — nothing too rowdy or it'll scorch on the bottom.

  2. 3

    Low and slow

    Cook, stirring every so often, for 50 to 60 minutes. Don't rush it. It's ready when the pudding has thickened up to about the consistency of yogurt. It'll look thin for a good while, then come together all at once near the end.

  3. 4

    Finish with vanilla

    Pull the pot off the heat and stir in the vanilla. It'll thicken more as it cools.

  4. 5

    Chill and serve

    Let it cool, then refrigerate. Right before serving, stir in the reserved 1/2 cup milk to loosen it back up to that creamy, spoonable texture. Dust the top with a little ground cinnamon if you like.

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Grandma's Old-Fashioned Rice Pudding

Created by: HomeCooking

Prep Time: 5m
Cook Time: 55m
Servings: 4

Ingredients

  • 6 cup whole milk
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 cup long grain white rice
  • 2 tsp vanilla extract
  • ground cinnamon

Instructions

  1. Get it warmingIn a large saucepan, stir together 5 1/2 cups of the milk, the sugar, and the salt. Set aside the last 1/2 cup of milk for serving. Bring the pot up to a boil over medium-high heat.
  2. Stir in the riceAdd the rice and drop the heat to low. Adjust it so you've got a gentle, lazy simmer going — nothing too rowdy or it'll scorch on the bottom.
  3. Low and slowCook, stirring every so often, for 50 to 60 minutes. Don't rush it. It's ready when the pudding has thickened up to about the consistency of yogurt. It'll look thin for a good while, then come together all at once near the end.
  4. Finish with vanillaPull the pot off the heat and stir in the vanilla. It'll thicken more as it cools.
  5. Chill and serveLet it cool, then refrigerate. Right before serving, stir in the reserved 1/2 cup milk to loosen it back up to that creamy, spoonable texture. Dust the top with a little ground cinnamon if you like.

Notes & Tips

This is the rice pudding I grew up on — creamy, cozy, and about as simple as dessert gets. The magic is all in the ratio: a whole lot of milk to just a little rice, cooked down slow until it turns silky on its own. No eggs to fuss with, no fancy anything. Long grain white rice works just fine, so no need to hunt down short grain. Like your rice pudding with raisins? Toss in a handful during the last 15 minutes. Just remember it firms up in the fridge, so that splash of milk before serving is what brings it back to life. Come hungry.