Moms Old Fashioned Rice Pudding Recipe

I’ve gotta say, making this rice pudding is such a vibe—it mixes silky whole milk, tender white rice and sweet raisins in a way that totally transforms ordinary ingredients into a heartwarming treat even if i’m no expert in the kitchen.

I like moms old fashioned rice pudding because its a nutritional powerhouse. I love how the white rice cooked in water and whole milk provides creamy protein and energy while granulated sugar, lightly beaten eggs, vanilla extract and raisins deliver flavor and vitamins.

My butter adds a rich finishing touch.

Ingredients

• White Rice: This rice gives energy and base texture in a simple, hearty way.
• Whole Milk: It brings creaminess and protein while addin vitamins and calcium too.
• Granulated Sugar: This sugar sweetens the pudding and offers energy though too much is not healthy sometimes.
• Eggs: They bind the pudding and give protein and a silky texture all together.
• Raisins: Raisins adds a natural sweet burst and contain fibre that helps digestion.
• Butter: Butter adds rich flavor and smooth mouthfeel to the pudding making it extra indulgent.
• Vanilla Extract: Vanilla gently enhances overall flavor and aroma in this classic rice pudding.
• Salt: A pinch of salt balances sweetness and deepens flavor in the pudding.

Ingredient Quantities

• 1 cup white rice (rinsed)
• 2 cups water
• 4 cups whole milk
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 large eggs (beaten lightly)
• 1 teaspoon vanilla extract
• 1/2 cup raisins
• 1 tablespoon butter

How to Make this

1. Rinse 1 cup of white rice well and combine it with 2 cups of water in a saucepan. Bring it to a boil then lower the heat and let it simmer until the water is mostly gone (~10-15 minutes).

2. In a different large pot, heat 4 cups of whole milk over a medium heat until it’s warm but not boiling.

3. Stir in 1 cup of granulated sugar and 1/2 teaspoon salt into the warm milk, mixing it well until the sugar dissolves.

4. Once the rice is tender, add it to the warm milk mixture and stir everything together.

5. In a small bowl, lightly beat 2 large eggs. Slowly temper the eggs by adding a few spoonfuls of the hot milk mixture to the eggs while stirring fast so they dont curdle, then pour the egg mixture back into the pot.

6. Keep stirring the pudding on low heat until it thickens up a bit and the eggs are fully cooked.

7. Mix in 1 teaspoon of vanilla extract, 1/2 cup raisins, and 1 tablespoon of butter stirring until the butter melts completely into the mixture.

8. Allow the pudding to reach the consistency you prefer by cooking it for a few more minutes, stirring constantly to prevent burning.

9. Remove the pot from the heat once it is nicely thickened.

10. Serve your rice pudding warm or let it cool down in the fridge if you like it chilled – enjoy!

Equipment Needed

1. A fine mesh strainer for rinsing the rice
2. Measuring cups and spoons to get the right quantities
3. A medium saucepan to boil and simmer the rice with water
4. A large pot for heating the milk and mixing in the other ingredients
5. A small bowl to beat the eggs
6. A whisk or fork to beat the eggs and stir the mixture
7. A heat resistant spoon for stirring consistently
8. A stove to provide the heat for cooking and simmering
9. A serving dish to present the final pudding

FAQ

• Q: Can I use brown rice instead of white rice?
  A: Sure, you can but brown rice takes longer to cook and might give the pudding a different texture.
• Q: Do I have to stir the pudding constantly?
  A: It’s best to stir a lot, especially towards the end so it doesnt stick to the bottom of the pan.
• Q: Can I substitute whole milk with another milk?
  A: Yup, but using a low fat one might change the creaminess of the dish a bit.
• Q: When should I add the eggs?
  A: Add them towards the very end off the cooking process after you remove the pan from heat so they cook slow and dont scramble.
• Q: How long does it take to cool before serving?
  A: Let it cool to room temperature for a bit, then place in the fridge for about 2 hours till its fully chilled.

Moms Old Fashioned Rice Pudding Recipe Substitutions and Variations

• Whole milk: You can use 2% milk or mix some heavy cream with water (about a 1:1 ratio) if you want nearly the same creaminess.
• Granulated sugar: If you like, you can swap honey or maple syrup instead, but remember they are sweeter so you might want a little less than a cup.
• Eggs: If you’re not a fan of eggs in your pudding, try using a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water for each egg) as a thickener.
• Raisins: Dried cranberries or chopped dried apricots work pretty well as a different twist on the flavor if raisins aren’t your thing.
• Butter: You can replace butter with margarine or even a spoonful of coconut oil if you want to give it a subtle tropical hint.

Pro Tips

1. When you’re tempering the eggs, add the hot milk mixture real slowly into the beaten eggs while stirring constantly. This helps to prevent curdling, and trust me, you dont wanna end up with scrambled eggs in your pudding.
2. Keep the heat really low after reintroducing the eggs into the pot and stir all the time. This constant stirring not only ensures the eggs are cooked evenly but also stops the milk from burning on the bottom.
3. If you like a thicker pudding, let it cook a little longer. Just be sure to keep an eye on it and stir often so it doesn’t get too thick or burn up. If it does get too thick, you can always whisk in a bit more milk.
4. Finally, mix in the vanilla extract, raisins, and butter only after the pudding has thickened up a bit. That way, the butter melts nicely and the raisins stay plump and delicious instead of turning dry.