Absolutely! Here’s a detailed, traditional old-fashioned rice pudding recipe, the kind that’s creamy, comforting, and slightly nostalgic. I’ll break it down step by step so you can follow it easily.
Ingredients (Serves 4–6)
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1 cup (200 g) short-grain rice (like Arborio or pudding rice)
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4 cups (1 liter) whole milk
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1/2 cup (100 g) granulated sugar
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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1–2 tablespoons unsalted butter (optional, for extra creaminess)
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1/2 teaspoon ground cinnamon (optional, for sprinkling)
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1/4 cup raisins or sultanas (optional)
Instructions
1. Prepare the rice
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Rinse the rice briefly under cold water until the water runs clear. This removes excess starch and prevents it from becoming gluey.
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Drain well.
2. Cook the rice
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In a medium saucepan, combine the rice, 2 cups of milk, and salt.
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Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
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Once it starts boiling, reduce heat to low. Cover partially (leave a small gap for steam) and simmer gently for 15–20 minutes, stirring occasionally, until the rice starts to absorb the milk but is not fully soft.
3. Add the remaining milk and sugar
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Add the remaining 2 cups of milk and the sugar to the saucepan.
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Stir well, and continue to cook over low heat for 25–30 minutes, stirring frequently. The pudding should thicken and the rice should be tender but still have a slight bite (not mushy).
Tip: Stir more often toward the end to prevent the milk from scorching.
4. Add flavorings
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Remove the pan from the heat.
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Stir in vanilla extract, butter (if using), and raisins (if desired).
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Taste and adjust sugar if needed.
5. Serve
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You can serve it warm, sprinkled with cinnamon, or chilled.
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If serving chilled, let it cool to room temperature, then refrigerate for 2–3 hours until set.
Tips for perfect old-fashioned rice pudding
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Milk choice: Whole milk gives the creamiest texture; you can mix with a little cream for extra richness.
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Rice choice: Short-grain rice is best because it releases starch, making the pudding creamy.
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Stirring: Frequent stirring at the end ensures a smooth texture.
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Add-ins: Nutmeg, cardamom, or a splash of orange zest can give it a lovely traditional twist.
If you want, I can also give you a version that’s baked in the oven, which is even more old-fashioned and develops a slightly caramelized top—the way your grandma might have made it. It’s slightly different from stovetop pudding.
Do you want me to include that version too?