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5 Brilliant Old-Fashioned Rice Pudding Secrets

rice pudding
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You will create the ultimate creamy, old-fashioned stovetop rice pudding, just like Chef Tariq taught us. This recipe delivers pure comfort using simple ingredients. Serve it warm for a nostalgic treat or chilled for a cool dessert.

Ingredients

Scale
  • 1 cup short-grain white rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Ground cinnamon, for topping

Instructions

  1. Combine the rice, milk, and salt in a heavy-bottomed saucepan.
  2. Bring the mixture to a gentle simmer over medium heat, stirring often to prevent scorching the bottom.
  3. Reduce the heat to low. Cook uncovered for 45 to 60 minutes, stirring every 5 to 10 minutes, until the rice is tender and the pudding has thickened considerably.
  4. Remove the saucepan from the heat. Slowly temper the beaten egg by whisking a small amount of the hot pudding mixture into the egg.
  5. Pour the tempered egg mixture back into the saucepan, stirring constantly for one minute. Do not return the mixture to a boil after adding the egg.
  6. Stir in the vanilla extract.
  7. Let the pudding stand for 5 minutes to cool slightly. It will thicken more as it cools.
  8. Serve warm, sprinkled generously with ground cinnamon, or chill completely before serving.

Notes

  • Chef Tariq insists on short-grain rice for the best, creamiest texture.
  • Stirring frequently is key to achieving a smooth, non-stick bottom result.
  • If the pudding becomes too thick upon cooling, stir in a splash of milk to reach your desired consistency.

Nutrition

Find it online: https://savoryskies.com/creamy-old-fashioned-rice-pudding/