Old Fashioned Rice Pudding: A Hug in a Bowl

There are certain flavors that instantly transport me back to childhood kitchen tables, the kind of comfort food that feels like a warm embrace. For me, Old Fashioned Rice Pudding holds that special magic. I remember my grandmother, a woman who believed in the power of simple, honest ingredients, meticulously stirring a pot of rice, the aroma of vanilla and cinnamon filling her small, sun-drenched kitchen. It wasn’t just a dessert; it was an act of love, a promise of coziness on a chilly afternoon. The creamy, sweet texture, punctuated by the subtle warmth of nutmeg, was pure bliss, a testament to her skill and the beauty of a recipe passed down through generations.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours (on high) or 4-6 hours (on low)
• Total Time: 2 hours 15 minutes – 6 hours 15 minutes
• Servings: 4
• Yield: Approximately 6 cups
• Dietary Type: Vegetarian (can be adapted for dairy-free with milk substitutions)

Ingredients

• 2 ½ cups cooked rice
• 1 ½ cups evaporated milk
• ⅔ cup brown sugar (or white sugar)
• 3 tablespoons soft butter
• 2 teaspoons vanilla extract
• ½ – 1 teaspoon nutmeg (adjust to your preference)
• 3 eggs, beaten
• ½ – 1 cup raisins (optional, adjust to your preference)

Equipment Needed

• A slow cooker (crock-pot)
• A mixing bowl
• A whisk
• A measuring cup and spoons
• A greased slow cooker insert or a lightly greased 2-quart baking dish for oven preparation.

Instructions

Creating this wonderfully comforting Old Fashioned Rice Pudding is a beautifully straightforward process, especially when leaning on the gentle, even heat of a slow cooker. The key is to allow the ingredients to meld and thicken slowly, creating that signature velvety texture we all adore.

1. Begin by gathering all your ingredients. Ensure your cooked rice is ready. Any type of cooked rice will work, though medium-grain or long-grain rice often yields a particularly pleasing texture.
2. In a large mixing bowl, combine the cooked rice, evaporated milk, brown sugar (or white sugar), soft butter, vanilla extract, and nutmeg.
3. Add the beaten eggs to the mixture.
4. If you are using raisins, gently stir them in now.
5. Pour the entire mixture into your lightly greased slow cooker insert. If you don’t have a slow cooker, you can transfer this mixture into a lightly greased 2-quart baking dish.
6. Cover the slow cooker with its lid.
7. Cook on the high setting for 2 hours. Alternatively, if you prefer a longer, slower cooking process and have more time, you can cook on the low setting for 4 to 6 hours.
8. Crucially, stir the pudding after the first hour of cooking, regardless of whether you are using the high or low setting. This step is important to ensure even cooking and to prevent the rice from sticking to the bottom.
9. Once the cooking time is complete, the rice pudding should be thickened and set. A gentle jiggle of the slow cooker insert should reveal a custard-like consistency.
10. This recipe may be doubled if desired, simply by doubling all the ingredients and using a larger slow cooker or two smaller ones.

• For Oven Preparation (if not using a slow cooker): Preheat your oven to 325°F (160°C). Pour the combined mixture into a lightly greased 2-quart baking dish. Bake for approximately 50-60 minutes, or until set. You may wish to place the baking dish in a larger pan filled with hot water (a bain-marie) for even more gentle cooking.

Expert Tips & Tricks

To elevate your Old Fashioned Rice Pudding from good to truly exceptional, consider these seasoned chef insights. The beauty of this dessert lies in its simplicity, but a few thoughtful touches can make all the difference.

• Rice Matters: While any cooked rice will work, using a medium-grain rice like Arborio or even a slightly sticky short-grain rice can contribute to a creamier, more cohesive pudding. Avoid long, separate grains like Basmati unless that’s the specific texture you’re after. Rinsing your rice before cooking can help remove excess starch, but for rice pudding, a little starch can be a good thing for that luxurious mouthfeel.
• Sweetness Control: The sweetness is entirely adaptable. If you find yourself with less sweet tooth, start with the lower end of the brown sugar (⅔ cup) and you can always add a touch more in the last 30 minutes of cooking if you feel it needs it. A drizzle of honey or maple syrup on top when serving can also offer a nuanced sweetness.
• Spice It Up: Nutmeg is a classic pairing, but don’t be afraid to experiment. A tiny pinch of cinnamon added with the nutmeg, or even a whisper of cardamom, can add beautiful complexity. A grating of fresh lemon or orange zest stirred in during the last 30 minutes of cooking can bring a lovely brightness.
• Raisin Rehydration: If your raisins are a bit dry and hard, consider soaking them in a little warm water or even a splash of rum or brandy for about 15-20 minutes before draining them and adding them to the pudding mixture. This will plump them up and infuse them with extra flavor.
• The Art of the Stir: That crucial stir after the first hour is your opportunity to ensure everything is cooking evenly and to coax out that wonderful creaminess. Think of it as gently folding the ingredients together to encourage them to meld.
• Doneness Test: The pudding is ready when it has thickened to a consistency that coats the back of a spoon. It will continue to thicken as it cools. A gentle wobble in the center is perfectly acceptable, as it will set further upon resting. Overcooking can lead to a rubbery texture, so keep an eye on it, especially in the slow cooker.

Serving & Storage Suggestions

Old Fashioned Rice Pudding is a versatile delight, wonderful served warm, at room temperature, or even chilled.

• Serving: For a truly indulgent experience, serve the pudding warm, perhaps in individual ramekins or bowls. A dollop of freshly whipped cream, a sprinkle of extra nutmeg, a scattering of toasted nuts (almonds or pecans work beautifully), or a drizzle of fruit coulis can all transform this humble dessert into something truly special. For a delightful contrast, serve it alongside fresh berries.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. The pudding will firm up considerably as it chills, which many people enjoy for a colder, spoonable treat.
• Reheating: To reheat, gently warm the pudding on the stovetop over low heat, stirring frequently, or microwave it in short intervals until just warmed through. Be careful not to overheat, as this can cause it to curdle. You may need to add a splash of milk or cream when reheating to achieve the desired consistency.

Nutritional Information

Here’s an estimated nutritional breakdown for a single serving of this comforting Old Fashioned Rice Pudding. Please note that these values are approximate and can vary based on the specific ingredients used, such as the fat content of the milk and butter, and the amount of sugar and raisins.

Nutrient	Amount per Serving	% Daily Value
Calories	898 kcal
Calories from Fat	183 kcal
Total Fat	20.4 g	31%
Saturated Fat	11.2 g	56%
Cholesterol	209 mg	69%
Sodium	232 mg	9%
Total Carbohydrate	157.1 g	52%
Dietary Fiber	2.4 g	9%
Sugars	46.8 g	187%
Protein	19.9 g	39%

Variations & Substitutions

While the classic recipe is divine, feel free to explore these variations to make it your own:

• Dairy-Free Delight: For a dairy-free version, substitute the evaporated milk with a good quality unsweetened full-fat coconut milk or a blend of unsweetened almond and cashew milk. You may need to adjust the sugar slightly, as coconut milk can have a subtle sweetness.
• Beyond Raisins: Feel free to swap the raisins for other dried fruits like chopped dried cranberries, apricots, or even a mix of dried cherries and blueberries.
• Citrus Zest: A tablespoon of finely grated lemon zest or orange zest stirred in with the wet ingredients can add a bright, fresh counterpoint to the richness.
• Spiced Up: For a warmer spice profile, add ¼ teaspoon of cinnamon along with the nutmeg. A pinch of ground cardamom can also be a delightful addition.
• Nutty Crunch: For added texture, stir in a ½ cup of chopped pecans or walnuts along with the raisins.

FAQs (Frequently Asked Questions)

Q: Can I use regular milk instead of evaporated milk?
A: While you can use regular whole milk, the pudding may not be as rich or creamy. Evaporated milk has a higher concentration of milk solids and a slightly caramelized flavor that contributes significantly to the texture and depth of this pudding. If you do use regular milk, you might need to cook it a bit longer to achieve a similar thickness.

Q: My rice pudding seems too thin. What can I do?
A: Rice pudding will thicken as it cools. If it still seems too thin once it has cooled slightly, you can return it to the slow cooker on low for another 30-60 minutes, or bake it uncovered in the oven at a lower temperature (around 300°F or 150°C) until it reaches your desired consistency. Be sure to stir occasionally to prevent scorching.

Q: Can I make this ahead of time?
A: Yes, absolutely! Rice pudding is an excellent make-ahead dessert. It stores well in the refrigerator for several days and can be enjoyed cold or gently reheated.

Q: What kind of rice is best for rice pudding?
A: Medium-grain or short-grain rice, especially varieties known for their starch content, are often preferred for their creamy texture. Arborio rice, sushi rice, or even standard medium-grain white rice work wonderfully. Long-grain rice can be used, but the pudding might have a looser texture with more distinct grains.

Q: Is it okay to leave the raisins out?
A: Of course! If you’re not a fan of raisins, or have them on hand, simply omit them from the recipe. The pudding will still be wonderfully delicious.

This Old Fashioned Rice Pudding is more than just a recipe; it’s an invitation to slow down, savor the simple pleasures, and create delicious memories. Its comforting warmth and classic flavor are sure to become a favorite in your home, just as it has remained in mine. Serve it with love, and enjoy every creamy spoonful.