Old Fashioned Rice Pudding
Rice pudding has a long history, dating back to ancient Persia. The dish was later introduced to Europe, where
it gained popularity during the Middle Ages. Over the centuries, many variations developed, each adding its own
regional twist.
it gained popularity during the Middle Ages. Over the centuries, many variations developed, each adding its own
regional twist.
Our recipe stays true to an old-fashioned style — creamy, comforting, and subtly sweet — perfect for any dessert table.
Ingredients
- 1 cup long-grain rice
- 4 cups milk
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup brown sugar
- 1 tablespoon butter, cut into small pieces
Instructions
- Combine ingredients: In a medium saucepan, combine the rice, milk, sugar, egg, vanilla extract, and salt. Stir well.
- Bring to a boil: Place the saucepan over medium heat and bring the mixture to a boil.
- Simmer: Reduce heat to low and simmer, uncovered, for 1–1.5 hours, or until the rice is tender and the pudding thickens. Stir occasionally.
- Cool: Remove from heat and let the pudding cool slightly.
- Prepare topping: In a small bowl, combine the brown sugar and butter.
- Broil: Transfer pudding to a baking dish. Sprinkle the brown sugar mixture on top. Broil until golden and bubbly.
- Serve: Enjoy warm with cinnamon, nutmeg, or whipped cream.