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Creamy, old fashioned rice pudding – scented with vanilla, dotted with golden raisins, a little butter and a dash of nostalgia. This dessert is super easy to make, and so satisfying!
I LOVE rice pudding and ate it often as a child. Probably my mother’s attempt at getting something, ANYTHING in my belly. To say that I might have been a picky eater is kind of an understatement. I didn’t like different food types touching on my plate, and nearly had a conniption whenever she’d serve peas and carrots mixed up. I mean, I liked peas. I liked carrots. BUT MIXING THEM WAS WRONG.
But I digress.
I would ALWAYS have room for dessert, especially when this was served. I could eat it hot or cold, or room temp – basically any way I could get it.
Vanilla and cinnamon with a little butter – and the golden raisins that puff up while being cooked with the rice – a little piece of heaven!
Many recipes for this old favorite include cooking the rice in milk, and adding toppings later. Well, have I got a time saver for YOU? (yes, yes I do).
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Creamy Old Fashioned Rice Pudding
- 2 cups cooked long grain rice
- 2 cups whole milk divided
- pinch salt
- 1 cup golden raisins optional
- 1 egg beaten
- 1/3 cup sugar
- 1 Tbs butter
- 1 tsp vanilla extract
- Combine cooked rice, 1 1/2 cups of the milk (save the remaining ½ cup for adding later), and salt in a saucepan over medium heat.
- Cook, stirring occasionally until thickened, around 10-15 minutes. You don’t want it to boil (or stick to the bottom of the saucepan, so keep it moving!)
- Reduce the heat to medium-low, and stir remaining 1/2 cup milk, raisins, beaten egg, and sugar in, stirring.
- Continue cooking 2 to 3 minutes – to allow the egg to cook and blend into the pudding.
- Remove saucepan from heat; stir butter and vanilla extract into the pudding.
- Devour hot, chilled or room temp.