Ah, *mom’s old fashioned rice pudding*—it’s like a warm hug on a chilly day, isn’t it? I can still remember those cozy afternoons spent in the kitchen, watching my mom stir that creamy concoction on the stove. The sweet aroma of vanilla and cinnamon would fill the air, instantly transporting me back to my childhood. This dessert is a true classic, and every spoonful is a delightful trip down memory lane! It’s not just a dish; it’s comfort in a bowl, perfect for any gathering or just a quiet night at home. Trust me, once you try making this rice pudding, you’ll understand why it’s a beloved recipe. It’s simple, satisfying, and just downright delicious!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup of rice (I usually prefer long-grain, but any variety works!)
- 2 cups of milk (Whole milk gives it that rich creaminess, but you can use whatever you have on hand)
- 1/2 cup of sugar (Adjust to your taste if you like it sweeter!)
- 1/4 teaspoon of salt (This enhances all the flavors beautifully)
- 1 teaspoon of vanilla extract (Trust me, this makes all the difference)
- 1/2 teaspoon of cinnamon (A warm spice that brings nostalgia in every bite)
- 1 egg, beaten (This helps to give the pudding that lovely, creamy texture)
How to Prepare *Moms Old Fashioned Rice Pudding*
Making *mom’s old fashioned rice pudding* is a delightful journey that’s as comforting as the finished dish. Let’s get started, shall we?
Step 1: Rinse the Rice
First things first, you need to rinse the rice. This step washes away excess starch, helping your pudding to turn out creamy rather than gummy. Just place the rice in a fine-mesh strainer and run it under cold water until the water runs clear. It’s a quick and easy step but oh-so-important!
Step 2: Combine Ingredients
Now, grab a pot and combine the rinsed rice, milk, sugar, and salt. I like to use a medium-sized pot to give everything room to bubble up. Place it over medium heat and bring it to a gentle boil. Keep an eye on it, as you don’t want it to boil over—trust me, it can get messy!
Step 3: Simmer
Once it’s boiling, reduce the heat to low and cover the pot. Let it simmer gently for about 20 minutes. You’ll want to stir occasionally, and keep an eye on the rice. It should be tender and the mixture will thicken beautifully. If it looks too runny, just let it simmer a bit longer!
Step 4: Stir in Flavorings
When the rice is tender, it’s time to bring in those delicious flavorings! Stir in the vanilla extract, cinnamon, and the beaten egg. This is where the magic happens—mix it well until everything is combined, and you can already start to smell that heavenly aroma.
Step 5: Final Cooking
Now, cook the mixture for an additional 5 minutes, stirring constantly. This step helps to incorporate the egg and ensures that the pudding is nice and creamy. You’ll see it thicken even more—just keep stirring to prevent it from sticking to the bottom of the pot!
Step 6: Cool and Serve
Finally, remove the pot from heat and let it cool slightly before serving. You can enjoy this pudding warm, which is my favorite, or chill it in the fridge for a refreshing treat later. If you like, top it with raisins or a sprinkle of nutmeg for that extra touch! Enjoy every comforting spoonful!
Nutritional Information
When it comes to enjoying *mom’s old fashioned rice pudding*, it’s nice to know what you’re indulging in! Here’s the estimated nutritional breakdown per serving (about 1 cup) so you can savor each bite with a little knowledge:
- Calories: 210
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Sugar: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
- Sodium: 100mg
Keep in mind that these values are estimates, and can vary based on specific ingredients and portion sizes. But one thing’s for sure—this creamy dessert is worth every calorie!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for those busy days when you crave something homemade!
- Creamy and comforting texture that warms you from the inside out, just like mom used to make.
- Perfect for any occasion, whether it’s a family dinner, potluck, or simply a cozy night in.
- Versatile serving options—enjoy it warm, chilled, or topped with your favorite fruits, nuts, or spices!
Tips for Success
Trust me, you want to make this rice pudding just right, and I’ve got some tips to help you nail it every time!
- Don’t skip rinsing the rice: This small step is crucial for the right texture. Skipping it can lead to a gummy pudding instead of that creamy goodness we all love!
- Keep an eye on the heat: When you bring the mixture to a boil, stay attentive! A rapid boil can cause it to bubble over. It’s best to let it come to a gentle boil before lowering the heat.
- Stir, stir, stir: Stirring is your best friend! Be consistent, especially during the simmering and final cooking stages. This helps prevent sticking and ensures that everything cooks evenly.
- Adjust sweetness to taste: Not everyone has the same sweet tooth! Feel free to tweak the sugar amount if you prefer a less sweet pudding. You can always add more toppings later if you like it sweeter!
- Patience is key: If your pudding seems a bit runny at first, it’s okay! Just let it simmer a little longer. It will thicken up as it cools, so don’t rush the process!
- Experiment with toppings: While I love mine plain, don’t hesitate to get creative! Raisins, nuts, or a sprinkle of nutmeg can take it to the next level. It’s all about making it your own!
With these tips, you’ll be on your way to making the most delicious *mom’s old fashioned rice pudding* that’s bound to impress everyone at the table!
Serving Suggestions
When it comes to enjoying *mom’s old fashioned rice pudding*, there are so many delightful pairings that can elevate your dessert experience! Here are some of my favorite suggestions:
- Fresh Fruit: Sliced bananas, berries, or stewed apples add a lovely freshness and complement the creamy texture of the pudding.
- Cookies: A batch of warm chocolate chip cookies or buttery shortbread never hurts! The combination of soft pudding and a crunchy cookie is heavenly.
- Whipped Cream: A dollop of freshly whipped cream on top adds an extra layer of richness. You can even flavor it with a touch of vanilla or cinnamon!
- Nuts: Chopped pecans or walnuts sprinkled on top provide a nice crunch and pair wonderfully with the smoothness of the pudding.
- Spiced Tea or Coffee: A warm cup of chai tea or a rich coffee balances the sweetness of the pudding and makes for a comforting finish to your meal.
- Chocolate Sauce: Drizzling some chocolate sauce over the pudding is a fun way to give a nod to chocolate lovers! It adds a decadent twist that’s hard to resist.
Feel free to mix and match these suggestions based on your mood or the occasion! Each pairing brings out a different aspect of that nostalgic rice pudding, making it a versatile dessert that’s perfect for any gathering or cozy night in. Enjoy!
Storage & Reheating Instructions
So, you’ve made a delicious batch of *mom’s old fashioned rice pudding*, and now you’re left with some leftovers—no worries, I’ve got you covered! Proper storage is key to keeping that creamy goodness fresh for later.
To store your rice pudding, let it cool down to room temperature first. Then, transfer it to an airtight container. This is super important as it prevents the pudding from drying out or absorbing any odors from the fridge. You can keep it in the refrigerator for up to 4 days. Just remember, the pudding might thicken a bit as it sits, which is perfectly normal!
When you’re ready to enjoy it again, reheating is a breeze. You can warm it up on the stovetop over low heat, adding a splash of milk to loosen it up and restore that creamy texture. Just stir it gently until heated through—don’t rush this step! If you prefer using the microwave, pop it in a microwave-safe bowl, cover it (leaving a little vent for steam), and heat in 30-second intervals, stirring in between until it’s warmed to your liking.
And if you find yourself with a generous amount of leftovers, you can also freeze it! Just portion it into freezer-safe containers, leaving a little space at the top for expansion. It can last in the freezer for about 2 months. To thaw, simply place it in the fridge overnight and reheat as mentioned above. Enjoy every comforting spoonful, even days later!
FAQ Section
If you have questions about *mom’s old fashioned rice pudding*, you’re in the right place! Here are some common queries I’ve encountered, along with my heartfelt answers to help you navigate this delightful dessert.
Can I use a different type of rice?
Absolutely! While I love using long-grain rice for its texture, you can experiment with short-grain or even Arborio rice if you want a creamier result. Just keep an eye on the cooking time, as it may vary slightly!
Is there a dairy-free option?
Yes! You can easily make this pudding dairy-free by substituting the milk with almond milk, coconut milk, or any plant-based milk you prefer. Just make sure to choose a variety that has a bit of creaminess for the best results!
Can I omit the egg?
If you’re looking to keep it egg-free, you can skip the egg altogether. The pudding will still be delicious, though it may be slightly less creamy. You could also use a flaxseed egg as a substitute if you want to maintain that texture!
How can I make this rice pudding lower in sugar?
Great question! You can reduce the sugar amount to suit your taste. Alternatively, you could use a natural sweetener like honey or maple syrup, but remember to adjust the liquid accordingly since they’re more fluid than granulated sugar.
What if I want to flavor it differently?
Oh, the possibilities are endless! You could add a splash of coconut extract for a tropical twist, or even a bit of nutmeg instead of cinnamon. You might also try mixing in some chocolate chips or dried fruits for extra texture and flavor.
Can I make this ahead of time?
Definitely! This rice pudding is perfect for making ahead. Just store it in an airtight container in the fridge for up to 4 days, and you’re good to go. It actually tastes even better after the flavors have had time to meld!
Can I freeze *mom’s old fashioned rice pudding*?
Yes, you can freeze it! Just make sure to portion it into freezer-safe containers. It will last about 2 months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat it gently.
Feel free to reach out if you have more questions or if you want to share your own variations! Cooking is all about experimenting and making it your own, and I can’t wait to hear what you come up with!
Drucken
Moms Old Fashioned Rice Pudding: 5 Secrets to Perfect Joy
- Gesamtzeit: 35 minutes
- Ertrag: 4 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A classic recipe for creamy rice pudding that brings back memories.
Zutaten
- 1 cup of rice
- 2 cups of milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of cinnamon
- 1 egg, beaten
Anweisungen
- Rinse the rice under cold water.
- In a pot, combine rice, milk, sugar, and salt. Bring to a boil.
- Reduce heat and simmer until rice is tender, about 20 minutes.
- Stir in vanilla, cinnamon, and beaten egg.
- Cook for an additional 5 minutes, stirring constantly.
- Remove from heat and let cool slightly before serving.
Notes
- Serve warm or chilled.
- Top with raisins or nutmeg if desired.
- Prep Time: 10 minutes
- Kochen Zeit: 25 minutes
- Kategorie: Dessert
- Methode: Stovetop
- Küche: American
Ernährung
- Portionsgröße: 1 cup
- Kalorien: 210
- Zucker: 15g
- Natrium: 100mg
- Fett: 4g
- Gesättigte Fettsäuren: 2g
- Ungesättigte Fette: 0g
- Trans Fat: 0g
- Kohlenhydrate: 36g
- Faser: 1g
- Protein: 6g
- Cholesterin: 50mg
Keywords: moms old fashioned rice pudding
