Can I make rice pudding in advance?

Yes, rice pudding can be made in advance and stored in the refrigerator for up to three days. It thickens as it cools, so feel free to adjust the consistency by stirring in a little milk before serving.

What types of rice work best in rice pudding?

Short-grain rice or Arborio rice is ideal for rice pudding because of its creamy texture. However, you can also use leftover long-grain rice if that's what you have available.

Is rice pudding gluten-free?

Yes, rice pudding is naturally gluten-free since it is made with rice and dairy products. Always ensure that any additional ingredients, like flavorings or toppings, are also gluten-free.

Can this recipe be made dairy-free?

Absolutely! You can substitute the whole milk and heavy cream with almond, coconut, or oat milk to make it a dairy-free version of rice pudding.

How can I enhance the flavor of rice pudding?

Consider adding additional spices such as nutmeg or cardamom, or using flavored extracts like almond or coconut. Topping it with fresh fruits or a drizzle of caramel also enhances flavor.

Old Fashioned Rice Pudding: Comfort Food At Its Best

Ingredients

Units Scale

1 cup cooked white rice
2 1/2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins
1 tablespoon unsalted butter

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Instructions

Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish with unsalted butter.
In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat slowly until the sugar dissolves.
In a mixing bowl, whisk the large eggs and gradually add the warm milk mixture to temper the eggs.
Stir in the cooked rice, vanilla extract, salt, ground cinnamon, ground nutmeg, and raisins. Mix thoroughly and pour into the prepared baking dish.
Bake uncovered for 50-60 minutes until golden on top and slightly jiggly in the center.
Let cool for 15-20 minutes before serving warm or chilled, topped with cinnamon or whipped cream.

Notes

For a lighter option, substitute whole milk with almond milk. Customize with citrus zest or different dried fruits for variations.

Author: james_walker
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 18g
Sodium: 110mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 170mg