Old-Fashioned Rice Pudding is so creamy with the perfect texture and sweetness. Only a handful of ingredients and a little patience are needed to make this old time favorite dessert.
It takes a minimum of 50 minutes to get the thickness and texture right. You’ll know it’s done when it’s about the consistency of yogurt. It will thicken up more as it cools, but you stir in a little more milk just before serving to loosen it up some.
No need to go out and buy a bag of short grain or medium grain rice. This Old-Fashioned Rice Pudding cooks prefectly with long grain rice.
Our old-fashioned rice pudding recipe conjures up the days when mealtime seemed special and you always had seconds.
There are as many ways to make rice pudding as there are grains in a bag – it is a popular dessert in one form or another all over the world. This version however is as basic as it gets, and is the one my Nan made when I was a kid – Saturday lunchtimes when I went to stay there were either Shepherds’ Pie or Lancashire Hotpot, with rice pudding to follow, and I looked forward to it all week. The smell of the nutmeg as it was lifted from the oven is something I remember to this day. The amount of nutmeg used may seem a trifle excessive, but it is absolutely essential – no other seasoning is required! Serve as it comes, or with cream, and a drizzle of honey does it no harm whatsoever.
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