Name: Old Fashioned Rice Pudding
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2/3 cup Minute Rice; 2 3/4 cups milk; 1/3 cup sugar; 1 tablespoon butter; 1/2 teaspoon salt; 1/2 teaspoon vanilla extract; 1/4 teaspoon nutmeg; 1/2 cup raisins; Cinnamon, for sprinkling

Directions:

Preheat the oven to 350°F (175°C) and butter a 1-quart baking dish.

In the baking dish, combine the Minute Rice, milk, raisins, sugar, butter, salt, vanilla extract, and nutmeg. Mix well to combine.

Place the baking dish in the preheated oven and bake for 1 hour, stirring after the first 15 minutes and once again when the pudding is done.

Once baked, sprinkle the top with a generous dash of cinnamon.

Serve warm or chilled. The pudding will thicken as it cools, so give it time to set if you prefer a thicker consistency.

Serving Tips:

Serve Warm or Chilled: This rice pudding is delicious served either warm or cold. If you prefer it warm, serve it fresh out of the oven. For a chilled option, allow the pudding to cool completely and refrigerate for at least 2 hours before serving.

Garnish Ideas: Elevate your rice pudding with toppings like a sprinkle of ground cinnamon, a dollop of whipped cream, or a drizzle of honey or maple syrup. You can also add fresh fruit like berries or sliced bananas for a refreshing contrast.

Pair with Coffee or Tea: This creamy dessert pairs wonderfully with a hot cup of coffee, tea, or a spiced latte for a cozy treat.

Storage Tips:

Refrigeration: Store any leftover rice pudding in an airtight container in the refrigerator. It will last for up to 3-4 days.

Reheating: To reheat, add a splash of milk to restore creaminess and warm gently in the microwave or on the stovetop over low heat. Stir frequently to prevent the pudding from sticking.

Freezing: While rice pudding can be frozen, the texture may change slightly. If you choose to freeze it, place it in an airtight, freezer-safe container, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating and serving.

Tip for Preventing a Skin: If you’re storing rice pudding in the fridge, place a layer of plastic wrap directly on top of the pudding’s surface to prevent a skin from forming.

Related Recipes:

AMAZING OLD FASHIONED RICE PUDDING

FAQs:

Can I use regular rice instead of Minute Rice in this recipe?

Yes, you can use regular rice, but you’ll need to cook it before adding it to the pudding mixture. Substitute 2/3 cup of cooked white or basmati rice for the Minute Rice, and follow the same instructions for baking.

How do I prevent my rice pudding from getting too thick?

Rice pudding naturally thickens as it cools. If it’s too thick for your liking, add a splash of milk or cream before reheating or serving to achieve a creamier consistency.

Can I make this rice pudding without raisins?

Absolutely! If you’re not a fan of raisins, you can simply leave them out, or substitute them with other dried fruits like cranberries, chopped dates, or apricots.

Can I make rice pudding dairy-free?

Yes, you can make this rice pudding dairy-free by substituting the milk with a plant-based alternative like almond, coconut, or oat milk. You can also replace the butter with a dairy-free margarine or coconut oil.