With every spoonful, Mom’s Old Fashioned Rice Pudding stirs up a wave of nostalgia. This classic dessert has enchanted families for generations, turning a few simple ingredients into a comforting delight.
In contrast to today’s elaborate and exotic modern desserts, this pudding finds its magic in its uncomplicated nature and the cozy warmth of home-cooked meals.
The Charm of Simplicity
- Core Ingredients: At its core, Mom’s Old Fashioned Rice Pudding features rice, milk, sugar, and sometimes eggs. These basic elements come together to create the pudding’s unique texture and flavor.
- Simple Preparation: The allure of this dessert lies in its easy preparation, making it an ideal choice for both novice and experienced cooks. The pudding’s simplicity allows for a variety of adaptations, such as using arborio rice for extra creaminess or adding a touch of vanilla for a sweeter twist, while still retaining its classic appeal.
A Taste of History
Rice pudding has a rich history that spans centuries and cultures, each adding its own touch to the dish. In the U.S., the version fondly known as “Mom’s Old Fashioned Rice Pudding” often brings to mind images of family gatherings and warm kitchen moments.
This dessert not only provides comfort but also connects us with the past. Exploring its historical roots helps us appreciate the cultural significance that transforms basic ingredients into a cherished tradition. For more insight into the history and variations of rice pudding, check out this detailed resource.
Global Flavors and Variations
Rice pudding has a global presence, with each culture contributing its own flavors and techniques:
- Middle Eastern versions may include rose water and cardamom.
- Latin American variations often feature coconut milk and cinnamon.
- European styles might use lemon or orange zest.
Mom’s Old-Fashioned Rice Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: About 2 hours 40 minutes
- Servings: 6–8
Equipment Needed:
- Medium saucepan
- Blender or mixing bowl & whisk
- 8×8 or 9×9 baking dish
- Large roasting pan (for water bath)
- Measuring cups & spoons
- Cooking spray
- Wooden spoon or spatula
Ingredients:
- 1/2 cup jasmine rice
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 4 cups whole milk
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup raisins (optional)
- 1/2 teaspoon ground nutmeg
Instructions:
- Preheat the Oven: Set your oven to 350°F (or 325°F if using convection). Place the oven rack in the center.
- Cook the Rice: In a medium saucepan, cook jasmine rice in 1 cup of water over medium heat. Let it simmer until the water is absorbed and the rice is tender (about 12–15 minutes). Stir occasionally to prevent sticking. Set aside.
- Mix the Custard: In a blender, combine milk, sugar, salt, vanilla, and eggs. Blend for about 20 seconds until well combined. No blender? Just whisk thoroughly in a large bowl until smooth.
- Prep the Baking Dish: Lightly grease your baking dish with cooking spray or a bit of butter to avoid sticking later.
- Combine Everything: In the baking dish, gently fold the cooked rice into the milk mixture. Add raisins now if you’re using them. Sprinkle nutmeg evenly over the top.
- Set Up the Water Bath: Place your filled baking dish into a larger roasting pan. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the pudding dish. This helps the pudding cook gently and evenly.
- Bake Low and Slow: Bake uncovered for about 2 1/2 hours. Stir the pudding gently every 30–40 minutes to keep the texture creamy and distribute the rice.
- Cool and Serve: Once the pudding is set and golden on top, remove it from the oven. Let it cool at room temperature for at least 20 minutes before serving. It thickens more as it cools.
- Store Leftovers: Cover and refrigerate any leftovers. It keeps well for up to 4 days and is delicious cold or reheated.
Pro Tips:
- To prevent curdling: Make sure your milk isn’t too cold when blending with eggs. Room temperature is best.
- More flavor depth: Try steeping a cinnamon stick in the milk before mixing. Remove it before baking.
- No blender? Just whisk vigorously by hand – it works just fine.
- Want it creamier? Stir in a splash of heavy cream after baking while still warm.
- Serving suggestion: Top with a dollop of whipped cream, extra nutmeg, or a spoonful of fruit preserves.
Enjoy this pudding warm for ultimate coziness, or chilled for a refreshing treat!
These international influences showcase the pudding’s adaptability and enduring popularity. Modern dietary trends have also introduced new versions, such as those with dairy-free milk alternatives, ensuring that this timeless treat remains accessible to everyone.
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Mom’s Old Fashioned Rice Pudding
This timeless dessert, cherished for generations, features a creamy custard topping with the option to add raisins for a personal touch. The gentle hint of cinnamon and the creamy richness of whole milk turn simple ingredients into a delightful treat that is sure to bring joy to the dining table.
- Total Time: 2 hours 40 minutes
- Yield: 6 servings 1x
Ingredients
- ½ cup jasmine rice
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 4 cups whole milk
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup raisins (optional)
- ½ teaspoon ground nutmeg
Instructions
- Preheat the Oven: Set your oven to 350°F (or 325°F if using convection). Place the oven rack in the center.
- Cook the Rice: In a medium saucepan, cook jasmine rice in 1 cup of water over medium heat. Let it simmer until the water is absorbed and the rice is tender (about 12–15 minutes). Stir occasionally to prevent sticking. Set aside.
- Mix the Custard: In a blender, combine milk, sugar, salt, vanilla, and eggs. Blend for about 20 seconds until well combined. No blender? Just whisk thoroughly in a large bowl until smooth.
- Prep the Baking Dish: Lightly grease your baking dish with cooking spray or a bit of butter to avoid sticking later.
- Combine Everything: In the baking dish, gently fold the cooked rice into the milk mixture. Add raisins now if you’re using them. Sprinkle nutmeg evenly over the top.
- Set Up the Water Bath: Place your filled baking dish into a larger roasting pan. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the pudding dish. This helps the pudding cook gently and evenly.
- Bake Low and Slow: Bake uncovered for about 2 1/2 hours. Stir the pudding gently every 30–40 minutes to keep the texture creamy and distribute the rice.
- Cool and Serve: Once the pudding is set and golden on top, remove it from the oven. Let it cool at room temperature for at least 20 minutes before serving. It thickens more as it cools.
- Store Leftovers: Cover and refrigerate any leftovers. It keeps well for up to 4 days and is delicious cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
