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Fashioned Rice pudding

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  • Prep Time: 10 minutes

  • Cook Time: 50-60 minutes

  • Chill Time (Optional): 4+ hours

  • Total Time: 1 hour 10 minutes (plus chilling)

  • Cooking Intensity: Low. This recipe requires attentive, frequent stirring but is not technically difficult. It’s a perfect mindful cooking activity.

  • Yield: 6 generous servings

  • Cuisine: American Classic

Ingredients

  • ½ cup (100g) long-grain white rice (not instant or pre-cooked)

  • 4 cups (946ml) whole milk, divided

  • ⅓ cup (67g) granulated sugar

  • ¼ teaspoon fine sea salt

  • 1 cinnamon stick (plus extra ground cinnamon for garnish)

  • ½ cup (120ml) heavy cream or half-and-half

  • 2 large egg yolks

  • 1 ½ teaspoons pure vanilla extract

  • 2 tablespoons unsalted butter, cubed

  • Optional Garnishes: A sprinkle of ground cinnamon or nutmeg, a dollop of whipped cream, or a handful of raisins (soaked in warm water or rum for 30 minutes and stirred in at the end).

Equipment

  • Medium-heavy bottomed saucepan (3-4 quart)

  • Wooden spoon or silicone spatula

  • Measuring cups and spoons

  • Medium mixing bowl

  • Whisk

Step-by-Step Instructions

Step 1: The Gentle Simmer

In your heavy-bottomed saucepan, combine the uncooked rice, 3 cups of the milk, sugar, salt, and the cinnamon stick. Set the remaining 1 cup of milk aside. Place the pot over medium-high heat and bring the mixture to a simmer, stirring occasionally to prevent the rice from sticking. Once simmering, immediately reduce the heat to low.

Step 2: The Patient Cook (The Heart of the Recipe)

This is where the magic happens. Cook the rice on low, uncovered, for 35-45 minutes. Stir every 5-7 minutes, scraping the bottom and sides of the pan. The goal is for the rice to become very tender and for the mixture to thicken considerably as the rice releases its starch. The pudding will still be quite liquid at this stage. The low heat and frequent stirring are crucial to prevent scorching and to achieve the perfect creamy texture.

Step 3: Enriching the Pudding

In a medium bowl, whisk the egg yolks with the remaining 1 cup of cold milk and the heavy cream until smooth. This tempers the yolks and prevents them from scrambling. Slowly, while whisking constantly, drizzle about 1 cup of the hot rice mixture into the egg-milk mixture to gently warm it. Then, pour the entire egg-milk mixture back into the saucepan with the rice, stirring continuously.

Step 4: The Final Thickening

Increase the heat to medium-low. Cook, stirring constantly now, for another 5-10 minutes until the pudding has thickened noticeably. It should coat the back of a spoon and hold a line when you run your finger through it. It will continue to set as it cools. Do not let it boil vigorously.

Step 5: Finishing Touches

Remove the pot from the heat. Fish out and discard the cinnamon stick. Stir in the vanilla extract and the cubed butter until the butter is fully melted and incorporated. The butter adds a final layer of richness and a lovely sheen.

Step 6: Serving & Chilling

For serving warm: Spoon the pudding into bowls immediately. It will be creamy and loose, like a thick soup. Garnish with a dash of cinnamon.
For serving cold (classic style): Pour the pudding into a serving dish or individual ramekins. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight. The pudding will become firm and sliceable. Garnish with cinnamon just before serving.

Chef’s Notes & Tips

  • Rice Choice: Long-grain white rice like Jasmine or Basmati gives the perfect texture—tender but distinct grains. Do not use pre-cooked or minute rice.

  • Stirring is Non-Negotiable: This is the key to a creamy, non-scorched pudding. Consider it a therapeutic part of the process.

  • Custard Safety: The tempering step in #3 is essential. Adding the yolks directly to the hot pot will make scrambled eggs in your pudding.

  • Texture Control: For a thicker pudding, extend the final cooking by a few minutes. For a looser, more porridge-like consistency, shorten it.

  • Make it Your Own: Stir in soaked raisins, a pinch of nutmeg, or a tablespoon of citrus zest with the vanilla and butter.

Nutrition Information (Per Serving, 1 of 6)

Note: Nutritional values are estimates calculated using specific ingredients and should be used as a guide.

  • Calories: 325 kcal

  • Total Fat: 16g (21% DV)

    • Saturated Fat: 10g (50% DV)

  • Cholesterol: 110mg (37% DV)

  • Sodium: 175mg (8% DV)

  • Total Carbohydrates: 37g (13% DV)

    • Dietary Fiber: 0g

    • Sugars: 23g (includes 15g added sugar)

  • Protein: 8g

  • Calcium: 220mg (15% DV)

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