Mom’s Old Fashioned Rice Pudding is a comforting and nostalgic dessert that brings back memories of home-cooked goodness. Made with simple ingredients like rice, milk, sugar, and a hint of warm spices, this creamy treat is perfect for cozy gatherings or as a sweet indulgence any time of the year.

Storing and Preserving

Refrigeration: Store Mom’s Old Fashioned Rice Pudding in an airtight container in the refrigerator to maintain freshness. Proper refrigeration helps prevent bacterial growth and extends the pudding’s shelf life.
Cooling: Allow the pudding to cool completely before transferring it to the refrigerator to avoid condensation and potential spoilage.

Individual Portions: Consider storing the rice pudding in individual portions for easier serving and to minimize air exposure, which can help preserve its quality.
Freezing: While rice pudding can be frozen, the texture may change slightly upon thawing. Freeze it in a freezer-safe container for up to 1-2 months, and thaw overnight in the refrigerator before reheating.

Common Mistakes and Troubleshooting

Overcooking: Avoid overcooking the rice pudding, as it can become mushy and lose its creamy texture. Cook until the rice is tender but still slightly firm to the bite.

Insufficient Liquid: Ensure there’s enough liquid (milk or cream) in the pudding mixture to prevent it from becoming too thick or dry during cooking.
Not Stirring Frequently: Stir the pudding frequently while cooking to prevent the rice from sticking to the bottom of the pot and to distribute the ingredients evenly.
Adding Ingredients Too Early: If adding mix-ins like raisins or nuts, add them towards the end of the cooking process to prevent them from becoming overly soft or mushy.

Incorrect Storage: Improper storage, such as leaving the pudding at room temperature for too long, can lead to bacterial contamination and spoilage. Always refrigerate leftovers promptly.

By following proper storage techniques and avoiding common mistakes, you can ensure that Mom’s Old Fashioned Rice Pudding stays fresh and delicious for longer, providing you with a comforting and satisfying treat whenever you crave it.

FAQs about Mom’s Old Fashioned Rice Pudding

What type of rice should I use? – Use long-grain white rice for the best texture in this recipe.

Can I use alternative sweeteners? – Yes, you can substitute sugar with honey, maple syrup, or your preferred sweetener.
How do I prevent the rice from sticking to the pot? – Stir the rice frequently while cooking and ensure there’s enough liquid in the pot.
Can I make it dairy-free? – Yes, you can use non-dairy milk such as almond milk or coconut milk for a dairy-free version.

Can I add raisins or other mix-ins? – Absolutely! Feel free to customize your rice pudding with raisins, dried fruit, or nuts for added flavor and texture.
How long does it keep in the fridge? – Mom’s Old Fashioned Rice Pudding can be stored in the refrigerator for up to 3-4 days in an airtight container.

Conclusion

Mom’s Old Fashioned Rice Pudding is a timeless dessert that never fails to delight with its creamy texture and comforting flavors. Whether enjoyed as a nostalgic treat or a new family favorite, this recipe is sure to bring warmth and joy to any occasion. Embrace the simplicity and heartwarming taste of homemade goodness with every spoonful of this delightful dessert.

Mom’s Old Fashioned Rice Pudding

Author: Ashley

Print Recipe

Description

Indulge in a comforting and nostalgic dessert with Mom’s Old Fashioned Rice Pudding, a classic treat loved by many.

Ingredients

Scale

1/2 cup white rice
4 cups milk

1/2 cup sugar
1/4 teaspoon salt
2 eggs

1 teaspoon vanilla extract
Ground cinnamon for garnish (optional)
Raisins or nutmeg for topping (optional)

Instructions

Rinse the white rice under cold water until the water runs clear. Drain well.
In a large saucepan, combine the rinsed rice, milk, sugar, and salt. Stir to combine.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Simmer uncovered, stirring occasionally, for about 20-25 minutes or until the rice is tender and the mixture has thickened.

In a small bowl, beat the eggs. Gradually stir in about 1/2 cup of the hot rice mixture into the beaten eggs, stirring constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan with the remaining rice mixture, stirring constantly.
Cook over low heat for an additional 2-3 minutes, stirring constantly, until the pudding has thickened.

Remove the saucepan from the heat and stir in the vanilla extract.
Transfer the rice pudding to serving dishes or a large bowl. Serve warm, sprinkled with ground cinnamon and topped with raisins or a sprinkle of nutmeg if desired.
Enjoy the comforting and delicious flavors of Mom’s Old Fashioned Rice Pudding!

Notes

Be patient while cooking the rice pudding to allow the flavors to develop fully.
Adjust the sweetness and spices according to your taste preferences.
For a richer flavor, use a combination of milk and cream.

Serve warm or chilled, depending on your preference, and sprinkle with cinnamon or nutmeg before serving for an extra touch of warmth.