Old-Time Rice Pudding
Old-Time Rice Pudding offers a creamy, comforting dessert with hints of nutmeg and raisins, perfect for family gatherings or cozy evenings, served warm or cold with cream.
Ingredients
Instructions
- In a 2 1/2-quart baking dish, combine rice, milk, sugar, nutmeg, and salt.
- Bake at 325°F for 2 1/2 hours, stirring twice during the first hour and several times during the remaining time.
- Add raisins 1/2 hour before the pudding is done and allow crust to form again during the final baking time.
- Serve warm or cold with cream, if desired.
Tips & Substitutions
To enhance the flavor of your rice pudding, consider adding a splash of vanilla extract or a cinnamon stick while baking. If you prefer a creamier texture, substitute whole milk with half-and-half. For a healthier twist, use brown rice instead of white rice, which will add a nuttier flavor and more fiber. Keep an eye on the baking time, as ovens can vary.
Serving Suggestions
Serve the rice pudding warm or chilled, topped with a sprinkle of cinnamon or nutmeg. It pairs beautifully with a dollop of whipped cream or a drizzle of honey. For a delightful contrast, consider serving it alongside a fresh fruit salad or the refreshing *Cottage Cheese And Jello Salad*. This dish is perfect for family gatherings or as a comforting dessert after a hearty meal.
Storage & Reheating
Store any leftover rice pudding in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a saucepan over low heat, stirring frequently, until warmed through. You can also add a splash of milk to restore its creaminess. Avoid reheating in the microwave, as it can dry out the pudding.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Time Rice Pudding contains roughly 1021 calories, with 12g protein, 111g carbohydrates, and 65g fat. It is an excellent source of dietary fiber (139% of the Daily Value), iron (33% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 912mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can use almond milk, coconut milk, or any other non-dairy milk as a substitute. Keep in mind that the flavor may change slightly, but it will still create a delicious pudding. Just ensure the alternative milk you choose is unsweetened to maintain the right balance of sweetness.
Is it possible to make this rice pudding in advance?
Absolutely! You can prepare the rice pudding a day ahead of time and store it in the refrigerator. This allows the flavors to meld beautifully overnight. Just reheat it gently before serving, adding a splash of milk if it seems too thick.
Can I add different fruits or nuts to the pudding?
Definitely! Feel free to experiment with adding chopped nuts like almonds or walnuts, or different dried fruits such as cranberries or chopped apricots. Just be sure to adjust the sugar slightly if you add sweeter ingredients to maintain the right flavor balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).