grandma’s old fashioned rice pudding recipe
The Best grandma’s old fashioned rice pudding recipe
I’ve been making my grandma’s old fashioned rice pudding recipe for years, and it’s always a hit with my family. The recipe has been passed down through generations, and it’s a staple in our household.
I love the simplicity of the dish, yet it’s so comforting and satisfying. The combination of creamy rice, sweet milk, and a hint of vanilla is absolute perfection.
My kids can’t get enough of it, and it’s always a great way to get them to eat something healthy. I’ve even served it at family gatherings and potlucks, where it’s always the first dish to disappear.
The best part about this recipe is that it’s incredibly easy to make, even for a novice cook. Just boil some rice, mix in milk and sugar, and let it simmer until it’s smooth and creamy.
It’s the perfect comfort food for a chilly evening or a special occasion.
Grandma’s Old Fashioned Rice Pudding
This classic rice pudding recipe is creamy, comforting, and perfect for a nostalgic dessert. It is made with simple ingredients and slow-cooked to perfection.
🥘Ingredients
Ingredients
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Grandma’s Old Fashioned Rice Pudding Works
This pudding is perfect for any occasion, whether it’s a family dinner or a special celebration. You can store any leftovers in the fridge for up to three days or freeze them for up to two months.
When you’re ready to serve, simply reheat the pudding in the microwave or on the stovetop until it’s warm and creamy. Serve it as is or top it with fresh fruit or whipped cream – either way, it’s sure to be a hit with your loved ones.
❓ Frequently Asked Questions About Grandma’s Old Fashioned Rice Pudding
Can I use instant rice to make this recipe?
No, instant rice is not recommended for this recipe. The key to a creamy rice pudding is to use long-grain white rice, which has a higher starch content and will cook up creamy and tender. Instant rice will not give you the same result.
Can I make this recipe in a slow cooker or crockpot?
Yes, you can make this recipe in a slow cooker or crockpot. Combine all the ingredients in the slow cooker and cook on low for 2-3 hours, or until the rice is tender and the pudding has thickened. Stir occasionally to prevent the rice from sticking to the bottom of the slow cooker.
Can I use almond milk or other non-dairy milk to make this recipe?
Yes, you can use almond milk or other non-dairy milk to make this recipe. However, keep in mind that the flavor and texture of the pudding may be slightly different. You may need to adjust the amount of sugar or other ingredients to suit your taste.
Can I make this recipe ahead of time?
Yes, this recipe can be made ahead of time. In fact, many people find that the flavors of the pudding improve after it has been refrigerated overnight. Cover the pudding tightly with plastic wrap and refrigerate for up to 3 days.
Can I freeze this recipe?
This rice pudding freezes well. Allow the pudding to cool completely, then transfer it to an airtight container and freeze for up to 3 months. To thaw, place the container in the refrigerator overnight, then reheat the pudding on the stove or in the microwave until heated through.
Can I add other ingredients to this recipe, such as fruits or nuts?
Yes, you can add other ingredients to this recipe, such as fruits or nuts. Some popular additions include raisins, dried cranberries, chopped nuts, or fresh fruit such as berries or sliced bananas. Add the fruits or nuts to the pudding during the last 5-10 minutes of cooking, or stir them in just before serving.
