Certainly! Here’s a warm and nostalgic article centered around the recipe for Old-Fashioned Rice Pudding:

🍚 Old-Fashioned Rice Pudding: A Comforting Classic Straight from Grandma’s Kitchen

In an age of fancy desserts and trendy treats, few things bring as much comfort as a bowl of old-fashioned rice pudding. Creamy, slightly sweet, and infused with a hint of warm spice, this humble dessert has stood the test of time — and for good reason.

Whether served warm or chilled, rice pudding is more than just a dessert — it’s a memory. A taste of childhood. A reminder of simple, wholesome ingredients coming together to create something truly satisfying.

Let’s dive into what makes this timeless recipe so beloved — and how you can make it in your own kitchen.

🥄 Why We Love Old-Fashioned Rice Pudding

• Simple ingredients — nothing fancy, just pantry staples.
• Naturally gluten-free and easily customizable.
• Comforting texture that’s creamy and rich without being heavy.
• Delicious warm or cold, making it perfect year-round.

Whether you remember it from your grandmother’s table or you’re trying it for the first time, this dessert is pure nostalgia in a bowl.

📝 Classic Rice Pudding Recipe

✅ Ingredients:

• 1 cup cooked white rice (preferably short-grain for creaminess)
• 2 cups whole milk
• 1/2 cup heavy cream (optional, for extra richness)
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (plus more for topping)
• 1 teaspoon vanilla extract
• 1 egg, beaten (optional, for extra thickness)
• 1/2 cup raisins (optional)

👩‍🍳 Instructions:

1. Combine Ingredients
   In a medium saucepan, combine the cooked rice, milk, cream (if using), sugar, salt, and cinnamon. Stir over medium heat until well mixed.
2. Simmer Gently
   Bring the mixture to a gentle simmer. Stir frequently to prevent sticking and allow the rice to absorb the liquid. This takes about 20–25 minutes.
3. Add Egg (Optional)
   If using the egg, temper it first: beat the egg in a bowl, then slowly whisk in a few spoonfuls of the hot pudding mixture to prevent scrambling. Stir the tempered egg back into the pot and cook for another 2–3 minutes.

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