Old Fashioned Rice Pudding

• Sunday suppers or holiday gatherings

• Comfort after loss or illness

• Teaching little hands to stir with patience

• Filling that “Heirloom Desserts” chapter in your recipe book

Serves 6

The Heart of the Pudding

1 cup (185g) long-grain white rice (like Carolina or Mahatma—not instant!)

4 cups (960ml) whole milk (full-fat for creaminess; don’t substitute skim)

½ cup (100g) granulated sugar

1 large egg, room temperature

1 tsp pure vanilla extract

¼ tsp fine sea salt

The Golden Crust

¼ cup (55g) packed dark brown sugar (not light—deep molasses flavor!)

1 tbsp (14g) unsalted butter, cut into tiny cubes

For Serving (Joye’s Touch)

Freshly grated nutmeg or cinnamon

Dollop of whipped cream or clotted cream

Optional: A drizzle of warm honey or stewed plums

✅ Joye’s Pro Tips

Rinse the rice: Swirl in a bowl of cold water 3 times until water runs clear—removes excess starch for silkier pudding.

Room-temp egg matters: Cold eggs can curdle in hot milk. Let sit 30 mins before using.

Dark brown sugar > light: Its molasses depth balances the sweetness perfectly.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends