#GrandmasCooking

Grandma’s Rice Pudding Creamy, Sweet, and Full of Nostalgia

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Rice pudding was one of grandma’s most comforting desserts — a warm, creamy bowl of lightly sweetened rice with hints of cinnamon, vanilla, and love. Whether served warm or chilled, it was simple, satisfying, and always made with care.

In this article, you’ll learn how to make classic stovetop rice pudding from scratch, just like grandma used to — no shortcuts, just real ingredients and timeless flavor.

Why You’ll Love This Rice Pudding

  • Creamy and smooth texture
  • Lightly sweet with hints of cinnamon and vanilla
  • Easy to make with basic pantry staples
  • Can be served warm or cold
  • Perfect for breakfast, dessert, or late-night comfort

Ingredients for Grandma’s Rice Pudding

Makes 4–6 servings.

  • 1 cup uncooked white rice (short or medium grain preferred)
  • 2 cups water
  • 4 cups whole milk
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon ground nutmeg (optional)
  • 1 tablespoon butter (optional, for richness)
  • Optional: raisins, golden raisins, or chopped nuts for garnish

Step-by-Step Instructions

1. Cook the Rice

In a medium saucepan, bring 2 cups of water to a boil.

Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed (about 15–18 minutes).

2. Add the Milk and Sugar

Add the milk, sugar, cinnamon, and nutmeg (if using) to the cooked rice.

Increase heat to medium and stir until the sugar dissolves.

3. Simmer the Pudding

Cook uncovered, stirring often, until the mixture thickens and becomes creamy — about 25–30 minutes.

Stir frequently to prevent scorching on the bottom.

Grandma’s tip: Be patient — the longer it simmers, the creamier it becomes.

4. Finish and Flavor

Remove from heat and stir in vanilla extract and butter (if using).

Let sit for 5–10 minutes to thicken slightly more.

5. Serve

Spoon into bowls and enjoy warm, or chill in the refrigerator for a few hours if you prefer it cold.

Top with extra cinnamon, raisins, or a splash of cream.

Serving Suggestions

  • With a sprinkle of cinnamon or nutmeg
  • Drizzled with honey or maple syrup
  • Topped with toasted nuts or coconut
  • With fruit compote or jam
  • Served in a mug with warm milk at bedtime

Storage and Reheating

Store:

  • Refrigerate in an airtight container for up to 4 days

Reheat:

  • Microwave or gently warm on the stovetop
  • Add a splash of milk to loosen if it’s too thick

Freeze:

  • Not recommended — texture becomes grainy after thawing

Variations to Try

  • Raisin Rice Pudding: Stir in ½ cup raisins during the last 10 minutes
  • Coconut Rice Pudding: Replace 1 cup of milk with coconut milk
  • Lemon Rice Pudding: Add lemon zest for brightness
  • Chocolate Rice Pudding: Stir in cocoa powder or melted chocolate
  • Spiced Rice Pudding: Add cardamom, cloves, or star anise for an exotic touch

Common Mistakes to Avoid

  • Too thin? Keep simmering — it thickens as it cools
  • Too thick? Stir in extra warm milk
  • Burning at the bottom? Stir frequently and use medium-low heat
  • Grainy texture? Use whole milk and avoid boiling too rapidly

Grandma’s Tips for Creamy Perfection

  • Use whole milk for richness
  • Stir regularly, especially as it thickens
  • Let it sit for a few minutes off the heat before serving
  • A pat of butter at the end adds silkiness and depth
  • Taste and adjust sweetness as needed — grandma always did

Final Thoughts: A Sweet, Simple Hug in a Bowl

Rice pudding is one of those classic recipes that never go out of style. It’s soothing, nostalgic, and made with the kind of gentle care that only grandma could give.

Whether you serve it warm on a rainy evening or chilled as a summer treat, it’s sure to bring comfort and smiles every time.

Grandma’s Chicken and Dumplings: A Creamy Bowl of Pure Comfort

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There’s no dish that says “comfort” quite like a steaming bowl of chicken and dumplings. With tender chicken, soft vegetables, a creamy broth, and fluffy dumplings floating on top, this was one of grandma’s most-loved recipes — especially on cold days or when someone needed a little extra love.

In this guide, we’ll teach you how to make homemade chicken and dumplings from scratch, just like grandma did: rich, hearty, and packed with soul.

Why This Dish Is So Special

  • A one-pot meal perfect for family dinners
  • Features tender shredded chicken and fluffy dumplings
  • The broth is creamy, flavorful, and soul-soothing
  • Made with basic ingredients and lots of love
  • A true comfort food classic for all seasons

Ingredients for Grandma’s Chicken and Dumplings

This recipe serves 6–8 people.

For the Stew:

  • 2 tablespoons butter or oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken (rotisserie or homemade)
  • 1 cup milk or half-and-half
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme or poultry seasoning
  • Salt and black pepper to taste
  • Optional: 1 bay leaf or chopped parsley

For the Dumplings:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons butter, melted
  • ½ cup whole milk (plus more if needed)

Step-by-Step Instructions

1. Cook the Base

In a large pot or Dutch oven, melt the butter over medium heat.

Add the onion, garlic, carrots, and celery. Cook for about 5–6 minutes, until soft.

Sprinkle in the flour and stir for 1–2 minutes to coat the vegetables.

Slowly whisk in the chicken broth and bring to a gentle simmer.

2. Add Chicken and Seasonings

Stir in the shredded chicken, milk, thyme, salt, pepper, and bay leaf (if using).

Let the stew simmer uncovered for 10–15 minutes until it thickens slightly.

3. Make the Dumplings

In a bowl, whisk together the flour, baking powder, and salt.

Add the melted butter and milk, stirring just until combined — don’t overmix.

The dough should be thick but spoonable.

4. Add the Dumplings

Drop spoonfuls of dumpling dough (about a tablespoon each) on top of the simmering stew.

Cover with a lid and let cook on low heat for 15 minutes — do not lift the lid during this time.

The dumplings will puff up and steam until fluffy.

5. Serve Hot

Remove the bay leaf, if used. Taste and adjust seasoning.

Serve warm in deep bowls, topped with fresh parsley or a pat of butter if desired.

Tips for Success

  • Use rotisserie chicken for ease, or boil your own with aromatics
  • Don’t uncover the pot while dumplings cook — steam is key!
  • Add peas or corn for extra texture and color
  • If stew gets too thick, add a splash of milk or broth to loosen
  • For richer flavor, stir in a bit of cream at the end

Variations You’ll Love

  • Creamy Herb Dumplings: Add chopped chives or parsley to the dumpling mix
  • Cheesy Dumplings: Mix in shredded cheddar or parmesan
  • Spicy Twist: Add crushed red pepper or hot sauce to the stew base
  • Veggie Boost: Stir in spinach or kale at the end
  • Gluten-Free Option: Use a gluten-free flour blend for both stew and dumplings

Storage and Reheating

Store:

  • Refrigerate leftovers in an airtight container for up to 4 days

Reheat:

  • Gently on the stovetop with a splash of broth or milk
  • Microwave in short bursts, covered with a damp paper towel

Freeze:

  • Best to freeze the stew base without dumplings, then add fresh dumplings when reheating

Final Thoughts: A Bowl Full of Love

Grandma’s chicken and dumplings weren’t just warm and hearty — they were healing, the kind of food that made you feel cared for with every bite. From the fluffy dumplings to the creamy, savory stew, this dish brings comfort straight to the heart.

Now it’s your turn to bring that kind of care and comfort to your kitchen — one spoonful at a time.

Grandma’s Traditional Chicken Pot Pie: A Golden Crust Full of Homemade Comfort

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One bite of a freshly baked chicken pot pie and you’re instantly transported to grandma’s kitchen — where the windows fogged up from the oven heat and the smell of buttery crust and savory filling filled the air. This classic comfort food is more than just a meal — it’s a memory.

In this article, we’ll show you how to make grandma’s traditional chicken pot pie with a flaky, golden crust and a rich, creamy filling loaded with chicken and vegetables. It’s the ultimate recipe for cozy nights, special gatherings, or any day that needs a touch of warmth.

What Makes Grandma’s Pot Pie So Special?

Grandma didn’t rely on shortcuts. She used simple, fresh ingredients and gave them time to develop flavor. Her pot pie was:

  • Made with homemade crust or buttery puff pastry
  • Filled with real roasted or boiled chicken
  • Packed with vegetables from her garden
  • Seasoned with love and slow-cooked attention

Let’s recreate that magic.

Ingredients for Grandma’s Chicken Pot Pie

This recipe makes one 9-inch pie, serving 6 generous portions.

For the Filling:

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1⁄4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk (whole or 2%)
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • Optional: 1 small potato, diced and pre-cooked

For the Crust:

  • 1 sheet of puff pastry (store-bought or homemade)
  • Or: double crust pastry for top and bottom
  • 1 egg (beaten with 1 tbsp milk, for egg wash)

Note: If you prefer a bottom crust, use a standard pie crust and par-bake it before adding filling.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 200°C (400°F). If using a bottom crust, line your pie dish and blind bake for 10 minutes with pie weights. Set aside.

2. Cook the Filling Base

In a large saucepan, melt butter over medium heat. Add the onions, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5–7 minutes.

3. Make the Creamy Sauce

Sprinkle the flour over the veggies and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.

Gradually whisk in the chicken broth and milk. Keep stirring until the mixture thickens to a creamy consistency — about 5 minutes.

4. Add Chicken and Peas

Stir in the shredded chicken, peas, thyme, salt, and pepper. Taste and adjust seasoning as needed. Let the filling simmer for another 3–5 minutes, then remove from heat.

Grandma’s Tip: Let the filling cool slightly before assembling to avoid a soggy crust.

5. Assemble the Pie

Spoon the cooled filling into the pie dish. Top with puff pastry or your prepared crust. Trim and crimp the edges.

Use a sharp knife to cut small slits in the top to allow steam to escape.

Brush with the egg wash for a shiny, golden finish.

6. Bake to Perfection

Place the pie on a baking tray (to catch any drips) and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.

Let it rest for at least 10 minutes before slicing — this helps the filling set.

Variations to Try

Want to make it your own? Grandma would approve. Try these:

  • Turkey Pot Pie: Great for holiday leftovers
  • Vegetarian Version: Use mushrooms, lentils, or white beans instead of chicken
  • Cheesy Filling: Stir in shredded cheddar or Parmesan
  • Herbed Crust: Mix fresh herbs into the dough for an aromatic twist
  • Mini Pot Pies: Use ramekins for individual servings — perfect for meal prep

How to Serve Chicken Pot Pie

This dish is hearty enough to stand alone, but pairs beautifully with:

  • A green salad with vinaigrette
  • Steamed green beans or broccoli
  • A glass of iced tea or white wine
  • Or just a cozy blanket and a fork on the couch!

Storing and Reheating Tips

To Store:

  • Cover leftover pie tightly with foil or transfer to an airtight container.
  • Refrigerate for up to 4 days.

To Reheat:

  • Oven: Cover loosely with foil and bake at 175°C (350°F) for 15–20 minutes.
  • Microwave: Use medium power to prevent the crust from getting rubbery.

To Freeze:

  • Freeze unbaked pot pie (assembled but not egg-washed) for up to 3 months.
  • Bake from frozen at 190°C (375°F) for about 1 hour, covering loosely with foil for the first half.

Grandma’s Secrets to the Best Pot Pie

  • Homemade broth = deeper flavor
  • Use leftover roast chicken for tenderness
  • Chill your dough before topping for better flakiness
  • Never skip the egg wash — it makes the crust shine
  • Let it rest before cutting — patience pays off!

Final Thoughts: A Crust Full of Memories

Chicken pot pie is more than a recipe — it’s a piece of heritage. It’s what grandma made when guests came over, when the weather turned cold, or when someone needed cheering up.

With every bite of tender chicken, buttery crust, and creamy filling, you’re not just tasting food — you’re tasting home, care, and generations of tradition.