#HomemadeDessert

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

Por

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 Banana Bread: Moist, Sweet, and Full of Old-Fashioned Flavor

Por

Few recipes have stood the test of time like banana bread — and grandma’s version was always the best. With a perfectly moist texture, a hint of cinnamon, and rich banana flavor, it was the ideal way to use up ripe bananas and fill the house with warmth.

In this article, you’ll learn how to make classic banana bread from scratch, just like grandma did — using simple ingredients, one bowl, and a little love.

Why You’ll Love This Banana Bread

  • Super moist and tender, never dry
  • One-bowl recipe — easy to mix and bake
  • Great for breakfast, dessert, or snacking
  • Freezes well and stays fresh for days
  • Delicious plain or with nuts, chocolate chips, or spices

Ingredients for Classic Banana Bread

Makes 1 loaf (8–10 slices).

  • 3 ripe bananas (mashed)
  • ½ cup unsalted butter (softened or melted)
  • ½ cup granulated sugar
  • ¼ cup brown sugar (for extra moisture and flavor)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon (optional)
  • ¼ teaspoon salt
  • Optional: ½ cup chopped walnuts or chocolate chips

Step-by-Step Instructions

1. Preheat the Oven

Preheat to 175°C (350°F).

Grease a standard loaf pan (8×4-inch or 9×5-inch) with butter or cooking spray.

2. Mash the Bananas

In a large bowl, mash the ripe bananas until mostly smooth with a fork or potato masher.

3. Mix Wet Ingredients

Add the softened or melted butter, both sugars, eggs, and vanilla to the mashed bananas.

Whisk until well combined.

4. Add Dry Ingredients

Sprinkle flour, baking soda, cinnamon, and salt over the banana mixture.

Stir gently with a spatula until just combined — do not overmix.

Fold in nuts or chocolate chips if using.

5. Bake

Pour the batter into the prepared loaf pan.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

If the top is browning too quickly, cover loosely with foil.

6. Cool and Slice

Let the banana bread cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack before slicing.

Serving Suggestions

  • Toasted with butter or peanut butter
  • Warmed up with a scoop of vanilla ice cream
  • As a snack with coffee or tea
  • Topped with cream cheese or Nutella
  • With a dollop of Greek yogurt and honey for breakfast

How to Store and Freeze

Store:

  • Wrap in foil or store in an airtight container at room temp for up to 4 days

Refrigerate:

  • For slightly longer storage (up to 6–7 days)

Freeze:

  • Wrap the loaf or slices tightly in plastic and foil
  • Freeze for up to 2–3 months
  • Thaw at room temperature or reheat gently

Variations to Try

  • Banana Nut Bread: Add walnuts, pecans, or almonds
  • Chocolate Banana Bread: Mix in cocoa powder and chocolate chunks
  • Coconut Banana Bread: Fold in shredded coconut
  • Healthy Version: Use whole wheat flour and honey instead of sugar
  • Gluten-Free: Use a 1:1 gluten-free flour blend

Grandma’s Tips for the Best Banana Bread

  • Use very ripe bananas — brown and spotty is best
  • Don’t overmix — stir just until no streaks of flour remain
  • Let it cool completely before slicing for clean cuts
  • Store wrapped to keep it moist
  • Try baking mini loaves to share or freeze individually

Final Thoughts: A Slice of Home

Banana bread is more than just a way to use old bananas — it’s a tradition, a treat, and a memory baked into every slice. Grandma knew that, and now so do you.

With this simple recipe, you can bring that old-fashioned comfort into your kitchen — and maybe start your own tradition too.

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

Por

Rice pudding was one of grandma’s most comforting desserts — warm, creamy, and sprinkled with cinnamon. Whether served after Sunday lunch or as a sweet snack in the afternoon, it always brought a sense of calm and joy with every spoonful.

In this article, you’ll learn how to make classic rice pudding from scratch, just like grandma did — simple, cozy, and made with love.

Why You’ll Love This Rice Pudding

  • Uses pantry staples you already have
  • Can be served warm or chilled
  • Naturally gluten-free and easy to adapt
  • Great for leftover rice or fresh batch cooking
  • A timeless dessert that never goes out of style

Ingredients for Grandma’s Rice Pudding

This recipe makes 4–6 servings.

  • 1 cup cooked white rice (short or medium grain is best)
  • 2 cups whole milk
  • ½ cup heavy cream (or more milk for a lighter version)
  • ⅓ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • Optional: ¼ cup raisins or golden raisins
  • Extra cinnamon for topping

Step-by-Step Instructions

1. Combine Rice, Milk, and Cream

In a medium saucepan, combine the cooked rice, milk, cream, sugar, and salt.

Cook over medium heat, stirring frequently, for about 15–18 minutes, until the mixture thickens slightly and the rice is very soft.

2. Temper the Egg

In a small bowl, beat the egg.

Scoop out a few spoonfuls of the hot mixture and slowly whisk it into the egg to temper it.

Then pour the egg mixture back into the saucepan and cook for 2–3 minutes, stirring constantly. The pudding will thicken more.

3. Finish with Flavor

Stir in the vanilla extract and cinnamon. Add raisins if using.

Cook for another 1–2 minutes, then remove from heat.

4. Serve Warm or Cold

Let the pudding sit for a few minutes before serving. It will continue to thicken as it cools.

Serve warm, at room temperature, or chilled.

Dust with cinnamon or nutmeg before serving, if desired.

Serving Suggestions

  • Sprinkle with cinnamon sugar or nutmeg
  • Add a spoonful of whipped cream or fruit preserves
  • Stir in chocolate chips or chopped nuts
  • Layer with fresh fruit like berries or banana slices
  • Drizzle with caramel sauce or honey

Grandma’s tip: A bowl of warm rice pudding is perfect on rainy days.

Storage and Reheating

Store:

  • Refrigerate in an airtight container for up to 4 days

Reheat:

  • Add a splash of milk and warm gently in a saucepan or microwave

Freeze:

  • Not recommended — the texture may become grainy

Variations to Try

  • Coconut Rice Pudding: Use part coconut milk for a tropical twist
  • Spiced Version: Add cardamom, cloves, or star anise
  • Vegan: Use almond or oat milk, and skip the egg
  • Lemon or Orange Zest: For a citrusy brightness
  • Chocolate Rice Pudding: Stir in melted chocolate or cocoa powder

Grandma’s Secrets for Perfect Rice Pudding

  • Use short-grain rice for the creamiest texture
  • Stir often to prevent sticking or scorching
  • Don’t rush — low, gentle heat gives the best results
  • Let it cool slightly before serving to enhance flavor
  • For extra richness, finish with a small pat of butter

Final Thoughts: A Hug in a Bowl

Grandma’s rice pudding was more than a dessert — it was a moment of peace, a pause in the day, and a taste of tradition. Creamy, sweet, and endlessly comforting, it’s a recipe worth keeping alive in every kitchen.

Now it’s your turn to make this timeless favorite — and maybe pass it down, too.