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Old Fashioned Rice Pudding Recipe with Oatmeal Topping

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Old Fashioned Rice Pudding Recipe

Old Fashioned Rice Pudding with Oatmeal Crumble Topping

Stephanie Gallagher
If you're a fan of old fashioned rice pudding, the kind of stovetop rice pudding your grandma used to make, you will adore this recipe. It's creamy and comforting, the perfect antidote to cold winter day.

I borrowed a page from New York's popular Rice to Riches store, which sells rice pudding with all kinds of toppings, and added a topping to this recipe. I think you'll like it. It's sweet and crunchy - the perfect contrast to this creamy rice pudding. And the recipe is simple to make.

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Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 4-6 servings

Ingredients:

  • 3/4 cup long grain white or brown rice (preferably jasmine or basmati), rinsed
  • 1-1/2 cups water
  • 4 cups half and half (or 2 cups milk and 2 cups cream)
  • 1/2 tsp. salt
  • 1/2 cup sugar
  • 1 large egg, lightly beaten
  • 1 tsp. vanilla extract
  • Oatmeal Crumble Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup oatmeal (rolled oats, not steel cut or instant)
  • 1/3 cup brown sugar, firmly-packed
  • 7 Tbsp. butter, softened
  • 1 whole graham cracker, broken into small chunks

Preparation:

  1. Place rinsed rice and water in a medium saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and let the rice simmer, covered, until most of the liquid is absorbed, about 15 minutes.

  2. Add the half and half (or milk and cream), salt and sugar to the rice. Cook, stirring frequently, until the rice is thickened, 35-45 minutes. You'll have to stir almost constantly at the end to avoid a skin forming on the rice pudding.

  3. Stir in the beaten egg, and cook another minute. Remove the old fashioned rice pudding from the heat, and stir in the vanilla.

  4. Make the topping: In a medium bowl, mix the flour, oatmeal and brown sugar. With a pastry blender or two knives, cut in the butter until the mixture becomes crumbly. Break off small pieces of the graham cracker, and stir into the oatmeal crumble.
Serve the rice pudding warm, topped with the oatmeal crumble.

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