Mama’s Old Fashioned Rice Pudding Recipe With a Few Twists!

Disclosure: This post was brought to you by Skim Plus. All opinions are my own.

There’s always one special dish that reminds a child of their mother and between my husband and I, we can both agree that homemade rice pudding is a favorite of ours. It’s ironic that both our mothers made this special dessert, in two different ways, and both turned out delicious enough to make a long-time impact on our taste buds. We joke about who makes it best, but in reality, I know we both enjoy our own mother’s special recipe because it’s what we grew up with.

Over the years I’ve tried to make my own version of the recipe. I use 1/2 a cup less sugar than my mom does and I also have a secret weapon, Skim Plus Milk. I use this specific milk because it adds protein and calcium, plus it’s fat-free. My mother shudders at the thought of using fat-free milk in her creamy rice pudding recipe, but Skim Plus maintains its creaminess and is similar to 2% milk. Skim Plus also adds 11 grams of protein in just 1 cup and even more calcium than regular milk, so I thought I’d give it a try without letting her know. I was happy to see the same consistency and added benefits to her rice pudding. Check out the recipe below-

Print Recipe

Mama's Old Fashioned Rice Pudding

Course

Dessert

Servings

Ingredients

• 1 cup long grain rice
• 1 cup water
• 8 cups Skim Plus Milk reserve 1 cup for the end
• 3/4 cup Sugar up to 1 cup if you like it really sweet
• 2 tbsp corn starch
• 1 tsp vanilla
• 1 tbsp rose water

Course Dessert Servings Ingredients 1 cup long grain rice 1 cup water 8 cups Skim Plus Milk reserve 1 cup for the end 3/4 cup Sugar up to 1 cup if you like it really sweet 2 tbsp corn starch 1 tsp vanilla 1 tbsp rose water

Instructions

1. Soak 1 cup of rice with 1 cup of water for 1/2 hour.

   
2. Add 7 cups of milk to a covered pot and bring to a slow boil, stirring occasionally.

   
3. Once milk is boiled, add rice with water and continue cooking, uncovered for about 45 minutes - 1 hour.

   
4. Once rice is cooked, add sugar and stir. If pudding is too thick, add more milk.
5. Stir cornstarch in reserved milk and add to rice pudding mixture.

   
6. Keeping heat low, mix until it is the consistency of a milk shake.

   
7. Once it has thickened, add vanilla and rosewater, stir, and add to a glass storage container.

   
8. Allow pudding to reach room temperature before placing in refrigerator for 2 hours before serving.

   
9. Add cinnamon.

   
10. Serve.

    
11. Enjoy!

    

Share this Recipe