This rice pudding recipe turns milk, rice, and sugar into a soft, spoonable dessert with the old-fashioned taste people remember, without the pasty mouthfeel that ruins so many versions. The method is a wide milk-to-rice ratio and a low, patient simmer, so the grains stay tender while the milk cooks down into a light custard. I stir every few minutes and scrape the bottom corners of the pot, which is what keeps the starch from turning sticky. Serve it warm with cinnamon, or chill it and loosen it with a splash of milk before it goes to the table.

Ingredients

• 5 cups whole milk, divided (4 ½ cups for the pot, ½ cup for loosening)
• ½ cup long-grain white rice
• ½ cup granulated sugar
• ¼ teaspoon fine salt
• ⅓ cup golden raisins (optional)
• 1 large egg, beaten
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• Ground cinnamon or nutmeg, for serving

Instructions

1. Rinse the rice: Put the rice in a fine-mesh strainer and rinse it under cool water for about 30 seconds, until the water runs mostly clear. This washes off loose surface starch that would otherwise thicken the milk into paste. Leave the rice to drain while the milk heats.
2. Heat the milk base: Pour 4 ½ cups of the milk into a heavy 4-quart saucepan and add the sugar and salt. Warm it over medium heat, stirring once or twice, until small bubbles ring the edge and the milk steams; do not let it boil hard. Stir in the drained rice and lower the heat so the surface barely shivers.
3. Simmer low and slow: Cook for 40 to 45 minutes, stirring every 3 to 4 minutes with a heatproof spatula and scraping the bottom corners of the pot. The rice should be tender and the milk reduced to a loose porridge that piles slightly when you drag the spatula across the bottom. If the milk starts to stick or brown, lower the heat and give the pot a quick scrape.
4. Temper in the egg: Whisk the beaten egg in a small bowl, then ladle about ¼ cup of the hot pudding into it in a thin stream while whisking. Pour the warmed egg back into the pot and cook for 2 minutes over low heat, stirring constantly, until the pudding looks slightly glossier. Stir in the raisins during the last 5 minutes so they plump without breaking down.
5. Finish and rest: Take the pot off the heat and stir in the butter and vanilla until the butter melts. Let the pudding sit for 10 minutes; it will thicken noticeably as it cools. Stir in the reserved ½ cup milk a tablespoon at a time until it spoon-drapes the way you like, then serve warm with cinnamon or chill it.

Why Rice Pudding Turns Gluey, Loose, or Scrambled

• If the pudding turns pasty, the rice was not rinsed well or it was mashed against the pot. Rinse until the water runs mostly clear and switch to a flat spatula once the rice goes in, because a whisk breaks the grains and releases more starch. A fine-mesh strainer works better than a bowl here, since the cloudy water drains away instead of soaking back into the rice.
• If the bottom scorches, the heat is too high for the amount of milk left in the pot. Slide the pan off the burner for a minute, scrape the dark spot loose, and finish on the lowest setting your stove will hold.
• If the egg looks scrambled, it went in too fast or the pudding was still boiling. Temper it with a ladle of hot pudding first, then stir it back in over low heat for the full 2 minutes.
• If the pudding is still soupy at 30 minutes, keep going and trust the clock. Long-grain rice releases its starch late, so judge the texture at 40 minutes instead of 25. The pudding also thickens a lot after it leaves the heat, so a slightly loose pot at 45 minutes is usually right.
• If it sets like paste in the refrigerator, that is normal for rice pudding. Loosen it with milk a tablespoon at a time, cold or gently warmed, before you serve it.
• If the rice stays firm past 45 minutes, add hot milk rather than cold and give it 10 more minutes. Cold milk drops the temperature and stalls the simmer.

Rice, Milk, and What to Serve With It

• Long-grain rice gives separate, tender grains and a looser pudding, while short or medium grain turns creamier. With short grain, start with 4 cups of milk and check the pot at 35 minutes.
• Whole milk gives the richest body, and 2 percent works with one extra tablespoon of butter. Skim milk turns thin and grainy, so it is the one swap I skip here.
• An egg adds richness and a light custard set. Leave it out and cook the pudding 5 minutes longer, then finish with the butter for shine.
• Golden raisins stay sweeter and softer than dark ones. Soak leathery raisins in hot water for 10 minutes and drain them before they go into the pot.
• Spoon it warm next to air fryer apple crisp, or chill it and serve it with banana pudding for a pair of old-fashioned spoon desserts.
• If you want another soft, comforting dish on the table, corn pudding and macaroni pudding both work well beside this one.

Storage

Keep the pudding in an airtight container in the refrigerator for up to 4 days. It thickens as it chills, so stir in a splash of milk before reheating it gently on the stove or in the microwave. Do not leave it out at room temperature for more than 2 hours, since the milk and egg make it a good place for bacteria to grow. If a little watery liquid rises to the top after a few days, that is separated milk, so stir it back in and smell the pudding before reheating. Freeze leftovers in small containers for up to 3 months and thaw them overnight in the fridge.

FAQ

Can I make rice pudding with leftover cooked rice?

Yes, and leftover cooked rice makes a faster version. Use about 3 cups of cooked rice and 4 cups of milk, and simmer for 20 to 25 minutes instead of 40. Cooked rice has already absorbed water, so it needs less liquid and less time. Stir gently, because cooked grains break apart faster than raw ones.

Can I make this without an egg?

Yes, the pudding still works without an egg. Leave out the egg and cook the pudding 5 minutes longer to reduce the milk, then stir in the butter off the heat. The texture will be a little looser and less custardy, but still creamy and rich enough to serve as dessert.

Can I bake rice pudding in the oven instead?

Yes, and the oven does most of the work for you. Combine the rinsed rice, 4 ½ cups milk, sugar, and salt in a buttered 2-quart dish and bake at 325°F for about 1 hour, stirring once at the 30-minute mark. Stir in the tempered egg and vanilla at the end, then let it rest. Baked rice pudding browns on top and stays looser in the middle.

Is rice pudding served warm or cold?

Both work, and the choice changes the texture. Warm, it spoons like a loose porridge with a soft custard edge. Chilled, it firms into a thicker pudding that needs a splash of milk to loosen. I serve it warm with cinnamon for dessert and eat the leftovers cold the next morning.

Can you freeze rice pudding?

Yes, and freezing works better than most people expect. Freeze it in small airtight containers for up to 3 months, then thaw it overnight in the refrigerator. Reheat it gently on the stove or in the microwave with a little extra milk, because freezing makes the rice release more liquid and the pudding can look grainy until it warms through.

This coffee cake recipe builds a tender sour cream crumb with a cinnamon ribbon through the middle and a streusel lid that stays crisp instead of melting into the batter. The cake is sweet enough for dessert but light enough for breakfast, and it holds up for a day or two on the counter.

I serve it next to an overnight French toast casserole when we have people over for brunch, because both can be baked ahead and kept at room temperature until everyone sits down. The cake also slices cleanly once it is completely cool, which matters if you are packing it for a potluck.

Ingredients

For the streusel:

• 1 cup (120 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) packed light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 6 tablespoons (85 g) unsalted butter, melted

For the filling:

• ½ cup (100 g) packed light brown sugar
• 1½ tablespoons ground cinnamon
• 1 teaspoon unsweetened cocoa powder (optional, for color)

For the cake:

• 2¼ cups (270 g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• ¾ cup (170 g) unsalted butter, softened
• 1¼ cups (250 g) granulated sugar
• 3 large eggs, room temperature
• 1½ teaspoons vanilla extract
• 1 cup (240 g) full-fat sour cream, room temperature
• 2 tablespoons whole milk, room temperature

Instructions

1. Heat the oven and line the pan: Heat the oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment, leaving an overhang on the long sides. The overhang lets you lift the cooled cake out in one piece instead of digging it out with a spatula.
2. Make the streusel: Stir the flour, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl. Pour in the melted butter and toss with a fork until the mixture forms damp clumps, then refrigerate it while you mix the cake. Cold streusel holds its shape on top of the batter instead of melting into it.
3. Mix the cinnamon filling: Combine the brown sugar, cinnamon, and cocoa powder in a small bowl and press out any lumps with the back of a spoon. The cocoa is optional, but it keeps the ribbon dark enough to see against the pale crumb.
4. Cream the butter and sugar: Beat the softened butter and granulated sugar on medium speed for 3 to 4 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each, then mix in the vanilla. Scrape the bowl so no butter stays stuck to the bottom.
5. Alternate flour and sour cream: Whisk the flour, baking powder, baking soda, and salt in a separate bowl. Add a third of it to the butter mixture on low speed, then half the sour cream and milk, then another third of the flour, the rest of the sour cream, and the last of the flour. Stop mixing as soon as the last dry streaks disappear, because extra mixing makes the crumb tough.
6. Layer batter, filling, and streusel: Spread half the batter in the pan with an offset spatula. Sprinkle the filling evenly over the batter but leave a ½-inch border so it does not touch the pan. Drop the remaining batter over the filling in small spoonfuls, spread it gently, then scatter the cold streusel over the top in an even layer.
7. Bake and cool: Bake for 40 to 45 minutes, until the top is deep golden and a toothpick in the center comes out with a few moist crumbs, not wet batter. Rotate the pan halfway through if your oven browns one side faster. Cool in the pan for 30 minutes, then lift the cake out by the parchment and cool completely before slicing.

What I tried and skipped

The first version of this cake had the cinnamon sugar swirled through the batter with a knife. It looked marbled in the pan, but the ribbon smeared into the crumb and the top lost its separate layer. Now I spread half the batter, add the filling in an even sheet, and drop the rest of the batter over it in spoonfuls so the band stays intact. I also chill the streusel before it goes on, because soft streusel melts into the batter and bakes into a flat sugar crust instead of a crunchy lid.

What to serve with coffee cake

• For a brunch table, pair it with an overnight French toast casserole; both hold well at room temperature, so you can bake the casserole first and keep the cake covered until everyone sits.
• A plate of sausage balls adds something savory next to all the sugar, and they reheat well if you make them earlier in the morning.
• Hash brown casserole turns the cake into a full holiday breakfast, and both dishes can share an oven set at 350°F.
• Pumpkin muffins work for anyone who wants a smaller portion, and the spice in both recipes comes from the same warm cinnamon note.
• Strong coffee or a pot of tea is the classic pairing, and the cake needs nothing else on the plate if you keep the slices small.
• For a holiday breakfast, add from-scratch biscuits and gravy; the savory gravy balances the sweet cake, and both can be kept warm until the table is ready.

Storage

Keep the cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months, then thaw at room temperature for about 2 hours. A short reheat at 300°F for 10 minutes brings the streusel back to life.

FAQ

Why did my streusel sink into the cake?

Warm streusel and a thin batter are the usual causes. Chill the streusel until the butter firms up, keep the clumps around the size of a pea, and do not stir it into the batter. If the batter looks runny, check that you did not add extra milk and that the sour cream was full-fat.

Can I make coffee cake ahead of time?

Yes, bake it up to one day ahead and cool it completely before wrapping it tightly at room temperature. The streusel softens a little overnight, so a 10-minute reheat at 300°F before serving brings back the crunch. Cover the whole cake loosely with foil during that reheat so the edges do not dry out. Do not refrigerate it unless your kitchen is very warm, because cold air dries out the crumb.

Can I use Greek yogurt instead of sour cream?

Yes, use full-fat Greek yogurt in the same amount as the sour cream. Non-fat yogurt has too little fat and makes the cake dry and tight, so keep the full-fat version if you can. Let the yogurt sit at room temperature with the eggs and butter so the batter does not curdle. The tang will be slightly stronger, which works well with the cinnamon.

Can I freeze coffee cake?

Yes, freeze cooled slices wrapped tightly in plastic and then foil for up to 2 months. Thaw them at room temperature for about 2 hours, or warm a single slice in the microwave for 20 seconds. Freeze the cake without the glaze, because a glaze turns wet and sticky after thawing.

Can I bake this in an 8×8 pan?

This batter is sized for a 9×13-inch pan, so for an 8×8 pan make half the recipe and start checking at 30 to 35 minutes. Pouring the full batch into a smaller pan gives you a raw center and a cake that climbs over the rim. The streusel and filling can be halved in the same way. Test the center with a toothpick rather than trusting the timer, because the smaller pan bakes faster.

What is the difference between coffee cake and crumb cake?

Crumb cake usually has a much thicker streusel layer that covers most of the top, while coffee cake has a lighter crumb topping and often a cinnamon ribbon inside. Both are named for being served with coffee rather than for having coffee in the batter.

Why is my coffee cake dry?

Dry coffee cake usually comes from too much flour, overmixing, or leaving it in the oven past the moment the center sets. Spoon the flour into the cup and level it off instead of scooping straight from the bag, and stop the mixer as soon as the last dry streaks vanish. Start checking at 40 minutes and pull the pan when the toothpick comes out with moist crumbs rather than a clean streak.

Can I add nuts or fruit to this coffee cake?

Yes, stir ½ cup of chopped pecans or walnuts into the streusel before you chill it, or fold 1 cup of blueberries into the batter after the flour is mixed. Toss the berries in a spoonful of flour first so they do not sink to the bottom. Fruit adds moisture, so add 5 minutes to the bake time and test the center before you pull the pan.

This chicken cacciatore recipe starts with bone-in thighs browned skin-side down, then finishes uncovered in the oven so the skin stays crisp while the tomato, wine, and mushroom sauce reduces around it. I keep the liquid below the skin and let the oven handle the slow part, which is the difference between a rich braise and a pot of steamed chicken.

It’s a hunter-style Italian dish that sits somewhere between a stew and a Sunday roast, and it works just as well on a weeknight because most of the cooking is hands-off. Serve it with creamy mashed potatoes or soft polenta to catch the sauce, and keep a loaf of bread nearby for the last spoonfuls. If you like this skillet-to-oven rhythm, my chicken marsala uses the same approach with a much faster pan sauce.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2½ lb / 1.1 kg)
• 2 teaspoons kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery rib, finely chopped
• 4 garlic cloves, thinly sliced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• ½ teaspoon red pepper flakes
• 8 oz (225 g) cremini mushrooms, sliced
• ¾ cup dry white wine, or chicken broth
• 1 tablespoon tomato paste
• 1 (28-oz / 800 g) can crushed tomatoes
• ½ cup chicken broth, plus more if the sauce tightens too much
• 2 tablespoons chopped fresh parsley

Instructions

1. Dry and season the chicken: Pat the thighs completely dry with paper towels and season both sides with the salt and pepper. Let them sit at room temperature for 10 minutes while you chop the vegetables, since dry skin browns far better than cold, damp skin.
2. Brown the skin: Heat the olive oil in a wide Dutch oven over medium-high heat until it shimmers. Lay the thighs in skin-side down and leave them alone for 6 to 8 minutes, until the skin is deep golden and releases from the pot, then turn and cook 2 minutes more. Move the chicken to a plate and pour off all but 2 tablespoons of the fat.
3. Build the soffritto: Lower the heat to medium and add the onion, carrot, and celery to the pot. Cook for 8 to 10 minutes, scraping up the browned chicken bits as the vegetables soften, then stir in the garlic, rosemary, sage, and red pepper flakes and cook 1 minute until fragrant.
4. Brown the mushrooms: Raise the heat to medium-high, add the mushrooms, and cook for 5 to 6 minutes without crowding the pot. Let their liquid cook off and the edges turn brown before you add anything wet, because mushrooms that steam stay rubbery.
5. Deglaze and build the sauce: Pour in the wine and scrape the bottom of the pot with a wooden spoon until the browned bits dissolve, then simmer 2 to 3 minutes until the wine smells mellow rather than sharp. Stir in the tomato paste for 1 minute, add the crushed tomatoes and broth, and bring the sauce to a gentle simmer.
6. Braise uncovered in the oven: Heat the oven to 350°F (175°C). Nestle the thighs back into the pot skin-side up, keeping the sauce around the meat rather than over the skin. Bring the pot back to a simmer on the stove, then transfer it uncovered to the oven for 35 to 45 minutes, until the thighs reach 175°F (79°C) and the sauce has reduced and darkened.
7. Rest, skim, and finish: Lift the chicken out to a warm plate and let it rest for 10 minutes. Spoon the clear fat off the surface of the sauce, taste for salt, and stir in the parsley. Serve the thighs with plenty of sauce spooned around them, not on top of the skin.

Why the sauce turns watery or the chicken dries out

• A covered pot traps steam, and steam is what makes the sauce thin and the skin soft. Leave the lid off in the oven and reduce the sauce on the stovetop for 5 minutes at the end if it still looks loose, stirring the bottom so the tomatoes do not catch.
• Crushed tomatoes carry different amounts of water from brand to brand, and a can that looks thick can turn thin once it heats. If the sauce is still soupy after the chicken rests, simmer it uncovered until a spoon dragged across the bottom leaves a clear trail.
• Sauce over the skin undoes the browning in minutes, so keep the liquid level below the skin and spoon it around the thighs when you serve. If the skin softens anyway, run the pot under a hot broiler for 2 minutes before serving, with the handle wrapped in foil.
• Thighs are forgiving but not endless. Pull them at 175°F to 185°F, when the meat gives easily at the bone and the juices run clear, and remember they keep cooking as they rest under a loose tent of foil.
• If you use boneless breasts instead, brown them the same way and add them back for only the last 20 minutes. At 160°F they are done, and longer cooking turns them chalky, so check with a thermometer rather than by the clock.
• Bitter sauce usually means the aromatics or tomato paste scorched on the bottom. Scrape only the dark brown bits into the sauce, never the black ones, and lower the heat before the garlic goes in so it turns fragrant instead of acrid.

What to serve with chicken cacciatore

• Creamy polenta or mashed potatoes soak up the sauce better than rice, which tends to sit on the plate while the sauce runs around it.
• A loaf of garlic bread or plain crusty bread is there for the last of the sauce, and it keeps the plate from feeling heavy.
• Spaghetti or rigatoni turns the leftovers into a second meal, though the skin will not stay crisp once it sits in the sauce.
• Roasted potatoes or a sharp green salad cut through the richness, and either one can go in the oven while the chicken braises.
• A green salad with a mustard vinaigrette resets the palate between bites of rich sauce, and it takes five minutes while the chicken rests.
• Steamed broccoli or green beans add color without competing for the sauce, and they can steam on the stovetop while the chicken finishes in the oven.

Storage

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth and bring it to a full simmer before serving. The sauce may separate in the fridge, so stir it back together over low heat rather than pouring off the liquid. I skip freezing the chicken because the skin loses its texture, but the sauce alone freezes well for up to 3 months.

FAQ

Why is my chicken cacciatore sauce watery?

The usual cause is a covered pot, watery tomatoes, or mushrooms that were never browned. Cook the mushrooms until their liquid evaporates, braise the chicken uncovered in the oven, and simmer the sauce on the stovetop at the end until it coats the back of a spoon.

Can I make chicken cacciatore with chicken breasts?

Yes, but the timing changes with the cut you use. Brown skinless or skin-on breasts in the pot, then return them to the sauce for only the last 20 minutes and pull them at 160°F. Breasts dry out quickly, so check them with a thermometer rather than by the clock.

Can I make chicken cacciatore ahead of time?

It tastes better made a day ahead, because the sauce deepens overnight in the fridge. Cook it completely, cool it uncovered for 30 minutes, then cover and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of broth and add fresh parsley at the end.

Do I have to use wine in chicken cacciatore?

No, you don’t have to use wine in this recipe. Dry white wine adds acidity and a rounder finish, but chicken broth works fine and keeps the dish alcohol-free. Use the same amount, let it reduce for 3 minutes, and add a teaspoon of lemon juice at the end if the sauce tastes flat without the wine.

Can I use a whole chicken or legs instead of thighs?

Yes, but cut a whole chicken into 8 pieces and brown the breasts for less time. Legs and thighs can stay in the oven for the full 45 minutes, while wings and breasts should go in for the last 20 minutes so they do not dry out. A whole cut chicken also needs a wider pot so the pieces sit in a single layer.

What kind of tomatoes work best for chicken cacciatore?

Crushed tomatoes give the sauce body without turning it into a puree. If you only have whole peeled tomatoes, crush them by hand and simmer the sauce 10 minutes longer. Avoid tomato sauce, which is already thin and seasoned, and skip canned diced tomatoes because their firm pieces stay chunky in the finished sauce.