Old Fashioned Rice Pudding

Why You’ll Love This Recipe

• Rich and creamy, with a perfect balance of sweetness and spices
• A nostalgic, comforting dessert that’s easy to make with pantry staples
• Great for using leftover rice and perfect for meal prep
• Customizable with your favorite toppings like raisins, nuts, or a dusting of cinnamon
• A crowd-pleaser that works for both casual dinners and holiday celebrations

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup cooked white rice (preferably short-grain or medium-grain for a creamy texture)
• 2 ½ cups whole milk (or use a dairy-free milk like almond or coconut)
• ¼ cup granulated sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon (optional, for extra flavor)
• 1 egg, lightly beaten
• Pinch of salt
• ¼ cup raisins (optional, for added sweetness and texture)
• Freshly grated nutmeg or additional cinnamon for garnish (optional)

Directions

1. In a medium saucepan, combine the cooked rice, milk, sugar, vanilla extract, and a pinch of salt. Heat over medium heat, stirring frequently.
2. Once the mixture begins to simmer, reduce the heat to low and cook for about 20-25 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan. The rice should absorb most of the milk and become creamy.
3. In a small bowl, beat the egg lightly. Gradually add a small amount of the hot rice mixture into the beaten egg, stirring constantly to temper the egg and prevent curdling.
4. Slowly pour the egg mixture back into the saucepan, stirring continuously. Continue to cook for an additional 2-3 minutes until the pudding thickens and the rice is tender.
5. Stir in the cinnamon and raisins (if using) and cook for another minute.
6. Remove from heat and let the pudding cool slightly before serving. It will continue to thicken as it cools.
7. Serve warm or chilled, garnished with a sprinkle of nutmeg or additional cinnamon, if desired.

Servings and timing

• Serves 4–6 people
• Prep time: 5 minutes (if using leftover rice)
• Cook time: 30 minutes

Variations

• Fruit: Stir in fresh fruit such as berries or sliced bananas for a fresh twist.
• Coconut version: Substitute part of the milk with coconut milk for a tropical variation.
• Spices: Add a pinch of ground ginger, allspice, or cloves to the pudding for more aromatic flavor.
• Nutty: Top with chopped toasted nuts like almonds, pecans, or walnuts for added texture and flavor.
• Vegan option: Use plant-based milk and substitute the egg with cornstarch or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). Sweeten with maple syrup for a vegan version.
• Chocolate: Stir in a handful of chocolate chips or cocoa powder for a chocolatey twist.

Storage/reheating

• Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the microwave or on the stovetop over low heat, adding a splash of milk to restore the creamy consistency.
• Rice pudding can also be enjoyed cold, straight from the fridge.

FAQs

Can I make rice pudding without eggs?

Yes, you can make rice pudding without eggs by using a thickening agent like cornstarch or just letting it cook longer to thicken naturally. The egg helps to give it a custard-like texture, but it can be omitted for a smoother, simpler pudding.

Can I use brown rice instead of white rice?

Yes, brown rice works well for a slightly chewier texture, but it will take a little longer to cook and may require more liquid. Adjust the cooking time and liquid ratio accordingly.

Can I make rice pudding ahead of time?

Yes, rice pudding is great for making ahead of time. Just store it in the fridge and reheat when you’re ready to serve. It also thickens as it cools, so you may need to add a bit of milk to loosen it when reheating.

How can I make this dessert sweeter?

Adjust the sugar to your liking or add a drizzle of honey or maple syrup after cooking for extra sweetness. You can also add a little more cinnamon or a dash of vanilla extract to enhance the flavor.

Can I use a slow cooker to make rice pudding?

Yes, you can make rice pudding in a slow cooker by combining the ingredients and cooking on low for 2–3 hours, stirring occasionally. Add the egg at the end and cook for another 30 minutes to thicken.

Can I freeze rice pudding?

Yes, rice pudding can be frozen for up to 1 month. Let it cool completely, then store it in an airtight container. Thaw in the refrigerator overnight and reheat on the stove with a little milk to restore the creamy texture.

Conclusion

Old Fashioned Rice Pudding is a classic dessert that’s both simple to make and irresistibly comforting. Whether you enjoy it warm or cold, its creamy texture and sweet, spicy flavor make it a perfect treat for any occasion. With endless variations to try and easy ingredients to keep on hand, this timeless dish is sure to become a favorite in your dessert repertoire!

Old Fashioned Rice Pudding

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Old Fashioned Rice Pudding is a comforting, creamy dessert made with tender rice, milk, and warm spices like cinnamon and nutmeg. It’s simple to make and perfect for cozy nights or holiday gatherings.

• Author: Laura
• Prep Time: 5 minutes (if using leftover rice)
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: Serves 4–6 people
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

1. 1 cup cooked white rice (preferably short-grain or medium-grain for a creamy texture)
2. 2 ½ cups whole milk (or use a dairy-free milk like almond or coconut)
3. ¼ cup granulated sugar (adjust to taste)
4. 1 teaspoon vanilla extract
5. 1 teaspoon ground cinnamon (optional, for extra flavor)
6. 1 egg, lightly beaten
7. Pinch of salt
8. ¼ cup raisins (optional, for added sweetness and texture)
9. Freshly grated nutmeg or additional cinnamon for garnish (optional)

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Instructions

1. In a medium saucepan, combine the cooked rice, milk, sugar, vanilla extract, and a pinch of salt. Heat over medium heat, stirring frequently.
2. Once the mixture begins to simmer, reduce the heat to low and cook for about 20-25 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan. The rice should absorb most of the milk and become creamy.
3. In a small bowl, beat the egg lightly. Gradually add a small amount of the hot rice mixture into the beaten egg, stirring constantly to temper the egg and prevent curdling.
4. Slowly pour the egg mixture back into the saucepan, stirring continuously. Continue to cook for an additional 2-3 minutes until the pudding thickens and the rice is tender.
5. Stir in the cinnamon and raisins (if using) and cook for another minute.
6. Remove from heat and let the pudding cool slightly before serving. It will continue to thicken as it cools.
7. Serve warm or chilled, garnished with a sprinkle of nutmeg or additional cinnamon, if desired.

Notes

• This dessert is highly customizable. Add fresh fruit like berries or sliced bananas for a fresh twist.
• For a tropical variation, use coconut milk instead of regular milk.
• If you prefer a nutty crunch, top with toasted almonds, pecans, or walnuts.
• To make it vegan, substitute the egg with cornstarch or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and use plant-based milk.

Nutrition

• Serving Size: 1 serving
• Calories: 240
• Sugar: 18g
• Sodium: 100mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 55mg