Old Fashioned Rice Pudding

Why You’ll Love This Recipe

Rice pudding is easy to make, budget-friendly, and versatile. It’s rich and creamy without being overly heavy, and it can be served plain or with toppings like raisins, whipped cream, or fruit. This old-fashioned version brings back memories of home-cooked comfort and makes a perfect dessert for any season.

Ingredients

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

• White rice (short or medium grain works best)
• Whole milk
• Granulated sugar
• Salt
• Eggs
• Butter
• Vanilla extract
• Ground cinnamon (for garnish)
• Raisins (optional)

Directions

1. In a medium saucepan, combine rice, milk, sugar, and salt.
2. Cook over medium heat, stirring frequently, until the rice is tender and the mixture thickens (about 25–30 minutes).
3. In a small bowl, whisk eggs lightly. Temper by stirring in a few spoonfuls of the hot rice mixture, then slowly add the egg mixture back into the saucepan while stirring.
4. Continue cooking for 2–3 minutes until the pudding thickens further.
5. Remove from heat and stir in butter and vanilla extract.
6. If desired, fold in raisins.
7. Serve warm, sprinkled with cinnamon, or refrigerate to enjoy cold.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 5 minutes
Cooking time: 30–35 minutes
Cooling time: 15 minutes (optional, if serving chilled)
Total time: 35–50 minutes

Variations

• Add nutmeg along with cinnamon for a spiced flavor.
• Use coconut milk instead of regular milk for a tropical twist.
• Stir in orange or lemon zest for a bright, citrusy note.
• Swap raisins for dried cranberries, cherries, or chopped dates.
• Top with caramel sauce, toasted nuts, or fresh berries for added flair.

Storage/Reheating

Store rice pudding in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove with a splash of milk to restore creaminess, or microwave in short intervals. Rice pudding also tastes delicious cold, straight from the fridge.

FAQs

What type of rice is best for rice pudding?

Short or medium-grain rice works best because it creates a creamier texture.

Can I use leftover cooked rice?

Yes, but the pudding may be less creamy. Simmer cooked rice in milk and sugar until thickened.

Do I need to add eggs?

Eggs make the pudding richer and creamier, but you can skip them for a simpler version.

Can I make this dairy-free?

Yes, substitute whole milk with almond, oat, or coconut milk.

Should rice pudding be served hot or cold?

It can be enjoyed either way—warm for comfort or chilled for a refreshing dessert.

How do I prevent the pudding from sticking to the pan?

Stir frequently while cooking and use a heavy-bottomed saucepan.

Can I make it in advance?

Yes, it keeps well in the fridge and often tastes better after resting overnight.

Why is my rice pudding too thick?

It thickens as it cools. Add more warm milk and stir to loosen it if needed.

Can I freeze rice pudding?

It’s best enjoyed fresh, but it can be frozen for up to 2 months. Thaw and stir in milk when reheating.

What toppings go well with rice pudding?

Cinnamon, nutmeg, raisins, nuts, caramel sauce, or fresh fruit are all delicious additions.

Conclusion

Old Fashioned Rice Pudding is a cozy, creamy dessert that’s as simple as it is satisfying. With just a handful of ingredients, you can create a sweet treat that’s comforting, nostalgic, and versatile. Whether served warm with cinnamon or chilled with fruit, this classic recipe is sure to bring comfort and joy to your table.

Old Fashioned Rice Pudding

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Old Fashioned Rice Pudding is a creamy, comforting dessert made with rice, milk, sugar, and warm spices. Simple and nostalgic, it can be enjoyed warm or chilled and makes a timeless treat for any occasion.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 30–35 minutes
• Total Time: 35–50 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3/4 cup white rice (short or medium grain preferred)
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 2 large eggs
• 2 tbsp butter
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (for garnish)
• 1/2 cup raisins (optional)

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Instructions

1. In a medium saucepan, combine rice, milk, sugar, and salt.
2. Cook over medium heat, stirring frequently, until the rice is tender and the mixture thickens (about 25–30 minutes).
3. In a small bowl, whisk eggs lightly. Temper by stirring in a few spoonfuls of the hot rice mixture, then slowly add the egg mixture back into the saucepan while stirring constantly.
4. Continue cooking for 2–3 minutes until the pudding thickens further.
5. Remove from heat and stir in butter and vanilla extract.
6. If desired, fold in raisins.
7. Serve warm with a sprinkle of cinnamon, or refrigerate to enjoy chilled.

Notes

• Short or medium-grain rice creates the creamiest texture.
• Stir often to prevent sticking or scorching.
• The pudding will thicken as it cools; add warm milk if needed to loosen.
• Can be served warm or cold depending on preference.
• Tastes even better after resting overnight in the fridge.

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 25g
• Sodium: 160mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 80mg