Old Fashioned Rice Pudding

Why You’ll Love This Recipe

This rice pudding is made with basic pantry staples and requires minimal prep. It’s perfect for using up leftover rice or cooking fresh rice from scratch. The slow cooking method allows the flavors to meld beautifully, resulting in a lusciously creamy texture and naturally sweet flavor. It’s also versatile—serve it warm for a cozy treat or chilled as a refreshing dessert. Plus, it’s naturally gluten-free and easy to adapt for dietary preferences.

Ingredients

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

• Cooked white rice (short or medium grain preferred)
• Whole milk
• Granulated sugar
• Eggs
• Salt
• Vanilla extract
• Ground cinnamon (optional for garnish)
• Optional: raisins, nutmeg, butter, heavy cream for richness

Directions

1. In a large saucepan, combine cooked rice, milk, sugar, and salt.
2. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking.
3. Cook uncovered for 20–25 minutes, stirring often, until the mixture begins to thicken.
4. In a small bowl, beat the eggs. Slowly whisk in a few spoonfuls of the hot rice mixture to temper the eggs.
5. Gradually stir the egg mixture back into the saucepan.
6. Continue cooking for another 5–10 minutes, stirring constantly, until the pudding thickens and coats the back of a spoon.
7. Remove from heat and stir in the vanilla extract.
8. Serve warm, or cool completely and chill in the refrigerator. Garnish with cinnamon or nutmeg before serving, if desired.

Servings and timing

This recipe serves 6 people.
Prep time: 5 minutes
Cook time: 30–35 minutes
Total time: 35–40 minutes

Variations

• Add Raisins: Stir in ½ cup of raisins during cooking for a classic version.
• Creamier Texture: Replace part of the milk with heavy cream for extra richness.
• No Eggs: Skip the eggs for a simpler, looser pudding. Just cook a bit longer to thicken.
• Dairy-Free: Use almond, oat, or coconut milk and a plant-based butter substitute if desired.
• Spiced Version: Add a cinnamon stick, ground nutmeg, or even a touch of cardamom during simmering.
• Sweetener Swap: Use brown sugar, maple syrup, or honey instead of granulated sugar for a different flavor profile.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop or in the microwave with a splash of milk to loosen the texture.
Rice pudding can thicken as it cools, so add more milk to restore creaminess when reheating.
Not ideal for freezing, as the texture may become grainy upon thawing.

FAQs

Can I use leftover rice?

Yes, this recipe is perfect for using up leftover cooked white rice. Just adjust the cooking time as needed.

What kind of rice works best?

Short or medium-grain rice creates the creamiest texture, but long-grain rice can also be used.

Do I need to temper the eggs?

Yes, tempering prevents the eggs from scrambling. It helps create a smooth, custardy texture.

Can I make this without eggs?

Yes, omit the eggs and cook longer to thicken the pudding. The result will be a bit looser but still delicious.

Is it served warm or cold?

Both! It’s delicious warm right off the stove or chilled from the fridge.

Can I reduce the sugar?

Yes, adjust the sugar to taste or use a sugar substitute if preferred.

Can I use brown rice?

Yes, though it has a firmer texture and nuttier flavor. Adjust cooking time and liquid as needed.

How do I prevent it from sticking?

Stir frequently and cook over medium-low heat to avoid scorching.

Can I add fruit or jam?

Yes, swirl in fruit preserves, fresh berries, or dried fruit for added sweetness and texture.

Is this dessert gluten-free?

Yes, rice pudding is naturally gluten-free, but always double-check ingredient labels to be sure.

Conclusion

Old Fashioned Rice Pudding is a comforting, simple dessert that stands the test of time. With its creamy texture, mild sweetness, and warm vanilla flavor, it’s perfect for any occasion—from a cozy night in to a holiday gathering. Easy to make, easy to love, and endlessly customizable, this classic dish is one you’ll return to again and again.

Old Fashioned Rice Pudding

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Old Fashioned Rice Pudding is a rich, creamy, and nostalgic dessert made from cooked rice simmered with milk, sugar, and vanilla, then finished with eggs for a custardy finish. Serve it warm or chilled with a sprinkle of cinnamon for a cozy, classic treat.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 30–35 minutes
• Total Time: 35–40 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

• 2 cups cooked white rice (short or medium grain preferred)
• 3 cups whole milk
• 1/3 cup granulated sugar
• 2 large eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Optional: 1/2 teaspoon ground cinnamon (for garnish)
• Optional add-ins: 1/2 cup raisins, 1 tablespoon butter, dash of nutmeg

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Instructions

1. In a large saucepan over medium-low heat, combine cooked rice, milk, sugar, and salt.
2. Bring to a gentle simmer, stirring frequently to prevent sticking or burning.
3. Cook uncovered for 20–25 minutes, stirring often, until slightly thickened.
4. In a small bowl, beat the eggs. Slowly add a few spoonfuls of the hot rice mixture to the eggs to temper them.
5. Gradually stir the tempered egg mixture back into the pot.
6. Cook for another 5–10 minutes, stirring constantly, until thickened and custard-like.
7. Remove from heat and stir in vanilla extract (and butter, if using).
8. Serve warm, or let cool and refrigerate for a chilled version. Garnish with cinnamon or nutmeg before serving, if desired.

Notes

• Use leftover cooked rice to save time.
• Add a splash of milk when reheating if the pudding becomes too thick.
• For a richer version, substitute 1 cup of milk with heavy cream.

Nutrition

• Serving Size: 1/2 cup
• Calories: 200
• Sugar: 15g
• Sodium: 100mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 30g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 75mg