If you’re longing for a cozy, comforting dessert that feels like a warm hug from your childhood, you absolutely must try this Old Fashioned Rice Pudding Recipe. It’s rich and creamy, sweet with just the right hint of cinnamon, and wonderfully simple to make with pantry staples. This classic dessert transforms everyday ingredients like milk, rice, and eggs into a velvety indulgence that’s perfect any time of year. Whether you enjoy it warm or chilled, this recipe brings a timeless touch of home-cooked goodness to your table.
Ingredients You’ll Need
The beauty of this pudding lies in its simplicity—each ingredient plays a vital role in layering the flavors and textures that make it so delicious. From creamy whole milk to a touch of butter, every element adds depth and comfort to this cherished dish.
- Whole milk: Using 4 cups of whole milk ensures a rich and creamy base that’s essential for that luscious texture.
- Cooked white rice: 2 cups of cooked rice provide the perfect tender bite that soaks up all the flavors beautifully.
- Granulated sugar: 1/3 cup for just the right amount of gentle sweetness without overpowering the pudding.
- Large eggs: 2 eggs are key to thickening the pudding to a silky consistency and adding richness.
- Vanilla extract: 1 1/2 teaspoons bring warmth and a classic fragrance that elevates the whole dish.
- Ground cinnamon: 1/2 teaspoon adds a comforting spice note that pairs perfectly with the creamy rice.
- Salt: A tiny pinch enhances all the flavors, balancing sweetness and deepening complexity.
- Butter: 1 tablespoon stirred in at the end adds a smooth, glossy finish to the pudding.
- Raisins (optional): 1/3 cup for a burst of chewy sweetness—totally optional but wonderfully traditional.
How to Make Old Fashioned Rice Pudding Recipe
Step 1: Simmer the Rice and Milk
Begin by combining 4 cups of whole milk with 2 cups of cooked white rice in a medium saucepan. Bring this mixture to a gentle simmer over medium heat, stirring occasionally so nothing sticks to the bottom. Let it cook for about 15 minutes until it starts to thicken, allowing the rice to soak in the creamy milk and soften perfectly.
Step 2: Add Sugar, Cinnamon, and Salt
Next, sprinkle in 1/3 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, and a pinch of salt. These simple additions start building that warm, sweet flavor foundation. Simmer the mixture for another 10 minutes, stirring often to prevent it from catching, letting the pudding develop more depth and that irresistible aroma.
Step 3: Temper and Add the Eggs
In a small bowl, beat 2 large eggs until smooth. To avoid scrambling, slowly whisk in 1/2 cup of the hot rice mixture into the eggs to temper them. Then, gradually pour this egg mixture back into the saucepan, stirring constantly to combine everything gently. This step thickens the pudding further, creating that classic creamy texture.
Step 4: Cook Until Creamy
Lower the heat and continue cooking the pudding for about 5 more minutes. Stir frequently as it thickens into a silky, luscious consistency that’s just right for spooning. This is the magic moment when your pudding transforms into a dessert you’ll crave again and again.
Step 5: Finish with Butter, Vanilla, and Raisins
Remove your saucepan from heat and stir in 1 tablespoon of butter and 1 1/2 teaspoons of vanilla extract. This final flourish adds richness and a fragrant touch that makes the pudding irresistible. If you love a little texture and bursts of sweetness, fold in 1/3 cup of raisins now—they soak up the pudding’s flavor and plump up beautifully.
Step 6: Serve Warm or Chilled
This Old Fashioned Rice Pudding Recipe is wonderfully versatile. You can serve it warm right away for a cozy treat or chill it in the fridge and enjoy it cool on a hot day. A sprinkle of cinnamon on top adds a lovely finishing touch every time.
How to Serve Old Fashioned Rice Pudding Recipe
Garnishes
While this pudding is delightful all on its own, adding a dusting of cinnamon or nutmeg enhances the nostalgic vibe. Whipped cream or a light drizzle of honey can add an extra layer of indulgence without overshadowing the classic flavors.
Side Dishes
This creamy dessert pairs beautifully with a crisp cookie or biscotti for a lovely textural contrast. Fresh berries on the side also add a bright pop of color and tartness that complements the richness perfectly.
Creative Ways to Present
For a fun twist, try serving the rice pudding in little glass jars or ramekins topped with toasted coconut flakes or chopped nuts. Layer it with fruit compote for a parfait-style presentation that makes this humble pudding look like an elegant treat.
Make Ahead and Storage
Storing Leftovers
Leftover rice pudding keeps well in an airtight container in the refrigerator for up to 4 days. The flavors meld even further as it rests, making each spoonful taste better the next day.
Freezing
Although rice pudding can be frozen, it might change texture slightly upon thawing. If you want to freeze it, portion the pudding into freezer-safe containers and use within 1 month for best taste. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the pudding gently in a saucepan over low heat or microwave it in short bursts, stirring in a splash of milk if needed to bring back its creamy consistency. Be patient—slow warming keeps that silky texture intact.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and chewier texture, but since it’s less starchy, your pudding might be a bit less creamy. Be sure to cook the brown rice fully before making the pudding.
Is it necessary to temper the eggs?
Yes, tempering eggs prevents them from scrambling when added to the hot milk mixture. Slowly whisking hot pudding into the eggs before combining them helps maintain a smooth, creamy texture.
Can I make this pudding dairy-free?
You can substitute the whole milk with full-fat coconut milk or another creamy dairy-free milk, but the flavor and texture will vary slightly. Keep in mind that butter should also be replaced with a dairy-free alternative for a completely vegan version.
How do I prevent the pudding from sticking to the pan?
Stir frequently during simmering and keep the heat moderate to low. Using a heavy-bottomed saucepan helps distribute the heat evenly, so nothing burns or sticks. Patience during cooking is key!
What’s the best way to serve rice pudding for kids?
Kids often love this pudding plain or with a sprinkle of cinnamon sugar on top. You can also stir in small pieces of fruit or chopped nuts to add fun textures and flavors without overwhelming the simple sweetness.
Final Thoughts
If you’ve been searching for a dessert that feels like a treasured family secret, this Old Fashioned Rice Pudding Recipe is your new best friend. It’s straightforward, comforting, and infinitely satisfying—perfect for quiet evenings or sharing with loved ones. Give it a try and watch how a few simple ingredients come together to create something truly heartwarming.
Print
Old Fashioned Rice Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Old Fashioned Rice Pudding is a creamy, comforting dessert made by gently simmering cooked rice in whole milk, with sugar, cinnamon, and vanilla for classic warm flavors. The pudding is thickened with eggs for a rich texture and optionally enhanced with sweet raisins. Perfect served warm or chilled, it’s a nostalgic treat that’s simple to prepare and sure to satisfy.
Ingredients
Base Ingredients
- 4 cups whole milk
- 2 cups cooked white rice
Flavorings and Sweeteners
- 1/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Finishing Touches
- 1 tablespoon butter
- 1/3 cup raisins (optional)
Instructions
- Simmer Rice and Milk: In a medium saucepan, combine 4 cups of whole milk and 2 cups of cooked white rice. Bring to a gentle simmer over medium heat, stirring occasionally. Let simmer for 15 minutes until the mixture is slightly thickened.
- Add Sugar and Spices: Stir in 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt. Continue to simmer for another 10 minutes, stirring often to prevent sticking.
- Temper the Eggs: In a small bowl, beat 2 large eggs. Slowly whisk in 1/2 cup of the hot rice mixture to temper the eggs, preventing them from scrambling.
- Incorporate Eggs and Thicken: Gradually pour the tempered egg mixture back into the saucepan, stirring constantly. Cook for an additional 5 minutes over low heat until the pudding thickens and becomes creamy.
- Finish the Pudding: Remove the pot from heat. Stir in 1 tablespoon of butter and 1 1/2 teaspoons of vanilla extract. Fold in 1/3 cup raisins if using, to add bursts of sweetness.
- Serve: Serve the rice pudding warm or chilled according to preference. Optionally, sprinkle extra cinnamon on top before serving for a beautiful aromatic touch.
Notes
- Use cooked white rice for best texture; leftover rice works well.
- Tempering eggs is crucial to avoid curdling.
- Raisins can be omitted or substituted with other dried fruits like cranberries or chopped dates.
- Adjust sugar to taste depending on preference for sweetness.
- Rice pudding thickens more as it cools; add a splash of milk when reheating if needed.
