If you’re craving a dessert that feels like a warm hug from grandma, this Old Fashioned Rice Pudding Recipe will do the trick beautifully. Creamy, gently spiced, and incredibly comforting, this classic treat takes simple ingredients like milk and rice and transforms them into a luscious, dreamy pudding. It’s one of those timeless dishes that reminds you of slower days, authentic home cooking, and the pure joy of savoring every bite. Whether you enjoy it warm or chilled, with or without raisins, this rice pudding is sure to become a beloved staple in your recipe collection.
Ingredients You’ll Need
Making this Old Fashioned Rice Pudding Recipe is all about embracing simplicity and letting quality ingredients shine through. Each element plays a key role, from the creamy whole milk that creates the base, to the cinnamon’s subtle warmth enlivening the flavor. Every ingredient is essential to achieving that perfect velvety texture and nostalgic taste.
- 4 cups whole milk: The rich creaminess of whole milk is the backbone for a smooth, indulgent pudding.
- 2 cups cooked white rice: Using cooked rice saves time and ensures the pudding’s texture is tender but not mushy.
- 1/3 cup granulated sugar: Just enough sweetness to balance the flavors without overpowering.
- 2 large eggs: They add body and creaminess, giving the pudding its silky texture.
- 1 1/2 teaspoons vanilla extract: A fragrant addition that deepens the overall flavor beautifully.
- 1/2 teaspoon ground cinnamon: Adds a cozy, warm spice note that pairs perfectly with rice pudding.
- 1/8 teaspoon salt: Enhances all the sweet and creamy notes by balancing the flavors.
- 1 tablespoon butter: Adds decadence and smooth richness to the final pudding.
- 1/3 cup raisins (optional): Provide little bursts of sweetness and texture, but are totally optional based on your preference.
How to Make Old Fashioned Rice Pudding Recipe
Step 1: Simmer Milk and Rice
Start by combining the whole milk and cooked rice in a medium saucepan. Bring this mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Let it cook for about 15 minutes until it thickens slightly. This step softens the rice further and helps infuse the milk with its subtle natural starches, building that creamy base.
Step 2: Add Sugar, Cinnamon, and Salt
Once the milk-rice mixture has thickened, stir in the sugar, ground cinnamon, and salt. These simple additions awaken the flavor, lending sweetness and warmth. Continue simmering for another 10 minutes, stirring frequently. This careful cooking lets the sugar dissolve completely and the cinnamon release its comforting aroma.
Step 3: Temper the Eggs
In a small bowl, beat the eggs well. Slowly whisk in about half a cup of the hot rice mixture into the eggs—this tempering step keeps the eggs from scrambling when returned to the heat. Gradually pour this tempered egg mixture back into the saucepan while stirring constantly. This ensures the pudding will thicken beautifully without curdling.
Step 4: Cook Until Creamy and Thick
Now cook the pudding for an additional 5 minutes over low heat. Keep stirring gently but steadily until it reaches a luscious, creamy consistency. You’ll know it’s ready when it clings softly to a spoon and the rice is wonderfully tender yet intact.
Step 5: Finish with Butter, Vanilla, and Raisins
Remove the saucepan from the heat, then stir in the butter and vanilla extract for an indulgent, fragrant finish. If using raisins, fold them in now to soften slightly in the warm pudding, adding little pops of sweetness. This final combination rounds out the flavor and texture perfectly.
Step 6: Serve Warm or Chilled
You can enjoy this Old Fashioned Rice Pudding Recipe warm right away for comforting coziness, or chill it in the fridge for a few hours if you prefer a cool, refreshing dessert. Either way, it’s just delightful.
How to Serve Old Fashioned Rice Pudding Recipe
Garnishes
There are so many wonderful ways to garnish this classic pudding! A light sprinkle of ground cinnamon on top adds extra warmth and visual appeal, making each serving inviting. You can also dust it with freshly grated nutmeg, a drizzle of honey or maple syrup, or even a few toasted nuts for some crunch and contrast.
Side Dishes
Rice pudding pairs wonderfully with fresh fruit such as sliced bananas, berries, or mango slices. For a richer accompaniment, a dollop of whipped cream or a scoop of vanilla ice cream turns it into a decadent treat. It also makes a charming finale after a hearty dinner or a light afternoon snack on its own.
Creative Ways to Present
For a special touch, serve your Old Fashioned Rice Pudding Recipe in pretty ramekins or vintage glass jars, layered with cinnamon stick garnishes or little mint leaves. For parties, try mini servings topped with a berry compote or a crunchy crumble. Presentation is a fun way to elevate this humble classic and surprise guests with its nostalgic charm.
Make Ahead and Storage
Storing Leftovers
Rice pudding keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and prevent it from absorbing other odors. Give it a good stir before serving leftovers to reincorporate any liquid that may have settled.
Freezing
While it’s best enjoyed fresh or chilled, you can freeze rice pudding if needed. Portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to one month. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, warm rice pudding gently on the stovetop over low heat, stirring frequently to prevent sticking and break up any cooled clumps. Add a splash of milk if needed to loosen the texture. You can also microwave it in short bursts, stirring in between until heated through. Enjoy it warm or allow it to cool again for chilled pudding.
FAQs
Can I use brown rice instead of white rice for this Old Fashioned Rice Pudding Recipe?
Brown rice can be used but will result in a slightly firmer texture and nuttier flavor. Make sure it’s fully cooked beforehand and note that the pudding might take a bit longer to thicken.
Is it necessary to use whole milk?
Whole milk gives the creamiest and richest pudding, but you can use 2% milk for a lighter version. Keep in mind that using skim milk may affect the texture and richness.
Can I make this pudding vegan?
You can substitute plant-based milk (like almond or coconut milk) and use cornstarch or a vegan egg replacer to mimic the thickening effect of eggs. The taste will be different but still delicious.
Why do I need to temper the eggs?
Tempering the eggs prevents them from curdling or scrambling once added to the hot pudding. It gently raises their temperature, allowing them to incorporate smoothly.
Can I add other flavors or spices?
Absolutely! You might try adding a pinch of ground nutmeg, cardamom, or even a splash of orange blossom water for a twist. Vanilla and cinnamon remain classic, but feel free to get creative.
Final Thoughts
This Old Fashioned Rice Pudding Recipe is one of those truly timeless desserts that feels like coming home. Its creamy texture, warm spices, and simple ingredients come together in a way that’s both satisfying and soothing. I hope you give this recipe a try and find yourself as enchanted by its nostalgic comfort as I am. Whether as a weekday treat or a holiday favorite, it’s bound to become a dish you’ll cherish sharing with friends and family.
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
Description
This Old Fashioned Rice Pudding recipe offers a creamy, comforting dessert made from cooked white rice simmered gently in whole milk and sweetened with sugar. Enhanced with warm cinnamon, vanilla, and a touch of butter, this classic pudding can be enjoyed warm or chilled, with optional raisins adding a delightful chewiness.
Ingredients
Main Ingredients
- 4 cups whole milk
- 2 cups cooked white rice
- 1/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 tablespoon butter
Optional Add-ins
- 1/3 cup raisins
Instructions
- Simmer Rice and Milk: In a medium saucepan, combine the whole milk and cooked white rice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Continue simmering for about 15 minutes until the mixture slightly thickens.
- Add Sugar, Cinnamon, and Salt: Stir in granulated sugar, ground cinnamon, and a pinch of salt. Allow the pudding to simmer for an additional 10 minutes while stirring frequently to blend the flavors and thicken the pudding further.
- Temper Eggs: In a small bowl, beat the eggs. Slowly whisk in 1/2 cup of the hot rice mixture to temper the eggs, preventing them from scrambling when added to the hot pudding.
- Incorporate Eggs into Pudding: Gradually pour the tempered egg mixture back into the saucepan, stirring constantly. Continue cooking over low heat for 5 more minutes until the pudding becomes thick and creamy.
- Finish with Butter and Vanilla: Remove the saucepan from heat. Stir in the butter and vanilla extract until melted and well combined. Fold in raisins if using.
- Serve: Serve the rice pudding warm or chilled according to preference. Optionally, sprinkle extra cinnamon on top before serving for extra warmth and flavor.
Notes
- Use cooked white rice leftover or make fresh for the best texture.
- Tempering the eggs is essential to avoid curdling and achieves a smooth pudding.
- Raisins are optional but add a nice texture and sweetness.
- Can be served warm immediately or chilled in the refrigerator for a firmer texture.
- For a richer pudding, whole milk is recommended, but alternatives can be used.
