If you’re craving a dessert that feels like a warm hug from your childhood, this Old Fashioned Rice Pudding Recipe will become your new go-to. Creamy, comforting, and just sweet enough, this timeless treat transforms simple ingredients into something truly special. Whether enjoyed warm on a chilly evening or chilled as a refreshing finish to your meal, this rice pudding brings a nostalgic charm that’s hard to resist and made with love from scratch.
Ingredients You’ll Need
This recipe uses a handful of straightforward, pantry-friendly ingredients that come together to create a rich, velvety pudding. Each element plays an essential role in building the perfect balance of creaminess, sweetness, and flavor depth.
- Whole milk: The base of this pudding, providing that silky, creamy texture you want in every bite.
- Cooked white rice: The hearty star that thickens the pudding while adding a lovely, tender bite.
- Granulated sugar: Just the right hint of sweetness to make it comfortingly delicious without overpowering.
- Eggs: They give the pudding a luscious, custard-like consistency and richness.
- Vanilla extract: A fragrant sweet note that ties all the flavors together beautifully.
- Ground cinnamon: A warm spice that brings a cozy depth and classic flavor to the mix.
- Salt: A pinch that balances the sweetness and enhances overall flavor.
- Butter: Adds a silky finish and a bit of indulgence to every spoonful.
- Raisins (optional): Little bursts of sweetness and chewiness that add another lovely texture element.
How to Make Old Fashioned Rice Pudding Recipe
Step 1: Simmer the Rice and Milk
Start by combining whole milk and cooked white rice in a medium saucepan. Bring the mixture gently up to a simmer over medium heat, stirring occasionally to keep the rice from sticking. Let it cook for about 15 minutes until it thickens slightly and the rice becomes nicely tender. This slow simmering step helps infuse the milk with the creamy starch from the rice, building the pudding’s luscious base.
Step 2: Sweeten and Spice It Up
Next, stir in sugar, ground cinnamon, and a pinch of salt into the warm rice mixture. Continue to simmer for another 10 minutes, stirring often so everything melds together perfectly. This step melts the sugar just right and lets the cinnamon fully awaken, creating those comforting aroma and taste notes we all love in a traditional rice pudding.
Step 3: Temper and Add the Eggs
In a small bowl, beat your eggs lightly. To avoid scrambling, temper the eggs by slowly whisking in a bit of the hot rice mixture—about half a cup—until warmed through. Then, gradually pour this egg mixture back into the saucepan, stirring constantly. This technique gives you that rich custard texture while keeping the pudding silky smooth.
Step 4: Thicken to Perfection
Lower the heat and cook the pudding for 5 more minutes, stirring frequently. You’ll notice it thickening beautifully and becoming creamy—just the perfect consistency that’s neither runny nor too stiff. This step is crucial for that melt-in-your-mouth texture everyone remembers from classic rice pudding.
Step 5: Finish with Butter, Vanilla, and Raisins
Remove the saucepan from heat then stir in butter and vanilla extract until melted and fragrant. If you love a little fruity sweetness, fold in raisins now as well. This final touch rounds out the flavors and adds a subtle buttery richness that elevates this old-fashioned dessert.
Step 6: Serve Warm or Chilled
You can enjoy this pudding straight from the pot while warm, or let it cool completely and chill it in the fridge for a refreshing twist. Both ways are equally delightful.
How to Serve Old Fashioned Rice Pudding Recipe
Garnishes
Sprinkle a dash of ground cinnamon or a touch of nutmeg on top for an extra burst of warmth and spice. A dollop of whipped cream or a few toasted nuts also make for irresistible accompaniments that add texture and flavor contrast.
Side Dishes
This pudding is wonderfully versatile and pairs well with fresh fruit like berries or sliced bananas to add a bright note. For a bolder bite, try alongside a warm cup of spiced tea or coffee that complements the cinnamon and vanilla undertones perfectly.
Creative Ways to Present
For gatherings, serve the pudding in individual glass jars or vintage dessert cups layered with a sprinkle of cinnamon sugar or crushed biscuits on top for a playful crunch. You can even turn it into a parfait by adding layers of fruit compote or a drizzle of caramel sauce for an elegant look that tastes as good as it looks.
Make Ahead and Storage
Storing Leftovers
After enjoying your first helping, you can safely store leftover pudding in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making every bite even more comforting.
Freezing
If you want to make this classic rice pudding ahead of time in bulk, it freezes surprisingly well. Portion it into freezer-safe containers and freeze for up to one month. Just be sure to thaw it slowly in the fridge before reheating to preserve its creamy texture.
Reheating
Gently warm the pudding on the stovetop over low heat or microwave in short bursts, stirring occasionally. If it seems a bit thick, stir in a splash of milk to revive that perfectly creamy consistency. This makes it just as satisfying as when freshly made.
FAQs
Can I use a different type of rice for this recipe?
While cooked white rice is traditional and yields the best texture, you can experiment with short-grain or arborio rice for an even creamier pudding. Just note that cooking times and liquid ratios may need slight adjustments.
Is it necessary to temper the eggs?
Absolutely! Tempering the eggs ensures they don’t scramble when added to the hot mixture. This step keeps your rice pudding silky and smooth rather than curdled or lumpy.
Can I make this pudding dairy-free?
Yes, swapping whole milk for coconut or almond milk works well for a dairy-free version. However, the pudding’s texture might be a bit lighter, so consider adding a touch more starch or cooking a bit longer to thicken.
Why does my rice pudding sometimes turn out watery?
Wateriness usually happens when the pudding isn’t cooked long enough or the rice-to-liquid ratio is off. Allow it to simmer until thickened and use the right amount of cooked rice to absorb the milk properly.
Are raisins essential in this Old Fashioned Rice Pudding Recipe?
Raisins are optional and add a lovely chew and burst of sweetness, but you can absolutely leave them out or substitute with other dried fruits like chopped dates or dried cranberries based on your preference.
Final Thoughts
This Old Fashioned Rice Pudding Recipe holds a special place in anyone’s dessert repertoire because it’s pure comfort in a bowl. Its simplicity, creamy texture, and timeless flavors make it a joy to prepare and savor year-round. I encourage you to dive in, make this classic, and share it with those you care about—the kind of treat that sparks smiles and sweet memories.
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 with cooked white rice simmered in whole milk, sweetened with sugar, and enriched with eggs and butter. Flavored with vanilla and cinnamon, and optionally studded with raisins, it offers a nostalgic treat perfect for serving warm or chilled.
Ingredients
Milk and Rice
- 4 cups whole milk
- 2 cups cooked white rice
Sweeteners and Flavorings
- 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
- 1/3 cup raisins (optional)
Instructions
- Simmer Milk and Rice: In a medium saucepan, combine 4 cups of whole milk and 2 cups of cooked white rice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer for 15 minutes until it thickens slightly.
- Add Sugar and Spices: Stir in 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt into the rice mixture. Continue to simmer for another 10 minutes, stirring often to prevent sticking and to develop the flavor.
- Temper the Eggs: In a small bowl, beat 2 large eggs. Slowly whisk in 1/2 cup of the hot rice mixture into the eggs to gently raise their temperature without scrambling. Gradually pour the tempered egg mixture back into the saucepan, stirring constantly to combine.
- Thicken the Pudding: Cook the pudding on low heat for an additional 5 minutes, stirring constantly until it thickens and becomes creamy but before it boils.
- Finish and Flavor: Remove the pudding from heat and stir in 1 tablespoon of butter and 1 1/2 teaspoons of vanilla extract. Fold in 1/3 cup raisins if you choose to add them.
- Serve: Serve the pudding warm or chilled according to preference. Optionally, sprinkle a little ground cinnamon on top before serving for extra aroma and taste.
Notes
- Be sure to temper the eggs slowly to avoid curdling or scrambling in the hot mixture.
- Use whole milk for richness; low-fat milk can be used but will yield a less creamy texture.
- Cook gently on low to avoid the pudding sticking to the pan or burning.
- Raisins are optional; you can substitute with other dried fruits like chopped dates or omit entirely.
- This pudding thickens further as it cools, so adjust the final simmer time based on desired consistency.
- Store leftovers covered in the refrigerator for up to 3 days.
