Old Fashioned Rice Pudding

Save this recipe on:

There’s a comforting nostalgia baked into every spoonful of Old Fashioned Rice Pudding. This timeless dessert is rich and creamy, delicately sweet, and warmly spiced with cinnamon or nutmeg. It’s the kind of dish that transports you straight to your grandmother’s kitchen — cozy, familiar, and made with love.

Whether served warm on a chilly evening or chilled on a hot afternoon, rice pudding is incredibly versatile. It’s a simple dessert made with pantry staples, yet it delivers a luxurious, velvety texture that feels indulgent without being overly heavy. Perfect as a make-ahead dessert or a sweet finish to any meal, this classic remains a favorite for a reason.

Why You’ll Love This Old Fashioned Rice Pudding

• Creamy and comforting with just the right amount of sweetness
• Made with simple ingredients you probably already have at home
• Delicious warm or cold — a dessert for all seasons
• Naturally gluten-free
• Customizable with raisins, cinnamon, nutmeg, or a splash of vanilla

Preparation Phase & Tools to Use

To make the perfect Old Fashioned Rice Pudding, you’ll need a few essential tools:

• Heavy-bottomed saucepan: Prevents the milk and rice from scorching as they cook slowly and evenly.
• Whisk or wooden spoon: Crucial for stirring frequently to keep the mixture smooth and avoid lumps.
• Measuring cups and spoons: Ensures precise proportions for consistency.
• Ladle or serving spoon: Makes it easy to portion the pudding once it’s ready.
• Heat-resistant spatula: Useful for scraping down the sides of the pot and making sure none of the pudding goes to waste.

Each of these tools plays a vital role in achieving that creamy, dreamy texture without burning or clumping.

Preparation Tips

To get the best results, use medium-grain or short-grain rice, which has just the right starch content for a creamy consistency. Always rinse your rice before cooking to remove excess starch and prevent gumminess. Simmer the mixture slowly and stir frequently to avoid scorching. If you prefer a thicker pudding, let it cook a bit longer; for something looser, reduce the cook time slightly or add a splash of milk at the end. Add sugar and flavorings (like vanilla or cinnamon) toward the end to maintain their full aroma and taste. If adding raisins, soak them first to keep them plump and juicy.

---

Ingredients for this Old Fashioned Rice Pudding

• 3/4 cup medium-grain white rice (such as Arborio or Calrose)
• 4 cups whole milk, divided
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon freshly grated nutmeg (optional)
• 1/2 cup raisins (optional, golden or regular)
• 1 tablespoon unsalted butter

---

Step 1: Rinse and Prepare the Rice

Start by rinsing the rice under cold water until the water runs clear. This removes excess surface starch and prevents the pudding from becoming too sticky. Drain thoroughly.

---

Step 2: Cook the Rice in Milk

In a heavy-bottomed saucepan, combine the rinsed rice, 3 cups of the milk, sugar, and salt. Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent the rice from sticking to the bottom.

---

Step 3: Simmer Slowly

Once it reaches a boil, reduce the heat to low and let it simmer uncovered for 30–40 minutes. Stir every few minutes until the rice is tender and the mixture starts to thicken. Be patient — low and slow cooking is key to getting that signature creamy texture.

---

Step 4: Temper the Eggs

In a small bowl, beat the eggs. Add the remaining 1 cup of milk to the eggs and whisk together. Slowly pour a ladleful of the hot rice mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.

---

Step 5: Combine Egg Mixture with Pudding

Slowly pour the tempered egg-milk mixture back into the pot with the rice, stirring constantly. Continue cooking over low heat for another 5–7 minutes, stirring constantly, until the pudding thickens further and has a rich, creamy consistency.

---

Step 6: Add Flavor and Finish

Remove from heat. Stir in the vanilla extract, butter, and raisins if using. Sprinkle in the cinnamon and nutmeg to taste. Give everything a final stir to combine well.

---

Step 7: Serve and Enjoy

Serve warm in small bowls or ramekins for a cozy dessert, or refrigerate for a few hours and enjoy chilled. If desired, top with a dusting of cinnamon or a dollop of whipped cream.

---

Notes

Old Fashioned Rice Pudding is a dish that improves with a little patience. The longer it sits, the more the flavors meld together and the creamier it becomes. For an extra layer of flavor, you can steep a cinnamon stick or a strip of lemon peel in the milk as the rice simmers. Don’t forget to remove them before adding the eggs. If you’re going for an ultra-rich version, substitute some of the milk with heavy cream. This pudding also makes a fantastic breakfast when topped with fruits, nuts, or a drizzle of honey.

---

Watch Out for These Mistakes While Cooking

• Boiling the milk too fast: This can cause the milk to scald and create a burnt flavor. Always keep the heat at medium or lower.
• Skipping the stirring: Regular stirring prevents the pudding from sticking to the pot and ensures even cooking.
• Not tempering the eggs properly: Adding the eggs directly to the hot pudding without tempering will result in scrambled eggs. Always whisk in hot mixture gradually.
• Using long-grain rice: It doesn’t produce the creamy texture you’re after. Stick with medium or short-grain varieties.
• Adding sugar too early or too late: Add sugar while the milk is still cool or just warming to ensure it dissolves properly.

---

Storage Instructions

Once cooled to room temperature, store the rice pudding in an airtight container in the refrigerator. It will stay fresh for up to 4 days. If the pudding thickens too much during storage, simply stir in a splash of milk before serving to bring back its creaminess. Avoid freezing, as the texture may become grainy after thawing.

---

Estimated Nutrition (per serving, based on 6 servings)

• Calories: 270
• Total Fat: 7g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 120mg
• Total Carbohydrates: 42g
• Dietary Fiber: 0.5g
• Sugars: 18g
• Protein: 7g

---

Frequently Asked Questions

Can I use leftover cooked rice?

Yes, you can. Reduce the simmering time and adjust the milk to avoid overcooking.

Is it okay to use plant-based milk?

Yes, almond, oat, or coconut milk can be used, though the texture and flavor will differ slightly.

Can I make this rice pudding without eggs?

Absolutely. Skip the eggs for a lighter, looser texture. Just cook the rice longer to thicken naturally.

What type of rice works best?

Medium or short-grain white rice is best. Arborio rice makes it especially creamy.

Can I add other flavors?

Yes! Try cardamom, orange zest, or even a splash of rum or bourbon for a twist.

How do I reheat rice pudding?

Reheat gently in a saucepan over low heat or in the microwave. Add a little milk to loosen it up.

Why is my rice pudding too thick?

It thickens as it cools. Stir in a splash of milk to adjust the consistency.

Can I make it ahead of time?

Definitely. In fact, the flavor improves after chilling for a few hours or overnight.

---

Conclusion

Old Fashioned Rice Pudding is more than just a dessert — it’s a comforting, homey experience that brings together creamy texture, gentle sweetness, and a touch of spice. Whether you’re making it for family, friends, or just yourself, this classic dish is easy to love and even easier to make. Serve it warm for cozy evenings or chilled for a refreshing treat — either way, it’s bound to become a go-to favorite in your kitchen.

---

Print

Save this recipe on: