Introduction

This Old-Fashioned Rice Pudding is a cozy, creamy dessert made with tender rice slowly cooked in sweetened milk and flavored with vanilla and a hint of cinnamon. It’s a nostalgic classic that tastes wonderful warm or chilled, perfect for any time you crave a comforting treat.

Old-Fashioned Rice Pudding Recipe - Recipe Image

Ingredients

1 cup uncooked white rice (short or medium grain works best)
2 cups water
4 cups whole milk, divided
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
½ cup raisins (optional, for classic style)
Pinch of salt

Instructions

Step 1: In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and cook until the rice is tender and the water is absorbed, about 15 minutes.
Step 2: Add 3 cups of the milk, sugar, and salt to the cooked rice. Stir and cook over medium heat, uncovered, until the mixture thickens slightly and becomes creamy, about 20 minutes. Stir often to prevent sticking.
Step 3: In a small bowl, whisk the eggs with the remaining 1 cup of milk. Slowly add a spoonful of the hot rice mixture to the eggs while whisking to temper them and avoid scrambling.
Step 4: Gradually stir the egg mixture back into the saucepan. Cook for another 2 to 3 minutes, stirring constantly, until thickened.
Step 5: Remove from heat and stir in the vanilla extract, cinnamon, nutmeg (if using), and raisins (if using).
Step 6: Spoon the pudding into bowls and serve warm, or chill for several hours if you prefer it cold and firm.

Tips & Variations

For a richer texture, substitute half of the whole milk with cream.
Add a squeeze of lemon zest for a bright citrus note.
Try using brown sugar or maple syrup instead of granulated sugar for a deeper flavor.
Stir in toasted nuts like almonds or pecans for added crunch.

Storage

Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess. The pudding can also be enjoyed chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Short or medium grain white rice works best because it becomes creamy and tender during cooking. Long grain rice is less sticky and won’t produce the same texture, though it can be used in a pinch.

Is it okay to skip the eggs?

Eggs help thicken the pudding and add richness, but you can omit them for an egg-free version. The pudding will be less thick and creamy but still tasty.

Old-Fashioned Rice Pudding Recipe

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4.6 from 119 reviews

This Old-Fashioned Rice Pudding is a warm and comforting dessert featuring tender rice slowly cooked in sweetened whole milk, infused with vanilla, cinnamon, and a hint of nutmeg. Enhanced with optional plump raisins, this creamy pudding is perfect served warm or chilled for a nostalgic treat that’s easy to make and deliciously satisfying.

Author: Dana
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Rice and Cooking Liquid

1 cup uncooked white rice (short or medium grain recommended)
2 cups water

Pudding Base

4 cups whole milk, divided
½ cup granulated sugar
Pinch of salt

Egg Mixture

2 large eggs

Flavoring

1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
½ cup raisins (optional)

Instructions

Cook the Rice: In a medium saucepan, combine 1 cup rice and 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and the water is absorbed.
Make the Pudding Base: Add 3 cups of whole milk, ½ cup sugar, and a pinch of salt to the cooked rice. Cook over medium heat uncovered, stirring frequently to prevent sticking, for about 20 minutes until the mixture thickens and becomes creamy.
Temper the Eggs: In a small bowl, whisk together 2 eggs and the remaining 1 cup of milk. Slowly add a spoonful of the hot rice mixture to the egg mixture while whisking rapidly to avoid scrambling. Then gradually stir the tempered egg mixture back into the saucepan with the rice pudding.
Flavor and Finish: Continue to cook the pudding for another 2 to 3 minutes over medium heat, stirring constantly until thickened. Remove from heat and stir in 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg (if using), and ½ cup raisins (if desired).
Serve: Spoon the rice pudding into bowls. Enjoy it warm for a comforting treat or chill for several hours to serve cold and firm.

Notes

Use short or medium grain rice for the best creamy texture; long grain rice is less sticky.
Stir frequently during cooking to prevent the mixture from sticking or burning on the bottom of the pan.
Tempering the eggs is crucial to avoid curdling and to achieve a smooth pudding.
Raisins add a traditional sweetness and texture but are optional.
Rice pudding thickens further upon cooling, so adjust cooking time based on your preferred consistency.
Can be served warm or chilled; chilling will firm up the pudding.

Keywords: rice pudding, old-fashioned dessert, creamy rice pudding, classic rice pudding recipe, warm rice pudding, chilled dessert