Old-Fashioned Rice Pudding

Old-Fashioned Rice Pudding is a timeless dessert made with simple ingredients like rice, milk, sugar, and a touch of warm spice. It’s creamy, cozy, and nostalgic—just like the kind grandma used to make. Whether I serve it warm, chilled, or somewhere in between, every spoonful brings comfort and satisfaction.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, budget-friendly, and always hits the spot. The texture is thick and creamy, and the slow simmer gives it that soft, melt-in-your-mouth feel. It’s the kind of dessert I turn to when I want something soothing and unfussy, with just enough sweetness and a hint of cinnamon or nutmeg to warm things up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked white rice (short or medium grain preferred)

• Whole milk

• Granulated sugar

• Egg (optional, for extra creaminess)

• Butter

• Vanilla extract

• Ground cinnamon or nutmeg

• Salt

• Optional: raisins or chopped dried fruit

Directions

1. I add the cooked rice, milk, sugar, and a pinch of salt to a saucepan and bring it to a gentle simmer over medium-low heat.

2. I cook the mixture slowly, stirring often, for about 25–30 minutes until it thickens to a creamy consistency.

3. If I’m using an egg, I beat it in a small bowl and slowly stir in a few spoonfuls of the hot pudding mixture to temper it. Then I pour the egg mixture back into the pot and cook for another 2–3 minutes while stirring constantly.

4. I remove the pudding from the heat and stir in the butter, vanilla extract, and a dash of cinnamon or nutmeg.

5. I let it cool slightly before serving warm, or I refrigerate it for a few hours if I want it chilled. I sometimes sprinkle extra cinnamon on top before serving.

Servings and timing

This recipe makes about 4–6 servings and takes approximately 40 minutes from start to finish. It’s simple, cozy, and perfect for both everyday and special occasions.

Variations

Sometimes I add raisins, dried cranberries, or chopped dates while the pudding simmers. For extra richness, I use half-and-half or evaporated milk in place of some of the whole milk. If I’m in the mood for tropical flavors, I stir in a splash of coconut milk and top it with toasted coconut flakes. I’ve also made a chocolate version by adding cocoa powder and chocolate chips at the end.

storage/reheating

I store leftover rice pudding in an airtight container in the fridge for up to 4 days. When I reheat it, I add a splash of milk and warm it on the stovetop or in the microwave, stirring often to restore the creamy texture. It can also be enjoyed cold straight from the fridge.

FAQs

Can I use uncooked rice?

Yes, I sometimes make it from scratch using uncooked rice—just increase the liquid and cook it longer until the rice is fully tender.

What’s the best rice for rice pudding?

I prefer short or medium grain white rice because it gives the pudding a soft, creamy texture. Arborio rice also works beautifully.

Can I make this dairy-free?

Yes, I use almond milk, coconut milk, or oat milk in place of whole milk. It won’t be quite as rich, but it still turns out delicious.

Why did my pudding thicken too much?

As it cools, rice pudding naturally thickens. I stir in a little extra milk when reheating or before serving to loosen it up.

Is the egg necessary?

No, the egg adds extra richness and structure, but the pudding is still creamy and satisfying without it.

Conclusion

Old-Fashioned Rice Pudding is one of those recipes I love for its simplicity and comfort. It’s creamy, sweet, and full of nostalgic flavor that reminds me of home. Whether I serve it warm with a dusting of cinnamon or cold with fruit on top, this classic dessert always brings me joy.