Old Fashioned Rice Pudding

Old Fashioned Rice Pudding is the definition of comfort food. It’s creamy, gently spiced, and tastes like a hug from your grandmother.

This recipe focuses on the classic stovetop method, which is straightforward and delivers that authentic, custardy texture.

Old Fashioned Creamy Rice Pudding

This recipe uses already cooked rice, making it a perfect way to use up leftovers. The key to its creaminess is a combination of milk and eggs, gently cooked to form a rich custard.

Yields: 4-6 servings
Prep time: 5 minutes
Cook time: 20-25 minutes

Ingredients

• 2 cups cooked white rice (long-grain or medium-grain work best)

• 2 cups whole milk (for the creamiest result)

• 1/2 cup granulated sugar

• 1/4 teaspoon salt

• 1 large egg, beaten

• 1/2 cup raisins (optional, but classic!)

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon, plus more for sprinkling

• 1/4 teaspoon ground nutmeg

• 1 tablespoon unsalted butter

Instructions

1. Combine Base Ingredients: In a medium-sized, heavy-bottomed saucepan, combine the cooked rice, 1 ½ cups of the milk, sugar, and salt. Heat over medium heat, stirring frequently, until it just begins to simmer. Do not let it boil vigorously. Reduce the heat to low.

2. Temper the Egg: This is the crucial step to avoid scrambled eggs in your pudding! In a small bowl, beat the egg with the remaining ½ cup of milk. While stirring the simmering rice mixture constantly, slowly pour in about half of the hot milk-rice mixture into the egg mixture. This gradually warms the eggs. Then, pour the entire egg and milk mixture back into the saucepan.

3. Thicken the Pudding: Cook over low heat, stirring constantly, for 10-15 minutes. The pudding will thicken noticeably and coat the back of a spoon. Do not let it boil.

4. Finish and Flavor: Remove the pan from the heat. Stir in the raisins (if using), vanilla extract, cinnamon, nutmeg, and butter. Stir until the butter is melted and fully incorporated.

5. Serve: The pudding will thicken more as it cools. You can serve it warm, at room temperature, or chilled. For the full old-fashioned experience, sprinkle a little extra cinnamon on top before serving.

Helpful Tips & Variations

• Using Uncooked Rice? No problem! Use this method:

  • 1/3 cup uncooked white rice

  • 4 cups whole milk

  • 1/3 cup sugar

  • Pinch of salt

  • Combine all in a saucepan. Simmer on low for 1 to 1 ½ hours, stirring very frequently, until the rice is tender and the mixture is thick. Then, temper and add the egg as in steps 2-4 above. This method is slower but yields an incredibly creamy, traditional texture.

• Prevent a Skin: If you dislike the “skin” that forms on top, press a piece of plastic wrap directly onto the surface of the pudding while it cools.

• Get Creative with Add-ins:

  • Citrus Zest: Add a tablespoon of orange or lemon zest at the end for a bright, fresh flavor.

  • Different Spices: A pinch of cardamom or allspice is a lovely addition.

  • Dried Fruit: Substitute raisins with dried cranberries, cherries, or chopped apricots.

  • For a Richer Pudding: Substitute 1/2 cup of the milk with heavy cream or half-and-half.

  • Baked Rice Pudding: For a denser, set pudding, mix all ingredients (including 2-3 eggs), pour into a buttered baking dish, and bake at 325°F (165°C) in a water bath for 1-1.5 hours, or until set.

Enjoy this timeless, comforting dessert that’s sure to become a family favorite