Old-Fashioned Rice Pudding

Old-Fashioned Rice Pudding is one of those timeless desserts that brings me right back to the comfort of home. It’s creamy, sweet, and subtly spiced — the kind of recipe that warms me from the inside out. Made with simple pantry staples and a bit of patience, this classic treat is the ultimate example of how humble ingredients can create something truly special.

Why You’ll Love This Recipe

I love this rice pudding for its rich, creamy texture and gentle flavor. It’s not overly sweet, and it carries just the right hint of vanilla and cinnamon. Whether I’m enjoying it warm right off the stove or chilled straight from the fridge, it always feels cozy and comforting. It’s also a great way to use up leftover rice — or I just make it from scratch when I’m really craving something old-school and satisfying.

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 works best)

• Whole milk

• Granulated sugar

• Salt

• Egg (for richness and thickening)

• Vanilla extract

• Ground cinnamon

• Optional: raisins, nutmeg, or a pat of butter

Directions

1. I combine the cooked rice, most of the milk (reserving some), sugar, and salt in a saucepan over medium heat.

2. I stir gently and bring it to a simmer, cooking until the mixture starts to thicken — about 15–20 minutes.

3. In a small bowl, I whisk the egg with the remaining milk. I temper the egg by slowly adding some of the hot mixture into it, whisking constantly.

4. I stir the egg mixture back into the saucepan and cook for another few minutes, just until the pudding thickens further and turns silky.

5. I remove it from the heat and stir in the vanilla extract and a pinch of cinnamon.

6. I serve it warm or cold, sometimes with an extra sprinkle of cinnamon or a few raisins stirred in.

Servings and timing

This recipe makes about 4 to 6 servings and takes around 30–35 minutes from start to finish. It’s perfect for a homey dessert or a sweet afternoon snack.

Variations

• I add raisins while the pudding cooks for a touch of sweetness and texture.

• I stir in a pinch of nutmeg for a spiced flavor.

• I swap some of the milk for cream for a richer finish.

• I use almond or coconut milk for a dairy-free version.

• I top it with a pat of butter or drizzle of honey when serving for extra indulgence.

storage/reheating

I store leftover rice pudding in an airtight container in the fridge for up to 4 days. It thickens as it sits, so I stir in a splash of milk before reheating it gently on the stove or in the microwave. If I’m eating it cold, I just give it a quick stir and enjoy.

FAQs

Can I use uncooked rice?

Yes, but I cook it directly in the milk instead of using pre-cooked rice. It takes longer (about 45–50 minutes), but the result is just as creamy.

Do I have to use whole milk?

I prefer whole milk for creaminess, but I’ve used 2% or even almond milk with success. The texture might be slightly lighter.

Can I skip the egg?

Yes, the egg adds richness and helps thicken the pudding, but I’ve made it without. I just simmer it a little longer and mash some of the rice to help it thicken naturally.

Is this dessert served hot or cold?

Both. I like it warm when it’s freshly made, but it’s just as delicious chilled — especially the next day.

How can I make it more indulgent?

I stir in a bit of butter at the end, add extra vanilla, or top it with whipped cream or caramel sauce. A sprinkle of cinnamon sugar also adds a nice touch.

Conclusion

Old-Fashioned Rice Pudding is a simple, heartwarming dessert that always delivers. With its creamy texture and gently spiced flavor, it’s a comforting classic I can make anytime with just a few ingredients. Whether I enjoy it warm or cold, plain or dressed up, it always brings a little moment of sweetness to my day.

Old-Fashioned Rice Pudding

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Old‑Fashioned Rice Pudding is a comforting, creamy dessert made with simple pantry staples: cooked rice, milk, sugar, vanilla and cinnamon. It’s gently simmered to develop a rich texture and nostalgic flavour — perfect warm or chilled.

• Author: Lizaa
• Prep Time: 5‑10 minutes
• Cook Time: 20‑25 minutes (or longer if using uncooked rice)
• Total Time: approx. 30‑35 minutes
• Yield: 4‑6 servings
• Category: Dessert
• Method: Stovetop simmer
• Cuisine: Comfort / Traditional
• Diet: Vegetarian

Ingredients

• 2 cups cooked white rice (short or medium grain works best)
• 4 cups whole milk (or mixture of milk + cream for richness)
• ¼ cup granulated sugar (adjust to taste)
• A pinch of salt
• 1 large egg (optional, for richness and thickening)
• 1 tsp vanilla extract
• ½ tsp ground cinnamon (plus extra for sprinkling)
• Optional: ½ cup raisins, a pinch of nutmeg, a pat of butter

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Instructions

1. In a saucepan, combine the cooked rice, most of the milk (reserve about ½ cup), sugar, salt and cinnamon. Stir gently and bring to a simmer over medium heat, letting it cook until it starts to thicken — about 15‑20 minutes. :contentReference[oaicite:0]{index=0}
2. If using the egg: whisk it together with the reserved milk in a small bowl. Slowly add some of the hot rice‑milk mixture into the egg mixture (tempering) while whisking so the egg doesn’t scramble. Then stir the tempered egg‑milk mixture back into the saucepan. Continue cooking gently for another few minutes until the pudding becomes silky and slightly thickened. :contentReference[oaicite:1]{index=1}
3. Remove from heat and stir in the vanilla extract. If you’re adding raisins or nutmeg, fold them in now.
4. You can serve the pudding warm right away, or let it cool and chill it in the fridge. (It will thicken more as it cools.) Before serving, you may loosen it with a splash of milk if it has become very firm. :contentReference[oaicite:2]{index=2}
5. Sprinkle a little ground cinnamon on top before serving, and if desired add a pat of butter or drizzle of honey for extra indulgence.

Notes

• You may use leftover cooked rice — it works beautifully for this pudding. :contentReference[oaicite:3]{index=3}
• Whole milk gives the best creaminess, but you can use 2 % or a combination of milk + cream for lighter or richer versions. :contentReference[oaicite:4]{index=4}
• If you skip the egg, just cook slightly longer so the pudding thickens naturally and mash a few rice grains if needed to help thicken it.
• Leftovers store well in the fridge for up to 4 days. Reheat gently on the stove or microwave with a splash of milk to loosen. :contentReference[oaicite:5]{index=5}

Nutrition

• Serving Size: 1 serving (~1/6 of recipe)
• Calories: ≈ 300
• Sugar: ≈ 20 g
• Sodium: ≈ 150 mg
• Fat: ≈ 8 g
• Saturated Fat: ≈ 4 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: ≈ 45 g
• Fiber: ≈ 1 g
• Protein: ≈ 8 g
• Cholesterol: undefined