Old-Fashioned Rice Pudding Recipe

This Old-Fashioned Rice Pudding is truly a hug in a bowl! If you’re looking for that perfectly creamy, sweet, and unbelievably comforting dessert that instantly transports you back to Grandma’s kitchen, trust me, this is the one. Made with pantry staples and a generous dose of warm spices, this pudding gets its luscious texture from slowly cooked rice and a rich custard base—we’re skipping the heavy cream and relying on simple ingredients for that dreamy thickness. It’s perfect served warm on a chilly evening or chilled straight from the fridge on a warm afternoon. Get ready to experience pure, nostalgic bliss!

Why You’ll Love This Recipe

• Ultimate Comfort Food: There’s simply nothing cozier than a bowl of warm, spiced rice pudding. It’s pure edible nostalgia!
• Simple Ingredients, Incredible Flavor: You likely have everything you need in your pantry and fridge right now. The magic comes from the slow simmer and the perfect balance of spices.
• Perfect Texture: We’re using a classic method that results in a super creamy, thick, and luscious pudding without needing heavy cream or complicated thickeners.
• Serve it Your Way: Delicious whether you enjoy it warm and gooey straight off the stove or perfectly chilled the next day.

Ingredients

Gather these simple ingredients—it’s amazing how something so basic can taste so spectacular!

• Uncooked White Rice (preferably medium or short-grain): This is the star! Medium or short-grain rice releases more starch as it cooks, which is the key to achieving that wonderfully thick and creamy texture.
• Whole Milk: The base of our luxurious pudding. Using whole milk is essential here for richness and flavor—don’t skimp on the fat!
• Granulated Sugar: Adds just the right amount of sweetness.
• Salt: A tiny pinch that is a true game-changer! It balances the sweetness and really makes the spices and dairy flavors pop.
• Large Eggs: These are whisked with the extra milk to create a custard base, which thickens the pudding and gives it that signature silky mouthfeel.
• Vanilla Extract: That warm, floral note that completes any classic dessert. Use a high-quality extract here for the best flavor!
• Ground Cinnamon: One of our main cozy spices! It provides classic warmth and a beautiful aroma.
• Ground Nutmeg: Cinnamon’s best friend! It adds a depth of complex, slightly sweet spice that makes this pudding truly “old-fashioned.”
• Raisins (optional): Totally optional, but they add little bursts of chewy sweetness and tradition. Feel free to swap them for dried cranberries or skip them entirely!
• Unsalted Butter: Stirred in right at the end to add a touch of extra richness and a beautiful, smooth sheen to the pudding.

Note: The exact ingredients with measurements and step-by-step directions are located right below this article in the printable recipe card!

How to Make the Old-Fashioned Rice Pudding

This is a true slow-and-steady recipe. The patience is worth it, I promise!

Step 1: Start the Simmer

Grab your favorite medium saucepan and combine the rice, the first 2 cups of milk, sugar, and salt. Bring this mixture to a gentle simmer over medium heat, making sure to stir occasionally so the rice doesn’t stick.

Step 2: Cook Until Tender

Reduce the heat way down to low. You’ll cook this for about 25 minutes, but the key is to stir it often! You want the rice to be wonderfully tender and most of the liquid to be completely absorbed, leaving you with a thick, porridge-like consistency.

Step 3: Prepare the Custard Base

While the rice is simmering away, whisk together the eggs and the remaining 2 cups of milk in a separate bowl. This is the mixture that’s going to turn our porridge into a rich, velvety custard.

Step 4: Temper the Eggs

This step is crucial! With the hot rice mixture still over low heat, you need to gradually stir in the egg and milk mixture. Stir constantly as you pour—this process is called “tempering” and it prevents those eggs from scrambling! We want creamy, not chunky!

Step 5: Thicken the Pudding

Continue to cook the pudding over that low heat for another 10–12 minutes. Keep stirring continuously! You’ll know it’s ready when the pudding has beautifully thickened to that dreamy, creamy, spoon-coating consistency.

Step 6: Stir in the Final Flavorings

Remove the saucepan from the heat. Now for the glorious additions: stir in the butter, vanilla extract, cinnamon, nutmeg, and the raisins (if you’re using them). Give it all a good stir until everything is perfectly combined and fragrant.

Step 7: Serve and Enjoy

Let the pudding cool slightly if you want to serve it warm and cozy. If you prefer a chilled pudding, transfer it to a serving dish, cover, and refrigerate for at least 2 hours. Don’t forget to sprinkle extra cinnamon on top for that final, authentic touch!

Pro Tips for Making the Recipe

• Don’t Rush the Simmer: The long, slow cook time is where the magic happens. It allows the rice to fully cook and release its starches, which is what gives this pudding its natural, creamy thickness.
• Stir Constantly in the Final Stages: When you add the egg mixture and cook it down, do not walk away! Continuous stirring ensures the heat is distributed evenly, prevents scorching, and guarantees a silky-smooth, lump-free custard.
• Rice Matters: While you can use long-grain rice, you’ll get a superior, creamier result with medium or short-grain rice (like Arborio or Calrose) because they are higher in starch.
• Customize the Spices: Feel free to taste and adjust the cinnamon and nutmeg. A tiny pinch of cardamom can also add a delightful twist!

How to Serve

This pudding is wonderfully versatile!

• Classic & Warm: Serve in small bowls right after it’s cooled slightly, topped with a dusting of cinnamon and a dollop of fresh whipped cream.
• Chilled Dessert: It sets up beautifully in the fridge. Serve it cold with fresh berries (like sliced strawberries or raspberries) for a bright contrast.
• Pairing Perfection: A cup of strong black coffee, a simple cup of tea, or even a glass of sweet dessert wine are lovely accompaniments.
• Toppings Bar: Get playful! Set out little bowls of chopped nuts (pecans or walnuts), caramel sauce, extra raisins, or even shaved dark chocolate for a custom dessert experience.

Make Ahead and Storage

Storing Leftovers

Place any leftover rice pudding in an airtight container and store it in the refrigerator for up to 3-4 days. It tends to thicken up even more once chilled—you might need to add a splash of milk before reheating.

Freezing

Rice pudding can be frozen, though the texture might be slightly grainier once thawed due to the milk/custard separating slightly. Place cooled pudding in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Reheating

To reheat, place the desired amount in a saucepan over very low heat. Add a splash of milk (about 1–2 tablespoons per serving) and stir constantly until warmed through and creamy again. The microwave also works well on medium power, stirring every 30 seconds.

FAQs

1. Can I use non-dairy milk instead of whole milk? Yes, you absolutely can! However, the final texture might be slightly less rich and thick. Full-fat coconut milk or a creamy oat milk will yield the best results, as they have a higher fat content which is necessary for the creamy mouthfeel we’re after in this recipe. Just be mindful that coconut milk will impart a subtle flavor.
2. Why did my rice pudding turn out soupy? If your pudding is too thin, it’s usually because the rice didn’t cook long enough to release its starch, or the custard wasn’t cooked long enough to fully thicken. Next time, allow the initial mixture to simmer until most of the liquid is absorbed before adding the egg mixture, and then continue stirring and cooking until the pudding visibly coats the back of a spoon.
3. What is the best type of rice to use for this recipe? The best choices are medium or short-grain white rice, such as Arborio, Calrose, or even Sushi rice. These varieties contain more amylopectin (the type of starch that makes food sticky and creamy) than long-grain rice, which is crucial for achieving that signature velvety texture.
4. How can I stop the eggs from curdling when I add them? The trick is tempering! Slowly stream the egg/milk mixture into the hot rice while stirring the rice constantly. This gradually raises the temperature of the eggs without scrambling them. Also, ensure you are cooking the final custard mixture over very low heat; never let it boil.