Old Fashioned Rice Pudding

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Difficulty Level: Easy
Calories per Serving: ~270 kcal

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Introduction

If comfort had a flavor, it would taste like a bowl of Old-Fashioned Rice Pudding. Creamy, cozy, and infused with the delicate sweetness of vanilla and cinnamon, this timeless dessert has been warming hearts and kitchens for generations.

Long before fancy confections and elaborate cakes, rice pudding was a beloved treat — made from simple pantry staples like rice, milk, sugar, and eggs. It’s a dessert that speaks of home, nostalgia, and love served by the spoonful. Whether served warm on a chilly evening or chilled for a summer treat, this Old-Fashioned Rice Pudding brings a taste of the past into your kitchen.

It’s budget-friendly, easy to make, and endlessly comforting — perfect for family dinners, holidays, or simply when you need a little old-school sweetness.

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What Makes This Rice Pudding “Old-Fashioned”?

Traditional rice pudding is cooked slowly on the stovetop, allowing the rice to absorb the creamy sweetness of the milk while becoming luxuriously soft. Unlike shortcut versions made with condensed milk or instant rice, this recipe uses whole milk and medium-grain rice, simmered gently for authentic, homemade texture and flavor.

The result? A luscious, custard-like dessert that’s creamy but not heavy, perfectly spiced, and comforting in every bite.

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Ingredients

Main Ingredients:

• 1 cup uncooked medium-grain white rice (such as Arborio or Calrose)

• 4 cups whole milk, divided

• 1 ½ cups water

• ½ cup granulated sugar

• 2 large eggs, lightly beaten

• 1 teaspoon pure vanilla extract

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

Optional Add-Ins:

• ½ cup raisins or golden raisins (traditional and delicious!)

• ¼ teaspoon ground nutmeg

• A pat of butter stirred in at the end for extra richness

Optional Garnishes:

• A sprinkle of cinnamon or nutmeg

• Whipped cream or a drizzle of cream

• Toasted coconut or chopped nuts for texture

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Equipment Needed

• Medium saucepan (heavy-bottomed preferred to prevent scorching)

• Wooden spoon or silicone spatula

• Measuring cups and spoons

• Whisk

• Small bowl (for tempering eggs)

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Step-by-Step Instructions

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Step 1: Cook the Rice (10–12 minutes)

1. In a medium saucepan, bring 1 ½ cups of water and ½ teaspoon of salt to a boil.

2. Stir in the 1 cup of rice, reduce heat to low, cover, and simmer for about 10–12 minutes, or until most of the water is absorbed and the rice is tender.

Intensity Level: Low — Keep an eye on the pot so the rice doesn’t stick or burn. Stir occasionally.

If you’re using leftover cooked rice, you can skip this step and start with about 2 ½ cups of cooked rice instead.

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Step 2: Add Milk and Sugar (15 minutes)

1. Once the rice is tender, stir in 3 cups of milk and ½ cup of sugar.

2. Increase the heat to medium and bring the mixture just to a gentle simmer.

3. Reduce to low heat, and cook uncovered, stirring frequently, for about 15–20 minutes, or until the mixture thickens and becomes creamy.

Chef’s Tip: Stir often to prevent the milk from scorching on the bottom. A heavy-bottomed pan really helps here.

Intensity Level: Moderate — The key here is patience. Slow cooking helps the rice release starch and create natural creaminess.

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Step 3: Temper the Eggs (5 minutes)

1. In a small bowl, beat the eggs lightly.

2. Gradually whisk in about ½ cup of the hot rice mixture into the eggs — this “tempers” them so they don’t scramble when added back to the pot.

3. Slowly pour the tempered egg mixture into the saucepan, stirring constantly.

This step gives the pudding a luscious, custard-like consistency.

Intensity Level: Moderate — Keep stirring as you add the eggs. The goal is smooth and creamy, not scrambled!

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Step 4: Add Flavorings and Finish Cooking (8–10 minutes)

1. Stir in the remaining 1 cup of milk, vanilla extract, and cinnamon (plus raisins or nutmeg if using).

2. Continue to cook over low heat, stirring gently, until the pudding reaches your desired thickness — usually about 8–10 minutes.

The pudding will thicken more as it cools, so don’t overcook it on the stove.

If you like your rice pudding extra creamy, stir in a tablespoon of butter right before removing it from the heat.

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Step 5: Cool and Serve

Remove the pudding from the heat and let it cool for 10–15 minutes before serving.

• For warm pudding, serve immediately with a sprinkle of cinnamon.

• For chilled pudding, transfer to a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin from forming), and refrigerate for at least 2 hours.

Either way, it’s deliciously comforting and perfect for any time of year.

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Tips for Perfect Old-Fashioned Rice Pudding

• Stir, Stir, Stir: Frequent stirring prevents the milk from burning and ensures creamy texture.

• Adjust Sweetness: Taste before adding the eggs — you can always add a touch more sugar if you like it sweeter.

• Rice Type Matters: Medium-grain rice gives the perfect balance of creaminess and bite. Long-grain rice tends to stay too firm.

• Add Texture: Try folding in toasted coconut, nuts, or diced fruit for variety.

• Make It Dairy-Free: Substitute milk with almond milk or coconut milk — though the texture will be slightly thinner.

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Flavor Variations

• Coconut Rice Pudding: Use half milk and half coconut milk for tropical flavor.

• Lemon-Vanilla Pudding: Add 1 teaspoon lemon zest and use vanilla bean paste instead of extract.

• Chocolate Rice Pudding: Stir in ½ cup of melted chocolate chips near the end of cooking.

• Spiced Autumn Version: Add cinnamon, nutmeg, and a dash of allspice — then top with caramelized apples or a drizzle of maple syrup.

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Storage and Serving Suggestions

Refrigeration:

Store leftover rice pudding in an airtight container for up to 4 days in the refrigerator.

Reheating:

Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen it back to creamy perfection.

Freezing:

Rice pudding can be frozen for up to 2 months — thaw overnight in the refrigerator and reheat before serving.

Serving Ideas:

• Serve topped with fresh berries or a swirl of jam.

• Add a spoonful of whipped cream for a more decadent dessert.

• Sprinkle brown sugar on top and broil for a quick “crème brûlée” effect!

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Nutrition Information (Per Serving)

Note: Nutritional values are estimates and may vary depending on ingredients and serving size.

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Frequently Asked Questions

Q: Can I use leftover cooked rice?
Absolutely! Use about 2 ½ cups of cooked rice and reduce the initial cooking time by half.

Q: Why did my pudding turn out too thick?
Rice pudding continues to thicken as it cools. Just stir in a splash of milk before serving to restore creaminess.

Q: Can I make it without eggs?
Yes — simply skip the eggs and cook the pudding a few minutes longer. It won’t be quite as rich, but still delicious.

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Final Thoughts

There’s a reason Old-Fashioned Rice Pudding has stood the test of time. It’s simple, soulful, and utterly satisfying — proof that the best desserts don’t require fancy ingredients or complex techniques.

From grandma’s kitchen to yours, this recipe brings warmth to the table and comfort to every spoonful. Serve it warm on a cold winter night or chilled on a sunny afternoon — either way, it’s a timeless classic that never goes out of style.

So grab your saucepan and a handful of pantry staples, and rediscover the joy of homemade dessert. One bowl, one spoon, and a lot of love — that’s the magic of old-fashioned rice pudding.