There’s something so comforting about a bowl of warm rice pudding. Maybe it’s the way the cinnamon smells as it simmers. Or how the milk turns creamy and sweet as the rice cooks low and slow. This recipe tastes just like the kind that sat on stovetops for hours when life moved a little slower. Every spoonful feels familiar, like it’s been part of your kitchen forever.
This old-fashioned rice pudding is simple in all the best ways. Just rice, milk, sugar, eggs, and a pinch of spices. Nothing fancy. Nothing complicated. And yet somehow, it comes together into something that feels like home. You don’t need special equipment or expensive ingredients. You don’t even need much time, really. Most of the magic happens as the pot simmers and the kitchen fills with warm, cozy aromas.
Whether you serve it warm with cinnamon on top or chilled straight from the fridge, it’s the kind of dessert that fits any season. It works as an afternoon treat, a late-night bite, or the nostalgic dessert you put on the table after a Sunday meal. And if you’ve never made rice pudding from scratch before, you’ll love how approachable this version is. Everything cooks in one pot, and the steps are relaxed, steady, and almost calming to follow.
Before you know it, you’ll have a creamy, silky pudding that tastes like something passed down from handwritten recipe cards tucked in old cookbooks. The kind that always delivers.
OLD FASHIONED RICE PUDDING INGREDIENTS
This recipe uses basic ingredients you probably already have in your pantry. That’s part of what makes it so timeless. Nothing complicated here—just simple staples that turn into something undeniably delicious.
You’ll need:
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1 cup uncooked white rice (short grain or medium grain preferred)
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4 cups whole milk
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1 cup water
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½ cup granulated sugar
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2 large eggs
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2 tablespoons butter
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon
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¼ teaspoon nutmeg (optional)
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½ cup raisins (optional)
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Pinch of salt
Why These Ingredients Work
RICE:
Short- or medium-grain varieties give the pudding its signature creaminess. They release starch as they cook, which helps thicken the mixture naturally.
MILK:
Whole milk is classic. It gives the pudding body and a rich, velvety texture. You can use 2%, but the final result won’t be quite as indulgent.
SUGAR:
A modest amount keeps the pudding sweet without becoming heavy.
EGGS:
Whisked in near the end, they turn the mixture extra creamy and help it set as it cools.
BUTTER & VANILLA:
A small amount of butter softens the flavors and gives the pudding a silky finish. Vanilla balances the sweetness without being overwhelming.
CINNAMON & NUTMEG:
Just enough warmth to remind you of traditional desserts without overpowering the dish.
RAISINS:
They plump as they cook in the warm milk and add soft, chewy bursts of sweetness.
SUBSTITUTIONS AND ADDITIONS
This pudding is flexible. You can make small swaps or additions depending on what you love or what’s in your kitchen.
RICE:
If you don’t have short-grain rice, long-grain works too. The pudding will be slightly less thick but still delicious. Arborio rice will make it extra creamy.
MILK:
Almond milk, oat milk, or coconut milk can be used, though the texture will differ. Coconut milk adds great flavor, especially with cinnamon.
SWEETENER:
You can replace sugar with honey or maple syrup. Use slightly less than the listed amount and adjust to taste.
SPICES:
A splash of almond extract, cardamom, cloves, or even a cinnamon stick can add depth.
RAISINS:
Golden raisins, dried cranberries, dried cherries, or chopped apricots work well. If you prefer no fruit, simply leave them out.
BUTTER:
A small pat of butter makes the pudding luxurious, but you can omit it if needed.
HOW TO MAKE MOM’S OLD FASHIONED RICE PUDDING
This is a slow, gentle recipe. Nothing rushed. The kind of dessert you stir now and then while the kitchen starts to smell warm and sweet.
Here’s how you make it:
STEP ONE: Combine Rice, Milk, and Water
In a medium saucepan, stir together the rice, milk, and water. Add a pinch of salt. Bring the mixture to a gentle simmer over medium heat.
Tip:
If you want an extra-creamy texture, rinse the rice only briefly or skip rinsing altogether. A little starch helps thicken the pudding.
STEP TWO: Simmer Slowly
Once the milk begins to bubble lightly, turn the heat down so the mixture simmers gently. Stir often to keep the rice from sticking to the bottom. This slow simmering is what transforms simple rice into a luscious pudding.
Let this cook for 30–35 minutes, or until the rice is tender and the mixture thickens. It should look creamy but still loose enough to stir.
STEP THREE: Add Sugar and Spices
Sprinkle in the sugar, cinnamon, and nutmeg. Stir until everything dissolves. The pudding will loosen slightly as the sugar melts and then continue to thicken as it cooks.
If you’re using raisins, add them now. They’ll soften and plump in the warm mixture.
STEP FOUR: Temper the Eggs
In a small bowl, whisk the eggs. Ladle a small amount of hot pudding mixture into the eggs, whisking constantly. This warms them gently so they don’t scramble.
Pour the warmed eggs back into the pot, stirring continuously.
Give the pudding 2–3 more minutes on low heat. You’ll feel it thicken into a silky, custard-like texture.
STEP FIVE: Finish with Butter and Vanilla
Remove the pot from the heat and stir in the butter and vanilla extract. The butter melts in and creates a glossy finish.
STEP SIX: Rest and Serve
You can serve this warm right away, or let it cool so it firms slightly. As it sits, it thickens. If it ever becomes too thick, just add a splash of milk and stir.
Some people like a sprinkle of cinnamon sugar on top. Others enjoy it plain. Either way, it’s comforting and nostalgic.
PRO TIPS FOR PERFECT RICE PUDDING
These little details make a big difference:
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Stir often. Milk scorches easily, and rice sinks to the bottom. A few quick stirs every minute or two is enough.
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Simmer gently. Boiling too hard will make the pudding gluey. A low, steady simmer is ideal.
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Use whole milk for the creamiest texture.
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Temper the eggs patiently. This step prevents lumps and keeps the pudding smooth.
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Adjust thickness as needed. Add milk to loosen. Simmer longer to thicken.
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Let it rest before serving. The texture settles into that nostalgic, custard-like consistency.
WHY THIS RICE PUDDING ALWAYS TURNS OUT CREAMY
The creaminess comes from three things working together:
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The starch in the rice naturally thickens the milk as it cooks.
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The eggs add richness and help the pudding hold together.
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Slow cooking on gentle heat allows everything to blend without curdling or separating.
This method gives you the classic pudding texture that’s tender, smooth, and just a little cozy.
HOW TO SERVE OLD FASHIONED RICE PUDDING
Everyone has their favorite way to enjoy rice pudding. Here are a few delicious options:
Serve It Warm
Right off the stove, the pudding is soft and creamy. Sprinkle cinnamon on top for a warm, familiar flavor.
Serve It Chilled
As it cools, the pudding thickens. Cold pudding feels indulgent and dessert-like, especially with a dollop of whipped cream.
Add Toppings
A few topping ideas:
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Cinnamon sugar
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Chopped toasted almonds
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Fresh berries
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A drizzle of maple syrup
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Toasted coconut
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Honey and sliced bananas
Make It a Breakfast
Serve it with fruit, nuts, and a splash of milk. It feels like a cross between oatmeal and dessert.
RICE PUDDING VARIATIONS
Once you’ve made the classic version, it’s easy to try something new.
Lemon Rice Pudding:
Add a teaspoon of lemon zest and replace half the vanilla with lemon extract.
Coconut Rice Pudding:
Use half coconut milk and half whole milk. Add toasted coconut on top.
Chocolate Rice Pudding:
Stir in ½ cup semi-sweet chocolate chips after adding the eggs.
Chai-Spiced Rice Pudding:
Use cinnamon, cardamom, ginger, and a tiny pinch of cloves.
Caramel Rice Pudding:
Fold in a few spoonfuls of caramel sauce at the end.
HOW TO STORE RICE PUDDING
Rice pudding stores well and can be enjoyed for several days.
IN THE FRIDGE
Let the pudding cool to room temperature. Transfer it to an airtight container and refrigerate.
It keeps for 3 to 4 days.
If it thickens while chilled, add a splash of milk and stir to loosen it.
IN THE FREEZER
Rice pudding can be frozen, though the texture softens slightly once thawed. If freezing:
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Cool completely
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Portion into freezer-safe containers
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Freeze for up to 2 months
Thaw in the refrigerator and stir well after reheating.
REHEATING
You can reheat the pudding on the stovetop or in the microwave. Add a spoonful of milk to bring the creaminess back.
Warm it over low heat, stirring gently.
WHY YOU’LL LOVE THIS RICE PUDDING
It’s simple. It’s cozy. And it never goes out of style. The texture is creamy without being heavy, and the warm spices make it taste like it belongs in your favorite childhood memories. Whether you’re making it for dessert, breakfast, or just because the day feels like it needs something comforting, this rice pudding always delivers that easy, familiar sweetness.
Mom’s Old Fashioned Rice Pudding
Ingredients
- 1 cup short- or medium-grain white rice
- 4 cups whole milk
- 1 cup water
- ½ cup granulated sugar
- 2 eggs
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg optional
- ½ cup raisins optional
- Pinch of salt
Instructions
- n a medium saucepan, combine rice, milk, water, and salt. Bring to a gentle simmer.
- Reduce heat and simmer 30–35 minutes, stirring often, until the rice is tender and the mixture is creamy.
- Stir in sugar, cinnamon, nutmeg, and raisins.
- Whisk eggs in a small bowl. Temper with a ladle of hot pudding, whisking constantly.
- Pour the warmed eggs into the pot, stirring continuously. Cook 2–3 minutes more.
- Remove from heat. Stir in butter and vanilla.
- Serve warm or chilled. Add cinnamon on top if desired.
- TIPS FOR THE BEST RESULTS EVERY TIME
- If the pudding gets too thick, stir in warm milk.
- Don’t skip tempering the eggs.
- Let it sit 10 minutes before serving so the texture settles.
- Use whole milk for best flavor.
Notes
TIPS FOR THE BEST RESULTS EVERY TIME
- If the pudding gets too thick, stir in warm milk.
- Don’t skip tempering the eggs.
- Let it sit 10 minutes before serving so the texture settles.
- Use whole milk for best flavor.
