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Creamy old-fashioned rice pudding made with simple ingredients, warm spices, and slow-simmered milk for a cozy, nostalgic dessert.

Mom’s Old Fashioned Rice Pudding

Creamy old-fashioned rice pudding made with simple ingredients, warm spices, and slow-simmered milk for a cozy, nostalgic dessert.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4

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.