Old Fashioned Rice Pudding

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A creamy, nostalgic dessert that tastes like a warm hug from Grandma’s kitchen, this Old Fashioned Rice Pudding is a timeless classic. Rich, milky, and perfectly spiced with a hint of vanilla and cinnamon, it transforms simple pantry staples into the ultimate comfort food. Whether served warm on chilly evenings or chilled for a summer treat, every spoonful is a blend of creamy texture and gentle sweetness.

What makes this version special is the slow cooking method that allows the rice to absorb the milk and develop a luscious, custard-like consistency. It’s the kind of dessert that brings back memories, invites stories, and tastes like it belongs at every family gathering.

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What Kind of Rice Should I Use?

Short-grain white rice is the traditional choice for rice pudding, especially Arborio rice, which becomes wonderfully creamy as it cooks. However, you can also use medium-grain or even long-grain white rice if that’s what you have on hand. Just avoid using pre-cooked or instant rice, as it won’t absorb the milk properly or create that rich, velvety texture.

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Ingredients for the Old Fashioned Rice Pudding

• 3/4 cup uncooked Arborio rice (or other short-grain white rice)
• 1/4 teaspoon salt
• 4 cups whole milk (divided)
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tablespoon unsalted butter
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon (plus more for garnish)
• 1/4 teaspoon ground nutmeg (optional)
• 2 large egg yolks
• 1/2 cup raisins (optional)

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How To Make the Old Fashioned Rice Pudding

Step 1: Simmer the Rice

In a large, heavy-bottomed saucepan, combine the rice, salt, and 3 cups of the milk. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Reduce heat to low and continue to simmer uncovered for 20 minutes, or until the rice is tender and most of the milk is absorbed.

Step 2: Create the Custard Base

While the rice simmers, whisk together the egg yolks and the remaining 1 cup of milk in a small bowl. This will be your custard base to enrich the pudding.

Step 3: Add Cream and Flavor

Once the rice is tender, stir in the heavy cream, sugar, and butter. Cook for an additional 10 minutes on low heat, stirring frequently, until the mixture thickens slightly.

Step 4: Temper the Egg Yolks

Slowly add a few spoonfuls of the hot rice mixture into the egg yolk mixture, whisking constantly to temper the eggs. Then gradually pour the tempered yolks back into the pot, stirring constantly.

Step 5: Finish with Spices and Vanilla

Add the vanilla extract, cinnamon, and nutmeg (if using). Stir until fully combined. Let the pudding cook for another 2–3 minutes, then remove from heat.

Step 6: Optional Add-Ins

If you’re using raisins, stir them in now. Let the pudding sit for 5 minutes to thicken as it cools.

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How to Serve and Store Old Fashioned Rice Pudding

This pudding is delicious whether served warm, room temperature, or cold. If you prefer it warm, serve shortly after cooking with an extra sprinkle of cinnamon on top. For a chilled treat, transfer it to individual bowls or an airtight container and refrigerate for at least 2 hours.

To store, keep leftovers in the refrigerator for up to 4 days. The pudding may thicken as it sits, so stir in a splash of milk when reheating. It does not freeze well due to the dairy content, which can cause separation.

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Frequently Asked Questions

What kind of milk works best for rice pudding?

Whole milk provides the best creamy texture, but you can substitute 2% milk if needed. Avoid skim milk as it lacks the richness required.

Can I make this pudding without eggs?

Yes, you can omit the eggs for a simpler version. The pudding will be slightly less custardy but still creamy and delicious.

Is it necessary to use raisins?

Not at all! Raisins are optional and can be swapped for chopped dates, dried cranberries, or even left out completely.

How do I prevent the rice from sticking?

Use a heavy-bottomed saucepan and stir frequently, especially toward the end of cooking when the pudding thickens.

Can I use plant-based milk?

Yes, almond, oat, or coconut milk can be used, but the texture and taste will vary. Coconut milk adds a subtle tropical twist.

Why is my pudding too thick?

Overcooking or too little liquid can cause this. Add a splash of milk to loosen it back up when reheating.

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Want More Dessert Ideas with a Twist?

If you’re a fan of cozy classics like rice pudding, you’ll definitely want to try these next:

• Old Fashioned Egg Custard Pie for a silky smooth Southern treat.
• Condensed Milk Snow Cookies for a melt-in-your-mouth winter favorite.
• Lemon Raspberry Swirl Cheesecake Cups when you’re craving creamy with a berry zing.
• Caramel Cheesecake Cookies for rich bites packed with sweet indulgence.
• Blueberry Lemon Dutch Baby for a weekend brunch upgrade.

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Let me know in the comments how yours turned out. Did you add raisins or swap them out for something different? Serve it warm or chilled? I’d love to hear how you made this nostalgic dessert your own.

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