Old-fashioned rice pudding is one of those comforting desserts that always reminds me of simple homemade cooking. I love how creamy and rich the texture becomes while the rice stays soft and tender. The warm flavor of cinnamon and vanilla makes every spoonful feel cozy and satisfying. I like making this recipe when I want an easy dessert that feels nostalgic and comforting.
Why You’ll Love This Recipe
I love this recipe because it uses simple pantry ingredients that come together beautifully. The texture turns out creamy without being too heavy, and the flavor is perfectly balanced with warm spices and sweetness. I also like how flexible this dessert can be because I can serve it warm or chilled depending on my mood. It is a great make-ahead dessert, and I find that it tastes even better after resting for a few hours.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cooked white rice
Whole milk
Granulated sugar
Eggs
Vanilla extract
Ground cinnamon
Salt
Butter
Raisins (optional)
Ground nutmeg for topping
Directions
I start by combining the cooked rice, milk, sugar, and salt in a large saucepan over medium heat.
I stir the mixture often and let it cook until the rice becomes creamy and thick.
In a separate bowl, I whisk the eggs and slowly add a little of the warm rice mixture to temper them.
I pour the egg mixture back into the saucepan and continue cooking gently while stirring constantly.
I add the butter, vanilla extract, cinnamon, and raisins if I want extra sweetness and texture.
I cook everything for a few more minutes until the pudding reaches a rich and creamy consistency.
I remove the saucepan from the heat and let the pudding cool slightly before serving.
I sprinkle a little nutmeg or cinnamon on top before serving.
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Variations
I sometimes add golden raisins or dried cranberries for extra sweetness and texture. When I want a richer flavor, I replace part of the milk with heavy cream. I also enjoy adding a little lemon zest for brightness or a pinch of cardamom for a warm spice twist. For a different texture, I occasionally use arborio rice because it creates an even creamier pudding.
storage/reheating
I store leftover rice pudding in an airtight container in the refrigerator for up to 4 days. When I reheat it, I like adding a splash of milk because the pudding thickens as it chills. I warm it gently on the stovetop or in the microwave while stirring occasionally to keep the texture creamy and smooth.
FAQs
Can I use leftover rice for this recipe?
I often use leftover cooked rice because it saves time and works perfectly in this pudding.
Can I make rice pudding without raisins?
I can easily leave out the raisins if I prefer a smoother and simpler pudding.
What type of rice works best?
I usually use long-grain white rice, but arborio or short-grain rice also creates a wonderfully creamy texture.
Can I serve rice pudding cold?
I enjoy rice pudding both warm and chilled, depending on the season and my preference.
How do I keep rice pudding creamy?
I stir the pudding frequently while cooking and add extra milk when reheating to maintain a creamy consistency.
Conclusion
Old-fashioned rice pudding is a timeless dessert that I always enjoy making because it is simple, comforting, and incredibly satisfying. The creamy texture and warm flavors make it perfect for family dinners, holidays, or quiet evenings at home. I love how easy it is to customize with different spices and mix-ins, making every batch feel special and homemade.
A creamy old-fashioned rice pudding made with cooked white rice, whole milk, eggs, vanilla, cinnamon, and a touch of butter for a cozy homemade dessert.
Ingredients
3 cups cooked white rice
3 cups whole milk
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter
1/2 cup raisins, optional
Ground nutmeg, for topping
Instructions
Combine the cooked rice, whole milk, granulated sugar, and salt in a large saucepan over medium heat.
Cook, stirring often, until the mixture becomes creamy and thick, about 20 minutes.
In a separate bowl, whisk the eggs until smooth.
Slowly add a small amount of the warm rice mixture to the eggs while whisking to temper them.
Pour the tempered egg mixture back into the saucepan and cook gently, stirring constantly.
Add the butter, vanilla extract, ground cinnamon, and raisins if using.
Continue cooking for a few more minutes until the pudding is rich, smooth, and creamy.
Remove from the heat and let cool slightly before serving.
Sprinkle with ground nutmeg or extra cinnamon before serving.
Notes
Leftover cooked rice works well for this recipe.
Serve warm or chilled depending on preference.
Add a splash of milk when reheating because the pudding thickens as it chills.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a richer pudding, replace part of the milk with heavy cream.
