Old-Fashioned Rice Pudding

Creamy, rich, and wonderfully comforting, this Old-Fashioned Rice Pudding is a classic homemade dessert just like Grandma used to make! Made with tender rice, whole milk, heavy cream, sugar, and warm vanilla, every spoonful is smooth, sweet, and delicious. Enjoy it warm on a chilly evening or chilled straight from the refrigerator for a simple dessert the whole family will love.

Ingredients

1 cup white rice (long-grain or medium-grain)
2 cups whole milk
½ cup heavy cream
½ cup granulated sugar
2 cups water
1 tablespoon unsalted butter
1 teaspoon vanilla extract
½ teaspoon ground cinnamon, plus extra for garnish
¼ teaspoon salt
¼ teaspoon ground nutmeg (optional)
⅓ cup raisins (optional)

Instructions

Step 1: Cook the Rice

In a medium saucepan, bring 2 cups of water and the salt to a boil. Add the rice, stir once, and reduce the heat to low. Cover and simmer for approximately 15–18 minutes, or until the rice is tender and most of the water has been absorbed.

Step 2: Add the Milk and Cream

Stir the whole milk and heavy cream into the cooked rice. Add the butter and sugar, mixing gently until the sugar dissolves.

Step 3: Simmer Until Creamy

Cook over low heat for 20–25 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pan. The mixture will gradually thicken into a creamy pudding. Avoid boiling vigorously, as this can scorch the milk.

Step 4: Add the Flavorings

Stir in the vanilla extract, ground cinnamon, and optional nutmeg. If using raisins, add them during the last 10 minutes of cooking so they soften and plump up.

Step 5: Adjust the Consistency

Remove the saucepan from the heat when the pudding is creamy but still slightly loose. Rice pudding thickens as it cools. If it becomes too thick, stir in a splash of warm milk until it reaches your preferred consistency.

Step 6: Serve and Enjoy

Spoon the pudding into individual bowls. Sprinkle with additional cinnamon and serve warm, or allow it to cool before refrigerating for a chilled dessert.

Description

This Old-Fashioned Rice Pudding is a timeless comfort-food dessert made with simple pantry staples. Slowly simmered rice absorbs the creamy milk mixture, creating a soft, velvety texture with just the right amount of sweetness. Vanilla and cinnamon add a cozy aroma, while optional raisins provide little bursts of natural sweetness.

Whether served warm after dinner or enjoyed cold as a make-ahead treat, this traditional rice pudding is easy to prepare and wonderfully satisfying.

Notes

Rice choice: Medium-grain rice creates a creamy texture, while long-grain rice produces a slightly more distinct grain.
Stir frequently: Milk can scorch easily, so keep the heat low and stir regularly.
Sweetness: Adjust the sugar according to your taste.
Dairy alternatives: Whole milk can be replaced with suitable alternatives, although the texture may vary.
Storage: Refrigerate in a covered container within two hours of cooking and enjoy within 3–4 days.
Reheating: Warm gently on the stovetop or in the microwave, adding a little milk if needed.

Tips for the Best Rice Pudding

Cook the rice until tender before adding the milk and cream.
Use a heavy-bottomed saucepan to help distribute heat evenly.
Keep the pudding at a gentle simmer rather than a rolling boil.
Stir regularly, especially around the bottom and corners of the pan.
Remember that the pudding will thicken as it cools.
Add raisins, cinnamon, or nutmeg to customize the flavor.
For an extra-special finish, serve with a light dusting of cinnamon.

Serving Size and Timing

Servings: 4–6
Prep Time: 5 minutes
Cook Time: 40–45 minutes
Total Time: Approximately 45–50 minutes

Nutritional Information

Estimated per serving, based on 6 servings without optional raisins.

Calories: 270–320
Protein: 5–7 g
Carbohydrates: 42–48 g
Fat: 9–12 g
Sugar: 17–20 g
Fiber: Approximately 0–1 g

Nutritional values vary depending on the ingredients and serving size.

Benefits

Provides energy: Rice supplies carbohydrates that the body uses for energy.
Contains calcium: Milk and cream contribute calcium to the dessert.
Comforting and satisfying: Its creamy texture makes it a cozy after-dinner treat.
Simple ingredients: The recipe uses familiar kitchen staples and requires no special equipment.

Frequently Asked Questions

Q: Can I make rice pudding ahead of time?

Yes! Prepare it a day ahead, let it cool, and refrigerate it in a covered container. Stir in a little milk before serving if it becomes too thick.

Q: Why is my rice pudding too thick?

Rice continues absorbing liquid as it cools. Add a splash of milk and stir until you achieve the desired consistency.

Q: Can I make it without heavy cream?

Yes. Replace the heavy cream with additional whole milk. The pudding will be a little less rich but still delicious.

Q: Can I add raisins?

Absolutely! Add raisins during the final 10 minutes of simmering so they soften in the creamy mixture.

Q: Is rice pudding better served warm or cold?

Both are delicious! Warm pudding feels cozy and comforting, while chilled pudding becomes thicker and makes a refreshing dessert.

Q: How do I prevent the milk from burning?

Use low heat, a heavy-bottomed saucepan, and frequent stirring. Never leave the pudding simmering unattended for long periods.