Old-Fashioned Rice Pudding is warm, creamy, and nostalgic — the kind of dessert (or breakfast!) that feels like a hug in a bowl. It’s simple to make with pantry staples and can be served warm or chilled, with or without raisins.
Here’s the classic stovetop version just like Grandma used to make 👇
🍮 Old-Fashioned Rice Pudding
Ingredients
(Makes about 4–6 servings)
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1 cup cooked white rice (short- or medium-grain for best creaminess)
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2 cups whole milk (you can use 2% or cream for extra richness)
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¼ cup granulated sugar
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2 large eggs, beaten
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon (plus more for topping)
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¼ teaspoon ground nutmeg (optional)
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¼ teaspoon salt
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½ cup raisins (optional, but very traditional)
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1 tablespoon butter
👩🍳 Instructions
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Warm the milk mixture:
In a medium saucepan, combine milk, sugar, salt, and cooked rice.
Cook over medium heat, stirring often, until hot and slightly thickened — about 10–12 minutes. -
Temper the eggs:
In a small bowl, whisk the eggs.
Slowly add a few spoonfuls of the hot milk mixture into the eggs, whisking constantly (this prevents curdling).
Then pour the tempered eggs back into the saucepan. -
Cook until creamy:
Reduce heat to low and stir constantly for 3–5 minutes, until thick and creamy (don’t boil).
Stir in butter, vanilla, cinnamon, nutmeg, and raisins (if using). -
Serve:
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For warm pudding, serve immediately, sprinkled with cinnamon.
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For chilled pudding, let it cool, cover, and refrigerate for at least 2 hours.
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✨ Tips & Variations
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For extra creaminess, replace ½ cup of milk with half-and-half or heavy cream.
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Add a few drops of almond extract for a subtle nutty flavor.
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Top with whipped cream, toasted coconut, or a drizzle of honey or caramel.
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Love texture? Add a handful of toasted chopped pecans or dried cranberries instead of raisins.
Would you like the baked version too? (It’s even more old-fashioned — rich, custardy, and forms that golden “pudding skin” on top in the oven.)
