🍚 The Creamiest Old-Fashioned Rice Pudding Recipe

Sweet, cinnamon-kissed, and utterly comforting—this homemade rice pudding is rich, custardy, and full of old-school charm.

🕒 Servings & Timing

• Yield: 6 servings

• Prep Time: 5 minutes

• Cook Time: 30–35 minutes

• Cool Time: 10 minutes (optional)

• Total Time: ~40–45 minutes

• Dietary Tags: Vegetarian | Gluten-Free

📝 Ingredients Checklist

• White rice (1 cup – long or medium grain)

• Whole milk (2 cups)

• Heavy cream (½ cup)

• Granulated sugar (½ cup)

• Large eggs (2)

• Vanilla extract (1 tsp)

• Ground cinnamon (½ tsp)

• Salt (¼ tsp)

• Raisins (optional – ½ cup)

• Ground nutmeg (optional garnish)

🔪 Instructions

1. Rinse the Rice: Rinse under cold water until it runs clear.

2. Cook the Rice: Simmer rice, milk, and cream for 18–20 minutes until tender and mostly absorbed.

3. Whisk Custard: Mix sugar, eggs, vanilla, cinnamon, and salt in a separate bowl.

4. Combine & Stir: Gradually stir custard into rice mixture. Add raisins if using.

5. Thicken: Cook on low heat, stirring 5–7 minutes until thick and creamy. Don’t boil.

6. Serve: Let cool slightly. Serve warm or chilled with a sprinkle of nutmeg.

💡 Quick Notes

• Stir constantly during final cook to avoid scrambling the eggs.

• Don’t skip rinsing the rice—it’s the secret to a luscious, smooth pudding.

• Tastes even better after chilling overnight!

💬 Brief Introduction

There’s nothing quite like a bowl of rice pudding to make you feel at home. This classic dessert is soft, subtly spiced, and soul-soothing—just like grandma used to make. I perfected this version after years of trying to balance the sweetness, creaminess, and texture. It’s a go-to dessert in our house after Sunday roast or when the kids crave something sweet but simple.

📸 Step-by-Step Guide

1. Rinse the Rice

• Rinse rice until the water runs mostly clear—this removes starch and helps avoid gummy pudding.
  💡 Tip: Use a fine mesh strainer and cold water.

2. Cook the Rice Base

• In a saucepan, combine rice, whole milk, and cream.

• Bring to a gentle boil, then simmer for 18–20 minutes, stirring occasionally.
  💡 Goal: Rice should be tender with most liquid absorbed.

3. Make the Custard

• Whisk sugar, eggs, vanilla, cinnamon, and salt in a bowl.
  💡 Tip: This mix adds richness and stabilizes the pudding as it cooks.

4. Combine & Add Raisins

• Slowly add custard to warm rice while stirring constantly.

• Fold in raisins if using.
  💡 Don’t rush! Add slowly to avoid scrambling eggs.

5. Cook Gently Until Thick

• Return to low heat and stir for 5–7 minutes until thickened.
  💡 Tip: The pudding should coat the back of a spoon—don’t let it boil.

6. Serve & Garnish

• Let cool slightly. Serve warm or refrigerate until cold.

• Garnish with a pinch of nutmeg or cinnamon before serving.

🧂 Ingredient Insights & Swaps

• Rice:

  • Long grain or medium grain both work.

  • Avoid instant or pre-cooked rice.

• Milk & Cream:

  • Whole milk makes it creamy; cream adds richness.

  • Lighter Option: Sub half-and-half or 2% milk (texture will be thinner).

• Eggs:

  • Help set the pudding into a luxurious custard.

  • Egg-Free Option: Use 2 tbsp cornstarch + 3 tbsp water for a vegan custard effect.

• Raisins:

  • Optional but add sweetness and texture.

  • Try golden raisins or chopped dates for a twist.

🍽️ Serving Ideas & Flavor Variations

🌟 Flavor Add-Ins

• Orange or lemon zest (½ tsp)

• Coconut flakes (¼ cup)

• Chai spice or cardamom (¼ tsp for a cozy twist)

🍓 Serve With

• Whipped cream and cinnamon

• Fresh berries or compote

• A drizzle of maple syrup or honey

🗃️ Storage & Make-Ahead Tips

📦 Refrigeration

• Store in an airtight container up to 4 days.

• Add a splash of milk before reheating to loosen the texture.

❄️ Freezing

• Not recommended—custard texture may break upon thawing.

📊 Nutrition Estimate (Per Serving – 1/6 of recipe)

Tags: Gluten-Free | Vegetarian | Comfort Dessert

❓ FAQs

Q: Can I make this dairy-free?
A: Yes—use oat milk and coconut cream. Skip the eggs or sub with a thickener like cornstarch.

Q: Can I make it ahead?
A: Definitely! It’s even better chilled the next day.

Q: Why is my pudding runny?
A: It may not have cooked long enough to thicken. Keep it on low and stir until it thickens naturally.

Q: What rice is best for pudding?
A: Long grain is light, medium grain is creamier—both work. Avoid short grain sticky types.

📝 Kristy’s Note

This rice pudding brings back memories of my grandmother’s kitchen—she made it every winter with warm spices and love in every bite. Now I pass that tradition on to my kids, and it’s the first thing they ask for when the weather cools. Comfort in a spoonful. ❤️

🍮 More Nostalgic Dessert Recipes

• Old-Fashioned Egg Custard Pie

• Classic Bread Pudding with Raisins

• Crustless Coconut Pie

• W-W Friendly Baked Apple Slices

📣 Call to Action

Made this cozy rice pudding? Tell me how it turned out—did you add raisins or skip them? Drop a comment or tag @KristyCooksW-W on Instagram. I love seeing your warm, nostalgic creations! 🍚✨