Oh, rice pudding. Just saying the words brings back so many happy memories. I can almost smell the gentle simmer, the sweet vanilla, and that unmistakable hug of warmth that fills the kitchen when it’s bubbling away on the stove. My Grandma Elsie made the most incredible old fashioned rice pudding, and it was always my go-to treat whenever I felt a bit under the weather or just needed a little pick-me-up. She’d serve it in her chipped china bowls, a generous dollop of jam swirled on top, and honestly, it was pure magic. It’s such a simple dessert, isn’t it? But there’s something so deeply comforting and nostalgic about it, a real taste of home that no fancy cake or trendy treat can quite replicate. I’ve tried a lot of rice pudding recipes over the years, and while many are good, this one… this one is the one I always come back to. It’s got that perfect balance of creamy, sweet, and just a hint of something special that makes you want to scrape the bowl clean. It’s like a warm blanket for your soul, and I’m so excited to share my tried-and-true method with you today.
Thank you for reading this post, don't forget to subscribe!What is Old Fashioned Rice Pudding?
So, what exactly makes this old fashioned rice pudding so special? At its heart, it’s a classic dessert made with rice, milk, and sugar, simmered slowly until it reaches this impossibly creamy, dreamy consistency. Think of it as the grandparent of many other creamy rice desserts – it’s where they all came from! The “old fashioned” part really comes down to the method. Instead of rushing it, we let time and gentle heat do their thing, coaxing out the starches from the rice and creating a naturally thick, velvety texture without needing any cornstarch or thickeners. It’s fundamentally simple, relying on basic pantry staples that most of us already have on hand. But don’t let the simplicity fool you; the magic happens in the slow, patient cooking, allowing the flavors to meld and deepen into something truly spectacular. It’s that gentle coaxing, that old-school approach, that gives it its signature character and soul.
Why you’ll love this recipe?
Let me tell you why this old fashioned rice pudding has earned a permanent spot in my recipe rotation, and why I think you’re going to adore it just as much. First off, the FLAVOR is just out of this world. It’s not overly sweet, but it’s perfectly sweet, with a rich, milky base that’s subtly infused with vanilla. The texture is where it truly shines – it’s incredibly creamy and luxurious, with just the slightest hint of chewiness from the perfectly cooked rice. No grainy texture here, thank goodness! It’s smooth and comforting, like a warm hug in a bowl. What I also love is how surprisingly SIMPLE it is to make. Once you get it going on the stove, it’s mostly hands-off simmering. It doesn’t require any fancy equipment, just a good pot and a little patience. And speaking of patience, it’s remarkably COST-EFFECTIVE too! Rice, milk, sugar – these are some of the most budget-friendly ingredients you can find. This is a lifesaver when you want a decadent dessert without breaking the bank. Plus, it’s incredibly VERSATILE. While I have my favorite ways to serve it (more on that later!), you can really customize it to your liking. It’s a fantastic base for all sorts of toppings and additions. Compared to my Grandma’s original recipe, I’ve found that a tiny pinch of salt really makes the sweetness pop, and using whole milk is non-negotiable for that ultimate creaminess. It’s the kind of dessert that makes everyone happy, from the pickiest eaters to the most discerning dessert lovers.
How do I make old-fashioned rice pudding?
Quick Overview
Making this old fashioned rice pudding is a delightful journey of simple ingredients transforming into pure comfort. We’ll start by toasting the rice slightly to enhance its nutty flavor, then gently simmer it with milk and sugar until it thickens to a beautiful, creamy consistency. The secret is low and slow heat, allowing the rice to absorb the liquid and become tender. It’s a straightforward process that rewards you with an incredibly satisfying dessert. You don’t need to be a seasoned baker to nail this; just follow these steps and you’ll be enjoying a bowl of creamy goodness in no time!
Ingredients
For the Main Batter:
1 cup Arborio or Calrose rice (I find Arborio gives the creamiest results, but Calrose is a great, more budget-friendly option that works beautifully)
4 cups whole milk (Please, please use whole milk! It’s key for that rich, creamy texture. You *can* try with 2%, but it won’t be quite the same)
1/2 cup granulated sugar (adjust to your sweetness preference, but this is a good starting point)
1/4 teaspoon salt (this is a secret weapon for balancing sweetness!)
1 teaspoon vanilla extract (use good quality, it makes a difference!)
A pinch of ground cinnamon or nutmeg (optional, but lovely for a hint of spice)
For the Filling:
(This is where you can get creative! My family loves swirls of raspberry jam or a handful of fresh berries, but here are some ideas)
• 1/2 cup fresh or frozen berries (blueberries, raspberries, strawberries)
• 2-3 tablespoons jam or preserves (any flavor you love!)
• A sprinkle of chocolate chips (for a decadent twist)
For the Glaze:
(Optional, but adds a lovely sheen and extra flavor)
• 2 tablespoons butter, melted
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
You don’t need to preheat your oven for this, but you do need a good, heavy-bottomed saucepan. I prefer a 3-quart or 4-quart pot for this recipe. A heavy bottom prevents scorching, which is crucial when you’re simmering milk. Make sure it’s clean and ready to go.
Step 2: Mix Dry Ingredients
In your saucepan, combine the rice, sugar, and salt. Give it a good whisk or stir to make sure everything is evenly distributed. This little step helps to ensure the sugar is well incorporated and the salt is distributed throughout the pudding.
Step 3: Mix Wet Ingredients
Pour in the whole milk. If you’re using any optional spices like cinnamon or nutmeg, stir them in now. Give it a gentle stir to combine everything. Don’t worry if the rice looks a bit like it’s floating; it will settle down as it cooks.
“Packed with flavor and so simple. Exactly what I wanted from this old fashioned rice pudding!”
Step 4: Combine
This step is already done when you mixed the wet and dry ingredients in the saucepan! Now we just need to get it cooking. Place the saucepan over medium heat and stir constantly until the mixture just begins to simmer. Once it starts to steam and you see small bubbles forming around the edges, reduce the heat to low. This is the crucial part – you want the gentlest simmer possible.
Step 5: Prepare Filling
While the pudding is simmering, you can get your filling ready if you’re using one. If using berries, just have them washed and ready. If using jam, give it a quick stir to loosen it up. This is also a good time to whisk together the ingredients for the optional glaze in a small bowl.
Step 6: Layer & Swirl
This step is for *after* the pudding is cooked, but it’s good to think about! When the pudding is nearly done, you can gently stir in your chosen fillings or create beautiful swirls. For jam, dollop spoonfuls onto the surface and gently swirl with a spoon or skewer. Don’t overmix; you want distinct ribbons of flavor.
Step 7: Bake
Actually, we’re not baking this old fashioned rice pudding in the oven! It’s a stovetop method. Keep it simmering gently on the lowest heat, stirring frequently to prevent sticking and burning. This process can take anywhere from 30 to 45 minutes, or even a little longer, depending on your stove and pot. You’re looking for the rice to be tender and the pudding to have thickened to a lovely, creamy consistency, similar to thick gravy. It should coat the back of a spoon. If it gets too thick before the rice is cooked, you can stir in a splash more milk.
Step 8: Cool & Glaze
Once the pudding has reached your desired consistency, remove it from the heat. Stir in the vanilla extract. If you’re using the optional glaze, gently brush or drizzle it over the surface of the warm pudding. It will melt slightly and create a beautiful, glossy finish.
Step 9: Slice & Serve
Let the rice pudding cool for at least 15-20 minutes before serving. It will continue to thicken as it cools. Serve it warm, or at room temperature. It’s absolutely delicious on its own, but even better with a spoonful of jam, fresh fruit, or a sprinkle of cinnamon. Some people even like it chilled, almost like a rice pudding custard!
What to Serve It With
This old fashioned rice pudding is so wonderfully versatile, it fits into almost any meal or occasion! For a simple, comforting BREAKFAST, I sometimes serve a small portion with a sprinkle of cinnamon and a drizzle of maple syrup. It feels like a special treat to start the day. At BRUNCH, it can be elevated with fresh berries and a light dusting of powdered sugar, presented in pretty individual ramekins. It’s elegant enough for guests but still feels incredibly homey. As a DESSERT, this is where it truly shines. My go-to is a generous swirl of tart raspberry jam or a dollop of good quality whipped cream. A few toasted slivered almonds on top add a lovely crunch. It’s the perfect comforting finish to any meal, especially a hearty roast or a rich stew. And for those moments when you just need a COZY SNACK, this rice pudding is pure bliss. It’s perfect for a late-night craving, a rainy afternoon, or anytime you need a little bit of delicious nostalgia. My family has a tradition of having this on New Year’s Eve for good luck, and it’s become a cherished ritual. It also pairs wonderfully with a cup of hot tea or a glass of cold milk.
Top Tips for Perfecting Your Old Fashioned Rice Pudding
I’ve been making this old fashioned rice pudding for years, and I’ve picked up a few tricks along the way that I think really make a difference. Here are my top tips to help you achieve pudding perfection every single time.
Rice Prep: While Arborio rice is my favorite for its starch content and creamy results, rinsing it is actually not recommended here. We want to keep all those lovely starches on the grains to help thicken the pudding naturally. Just measure it straight into the pot.
Mixing Advice: The absolute key here is to stir frequently, especially as it starts to thicken. A silicone spatula is great for scraping the bottom and sides of the pan to prevent any sticking or scorching, which can ruin the delicate flavor. Low and slow is the mantra!
Swirl Customization: When adding jam or fruit, don’t go overboard. A few dollops are all you need. Gently swirl with the tip of a spoon or a skewer just once or twice. You want defined ribbons, not a muddy mess. It’s all about visual appeal and pockets of concentrated flavor.
Ingredient Swaps: While whole milk is my gold standard, I have experimented with a mix of whole milk and half-and-half for an even richer texture – it’s decadent! For a dairy-free version, a good quality full-fat coconut milk (the kind in a can, not the carton) can work, though it will impart a coconut flavor. You might need to adjust the sugar slightly. Almond milk tends to be too thin for this application unless you use a lot more rice, and even then, it’s not quite the same creamy result.
Baking Tips: As I mentioned, this is a stovetop method, so oven positioning isn’t an issue. The crucial “baking” tip is about heat control. Keep that simmer incredibly gentle. If it’s boiling too vigorously, you risk scorching the milk and getting a gummy texture. If you’re worried about forgetting about it, setting a timer for every 10 minutes to stir is a good practice.
“Made the old fashioned rice pudding tonight and wow — perfect weeknight dinner. Will definitely make again!”
Glaze Variations: The butter, brown sugar, and cinnamon glaze is lovely and simple, but you can get creative. A little orange zest in the glaze adds a bright citrus note. Or, skip the glaze altogether and just serve with a sprinkle of toasted nuts or a dusting of unsweetened cocoa powder for a chocolatey twist. The key is to apply it when the pudding is warm so it melts slightly and adheres beautifully.
Storing and Reheating Tips
This old fashioned rice pudding is so delightful, you’ll want to savor every spoonful, and luckily, it stores and reheats beautifully. The key is to let it cool completely before storing to prevent condensation from making it watery.
Room Temperature: If you’ve just made it and plan to serve it within a couple of hours, you can leave it at room temperature, covered loosely with a clean kitchen towel. However, for food safety, it’s best to refrigerate it if it will be out for longer than 2 hours.
Refrigerator Storage: Once completely cooled, transfer the rice pudding to an airtight container. It will keep well in the refrigerator for about 3 to 4 days. The pudding will thicken considerably as it chills, which is perfectly normal.
Freezer Instructions: This rice pudding actually freezes surprisingly well! Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator.
Glaze Timing Advice: If you’re planning to store leftovers, I recommend applying the glaze *after* reheating. This will prevent it from becoming sticky or clumpy during storage. If you’re serving it chilled or at room temperature right after cooling, the glaze can be applied right away.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite old fashioned rice pudding recipe! It’s more than just a dessert; it’s a warm hug, a trip down memory lane, and a reminder of the simple joys in life. I truly believe that this recipe embodies the best of comfort food: it’s incredibly forgiving, uses basic ingredients you probably already have, and delivers a taste that’s pure, unadulterated bliss. The creamy texture, the subtle sweetness, the hint of vanilla – it all comes together to create something truly special. If you’re looking for a dessert that will win over everyone at your table, something that feels both nostalgic and incredibly satisfying, then you’ve found it. Give this old fashioned rice pudding a try, and I promise you won’t be disappointed. It’s perfect for a cozy evening in, a family gathering, or whenever you need a little bit of homemade happiness. I can’t wait to hear what you think and how you customize it! If you loved this recipe, you might also enjoy my creamy baked custard or my classic apple crumble for more comforting desserts.
Old Fashioned Rice Pudding
Ingredients
Main Ingredients
- 0.5 cup white rice
- 4 cups milk whole milk recommended
- 0.75 cup sugar
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2 large eggs beaten
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- In a large saucepan, combine the rice, milk, sugar, salt, cinnamon, and nutmeg. Stir well.
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to low, cover, and simmer for 30 minutes, stirring every 5-10 minutes to prevent sticking.
- In a small bowl, whisk together the beaten eggs and vanilla extract. Gradually stir about 1 cup of the hot rice mixture into the egg mixture to temper the eggs. Then, pour the tempered egg mixture back into the saucepan with the rest of the rice mixture.
- Continue to cook the pudding over low heat, stirring constantly, for another 10-15 minutes, or until thickened. Do not boil.
- Remove from heat and serve warm, or chill in the refrigerator for at least 2 hours before serving cold. Garnish with extra cinnamon or nutmeg if desired.
