Traditional Rice Pudding

Traditional Rice Pudding – A Classic Old-Fashioned Dessert

Traditional Rice Pudding is one of those unforgettable desserts that immediately brings warmth, comfort, and a sense of nostalgia to the table. Loved for generations and passed down in family cookbooks, this creamy, old-fashioned treat is made with simple, everyday ingredients. Whether you grew up enjoying it at your grandmother’s house or you’re making it for the first time, its rich texture and delicate sweetness make it a dessert that feels like a hug in a bowl.

What makes rice pudding so special is its versatility. It can be served warm in the winter for a cozy, soothing treat or chilled in the summer for a refreshing, creamy cold dessert. Many cultures around the world prepare their own version of rice pudding, proving just how beloved this recipe truly is. This traditional stovetop recipe is cooked slowly, allowing the rice to absorb the milk and sugar, turning into a luscious pudding that’s naturally creamy without the need for heavy cream.

This version uses ingredients you likely already have: leftover rice, milk, sugar, butter, and vanilla. Add optional raisins and a sprinkle of cinnamon or nutmeg, and you’ll have a dish that tastes even better than the one you remember from childhood. Best of all, it comes together in about 30 minutes, making it perfect for busy days, weeknight cravings, or a warm dessert after dinner.

Ingredients Needed for Old Fashioned Rice Pudding

This recipe keeps things simple, relying on pantry staples that blend together to create a smooth, rich, and comforting dessert. Using cooked rice makes this recipe especially convenient, making it the perfect way to repurpose leftovers.

Ingredient	Amount
Cooked white rice (leftover rice works wonderfully)	1½ cups
Whole milk, divided	2 cups
White sugar	⅓ cup
Large egg, beaten	1
Unsalted butter	1 tablespoon
Vanilla extract	½ teaspoon
Salt	A pinch
Golden raisins (optional but traditional)	⅔ cup
Ground cinnamon or nutmeg (for garnish)	To taste

If you prefer a richer texture, you can replace half the milk with evaporated milk. For a lighter pudding, substitute whole milk with 2% milk.

How to Make Traditional Rice Pudding

Step 1: Begin Cooking

Place the cooked rice in a medium-sized saucepan and pour in 1½ cups of milk. Add a pinch of salt to balance the sweetness. Set the pan over medium heat, allowing the mixture to slowly warm up. As the milk heats, the rice will begin to soften even more, releasing starch that helps naturally thicken the pudding.

Step 2: Thicken the Pudding

Cook the rice mixture for 15–20 minutes, stirring frequently. The mixture will gradually become creamy as the milk reduces and the rice absorbs the liquid. Be patient—this slow cooking process is what gives the pudding its authentic old-fashioned texture. Avoid turning up the heat too high, as milk can scorch easily.

Step 3: Temper the Egg

In a small bowl, whisk together the remaining ½ cup of milk, the sugar, and the beaten egg. Tempering is an essential step to prevent the egg from scrambling. To do this, slowly pour in about ½ cup of the hot rice mixture while whisking constantly. This gently warms the egg mixture without cooking it too fast.

Step 4: Combine and Finish

Pour the tempered egg mixture back into the saucepan with the rice. Reduce the heat to low and continue stirring for 2–3 minutes. The pudding will thicken even more during this stage. Do not allow the mixture to boil, as that could curdle the egg.

Step 5: Add Flavor

Remove the saucepan from the heat. Stir in the butter and vanilla extract, allowing the butter to melt fully and add richness. If you love classic rice pudding, this is the moment to fold in golden raisins. They soften beautifully in the warm pudding and offer little bursts of sweetness.

Step 6: Serve and Garnish

You can enjoy rice pudding warm immediately, or let it cool and refrigerate it for a few hours until fully chilled. The pudding thickens even more as it cools, turning into a wonderfully rich and creamy dessert. Sprinkle cinnamon or nutmeg on top before serving for a finishing touch.

Helpful Tips, Variations, and Storage

Tips for Best Results

• Use leftover rice for the best texture.
• Stir often to prevent the milk from sticking to the pan.
• Keep the heat moderate to avoid scorching or curdling.
• For extra creaminess, add 2 tablespoons of heavy cream at the end.

Delicious Variations

• Cinnamon Rice Pudding: Add ½ teaspoon ground cinnamon while cooking.
• Coconut Rice Pudding: Replace 1 cup of milk with coconut milk.
• Chocolate Rice Pudding: Add ⅓ cup chocolate chips at the end.
• Raisin-Free Version: Simply omit the raisins.

Storage Instructions

Store leftover rice pudding in an airtight container in the refrigerator for up to 4 days. If it becomes too thick, simply stir in a splash of milk before reheating. You can enjoy it cold, or warm it gently on the stovetop or in the microwave.

Frequently Asked Questions

Can I use uncooked rice?

Yes, but you’ll need to cook it in milk from the beginning. Using cooked rice is faster and more convenient.

Can I use brown rice?

Absolutely. Brown rice adds a nutty flavor and extra texture, but may require a little more cooking time.

Is rice pudding served warm or cold?

Both! Warm pudding is comforting and creamy, while chilled pudding is thick and refreshing.

How do I prevent the egg from scrambling?

Be sure to temper it by slowly adding hot rice mixture into the egg mixture while whisking continuously.