Old Fashioned Rice Pudding

Tell me, have you ever had rice pudding? I swear, I grew up on this stuff. A family friend always made rice pudding for get-togethers, and without fail, she would have a batch waiting just for me. To this day, the smell of cinnamon drifting from a bowl of rice pudding instantly transports me back to those cozy gatherings.

What I love most? The creaminess, the warmth, and of course—the cinnamon. Cinnamon is my jam, and I always add a little extra because it makes the dish sing. And here’s the cool part: rice pudding isn’t just nostalgic, it’s universal. Nearly every region of the world has its own twist on it. Some add cherries, others lemon zest, and in the Middle East, rosewater is a star. It’s one of those classic comfort food desserts that connects cultures while still feeling like home.

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Why You’ll Love Old Fashioned Rice Pudding

• Comfort in a bowl – Creamy, cozy, and perfectly spiced.
• Budget-friendly dessert – Made with simple pantry staples.
• Versatile – Delicious warm, chilled, or with toppings.
• Family-friendly – A nostalgic treat kids and adults both enjoy.

What Does It Taste Like?

This pudding is rich, creamy, and gently sweet with a warm hint of cinnamon and vanilla. It’s one of those easy dessert casseroles that feels both indulgent and wholesome. Eat it warm for a cozy dessert or cold straight from the fridge for a refreshing treat.

Ingredients for Old Fashioned Rice Pudding

• 1 cup long grain white rice (uncooked)
• 4 cups whole milk (plus more if needed)
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon (plus more for serving)
• ½ teaspoon salt
• ½ cup raisins (optional)
• 2 tablespoons butter

Tools You’ll Need

• Medium saucepan
• Wooden spoon or whisk
• Measuring cups & spoons
• Mixing bowl

Ingredient Additions & Substitutions

• Add lemon zest for brightness.
• Swap raisins for dried cherries, cranberries, or chopped dates.
• Use almond or oat milk for a dairy-free version.
• Stir in shredded coconut for texture.
• Add a splash of rum or brandy for an adult twist.

How to Make Old Fashioned Rice Pudding

1. Cook the rice – In a medium saucepan, combine rice and 2 cups water. Bring to a boil, reduce to low, cover, and cook until water is absorbed.
2. Add milk & sugar – Stir in milk, sugar, butter, and salt. Cook over medium heat, stirring often, until thick and creamy (about 20 minutes).
3. Temper the eggs – In a small bowl, beat eggs. Slowly whisk in ½ cup of the hot rice mixture to prevent curdling. Stir back into saucepan.
4. Finish with flavor – Cook 2–3 more minutes, stirring constantly, until thick. Remove from heat and stir in vanilla, cinnamon, and raisins (if using).
5. Serve – Spoon into bowls. Enjoy warm, or chill for a firmer pudding. Sprinkle with extra cinnamon before serving.

What to Serve With Rice Pudding

• Fresh berries or sliced bananas
• Whipped cream or a drizzle of caramel sauce
• Toasted nuts for crunch
• A hot cup of coffee or tea

Storage Instructions

• Fridge: Store in airtight container up to 4 days.
• Freezer: Not recommended—it changes the texture.
• Reheat: Warm gently on stovetop with a splash of milk.

General Info

• Prep time: 5 minutes
• Cook time: 30 minutes
• Total time: 35 minutes
• Servings: 6

Conclusion

This Old Fashioned Rice Pudding is proof that simple ingredients can create something magical. Creamy, nostalgic, and endlessly adaptable, it’s the kind of budget-friendly dessert recipe you’ll come back to again and again.

If you loved this, try:

• Lemon Loaf with Glaze
• Cheesecake Crescent Rolls Casserole
• Sopapilla Cheesecake Bars

I’d love to hear—do you prefer rice pudding warm or chilled? Share in the comments, or post a photo of your creation on Pinterest!

Nutritional Information (Approx. per serving)

• Calories: 220
• Protein: 6g
• Fat: 5g
• Carbs: 38g
• Fiber: 1g
• Sugar: 17g

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