Old Fashioned Rice Pudding

If you’re looking for a rice pudding recipe that is sweet and creamy, and just like you remember from years past, look no further!

This old-fashioned rice pudding recipe is cooked on the stove, with simple ingredients like milk, rice, and cinnamon.

A warm, filling, and creamy pudding with rice makes a wonderful holiday dessert or a tasty finish to any home-cooked meal.

Homemade Rice Pudding was always a Christmas Eve dessert for me. There’s something so comforting about a warm bowl of soft, sweet rice pudding on a cold evening. It’s nostalgic, hearty, filling, and just warms you up, body and soul!

I sometimes make rice pudding in my instant pot, which is a great option if you want the pot to do all the work for you.

But it’s also really simple to make a pot of deliciously sweet and cinnamon-spiced pudding on the stove. It only takes about 25 minutes!

If you need more ideas for holiday desserts, check out my Pumpkin Pecan Pie – It’s two pies in one! A Chocolate Chip Cheese Ball is always a big hit at parties too.

I don’t now if I’ve ever followed a more perfect recipe. The ingredient amounts, cooking times and the directions were right on the button. Easy enough and the pudding turned out perfectly. Definitely a keeper!

Sharon R

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Why You’ll Love This Recipe

1. It’s cooked in just one pot – First, we’ll cook the rice with water, then we’ll add the rest of the ingredients to the same pot to create a silky starchy, delicious custard with the cooked rice.
2. Simple, traditional flavors – Vanilla and cinnamon are the main flavors you’ll find in this rice pudding recipe. You can also add a bit of nutmeg if you like. Golden raisins are delicious here as well, but optional if you aren’t a fan.
3. Easy to Make Ahead – I am a huge fan of eating rice pudding directly after cooking it, but it can be cooked and then stored in the fridge. Reheated, it’s just as good!

Ingredients In Old Fashioned Rice Pudding

Here’s what you need to make this classic rice dessert:

• Rice: You need white rice to make creamy rice pudding, and you can choose what type. The shorter the rice, the more starch it has, and the thicker and creamier your rice pudding will be. Try Arborio rice for the creamiest result. Short or medium-grain rice is probably the best all-around option and long-grain rice can be used too!
• Water and Salt: To cook the rice. Salt in this dessert recipe helps to balance the sweetness.
• Milk: To make this old-fashioned pudding nice and creamy.
• Egg Yolk: This will be gently cooked with the rice and milk to create a luscious custardy texture.
• Vanilla Extract and Cinnamon: These two make the rice pudding taste exactly how you remember it! You can also add a pinch of nutmeg if you like.
• Raisins: These are optional, but golden raisins add extra sweetness and a delightful bit of chewy texture to the pudding.
• Butter: A little bit of unsalted butter stirred in at the end makes this the best rice pudding ever!

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Rice Pudding

1. Cook the Rice: In a saucepan, combine water with rice and salt, and bring to a boil. Cover with a lid, and turn the heat down to the lowest setting possible. Cook for 15 minutes or until all of the water is absorbed.
2. Stir in Milk and Sugar: Remove the lid, and add 1.5 cups of milk and sugar to the ice. Stir, turn the heat up to medium, and cook for 10 minutes, stirring frequently, until the mixture is creamy and no longer watery.
3. Thicken the Mixture: In a small bowl, whisk together the remaining milk with egg yolk, vanilla extract, and ground cinnamon. Add the mixture to the rice pudding along with the raisins, keep stirring, and cook for 2 more minutes. Stir in the butter until melted.
4. Serve: Enjoy your homemade dessert warm, or let it cool down before storing it in the refrigerator.

Recipe Tips

• Keep Stirring! Once you add the milk to the rice, you’ll want to be sure that you stay nearby so that you can stir the mixture regularly. If left alone, you risk burning the rice pudding.
• Raisins are optional, but delicious! You can leave them out of the recipe if you like. You can also use regular raisins instead of golden raisins, or try this recipe with dried cranberries or other dried fruit for a different spin.
• Add a dollop of whipped cream and a dusting of cinnamon to make each serving extra special. A scoop of vanilla ice cream is also a nice contrast to the warm pudding.
• Chocolate sauce, strawberry sauce, or caramel also make wonderful toppings for homemade rice pudding.

Storing Tips

Store stove top rice pudding in the fridge, in an airtight container for up to 5 days. Leftovers can be served cold, or reheated.

To reheat, you can either use the microwave or heat the pudding on the stove. Add a splash of milk to make it extra creamy again.

This recipe does not freeze well, as the rice will get too soft and the consistency of the pudding will change when you thaw it again.

More Old Fashioned Desserts to Try

• Rum Balls
• Custard Pie
• Gingerbread Cake
• Chocolate Mayonnaise Cake
• Velveeta Fudge
• Blackberry Cobbler
• Glorified Rice

Recipe FAQs

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This old-fashioned method of making rice pudding on the stovetop couldn’t be any easier or more delicious! Don’t forget to pin the recipe, and plan on making this classic dessert very, very soon.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

4.97 from 29 votes

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Old Fashioned Rice Pudding

Prep Time: 5 minutes mins

Cook Time: 27 minutes mins

Total Time: 32 minutes mins

Author: Diana

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This old-fashioned rice pudding recipe is creamy and delicious, cooked on the stove, with simple ingredients like milk, rice, and cinnamon.

6 servings

This old-fashioned rice pudding recipe is creamy and delicious, cooked on the stove, with simple ingredients like milk, rice, and cinnamon.

Equipment

• Saucepan with lid
• Whisk

Ingredients

• ▢ ¾ cup (150 g) rice see note 1
• ▢ 1 ½ cups (360 ml) water
• ▢ ¼ teaspoon salt
• ▢ 2 cups (480 ml) milk divided
• ▢ ⅓ cup (66 g) granulated sugar or light brown sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¼ teaspoon ground cinnamon
• ▢ ½ cup golden raisins optional
• ▢ 1 egg yolk
• ▢ 1 tablespoon (13 g) unsalted butter

Instructions

• In a saucepan, combine water with rice and salt, and bring to a boil. Cover with a lid, and turn the heat down to the lowest setting possible. Cook for 15 minutes or until all of the water is absorbed.
• Remove the lid, add 1.5 cups of milk and sugar, and stir together. Turn the heat up to medium and cook and stir for 10 more minutes or until the mixture is creamy and no longer watery.
• In a small bowl, whisk together the remaining milk with egg yolk and vanilla extract. Add the mixture to the rice pudding along with the raisins, keep stirring, and cook for 2 more minutes.
• Remove from heat, and serve warm.

Notes:

1. Choice of rice: arborio rice will give you the creamiest result, short and medium grain rice is also great for rice pudding and gives a creamy texture. This recipe also works with basmati or long grain rice.
2. You can add a little bit of nutmeg along with the cinnamon if you like. About 1/8th of a teaspoon.
3. Keep Stirring! Once you add the milk to the rice, you’ll want to be sure that you stay nearby so that you can stir the mixture regularly. If left alone, you risk burning the rice pudding.
4. Raisins are optional, but delicious! You can leave them out of the recipe if you like. You can also use regular raisins instead of golden raisins, or try this recipe with dried cranberries or other dried fruit for a different spin.
5. To Serve: Add a dollop of whipped cream and a dusting of cinnamon to make each serving extra special. A scoop of vanilla ice cream is also a nice contrast to the warm pudding. Chocolate sauce, strawberry sauce, or caramel also make wonderful toppings
6. To Store: Keep pudding in the fridge, in an airtight container for up to 5 days. Leftovers can be served cold, or reheated.
   To reheat, you can either use the microwave or heat the pudding on the stove. Add a splash of milk to make it extra creamy again.

Nutrition Information

Calories: 241kcal, Carbohydrates: 43g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 47mg, Sodium: 135mg, Potassium: 244mg, Fiber: 1g, Sugar: 22g, Vitamin A: 234IU, Vitamin C: 0.4mg, Calcium: 120mg, Iron: 0.5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen