Old-Fashioned Rice Pudding

This old-fashioned rice pudding is a quick and easy preparation. Cooked rice—leftover or freshly made—makes the recipe a breeze to throw together. While the pudding is perfectly satisfying when made on the stovetop, you can also finish it in the oven with a cinnamon sugar topping for a cozy, golden finish.

The result is rich, creamy, and lightly sweet, with hints of vanilla and cinnamon in every spoonful. Whether served warm on a chilly day or chilled in the summertime, this dessert hits the mark. Add plump raisins or fresh berries if you’d like, or keep it classic—it’s as comforting as it is customizable.

Whether served warm or chilled for a refreshing summer dessert, the pudding is versatile and comforting.

Ingredient Notes

• Cooked rice: White rice works best, but jasmine or basmati add aroma. Use leftover rice to save time.
• Milk: Whole milk gives the richest texture, but you can use any type or swap in part coconut milk.
• Eggs: Help create a soft, custard-like consistency.
• Sugar: Adds just enough sweetness to balance the starch and spice.
• Vanilla extract: Brings a fragrant, cozy flavor—use vanilla bean for a more intense version.
• Cinnamon: Optional but classic. Stir in or sprinkle on top.
• Salt: Enhances all the other flavors.
• Raisins or berries: Optional for added texture and natural sweetness.

Steps to Make Old-Fashioned Rice Pudding

1. Heat the rice and milk: Combine the rice and milk in a saucepan and bring to a gentle simmer over medium-low heat, stirring often to prevent sticking.
2. Prepare the egg mixture: In a separate bowl, whisk the eggs with sugar, salt, and vanilla extract.
3. Temper the eggs: Slowly stir about one-third of the hot rice mixture into the egg mixture, whisking constantly.
4. Finish the pudding: Pour the tempered egg mixture back into the saucepan and continue cooking over low heat, stirring constantly, until thickened to your desired consistency.
5. Add flavor: Stir in cinnamon and optional raisins or berries.
6. Serve and enjoy: Spoon into bowls, sprinkle with cinnamon sugar or more fruit, and serve warm or chilled.

Recipe Variations

• Coconut: Replace part or all of the milk with coconut milk and top servings with toasted coconut flakes.
• Vanilla Bean: Instead of vanilla extract, use a vanilla bean pod. Add the seeds and pod from a vanilla bean to the milk and rice mixture; bring to a simmer, proceed with the recipe, and discard the pod before serving.
• Fruit and Nut: Simmer the pudding with diced dried fruit and chopped pecans or walnuts.
• Rum Raisin: Soak the raisins in rum and replace the vanilla with rum extract.

Serving Suggestions

• Serve warm as a cozy winter dessert or chill for a refreshing summer treat.
• Pair with fresh berries, whipped cream, or a drizzle of maple syrup.
• Add extra raisins, cinnamon, or a splash of cream before serving.