This old fashioned rice pudding is a quick and easy preparation. Cooked rice—leftover or freshly cooked—makes the recipe a snap to follow and make. While this pudding is perfectly cooked on the stovetop, you may choose to bake it with a topping of cinnamon sugar. Either way, it’s a winning dessert everyone will love!
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, us 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: Add diced dried fruit and chopped pecans or walnuts during the cooking time.
Rum Raisin: Soak the raisins in rum and replace the vanilla with rum extract.
Baked: Pour the hot rice pudding mixture into a buttered 8-by-8-inch baking dish, top with
a sprinkle of cinnamon sugar, and bake in a preheated 325 F oven for 15 to 20
minutes.
How to Store
Store: Refrigerate leftover rice pudding in an airtight container. Heat the pudding or enjoy it cold within 3 to 4 days.
PrintOld-Fashioned Rice Pudding
Treat your family to this old-fashioned rice pudding, a delicious, comforting dessert!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Cuisine: American
Ingredients
- 1 1/2 cups cooked rice
- 2 cups milk
- 2 large eggs, beaten
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- 1 teaspoon cinnamon, optional
- Raisins or berries, optional
Instructions
- Heat the Rice: In a medium saucepan, combine the rice and milk. Place the pan over medium-low heat and bring to a simmer, stirring frequently.
- Prepare the Egg Mixture: While the rice heats, combine the eggs, sugar, salt, and vanilla; whisk to blend.
- Finish the Dish: Stirring briskly, add about 1/3 of the hot rice and milk mixture to the egg mixture, then pour the egg mixture back into the saucepan. Continue cooking, stirring constantly, until the pudding is thickened. Stir in the cinnamon and add 1/4 to 1/2 cup of raisins if desired.
- Serve: Sprinkle with cinnamon sugar or extra raisins or berries and serve. Enjoy!
- Store: Refrigerate leftover rice pudding in an airtight container. Heat the pudding or enjoy it cold within 3 to 4 days.
