Creamy Old Fashioned Rice Pudding in Just 7 Ingredients

There’s something magical about a bowl of Old Fashioned Rice Pudding—it’s the kind of dessert that wraps you in warmth, like a hug from grandma. I still remember standing on a stool in my aunt’s kitchen, watching her stir that creamy pot of rice and milk, the scent of cinnamon and vanilla filling the air. Simple? Absolutely. But sometimes, the simplest things are the most comforting.

This version stays true to the classics—just a handful of pantry staples transform into something rich, creamy, and downright nostalgic. No fancy techniques, no complicated steps—just good, honest cooking that feels like home. Whether you serve it warm with a dusting of cinnamon or chilled straight from the fridge, this pudding is pure comfort in every spoonful.

Why You’ll Love This Old Fashioned Rice Pudding

Trust me, this isn’t just any rice pudding—it’s the kind of dessert that makes you close your eyes and sigh after the first bite. Here’s why it’s special:

• Creamy perfection: That velvety texture? It comes from slow-cooked rice swimming in rich whole milk—none of that thin, grainy nonsense.
• Pantry magic: Seven basic ingredients (heck, you probably have them all right now) turn into something extraordinary.
• Your rules: Hate raisins? Skip ’em. Love cardamom? Toss some in. This recipe is as flexible as your mood.
• Comfort in a bowl: Warm or cold, it’s like eating a childhood memory—especially with that cinnamon dusting on top.

Seriously, once you try this version, you’ll understand why my family’s been making it for generations.

Ingredients for Old Fashioned Rice Pudding

Gather these simple ingredients—I promise, nothing fancy here. Just good, honest stuff that transforms into pure comfort:

• 1 cup uncooked white rice (long-grain works best, but don’t stress if you only have medium-grain)
• 2 cups water (just plain ol’ water—the rice needs a good soak)
• 4 cups whole milk (trust me, skimping here is criminal—that richness is everything)
• 1/2 cup granulated sugar (or more if you’ve got a sweet tooth like me)
• 1/2 teaspoon salt (the secret weapon that makes all the flavors pop)

And for that magical finishing touch:

• 1 teaspoon vanilla extract (the real stuff, please—imitation vanilla cries in comparison)
• 1/2 teaspoon ground cinnamon (plus extra for dusting—I always go heavy)
• 1/4 teaspoon ground nutmeg (just a whisper—it’s strong stuff!)
• 1/2 cup raisins (optional, but I love how they plump up like little flavor bombs)

How to Make Old Fashioned Rice Pudding

Okay, let’s get to the good stuff—turning these simple ingredients into creamy, dreamy pudding. Don’t let the cooking time scare you; most of it is hands-off. Just follow these steps, and you’ll be scooping up perfection in no time.

Cooking the Rice

First things first—we need to cook that rice! Grab a medium saucepan (the heavier the better—it’ll help prevent scorching later) and bring 2 cups of water to a rolling boil. Toss in your rice, give it one quick stir, then immediately reduce the heat to low. Cover it and let it simmer gently for 15 minutes—no peeking! You’ll know it’s ready when all the water’s absorbed and the grains are tender. (Pro tip: If you lift the lid too soon, you’ll let out precious steam, and nobody wants crunchy rice in their pudding.)

Thickening the Pudding

Now for the magic—that slow transformation from rice and milk into luscious pudding. Keep the heat at medium (too high, and you’ll scorch the milk—trust me, I’ve learned this the hard way). Pour in your milk gradually, stirring as you go. Add the sugar and salt, and keep stirring—yes, your arm might get tired, but it’s worth it.

Here’s the key: Don’t walk away! Stir every few minutes for 20-25 minutes until the mixture thickens to the consistency of loose oatmeal. You’ll see it happen—the milk reduces, the rice plumps, and suddenly, your spoon leaves a trail that doesn’t immediately fill in. That’s when you know it’s ready. Remove from heat and stir in the vanilla, cinnamon, nutmeg, and raisins (if using). Let it cool slightly—those flavors need a minute to get cozy with each other. Then dive in!

Tips for Perfect Old Fashioned Rice Pudding

After burning my fair share of puddings and learning from every “oops” moment, here are my hard-earned secrets for rice pudding perfection:

• Creaminess control: If it thickens too much, stir in an extra 1/4 cup of milk—cold milk cools it down fast if you’re impatient like me.
• No-scorch guarantee: Use a heavy-bottomed pot and stir constantly near the end—those milk solids love to stick and burn when you’re not looking.
• Raisin haters unite: Swap them for dried cranberries (soak them first!) or just skip ’em—the pudding’s still magical without.
• Flavor boost: Add a cinnamon stick while cooking for deeper spice notes—just fish it out before serving.

Remember: Good pudding isn’t rushed. Low and slow wins the race every time.

Serving and Storing Old Fashioned Rice Pudding

Oh, the choices! I love this pudding warm—straight from the pot with that heavenly cinnamon scent rising up—but it’s just as good chilled. My grandma always served it in little bowls with an extra sprinkle of cinnamon on top. For storing, just pop it in the fridge (covered tight!) for up to 3 days. When reheating, splash in a tablespoon of milk to bring back that creamy magic. Honestly? Sometimes I eat it cold with a spoon right from the container. No shame in my pudding game!

Old Fashioned Rice Pudding Variations

Once you’ve mastered the classic version, try these fun twists—they’re like little love notes to the original recipe:

• Spice swap: Replace cinnamon with cardamom for a floral, exotic kick—my Persian friend Nadia taught me this trick.
• Tropical vibes: Use coconut milk instead of regular milk and top with toasted coconut flakes—instant vacation in a bowl!
• Citrus zing: Stir in orange zest with the vanilla—it brightens up the whole dish beautifully.
• Nutty crunch: Fold in chopped toasted almonds or pistachios right before serving for texture.

The best part? Each variation still keeps that comforting, old-fashioned soul—just with a fresh little twist.

Old Fashioned Rice Pudding Nutritional Information

Nutrition varies based on ingredients, but here’s the scoop per serving (about ½ cup) of this classic recipe: roughly 250 calories, 45g carbs, and 5g fat. It’s comfort food with a side of nostalgia—not health food, but oh-so-worth it!

Old Fashioned Rice Pudding FAQs

Over the years, I’ve gotten all sorts of questions about this recipe—here are the ones that pop up most often:

Can I use brown rice instead of white?
Nope, and here’s why—brown rice has a tougher bran layer that never quite softens enough for that classic creamy texture. Stick with white rice (long or medium-grain) for authentic old-fashioned pudding.

Can I make this dairy-free?
Absolutely! Swap the whole milk for full-fat coconut milk or almond milk. Just know it’ll be slightly less rich—but still delicious. (My vegan cousin swears by the coconut milk version with a pinch of extra cinnamon.)

Why does my pudding sometimes scorch?
Ah, the heartbreak of burnt milk! Always use a heavy-bottomed pot and stir constantly during the last 10 minutes. If you see bits sticking, immediately lower the heat and scrape the bottom with a wooden spoon.

Can I make this ahead for a party?
You bet—it actually tastes better the next day! Just store it covered in the fridge. Before serving, stir in a splash of milk to loosen it up. The flavors really meld beautifully overnight.

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