Mom’s Old Fashioned Rice Pudding

Remember the smell of warm cinnamon and milk wafting from your mother’s kitchen on a rainy afternoon? My mom’s old fashioned rice pudding always fixed everything, and I promise you this recipe does the same. If you want a creamy, comforting dessert that uses simple pantry staples, stick around — you’ll love it.

This recipe stars rice — plain, humble white rice that transforms into velvet pudding with milk, sugar, and a kiss of cinnamon. If you like cozy one-pot comfort food, check out my favorite savory comfort bowl too at old fashioned potato soup recipe for inspiration. I’ll walk you through ingredients, method, and a few tips that make this the best humble dessert.

 

Why You’ll Love This Recipe

• Creamy comfort in minutes — ready in about 30 minutes.
• Uses pantry staples you always have.
• Flexible: make it dairy-free or richer with eggs.
• Kid-approved and nostalgic; perfect for lunchbox or dessert.
• Easy to double for a crowd.
• Great refrigerated or served warm—no judgment here.

I learned this recipe from my mom; she insisted on stirring with a wooden spoon and singing off-key. It probably tasted better because of the song, but I blame nostalgia, not her vocals. FYI, stirring does matter — patience makes creamier pudding, so don’t skip the small steps.

Ingredients You’ll Need

• 1 cup rice
• 1/2 cup sugar
• 1/4 teaspoon salt
• 4 cups milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup raisins (optional)
• 2 large eggs (optional, for a creamier texture)

Short-grain rice releases starch and yields the creamiest texture, while long-grain stays a bit firmer. White rice works fine; use leftover cooked rice if you like a quicker route. If you use pre-cooked rice, reduce simmer time and watch for thickness.

How to Make (Step-by-Step)

1. In a large pot, bring the rice, sugar, salt, and milk to a boil over medium heat.

Watch it so the milk doesn’t boil over and make a mess.

2. Reduce heat to low and simmer for about 20-25 minutes, stirring occasionally, until the rice is tender.

Stir every few minutes; rice sticks if you go watch TV and forget it.

3. If using, beat the eggs in a separate bowl and temper with a little of the hot rice mixture, then stir back into the pot.

Tempering prevents the eggs from scrambling, which sounds obvious but I’ve done it.

4. Add the vanilla extract, ground cinnamon, and raisins (if using), and cook for an additional 5 minutes.

This final simmer lets flavors marry and thickens the pudding slightly.

5. Remove from heat, let it cool slightly, and serve warm or chilled.

Serve with a dusting of cinnamon, a pat of butter, or a handful of toasted nuts.

Aim for rice that’s tender but still holds shape; overcooked mush loses charm. The pudding continues to thicken as it cools, so stop when it looks slightly loose. Serve hot for comfort, or chill to let flavors settle — both win.

Pro Tips for the Best Results

• Use short-grain rice for the creamiest mouthfeel.
• Stir frequently early to avoid sticking.
• Replace half the milk with cream for extra richness.
• For dairy-free, use coconut milk; reduce cooking time slightly.
• Add citrus zest for brightness if serving chilled.
• Taste before chilling; adjust sugar or cinnamon as needed.
• Warm the milk before adding to shorten cooking time.
• Add a split vanilla bean for intense flavor; scrape the seeds.
• A little butter stirred in at the end boosts silkiness.
• If it gets too thick, thin with warm milk a tablespoon at a time.
• Sweeten to taste — start light and add more after cooling if needed.
• Toast spices like cinnamon or cardamom briefly to release aroma before adding.
• Don’t rush the tempering step; it saves you from eggy scrambled disaster.

Fun Variations & Topping Ideas

Variations:

Try savory twists if you feel adventurous. Yes, I said savory — toss in corn or crumbled sausage for a weirdly delightful comfort dish. You can even repurpose chilled rice pudding as a base for a loaded potato soup experiment.

For a festive twist, stir in orange zest and a spoonful of marmalade for a citrus hug. Cardamom, star anise, or a bit of nutmeg make the pudding exotic without trying too hard. Want chocolate? Stir in cocoa or top with chocolate shavings for instant decadence.

Toppings:

• Bacon
• Cheddar cheese
• Green onions
• Sour cream
• Cinnamon sugar
• Toasted almonds

More Toppings

• Cinnamon sugar sprinkle adds warm sweetness.
• Toasted almonds or pecans add crunch and contrast.
• Caramel sauce makes this feel fancy without effort.
• Fresh berries cut through richness with acidity.
• A scoop of vanilla ice cream turns it into a next-level dessert.

Storing and Reheating

Cool rice pudding to room temperature before covering and refrigerating. Store in an airtight container for up to 4 days, or freeze portions for up to one month. Reheat gently on the stovetop with a splash of milk, stirring until smooth.

Microwave leftovers on low power in 30-second bursts, stirring between intervals. Thaw frozen portions overnight in the fridge, then warm gently to serve. Taste after reheating and tweak sweetness or spice to refresh the flavor.

Frequently Asked Questions (FAQ)

Can I use brown rice?

Yes, but brown rice needs longer cooking time and more liquid. Expect nuttier texture and less creaminess, IMO. Cook until tender and add an extra half cup of milk if needed.

Do I have to use eggs?

No, eggs only add richness and slight thickening. If you skip them, cook a bit longer to reach desired thickness. Or whisk in a cornstarch slurry for a vegetarian thickener.

How do I make it dairy-free?

Use full-fat coconut milk or oat milk for creaminess. Reduce added sugar if your milk alternative tastes sweet. Cook the same way but taste as you go.

Can I make this ahead?

Absolutely — it often tastes better after chilling overnight. Warm briefly before serving or enjoy cold with toppings. Label containers with date and use within four days.

Can I use leftover risotto or arborio rice?

Yes, arborio works great because it releases starch and becomes creamy. Reduce cooking time and add less milk since the rice already absorbed liquid. Expect richer texture; adjust seasonings accordingly.

Why did my pudding become grainy?

Usually because the heat ran too high or you rushed stirring. Milk can separate if you boil too vigorously; keep it gentle. Smooth it by whisking in warm milk or a splash of cream off heat.

How do I make it for a crowd?

Double or triple the recipe and use a wide heavy-bottomed pot for even cooking. Stirring remains crucial; delegate to a willing assistant if you value your knuckles. Bake large batches in a water bath for even, hands-off finishing.

Why It’s Better Than Instant Pudding

Instant pudding tastes fine when you rush life, but homemade wins on texture and flavor. This rice pudding has real rice grains, warm milk, and depth from slow cooking — not mystery powders. You invest a little time and get something honest and comforting back.

Serving Suggestions

Serve in bowls for dessert or in small mason jars for a grab-and-go treat. Top with seasonal fruit in summer or a spoonful of warm compote in winter. Make it breakfast-friendly by serving with Greek yogurt and granola for crunch.

Quick serving ideas

• Layer with fruit and granola for parfaits.
• Top with a warm fruit compote and whipped cream.
• Serve warm with a spoon of butter and brown sugar.
• Chill and fold into whipped cream for a light mousse.

Nutrition & swaps

This pudding lends itself to lighter swaps without losing soul. Swap half the milk for almond or oat milk to cut calories; add less sugar if the alternative tastes sweet. For protein, stir in a spoon of nut butter or finish with Greek yogurt.

Quick Troubleshooting

• Pudding too thin? Simmer longer, stirring to prevent sticking.
• Pudding too thick? Stir in warm milk a tablespoon at a time.
• Eggs scrambled? Temper slowly next time and whisk vigorously while adding.
• Grainy texture? Try stirring in a splash of cream and blending briefly.
• Too sweet? Add a squeeze of lemon or serve with unsweetened yogurt.
• Lumpiness from cold rice? Warm gently and whisk vigorously to smooth.
• Want thicker, custardy setting? Use more rice or add a beaten yolk.
• Running out of time? Use cooked rice and simmer just to meld flavors.

Parting Note

When I make this pudding for friends, the room always smells like childhood and sinfully good butter. One neighbor came back for thirds and then asked for the recipe — I call that a win. Go make a batch, and don’t forget to stir while you sing badly; it apparently helps.

Conclusion

This version of Mom’s Old Fashioned Rice Pudding gives you a reliable, cozy dessert that actually feels like a hug in a bowl. Try it warm or chilled, tweak the sugar or cinnamon to suit your taste, and tell me how you served it. For a classic family-tested version, see Mom’s Old Fashioned Rice Pudding – My Judy the Foodie, and please leave a comment and a rating below.