Creamy, comforting, and perfectly sweet ā this Old-Fashioned Rice Pudding is the kind of dessert that never goes out of style. Made with simple pantry staples, itās rich with vanilla, warm with cinnamon, and deliciously nostalgic. Whether served warm on a chilly evening or chilled for a refreshing treat, itās pure homemade comfort in every spoonful.
Ingredients
- 1 cup uncooked medium-grain white rice
- 2 cups water
- 2 cups whole milk
- 1 cup heavy cream (or use all milk for a lighter version)
- ā cup granulated sugar
- Ā¼ teaspoon salt
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- Ā½ teaspoon ground cinnamon (plus more for garnish)
- Ā½ cup raisins (optional)
- 1 tablespoon butter
Instructions
- Cook the rice: In a medium saucepan, bring the water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until tender and most of the water is absorbed.
- Combine dairy and sugar: Stir in milk, cream, sugar, and salt. Cook over medium heat, stirring frequently, until the mixture thickens ā about 15ā20 minutes.
- Temper the eggs: In a small bowl, whisk the beaten eggs. Slowly add a few spoonfuls of the hot rice mixture into the eggs (to warm them without scrambling), then pour the tempered eggs back into the pot.
- Add flavorings: Stir in vanilla, cinnamon, and raisins if using. Continue to cook for 2ā3 minutes until thick and creamy.
- Finish with butter: Remove from heat and stir in the butter for extra richness.
- Serve: Spoon into bowls and enjoy warm, or refrigerate for at least 2 hours for a chilled pudding. Sprinkle with extra cinnamon before serving.
Pro Tips
- For a creamier texture, use medium- or short-grain rice ā it releases more starch.
- Stir frequently while cooking to prevent sticking or burning.
- If the pudding thickens too much when chilled, add a splash of milk before serving.
- Top with whipped cream, toasted coconut, or a drizzle of honey for a special touch.
