Old Fashioned Rice Pudding

WANT TO SAVE THIS RECIPE?

Creamy, comforting, and golden on top, Old Fashioned Rice Pudding is the kind of dessert that brings you back to cozy childhood memories. This dish combines simple pantry staples—rice, milk, sugar, eggs, and a touch of spice—into a warm, custard-like pudding that’s both filling and satisfying. It’s a timeless classic that bridges generations and tastes just as wonderful warm out of the oven as it does chilled from the fridge.

The magic of this pudding lies in its baked top: slightly caramelized, bubbly, and beautifully browned, adding a delightful contrast to the soft, creamy interior. Whether you’re looking for an easy dessert to follow a weeknight dinner or a nostalgic treat for a family gathering, this rice pudding promises to hit the spot with its sweet simplicity and rich texture.

Why You’ll Love This Old Fashioned Rice Pudding

• Nostalgic comfort food with timeless appeal
• Uses simple, everyday ingredients
• Versatile—enjoy it warm or cold
• Deliciously creamy texture with a golden baked top
• Naturally gluten-free dessert option

Preparation Phase & Tools to Use (Essential Tools and Equipment)

To make this pudding just right, you’ll need a few key tools. A large saucepan is essential for cooking the rice before baking—this ensures it’s tender and not gritty. A mixing bowl is required to whisk together the eggs, sugar, and milk mixture. You’ll also need a whisk for incorporating everything smoothly, and a 2-quart baking dish (glass or ceramic) to bake the pudding evenly. Lastly, a foil or baking sheet can be useful if your oven tends to brown the top too quickly; it helps control the golden finish without overcooking.

Preparation Tips

Use whole milk for a creamier result, and make sure your rice is cooked until soft before it goes into the oven. You can use leftover rice, but freshly cooked yields a silkier texture. Temper your eggs by slowly whisking in the hot milk mixture before adding it to the dish—this prevents curdling and ensures a smooth custard. Add a pinch of salt to balance the sweetness, and if you’re using raisins or cinnamon, fold them in gently just before baking. Allow the pudding to rest for a few minutes after baking; this helps it set perfectly without becoming runny.

---

Ingredients for this Old Fashioned Rice Pudding

• 1 cup cooked white rice (short grain preferred for creaminess)
• 2 1/2 cups whole milk
• 1/2 cup heavy cream (optional, for richer texture)
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup raisins (optional)
• 1 tablespoon unsalted butter (for greasing the dish)

---

Step 1: Preheat and Prepare the Dish

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish with unsalted butter to prevent sticking and to add a bit of richness.

Step 2: Warm the Milk Mixture

In a medium saucepan over medium heat, combine the milk, heavy cream (if using), and sugar. Stir gently until the sugar is fully dissolved and the milk is warm but not boiling. Remove from heat.

Step 3: Whisk the Eggs

In a large mixing bowl, crack the eggs and whisk until smooth. Gradually temper the eggs by adding a small amount of the warm milk mixture while whisking continuously. This prevents the eggs from scrambling. Once tempered, slowly pour in the rest of the milk mixture.

Step 4: Combine with Rice and Flavorings

Add the cooked rice to the egg and milk mixture. Stir well to ensure even distribution. Mix in vanilla extract, salt, cinnamon, nutmeg, and raisins (if using).

Step 5: Transfer to Baking Dish

Pour the pudding mixture into the greased baking dish. Spread evenly with a spoon or spatula so the rice is well distributed throughout the liquid.

Step 6: Bake

Place the dish in the center of your preheated oven. Bake uncovered for 50 to 60 minutes, or until the top is golden brown and the pudding is set but slightly wobbly in the center.

Step 7: Cool and Serve

Remove from the oven and let the pudding rest for at least 15–20 minutes. It will firm up as it cools. Serve warm, at room temperature, or chilled. Optionally, sprinkle with extra cinnamon or a dusting of powdered sugar before serving.

---

Notes

Old Fashioned Rice Pudding can be customized to suit your taste. If you’re not a fan of raisins, you can leave them out or replace them with dried cranberries or chopped dates. For a dairy-free version, substitute whole milk with full-fat coconut milk or almond milk and skip the cream. If you love extra texture, a handful of chopped nuts like almonds or pecans stirred in before baking adds a delightful crunch. You can also adjust the sweetness depending on how sweet you prefer your pudding—feel free to reduce or increase the sugar slightly.

---

Watch Out for These Mistakes While Cooking

• Skipping the tempering step: Pouring hot milk directly into the eggs can scramble them. Always temper slowly.
• Undercooking the rice: Using undercooked rice will result in a gritty pudding texture. Ensure your rice is tender before mixing.
• Overbaking: If the pudding is baked too long, it can become rubbery or dry. The center should still jiggle slightly when done.
• Not greasing the dish: This can cause sticking and make cleanup difficult. Butter or nonstick spray is a must.
• Adding raisins without soaking: Soaking raisins in warm water or a bit of rum makes them plump and juicy, preventing them from drying out during baking.

---

Storage Instructions

Once the rice pudding has cooled to room temperature, cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 5 days. It can be served cold or reheated in the microwave or oven. Add a splash of milk when reheating to bring back its creamy texture. Freezing is not recommended as it may alter the consistency and cause separation.

---

Estimated Nutrition

(Per serving, based on 6 servings)

• Calories: ~280
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 95mg
• Sodium: 120mg
• Carbohydrates: 40g
• Sugar: 25g
• Fiber: 0.5g
• Protein: 6g

---

Frequently Asked Questions

What type of rice is best for rice pudding?

Short grain white rice, like Arborio or sushi rice, gives the creamiest texture, but long grain or jasmine rice can work too.

Can I use leftover rice?

Yes, leftover rice works well. Make sure it’s fully cooked and not too dry. Freshly cooked rice gives a creamier result, though.

Is this pudding served warm or cold?

It’s delicious both ways! Serve warm for a cozy dessert or cold for a refreshing treat.

Can I make it dairy-free?

Absolutely. Substitute whole milk with coconut milk, almond milk, or oat milk. Skip the heavy cream or use a plant-based alternative.

How do I know when it’s done baking?

The edges should be set and the center should still jiggle slightly. A knife inserted near the center should come out mostly clean.

Can I make this pudding in advance?

Yes! Make it a day ahead, cover, and refrigerate. Reheat or serve chilled depending on preference.

Why do my eggs curdle in the pudding?

Curdling happens if the hot milk is added too quickly to the eggs. Always temper slowly and whisk constantly.

How long will it last in the fridge?

It stays fresh in the refrigerator for up to 5 days when stored properly in an airtight container.

---

Conclusion

Old Fashioned Rice Pudding is more than a dessert—it’s a taste of home, a spoonful of comfort, and a celebration of humble ingredients transformed into something extraordinary. Whether you’re revisiting childhood memories or introducing this classic to a new generation, its warm spices, creamy texture, and golden top never fail to impress. It’s the perfect dish to share, savor, and repeat again and again.

---

Print