Old-Fashioned Rice Pudding recipe

There’s something undeniably comforting about a bowl of Old-Fashioned Rice Pudding. This creamy, sweet dessert brings back memories of simpler times when homemade treats were made with love and patience. With its rich texture and subtle vanilla flavor, Old-Fashioned Rice Pudding is perfect for warming the soul on a chilly day or serving as a delightful finale to any meal.

Made with just a handful of simple ingredients, Old-Fashioned Rice Pudding captures the essence of traditional desserts with minimal effort. All it takes is some whole milk, rice, sugar, and a touch of vanilla to create a dish that’s creamy, luscious, and satisfying. It’s a dessert that stands the test of time, proving that you don’t need complex ingredients to create something truly delicious.

Whether you enjoy it warm with a sprinkle of cinnamon or chilled with a hint of nutmeg, Old-Fashioned Rice Pudding is a versatile treat that can be enjoyed year-round. Plus, it’s perfect for sharing with family and friends, making it a comforting addition to any gathering or a quiet night in.

Key Ingredients for the Perfect Old-Fashioned Rice Pudding

Whole Milk – The base of the pudding, providing a rich, creamy texture. Use whole milk to achieve the desired thickness and velvety consistency.
Long Grain White Rice – Adds body to the pudding while maintaining a soft texture that holds up well in the creamy milk mixture.
Sugar – Sweetens the pudding just right without overpowering the subtle flavor of the vanilla.
Vanilla Extract – A key ingredient that infuses the pudding with a warm, aromatic note, enhancing its overall flavor.
Salt – Balances the sweetness and enhances the flavors, bringing out the best in every ingredient.
Ground Cinnamon (optional) – A warm, spicy finish that adds depth and a touch of nostalgia to every bite.

Steps to Make Old-Fashioned Rice Pudding

Combine 5 ½ cups of whole milk with sugar and salt in a large saucepan, bringing the mixture to a boil over medium-high heat. Stir occasionally to prevent the milk from scorching.
Add the rice and reduce the heat to a low simmer, ensuring the mixture remains gently bubbling. Continue to cook, stirring occasionally, for 50 to 60 minutes until the pudding thickens to the consistency of yogurt.
Remove the saucepan from the heat once the pudding has reached the desired thickness. Stir in the vanilla extract to infuse the dessert with a warm, fragrant aroma.
Allow the pudding to cool to room temperature, then refrigerate until chilled. Just before serving, stir in the remaining ½ cup of milk for added creaminess.
Serve warm or cold, topped with a sprinkle of cinnamon if desired.

Tips for the Creamiest Rice Pudding

Stir the pudding frequently as it simmers to prevent the rice from sticking to the bottom of the pan and to ensure even cooking.
Use a heavy-bottomed saucepan to help distribute heat evenly and avoid burning the milk.
If the pudding becomes too thick, add a splash of milk to loosen it up to your preferred consistency.
For an extra touch of flavor, consider adding a pinch of nutmeg or a small splash of almond extract along with the vanilla.

Recipe Variations for a Twist on Tradition

For a delightful twist on this classic, consider adding raisins, dried cranberries, or chopped nuts to the pudding during the last few minutes of cooking. Fresh fruit like diced apples or berries also makes a wonderful addition, bringing a fresh burst of flavor to the creamy base. Alternatively, try replacing the white rice with arborio rice for a thicker, risotto-like texture.

Storing Your Old-Fashioned Rice Pudding

To store leftover rice pudding, transfer it to an airtight container and refrigerate for up to 3-4 days. Before serving, you can enjoy it cold or reheat gently on the stove over low heat, adding a splash of milk to restore its creamy consistency. Freezing is not recommended as the rice can become mushy when thawed, losing its delightful texture.