old fashioned rice pudding recipe
The Best old fashioned rice pudding recipe
I love this recipe because it’s so versatile. You can make it for a cozy Sunday dinner, a holiday dessert after a big meal, or even a quick snack when you’re craving something warm and comforting. It’s also surprisingly healthy for what it is—whole grains, natural sweetness, and no refined sugar if you use a little honey or maple syrup. Plus, it’s easy to customize. Swap in a bit of coconut milk for a lighter version, or add a sprinkle of nutmeg or cardamom if you want to elevate it. It’s the kind of dish that feels like a hug, and honestly, that’s what home cooking is all about.
Classic Old-Fashioned Rice Pudding
A comforting, creamy rice pudding that’s perfect for breakfast or dessert. Rich in vanilla and cinnamon, it’s naturally sweetened with brown sugar and topped with raisins for extra flavor.
🥘Ingredients
- 1 cup long-grain white rice
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup water
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 cinnamon stick
- 1/2 cup raisins (optional)
- 1/2 tsp ground cinnamon
👨🍳Directions
-
1
Rinse the rice under cold water until the water runs clear. This removes excess starch. -
2
In a saucepan, combine the rice, milk, heavy cream, water, brown sugar, and vanilla extract. Stir well to combine. -
3
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 30–35 minutes, stirring occasionally, until the rice is tender and the mixture thickens. -
4
Remove the cinnamon stick before serving. Stir in the raisins (if using) and sprinkle with a pinch of ground cinnamon for extra flavor.
🔧Equipment
- Medium saucepan
- Wooden spoon
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Old-Fashioned Rice Pudding Works
❓ Frequently Asked Questions About Old-Fashioned Rice Pudding
How long should I cook the rice pudding until it’s creamy?
Cook the rice pudding over low heat until it reaches a thick, creamy consistency, which typically takes about 30 to 40 minutes. Stir frequently to prevent sticking and ensure even cooking. The pudding is done when it’s thick enough to hold its shape when spooned, but still slightly pourable.
Can I substitute vanilla extract for vanilla bean paste in this recipe?
Yes, you can use vanilla extract instead of vanilla bean paste. For every teaspoon of vanilla bean paste, use ½ teaspoon of high-quality vanilla extract. The flavor will be slightly more subtle but still delicious.
What if I don’t have raisins or dried fruit?
Skip the raisins or dried fruit entirely if needed. The pudding still tastes rich and comforting without them. If you’d like extra sweetness, add a small amount of cinnamon or a pinch of nutmeg for warmth.
How should I store the rice pudding?
Store the rice pudding in an airtight container in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for a few minutes to warm it up. If it’s too thick, you can warm it gently with a splash of milk or water.
