AMAZING OLD FASHIONED RICE PUDDING Recipe

An Old-Fashioned Treat: Why Homemade Rice Pudding Means So Much to Me

I’ll never forget the cozy scent that would waft through my grandma’s kitchen on chilly weekends—warm vanilla, a hint of cinnamon, and that unmistakable creamy aroma of an amazing old fashioned rice pudding recipe bubbling away on the stove. Just thinking about it, I can almost hear her humming softly, the steam curling up from her favorite pot. If you’re searching for a comforting dessert that feels like a warm hug, this classic rice pudding is exactly what you need. With simple pantry staples and a big dose of nostalgia, this recipe is all about transforming humble ingredients into pure joy.

Why You’ll Adore This Old Fashioned Rice Pudding Recipe

There’s just something magical about a homemade rice pudding. Here’s why I think you’ll fall head over heels for this tried-and-true classic:

• Comfort in Every Bite: It’s impossibly creamy, not too sweet, and brings the kind of comfort you crave when life gets hectic (or, let’s be honest, when you just want dessert for breakfast!).
• Simple Ingredients, Big Results: You probably have everything for this old fashioned rice pudding sitting in your kitchen right now.
• Timeless Family Tradition: Making rice pudding is about more than food—it’s a ritual that connects generations. Trust me, once you take a bite, you’ll want to pass this recipe down, too.
• Customizable Goodness: Whether you add raisins, a sprinkle of cinnamon, or a drizzle of honey, it’s deliciously easy to make it your own.

Ingredients You’ll Need for Old Fashioned Rice Pudding

Here’s everything you’ll need to whip up a batch of classic homemade rice pudding (with a few of my favorite tips tossed in):

• ¾ cup uncooked white rice: I prefer short-grain rice for extra creaminess, but long-grain works in a pinch.
• 1 ½ cups water: Helps make the rice tender before adding the rich, milky goodness.
• 2 cups whole milk (+ ½ cup reserved): Go for whole milk—the richness really shines! (Substitute with your favorite non-dairy milk if you need a dairy-free dessert.)
• ⅓ cup granulated sugar: Just enough to sweeten without overpowering.
• ¼ teaspoon salt: Don’t skip it—a dash of salt balances all the sweet flavors.
• 1 egg, beaten: For that luscious, pudding-like texture.
• ⅔ cup raisins (optional): I’m team “raisins in rice pudding,” but if you’re not, leave them out or swap in dried cranberries.
• 1 tablespoon unsalted butter: A sneaky way to boost creamy flavor.
• ½ teaspoon vanilla extract: Real vanilla adds cozy depth (and the aroma is everything).
• ½ teaspoon ground cinnamon (optional, for garnish): Pretty and extra-warm—so inviting!

Step-by-Step Guide: Making the Perfect Old Fashioned Rice Pudding

Ready to get started? Here’s my no-stress method for foolproof homemade rice pudding:

1. Simmer the Rice: In a medium saucepan, bring rice and water to a boil. Reduce the heat, cover, and simmer for 15–20 minutes, until the rice is tender (it should soak up most of the water). Give it a stir now and then so nothing sticks!
2. Get Creamy: Add two cups of milk, sugar, and salt to the cooked rice. Stir gently and cook uncovered for another 15–20 minutes. You’ll want to babysit it a bit and stir often—the mixture will thicken into a luscious base.
3. Add the Egg: In a small bowl, whisk your reserved ½ cup of milk with the beaten egg. Slowly pour this into your hot rice mixture, stirring quickly (this keeps the egg from scrambling—nobody wants scrambled eggs in their rice pudding!).
4. Final Touches: Keep cooking for just 2 more minutes, until everything is glossy and thick.
5. Stir It Up: Take your pan off the heat and stir in the raisins, butter, and vanilla. (This is when your kitchen will smell irresistible.)
6. Serve: Cool your pudding slightly, then sprinkle with cinnamon if you like. Enjoy warm—or chill for a cool, creamy treat later!

My favorite way? A big warm bowl with a dusting of cinnamon and a mug of tea on the side!

My Secret Tips and Tricks for Rice Pudding Success

After many (many!) batches, here’s what I’ve learned about mastering homemade rice pudding:

• Stir often while simmering—that’s the secret to the creamy, dreamy texture you want in an old fashioned dessert.
• If you love extra-velvety pudding, use a heavy-bottomed pan to prevent sticking and scorching.
• Always mix the egg with reserved milk first, then slowly combine with hot pudding, so it blends smoothly into the mixture (hello, rich and silky rice pudding!).
• Use whole milk for the best results, but any milk will do if that’s what you have (this is an easy, flexible dessert).

Creative Variations and Ingredient Swaps

Who says a classic can’t have a twist? Try these easy swaps the next time you make your rice pudding:

• Dried Fruit Switch: Not a fan of raisins? Try dried cherries, cranberries, or chopped apricots.
• Spice It Up: Add nutmeg, cardamom, or even a dash of ginger for extra warmth.
• Dairy-Free Version: Use almond, coconut, or oat milk (the results are still wonderfully creamy).
• Vegan Tweak: Skip the egg and butter, and use a dairy-free substitute—you might lose a bit of richness, but it’s just as cozy.
• Chocolate Lover’s Dream: Stir in a handful of chocolate chips or a swirl of cocoa for a rice pudding makeover.

There are so many ways to put your own spin on this old fashioned rice pudding recipe—get creative and make it yours!

How to Serve and Store Your Old Fashioned Rice Pudding

This classic rice pudding is truly delicious served both fresh and leftover. Here’s how to enjoy it at its best:

• Serve warm right out of the saucepan with an extra sprinkle of cinnamon (this is my family’s favorite way…)
• For a chilled dessert, let it cool completely and refrigerate for up to 4 days—just cover tightly.
• If it thickens up in the fridge, stir in a splash of milk before reheating or serving cold.
• Want to serve to a crowd? Spoon into ramekins, sprinkle with cinnamon sugar, and it’s a party-ready dessert.

P.S. This homemade rice pudding recipe makes an irresistible breakfast, too (don’t judge—we all need a sweet start sometimes!).

FAQs: Your Top Questions About Old Fashioned Rice Pudding Answered

Is this rice pudding gluten-free?
Absolutely! As long as you’re using gluten-free rice and pure vanilla, this dessert is naturally gluten-free.

What kind of rice works best for classic rice pudding?
Short-grain white rice is my go-to for the creamiest results, but honestly, any uncooked white rice will work. Just keep an eye on the texture and add more milk if you need to.

Can I use brown rice for homemade rice pudding?
You can! Just remember, brown rice takes a bit longer to cook and may need more liquid (and a little extra patience in the kitchen).

How do I avoid scrambled eggs in my pudding?
Whisk your egg with the reserved milk and add slowly, stirring constantly. That’ll keep it super smooth.

Can I freeze rice pudding?
You sure can! Portion it into airtight containers and freeze up to 2 months. Defrost in the fridge overnight—add a splash of milk to bring back that creamy texture.

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If you give this amazing old fashioned rice pudding recipe a try, let me know how it turns out! I love swapping stories, tips, and memories like these—it’s what makes recipes truly special. Here’s to bowls of creamy, cozy goodness (and hopefully, a few new sweet traditions in your home!). 💛