If you’re searching for a soul-warming dessert that is both nostalgic and decadently creamy, look no further than this Best Old-Fashioned Creamy Rice Pudding. This classic treat transforms humble rice into a luscious, dreamy bowlful that’s fragrant with vanilla and cinnamon, dotted with plump raisins (if you like), and has just the right touch of sweetness. One spoonful transports you straight to family kitchens and cozy memories—the very essence of comfort in every bite!
Ingredients You’ll Need
The beauty of the Best Old-Fashioned Creamy Rice Pudding is just how simple the ingredient list is. Each addition has a purpose, from giving richness and soft texture to infusing those layers of comforting flavor. Here’s a peek at what you’ll need:
- Uncooked white rice: Provides the creamy, tender base. Regular long-grain works, but Arborio makes it extra silky!
- Water: Starts off the cooking process, ensuring the grains soften perfectly before the dairy magic begins.
- Whole milk: Essential for a rich, creamy texture and a beautiful, pale color.
- Heavy cream: Adds luxurious, velvety body—don’t skip it if you want that true, old-fashioned experience!
- Granulated sugar: Creates just the right level of sweetness without overwhelming the dish.
- Salt: Enhances every flavor, making all the comforting sweetness pop.
- Large egg: Gives the pudding a subtle custard richness and helps thicken the final product.
- Whole milk (for tempering): Makes sure the egg blends in smoothly, preventing any curdling.
- Vanilla extract: Adds deep, aromatic warmth—absolutely essential for that classic homemade flavor.
- Ground cinnamon: Offers a toasty, spicy note that pairs perfectly with the creamy base.
- Raisins (optional): For those who love little pops of fruity sweetness throughout, toss these in!
- Pinch of nutmeg (optional): Adds a bit of depth and a whisper of spice to the background.
How to Make Best Old-Fashioned Creamy Rice Pudding
Step 1: Cook the Rice
Start by combining your uncooked rice with water in a medium saucepan. Bring it to a boil, then immediately reduce the heat to low, cover, and let it gently simmer. After about 15 minutes, the water should be fully absorbed and the rice tender. This is the all-important foundation: you want the rice to be soft, but not mush—ready to soak up all the creamy goodness you’re about to add.
Step 2: Create the Creamy Base
Once the rice is cooked, stir in the whole milk, heavy cream, granulated sugar, and salt directly into the saucepan. Set the heat to medium, and keep a gentle hand as you stir frequently—this prevents any sticking and ensures even creaminess throughout. Over the next 15 to 20 minutes, watch as everything melds into a luscious, thick pudding. This is when that signature texture of the Best Old-Fashioned Creamy Rice Pudding starts to shine!
Step 3: Temper the Egg
Crack the egg into a separate bowl and whisk it together with the extra 2/3 cup of milk. To avoid accidentally scrambling the egg in the pudding, gradually stir in a few spoonfuls of the hot rice mixture. This step, called tempering, warms the egg gently so it blends smoothly. Once tempered, slowly pour the egg mixture back into the saucepan, stirring constantly so everything stays silky and cohesive.
Step 4: Finish and Flavor
Let the pudding bubble gently, stirring frequently, for another 2 to 3 minutes—just until it thickens slightly. Take the pan off the heat and stir in your vanilla extract and ground cinnamon for a heavenly aroma. If you like, add in raisins for bursts of sweetness, and a pinch of nutmeg for a little secret spice. Now comes the hardest step: resisting the urge to eat it all straight from the pot!
How to Serve Best Old-Fashioned Creamy Rice Pudding
Garnishes
A sprinkle of ground cinnamon is a must—it instantly adds visual warmth and boosts aroma. For a finishing touch, dot the top with extra raisins or a swirl of whipped cream. Even a dusting of nutmeg or a drizzle of honey can make each serving feel a little more magical.
Side Dishes
While the Best Old-Fashioned Creamy Rice Pudding can easily stand on its own, pairing it with fresh fruit (like sliced strawberries or poached pears) offers a wonderful contrast. A light cup of tea or coffee completes the cozy, comforting vibe—making it an ideal dessert for chilly evenings or special occasions.
Creative Ways to Present
This pudding shines in elegant little ramekins, clear glasses, or even vintage teacups for a whimsical touch. For parties, try layering with stewed fruit in parfait glasses or making individual servings in small Mason jars. If you’re feeling fancy, torch the top with a little sugar for a brûlée twist!
Make Ahead and Storage
Storing Leftovers
Leftover Best Old-Fashioned Creamy Rice Pudding keeps beautifully in the refrigerator. Transfer cooled pudding to an airtight container, and it will stay fresh for up to four days. If you find it thickens as it sits, simply stir in a splash of milk just before serving to restore its silky smoothness.
Freezing
While you technically can freeze rice pudding, the texture may become grainy once thawed. If you do need to freeze it, portion the pudding in single-serve containers, seal tightly, and freeze for up to two months. Thaw overnight in the fridge and stir vigorously to bring back as much creaminess as possible.
Reheating
To reheat, place a serving in a saucepan over low heat, adding a splash of milk to loosen it up. Stir constantly until warmed through. Alternatively, microwave individual portions in short bursts, stirring in between, for quick and easy enjoyment.
FAQs
Do I have to use whole milk and heavy cream?
For the creamiest, most indulgent results, whole milk and heavy cream are best! However, you can swap for lower-fat milk in a pinch, but keep in mind the pudding will be less rich and slightly thinner.
Can I use brown rice or another grain?
You can experiment with brown rice, but it will require a longer cooking time and will yield a chewier texture. Arborio rice is the preferred choice if you want ultimate creaminess, but feel free to try your favorite varieties!
How do I prevent the pudding from sticking or burning?
Stir often, especially once you add the dairy. Using a heavy-bottomed saucepan makes a big difference, and keeping the heat at medium or lower helps avoid any scorching. Don’t rush—slow, gentle heat works wonders here.
What can I substitute for raisins?
If raisins aren’t your thing, toss in dried cranberries, chopped apricots, or even a handful of toasted coconut. The recipe is wonderfully flexible to your preferences.
Can I make Best Old-Fashioned Creamy Rice Pudding dairy-free?
Absolutely! Substitute your favorite non-dairy milk (like coconut or almond milk) and skip the heavy cream, using more non-dairy milk instead. The texture will be a touch less rich but still utterly delicious.
Final Thoughts
This Best Old-Fashioned Creamy Rice Pudding is pure comfort, nostalgia, and sweetness all in one bowl. It’s the sort of dessert that never goes out of style, and once you make it, you’ll see why it’s such a beloved classic. Go ahead and treat yourself or someone you love—a pot of this pudding is always a good idea!
Print
Best Old-Fashioned Creamy Rice Pudding Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the comforting goodness of this Best Old-Fashioned Creamy Rice Pudding. A rich and creamy dessert that is sure to become a family favorite!
Ingredients
Main Ingredients:
- 3/4 cup uncooked white rice
- 1 1/2 cups water
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg
Additional Ingredients:
- 2/3 cup whole milk (for tempering)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup raisins (optional)
- pinch of nutmeg (optional)
Instructions
- Cook the Rice: In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.
- Make the Pudding: Stir in 2 cups milk, heavy cream, sugar, and salt. Cook over medium heat, stirring frequently, for 15–20 minutes until thick and creamy.
- Temper the Egg Mixture: Whisk the egg with the remaining 2/3 cup milk. Gradually stir a few spoonfuls of the hot rice mixture into the egg to temper, then slowly stir the egg mixture back into the pot. Cook for another 2–3 minutes, stirring constantly, until pudding thickens slightly.
- Finish and Serve: Remove from heat and stir in vanilla extract, cinnamon, and raisins or nutmeg if using. Serve warm or chilled, with an extra sprinkle of cinnamon on top.
Notes
- For extra creaminess, use Arborio rice.
- Adjust sweetness and spice to taste.
- Store covered in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
