Old Fashioned Rice Pudding: A Comfort Dessert from Scratch

Some recipes never go out of style, and old-fashioned rice pudding is one of them. Creamy, lightly sweetened, and warmly spiced, it’s a dessert that evokes the coziness of home kitchens from generations past. Unlike modern instant desserts, rice pudding is prepared slowly, allowing each grain of rice to soak up creamy milk and aromatic spices until it transforms into a luscious, spoonable comfort treat. Whether served warm or chilled, it’s a dish that feels both nostalgic and timeless.

In this article, you’ll learn how to make old-fashioned rice pudding step by step, with tips to ensure it turns out perfectly creamy every time.

Ingredients You’ll Need

1 cup uncooked white rice (short-grain or medium-grain works best for creaminess)
4 cups whole milk (you can substitute part cream for extra richness)
1 cup water
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins (optional, but traditional)
Butter for greasing the baking dish

Step-by-Step Method

Step 1: Cook the Rice Base

Start by rinsing the rice under cool water to remove excess starch, which keeps it from becoming overly sticky. In a medium saucepan, bring 1 cup of rice and 1 cup of water to a gentle boil. Reduce the heat, cover, and simmer until the rice has absorbed the water (about 10–12 minutes). This step partially cooks the rice, preparing it for the creamy milk mixture.

Step 2: Warm the Milk Mixture

In another pot, combine 4 cups of milk, sugar, cinnamon, nutmeg, and salt. Heat this mixture over medium-low heat until it’s warm but not boiling. Stir frequently so the milk doesn’t scorch. This will infuse the milk with sweetness and spice before it blends with the rice.

Step 3: Combine Rice and Milk

Add the partially cooked rice into the warm milk mixture. Stir well and reduce the heat to low. Allow the rice to cook slowly in the milk for 30–40 minutes, stirring often. During this time, the rice absorbs the flavored milk, creating a rich and creamy consistency. If you’re using raisins, add them halfway through so they plump up as the pudding simmers.