This simple recipe takes me straight back to family dinners where dessert wasn’t fancy, but it felt like the best part of the meal. Sweet, custardy, and full of cinnamon—this is the rice pudding I think about whenever the weather turns cool.

Growing up, it was our winter evening treat. My parents kept it simple: a big pot on the stove, the smell of cinnamon filling the house. Everyone got a generous scoop in their favorite bowl. It’s the kind of memory that sticks around.

What I Love About Making This Rice Pudding

There’s no fancy equipment or complicated steps here, just real cooking the way our grandparents did.

One Pot Simplicity: Less mess is always a win in my kitchen. I cook the rice, add milk, and finish everything in the same pot. Cleanup is a breeze.

Classic Spices: Cinnamon and vanilla make it smell like home. Sometimes I add a tiny pinch of nutmeg if I’m feeling festive.

Perfect for Making Ahead: While it’s best warm, it keeps well in the fridge. I love sneaking a chilled bowl late at night or warming it gently for a cozy breakfast.

Adaptable Add-ins: Raisins are the classic choice, but don’t feel boxed in. Dried cranberries, chopped dates, even a swirl of jam work great.

Ingredients I Always Have on Hand for This

Here’s what goes into my pot on rice pudding night. Nothing fancy—just real pantry staples that make magic together.

Rice: I’ve used everything from long-grain to Arborio. Short or medium-grain makes it thick and creamy, while Arborio is especially luxurious. Honestly, I go with whatever I find in the jar first.

Water and Salt: The base for cooking the rice. Don’t skip the salt—a pinch makes the sweetness sing.

Milk: Whole milk is my favorite for its richness. Skim will work, but you’ll lose that indulgent creaminess. I even use leftover half-and-half sometimes if it’s in the fridge.

Egg Yolk: This is the secret to that custardy finish. It gives the pudding body and a silky texture.

Vanilla and Cinnamon: My kitchen always has these. They’re what make this taste like the rice pudding you remember.

Raisins: My family is split here. I love golden raisins for their sweetness, but I often add a mix or leave them out if someone objects.

Butter: A bit stirred in at the end makes it unbelievably rich and comforting.

How I Make This on the Stove

This is a recipe where I put on some music, slow down, and let the stove do its thing. Here’s how I do it:

Cook the Rice: I combine rice, water, and salt in a saucepan. Bring it up to a boil, then cover and turn it to the lowest heat. I set a timer for 15 minutes, usually using that time to wash up or set the table.

Add Milk and Sugar: Once the rice has absorbed the water, in goes most of the milk and sugar. Stirring gently as it heats keeps everything smooth and stops sticking. The kitchen starts to smell amazing at this stage.

Thicken it Up: In a separate bowl, I whisk the rest of the milk with egg yolk, vanilla, and cinnamon. I pour this in slowly while stirring. Add raisins now if you like them soft and plump. Let it cook for another minute or two until thick and creamy.

Finish with Butter: A final stir with a pat of butter makes it glossy and rich. I love watching it melt in.

Serve: We eat it warm, often with extra cinnamon sprinkled on top. Sometimes I let it cool to room temperature, which gives it an even thicker, custard-like set.

Try my other pudding recipes:

• Creamy Milk Pudding
• Custard Pudding
• Savory Bread Pudding

My Best Tips for Success

I’ve made enough rice pudding to have picked up some handy tricks along the way:

Keep Stirring: Once the milk is in, don’t wander too far. Stirring regularly stops it from catching and burning on the bottom.

Customize the Fruit: Raisins are traditional, but don’t let that limit you. I’ve used dried cranberries, chopped apricots, or even skipped fruit entirely for a plainer, kid-friendly version.

Make it Extra Special: Sometimes I serve it with a dollop of whipped cream, an extra dusting of cinnamon, or a drizzle of honey. Vanilla ice cream melting over warm rice pudding is dangerously good.

Creative Toppings: Chocolate sauce, strawberry preserves, or caramel can all be spooned over for a fancier dessert.

How I Store Leftovers at Home

Rice pudding never lasts long in my house, but on the rare occasion we have some left, here’s what I do:

In the Fridge: I store it in an airtight container for up to five days. I actually love it cold straight from the fridge, but you can warm it on the stove or microwave with a splash of milk to bring back that creaminess.

Freezer Advice: I don’t bother freezing rice pudding. The texture changes too much and ends up mushy. Better to make a fresh batch—it’s so quick, it’s not much trouble.

Recipe FAQs

Can I use brown rice instead of white rice?
Yes, but you may need to adjust the cooking time, as brown rice takes longer to cook.

How long does it take to cook the rice pudding?
Typically, it takes about 30-40 minutes of cooking time, depending on the heat level and the type of rice used.

Can I make this recipe without sugar?
You can use natural sweeteners like honey, maple syrup, or stevia as alternatives to sugar, adjusting to taste.

Final Thoughts

Creating an old fashioned rice pudding is not just about following a recipe; it’s about the comforting flavors of home. This dessert reminds us of cozy family gatherings and the joy of sharing something delicious with loved ones. I hope you enjoy this timeless treat as much as I do, and that it becomes a cherished part of your culinary repertoire!