Old-Fashioned Rice Pudding Recipe

Intro Summary

There’s something undeniably comforting about a warm bowl of this old-fashioned rice pudding recipe. Creamy, lightly sweet, and infused with subtle cinnamon, it’s a timeless dessert that’s been passed down through generations. Made with just 7 everyday ingredients—milk, rice, sugar, egg, vanilla, cinnamon, and salt—this dish delivers big flavor with minimal effort. In just 40 minutes, you can transform humble pantry staples into a rich, silky pudding that works just as well for a casual weeknight treat as it does for a nostalgic holiday table. Whether you’re reliving a childhood favorite or discovering it for the first time, this recipe is all about ease, tradition, and that perfectly spoonable texture.

Ingredient Notes

Let’s break down the essentials. These 7 ingredients might be basic pantry staples, but each one plays a key role in building flavor, texture, and that creamy old-school vibe.

Milk

Use whole milk—3.25% fat is the sweet spot. You want that fat content because it lends body and creaminess. Skim or 2%? Too thin, and the pudding ends up watery. The milk is the base of your custard, so don’t cut corners here. You can use part cream for an even richer version, but whole milk gets the job done beautifully without being over the top.

Cinnamon Stick

Go with the whole stick, not ground cinnamon. Why? Whole cinnamon infuses the milk gently, adding warmth without muddying the texture or overpowering the flavor. Ground cinnamon disperses too quickly and creates specks throughout—not what you want in a silky pudding. One stick is enough for a subtle background note, but if you’re a cinnamon fanatic, you could steep it longer or use a larger stick.

Granulated Sugar

Good old white sugar dissolves cleanly and provides just the right level of sweetness to balance the starch and dairy. Start with ½ cup—it’s the classic amount. If you’re not into overly sweet desserts, drop it down to 6 tablespoons, but don’t go too low or the flavor will fall flat. Avoid substitutes like honey or maple syrup here; they throw off the balance and alter the texture.

Salt

Don’t underestimate this one. A pinch of salt—just about 1/8 teaspoon—is enough to amplify the sweetness and keep the flavors from tasting dull. It’s the secret weapon in any dessert. No fancy salts needed; kosher or fine sea salt both work.

Rice

Here’s where it gets interesting.

• Basmati rice is aromatic and cooks up with distinct, tender grains—ideal if you like a pudding with a bit of texture.
• Arborio, the same rice used in risotto, has high starch content and gives the pudding a creamier, almost custardy finish.
• Want ultra-traditional? Some folks use short-grain rice, but it’s a bit gluey.
  Whatever you use, rinse the rice once to remove surface starch and prevent it from clumping. Don’t over-rinse—you still want some starch for thickening.

Egg

One large egg is the key to transforming this from milk and rice into a luscious pudding. It binds the starch and dairy into a silky, slightly custardy texture. Beat it well and temper it (more on that later) so it blends in smoothly. Skip the egg if you want a looser, dairy-forward pudding, but it won’t have that classic richness.

Vanilla Extract

Pure vanilla extract adds aroma and rounds out the sweetness. It’s your final flavor flourish—stir it in off the heat to keep its fragrance intact. A teaspoon is perfect, but you can go up to 1½ teaspoons if you’re feeling indulgent. No imitation stuff here—it’s worth using the real deal.

Step-by-Step Instructions

This old-fashioned rice pudding recipe isn’t complicated, but it is all about control—heat, timing, and texture. Here’s how to nail it in 5 clear, technique-driven steps.

1. Infuse and Sweeten the Milk

In a medium saucepan, combine 3 cups whole milk, 1 cinnamon stick, ½ cup sugar, and a pinch of salt.
Start with cold milk—this helps dissolve the sugar evenly and lets the cinnamon start releasing its oils gently. Use medium heat and stir occasionally with a flat spatula (not a whisk—you don’t want foam).

Chef tip: Watch for small bubbles around the edges—that’s your cue you’re close to a simmer. If the milk scorches, it’s game over for flavor.

2. Add the Rice and Simmer

Once the milk is just at a boil, add ½ cup rinsed basmati or Arborio rice.
Immediately reduce to a gentle simmer—that’s the key. Cover partially and stir every few minutes to keep it from sticking to the bottom. This stage takes about 30 minutes.

Texture check: You’re aiming for tender grains in a creamy, loose mixture—think risotto, not soup. If it thickens too fast, lower the heat and add a splash of milk.

3. Temper the Egg

In a separate bowl, whisk 1 large egg until smooth. Then, while whisking, slowly ladle in ½ cup of the hot rice mixture to gently raise the egg’s temperature. This prevents curdling.

This step matters. It ensures your egg thickens the pudding without turning into scrambled bits. Keep the stream steady and whisk like you mean it.

4. Finish the Pudding

Pour the tempered egg mixture back into the pot over low heat, stirring constantly.
Let it cook for 1 to 2 minutes, just until the pudding thickens slightly and turns glossy. You’ll feel it tighten up a bit—it should coat the back of a spoon.

Don’t rush this. Too hot, and you’ll ruin the texture. Too short, and it won’t set properly in the fridge.

5. Flavor and Cool

Remove from heat. Stir in 1 teaspoon pure vanilla extract. Discard the cinnamon stick—it’s done its job.
Let the pudding cool for 10 minutes, then serve warm or refrigerate for a firmer texture.

Serving tip: Press plastic wrap directly onto the surface before chilling to prevent a skin from forming—unless you’re into that old-school pudding top.

Why You’ll Love This Recipe: Key Benefits

Recipe FAQs

Storage Instructions

Cool it down properly

Let the rice pudding cool at room temperature for 20–30 minutes, stirring occasionally to release steam. Then transfer to an airtight container.

Why it matters: Cooling too slowly or storing it warm traps moisture and can lead to separation or bacterial growth.

Refrigeration

Store in the refrigerator for up to 5 days. The pudding will thicken as it chills—this is normal. For best texture, stir it before serving.

Reheating

To enjoy warm:

• Transfer the portion to a small saucepan.
• Stir in 1–2 tablespoons of milk to loosen it up.
• Warm gently over low heat, stirring constantly until smooth and creamy.

Avoid microwaving straight from the fridge—it can cause uneven heating or curdling.

Old-Fashioned Rice Pudding Recipe

Print Recipe

Creamy, nostalgic, and made with just 7 pantry staples, this old-fashioned rice pudding delivers cozy dessert vibes in under an hour.

• Author: emiliorecipes
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 cups whole milk (3.25% fat)
• 1 cinnamon stick
• 1/2 cup granulated sugar
• Pinch of salt (about 1/8 teaspoon)
• 1/2 cup rinsed basmati or Arborio rice
• 1 large egg
• 1 teaspoon pure vanilla extract

Instructions

1. In a medium saucepan, combine milk, cinnamon stick, sugar, and salt. Heat gently over medium until small bubbles form at the edges.
2. Add the rinsed rice, reduce heat to a gentle simmer, partially cover, and cook for about 30 minutes, stirring often.
3. In a bowl, whisk the egg. Slowly add 1/2 cup of the hot rice mixture while whisking to temper the egg.
4. Pour the tempered egg back into the pot, stir constantly over low heat for 1–2 minutes until thick and glossy.
5. Remove from heat, discard cinnamon stick, and stir in vanilla extract. Let cool for 10 minutes before serving or chill for a firmer texture.

Notes

For a richer version, substitute part of the milk with cream. Add raisins or orange zest for extra flavor.

Nutrition

• Serving Size: 1/2 cup
• Calories: 180
• Sugar: 15g
• Sodium: 115mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 0.5g
• Protein: 6g
• Cholesterol: 55mg

Keywords: rice pudding, dessert, creamy, old-fashioned, easy

Nutrition Information (Per ½ Cup Serving)

Note: These values are approximate and based on a standard recipe prepared with whole milk and no additional add-ins.

Conclusion & Call-to-Action

If this old-fashioned rice pudding recipe brought back sweet memories—or just made your day better—leave a rating or drop a comment below. I’d love to hear how you made it your own. Maybe you added raisins, swapped the rice, or just ate it straight from the pot (no judgment here).

Looking for more cozy classics and no-fuss desserts?
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Thanks for spending time in the kitchen with me.
This is the kind of dessert I grew up on—the one I still make when I need a warm hug in a bowl. Now it’s yours too.