I love how this old fashioned rice pudding brings comfort and nostalgia to the table. The creamy texture, gentle sweetness, and slow-cooked rice make it feel like a dessert that has been passed down through generations. I enjoy making it when I want something warm, simple, and deeply satisfying, especially on quiet evenings or family gatherings.
Why You’ll Love This Recipe
I like this recipe because it uses basic pantry ingredients and doesn’t require any complicated techniques. I appreciate how the pudding slowly thickens on the stove, filling the kitchen with a cozy aroma. I also enjoy how easy it is to customize with spices or toppings depending on my mood, making it perfect for both everyday desserts and special occasions.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup long-grain rice
4 cups milk
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Pinch of salt
1/4 cup brown sugar
1 tablespoon butter, cut into small pieces
Directions
I start by combining the rice, milk, granulated sugar, egg, vanilla extract, and salt in a medium saucepan, stirring everything together until well mixed. I place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, I reduce the heat to low and let it simmer uncovered for about 1 to 1.5 hours, stirring occasionally so nothing sticks to the bottom.
When the rice is tender and the pudding has thickened, I remove it from the heat and let it cool slightly. I then mix the brown sugar and butter in a small bowl. I transfer the pudding to a baking dish, sprinkle the brown sugar mixture evenly on top, and broil it for a few minutes until the topping turns golden and bubbly. I like serving it warm with simple toppings.
Servings And Timing
I usually get about 4 servings from this recipe. The preparation takes around 10 minutes, and the cooking time is approximately 1 hour to 1 hour and 30 minutes. In total, I plan for about 1 hour and 40 minutes from start to finish.
Variations
I sometimes add cinnamon or nutmeg while the pudding simmers for extra warmth. When I want a richer flavor, I replace part of the milk with half-and-half. I also like stirring in raisins or dried cranberries near the end of cooking. For a lighter version, I occasionally reduce the sugar slightly and rely on toppings for sweetness.
Storage/Reheating
I store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of milk to restore the creamy texture. I always stir before serving to keep it smooth.
FAQs
Can I make rice pudding ahead of time?
I often make it a day in advance and store it in the refrigerator. I find that the flavors develop even more overnight.
Why is my rice pudding too thick?
This usually happens when it cooks too long or cools completely. I fix it by stirring in a little warm milk before serving.
Can I use a different type of rice?
I prefer long-grain rice, but I’ve also used medium-grain rice with good results. I just adjust the cooking time as needed.
Is it okay to skip the broiled topping?
I sometimes skip it when I want a simpler dessert. The pudding is still delicious without the caramelized topping.
Can I serve this rice pudding cold?
I enjoy it both warm and chilled. When serving it cold, I usually add fresh fruit or a drizzle of honey.
Conclusion
I find this old fashioned rice pudding to be a timeless dessert that never goes out of style. Its simplicity, comforting flavor, and versatility make it a recipe I return to again and again. Whether I serve it warm with a golden topping or chilled with fruit, it always feels like a homemade classic worth savoring.
Old fashioned rice pudding is a classic, creamy dessert made with simple pantry staples like rice, milk, sugar, and vanilla. It’s warm, comforting, and customizable with spices or toppings.
Ingredients
1 cup long-grain rice
4 cups milk
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Pinch of salt
1/4 cup brown sugar
1 tablespoon butter, cut into small pieces
Instructions
In a medium saucepan, combine rice, milk, granulated sugar, egg, vanilla extract, and a pinch of salt. Stir to mix well.
Place over medium heat and bring to a gentle boil, stirring occasionally.
Reduce heat to low and simmer uncovered for 1 to 1.5 hours, stirring frequently to prevent sticking, until rice is tender and mixture thickens.
Remove from heat and let cool slightly.
In a small bowl, mix brown sugar and butter.
Transfer the pudding to a baking dish, sprinkle the brown sugar mixture on top.
Broil for a few minutes until the topping is golden and bubbly.
Serve warm, optionally with toppings like fruit or cinnamon.
Notes
Add cinnamon or nutmeg while simmering for extra warmth.
Replace some milk with half-and-half for a richer texture.
Stir in raisins or dried cranberries near the end of cooking.
Adjust sweetness by reducing sugar and adding sweet toppings instead.
Reheat with a splash of milk to maintain creaminess.
