I love this old-fashioned rice pudding because it brings back the kind of simple comfort food I grew up with. I make it on the stovetop with basic pantry ingredients, and it turns into a creamy, lightly sweet dessert that feels warm and familiar with every spoonful.
Why You’ll Love This Recipe
I enjoy this recipe because it is quick, easy, and doesn’t require any fancy techniques. I like that it uses Minute Rice, which cuts down the cooking time while still giving a soft, creamy texture. I also appreciate how versatile it is, since I can adjust the sweetness or spices depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. vanilla extract
1/4 tsp. salt
Optional: cinnamon or nutmeg for topping
Directions
I start by adding the milk, sugar, butter, and salt to a medium saucepan. I place it over medium heat and stir until the butter melts and the mixture begins to steam, but not boil. I then stir in the Minute Rice and reduce the heat to low. I let it simmer for about 5 minutes, stirring often, until the pudding thickens. I remove it from the heat and stir in the vanilla extract. I let it sit for a few minutes before serving so it can thicken even more.
Servings And Timing
I usually get about 4 servings from this recipe. The total time is around 10 minutes of cooking and about 5 minutes of resting, so I can have it ready in roughly 15 minutes.
Variations
I like adding a sprinkle of cinnamon or nutmeg on top for warmth. Sometimes I mix in raisins while the pudding simmers for a more traditional version. When I want a richer flavor, I replace part of the milk with half-and-half.
Storage/Reheating
I store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk and warm it gently on the stovetop or in the microwave, stirring until smooth and creamy again.
FAQs
Can I Use Regular Rice Instead Of Minute Rice?
I can use regular rice, but I need to cook it separately first since this recipe is designed for quick-cooking rice.
Why Is My Rice Pudding Too Thick?
I find that rice pudding thickens as it cools. I usually stir in a little extra milk to loosen it up.
Can I Make This Dairy-Free?
I sometimes use almond milk or oat milk, and it still turns out creamy, though the flavor changes slightly.
Is This Rice Pudding Served Hot Or Cold?
I enjoy it warm, but I also like it chilled straight from the fridge.
Can I Reduce The Sugar?
I often reduce the sugar to taste, especially if I plan to add sweet toppings like raisins or fruit.
Conclusion
I keep coming back to this fashioned rice pudding because it is simple, comforting, and nostalgic. I love how quickly it comes together and how easily I can adapt it to my taste, making it a recipe I know I’ll keep using for years.
This old-fashioned rice pudding is a quick and creamy stovetop dessert made with Minute Rice, milk, and simple pantry staples. It’s warm, lightly sweet, and full of nostalgic comfort.
Ingredients
2/3 cup Minute Rice
2 3/4 cups milk
1/3 cup sugar
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Optional: cinnamon or nutmeg for topping
Instructions
In a medium saucepan, combine milk, sugar, butter, and salt. Heat over medium, stirring until butter melts and mixture is steaming (not boiling).
Stir in Minute Rice and reduce heat to low.
Simmer for about 5 minutes, stirring frequently, until pudding thickens.
Remove from heat and stir in vanilla extract.
Let sit for 5 minutes to thicken further before serving. Top with cinnamon or nutmeg if desired.
Notes
Use part half-and-half for a richer pudding.
Add raisins during simmering for a classic touch.
Stir in a splash of milk when reheating to restore creaminess.
Enjoy warm or chilled depending on preference.
Reduce sugar if serving with sweet toppings like fruit.
