This old-fashioned rice pudding recipe is made with just 7 pantry-staple ingredients. This easy rice pudding recipe is so simple to make, and the pudding is so deliciously creamy!
Old-fashioned rice pudding is a classic dessert recipe! The rice cooks in lightly sweetened milk to make this rich, creamy pudding.
This recipe is made with just 7 simple ingredients. And the pudding is so easy to make! It only takes about 40 minutes to make a batch of this delicious rice pudding.
Ingredient notes
- Milk: Whole milk will give you richer, creamier rice pudding. You can also substitute heavy cream or half-and-half for part of the milk.
- Cinnamon stick: The cinnamon stick helps to give the rice pudding a mild cinnamon flavor. You can omit it if you prefer.
- Granulated sugar: The rice pudding is mildly sweet. Feel free to adjust the amount of sugar to taste.
- Salt: The pinch of salt helps to balance out the flavor of the pudding.
- Rice: It’s best to use rice like the basmati rice because it produces creamier pudding.
- Egg: The egg helps to thicken and bind the pudding.
- Vanilla extract: The vanilla extract gives the pudding a mild vanilla flavor. You can omit or adjust to taste.
How to make rice pudding
Step1: Combine the milk, cinnamon stick, sugar, and salt in a medium saucepan.
Step 2: Bring the mixture to a boil. Keep an eye on it so it doesn’t boil over.
Step 3: Stir in the rice and allow it to simmer over medium-low heat until the rice is tender, about 30 minutes.
Step 4: Remove the cinnamon stick.
Step 5: In a small bowl, whisk the egg.
Step 6: While constantly whisking, add about ½ a cup of the warm rice mixture to the egg to temper the egg.
Step 7: Pour the egg mixture into the pot.
Step 8: Whisk until the rice mixture comes to a boil and thickens, about 1-2 minutes.
Step 9: Remove from the heat and stir in the vanilla. At this point, you can stir in additional milk if you’d like a thinner consistency.
Step 10: Let the pudding cool to room temperature. Serve warm or transfer to an air-tight container and place it into the fridge until ready to serve.
Recipe FAQs
Certain types of rice, like basmati or arborio rice, work best for rice pudding because they produce creamier rice pudding.
Unfortunately, rice pudding doesn’t freeze well because of the dairy in the recipe.
Sure! Add 1/4-1/2 cup of dark or golden raisins along with the egg mixture in step 7.
Storage
Store the pudding in an airtight container in the refrigerator. The pudding will keep for up to 5 days when properly stored.
More pudding recipes!
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Old-Fashioned Rice Pudding Recipe
Ingredients
- 4 cups milk
- 1 cinnamon stick
- ½ cup granulated sugar
- Pinch salt
- ½ cup uncooked basmati rice
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Combine the milk, cinnamon stick, sugar, and salt in a medium saucepan.
- Bring the mixture to a boil. Keep an eye on it so it doesn’t boil over.
- Stir in the rice and allow it to simmer over medium-low heat until the rice is tender, about 30 minutes.
- Remove the cinnamon stick.
- In a small mixing bowl, whisk the egg.
- While constantly whisking, add about ½ a cup of the warm rice mixture to the egg to temper the egg.
- Pour the egg mixture into the pot.
- Whisk until the rice mixture comes to a boil and thickens, about 1-2 minutes.
- Remove from the heat and stir in the vanilla.
- Let the pudding cool to room temperature.
- Serve warm or transfer to an air-tight container and place it into the fridge until ready to serve.
Video
Notes
- Milk: Whole milk will give you richer, creamier rice pudding. You can also substitute heavy cream or half-and-half for part of the milk.
- Cinnamon stick: You can omit this if you prefer.
- Granulated sugar: Feel free to adjust the amount of sugar to taste.
- Vanilla extract: You can omit or adjust to taste.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Wiebke says
I really like the recipe but for my second try I made double as this was easier to control with the heat on my stove. I also used only 1 tablespoon of brown sugar for double the potion and it was still plenty sweet.
Kate says
Good! I’m glad that you liked it!
Marie says
Making this rice pudding now. It’s the second time I’ve made this. Absolutely delicious. I added a dash of nutmeg. So creamy. This is just as good as the recipe my mother use to made. Thanks for the memories and yummy rice pudding.
Kate says
Thank you! That’s a wonderful compliment!
Marie says
OMG Just made this rice pudding. It is delicious. I can’t stop eating it. So creamy. This is a must make recipe.
Kate says
Thank you!
Dyan says
Thank you this recipe was delicious ! I substituted 1 cup of milk for 1 cup of heavy cream.
Kate says
I’m so glad that you liked it!
Donna says
The absolute best rice pudding I have ever had
It’s so easy to make !
Kate says
Thank you so much!
Katherine Wagner-Reiss says
After years of being unable to make good rice pudding, I was finally able to do it with this recipe! Just delicious, thank you. One hint I did notice is that
it did not need stirring while it simmered, just as you don’t stir rice when you boil it in water. I think that, during my unsuccessful years, I stirred almost constantly. Also, the second time I made it, I did not heed your caution about not letting the milk boil over, and that was a mess- TAKE HEED ! I am doubling the recipe next time. My husband and I eat this all in two days!
Kate says
I’m so glad that you liked the recipe!
Jean says
I added one more egg to recipe. Turned out very good. I will make it again. I also sprinkled some nutmeg on top.
Kate says
I’m glad you liked it!
Tom says
I love rice pudding and have tried many recipes over the years. This one will be my go to recipe for sure. I thought the ratios of the ingredients night not work but I was wrong. I made it as prescribed (using basmati rice) except I love raisins so I did add a handful. The result was a nice creamy not overly sweet texture with just the right amount of infused cinnamon. A nice dollop of fresh whipped cream made it perfect. Thank you for sharing. Tom
Kate says
Thank you! I’m so glad that you liked it!
Karen says
Hi – I made this with 2 cups coconut milk and 2 cups 2% milk. It’s creamy and delicious.
Kate says
Thank you for sharing that!
Jessica Goss says
I have been simmering this for 1 1/2 hours and the rice still isn’t soft…any thoughts??? I mean it tastes good, but …
Kate says
Hi! What type of rice did you use?
Sylvia says
This has got to be the most delicious rice pudding ever!!! I added coconut and mixed nuts on top. I substitute 1/4 heavy cream 3/4 milk absolutely outstanding rice pudding.
Kate says
Thank you!
Brittany says
Can you make this in a rice cooker?
Kate says
Hi! I haven’t tried making this recipe in a rice cooker to say for certain.
Kathy Hall says
Everyone says how good it is. How’s that possible.
Kate says
Besides your comment, I’ve only had positive feedback on this recipe. Again, it just sounds like something went wrong when you made it, and that happens sometimes. I’m happy to help you troubleshoot if you’d like!
Kathy Hall says
Followed directions exactly 💯. Had a big pot of rice soup. I will admit it taste good. But…when I saw 4 cups milk and half cup of rice I thought this isn’t going to work. I didn’t. A we bit pricey considering I made a trip out to get half and half.
Kate says
It sounds like something went wrong. The rice gives off starch as it simmers and the milk (or half-and-half) cooks down, so the pudding should have thickened up some before you even add the egg. Then, the egg helps to really thicken the pudding up at the end. I have both a video and step-by-step photos in the post so you can see what it should have looked like. Did you rice pudding thicken up while it simmered?
Betsy Veatch says
A great recipe and thank you for sharing it! I used 2 small eggs and used 2 cups of whole milk and 2 cups of half & half. When I removed it from the stove top and stirred in the vanilla, my husband had to taste it and he had a difficult time stopping his spoon from going back into the pan for more! A great sign to me that it is going to be a favorite dessert.
Kate says
Thank you! I’m glad that it was a hit!
Lois Greene says
This simple, no nonsense pudding is the best I have tried My husband is a “ rice pudding snob” and he was really happy with it Thank you so much for this recipe.
Kate says
Thank you! I’m glad you two liked it!
Amber says
I love it! Just like g’ma used to make!
Kate says
I’m so glad to hear that!
Karen says
Can I add raisins to this recipe?
Kate says
You can! I have a section above the recipe with a suggested amount and directions for when to add the raisins. Hope that helps!
Lee says
I’ve just made the rice pudding, and its so nostalgic to taste. Reminds me of my childhood.
Kate says
So glad that you like it!