RIch and creamy, Old Fashioned Rice Pudding is the perfect dessert, snack or even breakfast when your family is craving warm and cozy comfort food. Quick and easy with just a few kitchen staples and options for add-ins to make it just the way your family likes it, this classic recipe is one that you’ll turn to again and again!

Old Fashioned rice pudding with strawberry compote
Rice pudding scripture Isaiah 26:3

I’m pretty sure thick, rich, custard-y rice pudding is the perfect emergency winter dessert. Snow days a-calling? Icy roads and rock bottom temps have you snuggled down and thinking of long winter naps? Ahhhh, those are perfect rice pudding days. No special trips to the grocery necessary. This is one of those vintage recipes that makes good use of what you have in your pantry to make wonderfully warm and satisfying comfort food.

What Is Rice Pudding

Never had rice pudding? Think tapioca pudding, or a bowl of creamy steel cut oats. Rice Pudding is a sweet rice dish made by cooking rice is milk, cream, butter and sugar. Add a little egg to create a thick custard texture and a sprinkle of cinnamon and nutmeg, and you’re ready to spoon up one of the most wonderfully simple delights you’ll ever eat! Add a little sliced fruit, compote or jam for spoonfuls of heaven you’ll linger over.

Creamy Old Fashioned Rice Pudding in a blue bowl

What You Need To Make Rice Pudding

It’s true rice pudding is a vintage recipe, but there is nothing passe about it. With these simple ingredients, this easy snack will soon become a family favorite! I use minute rice to make it even easier to whip up and enjoy!

  • minute rice– a quick and easy shortcut. Ahort grain rice creates the creamiest texture, but can take up to twice as long to cook.
  • whole milk
  • half & half– heavy cream is a great option here if you’re up for it
  • egg– creates the thick custard texture
  • butter– also helps with the thick, rich texture
  • brown sugar– other sweeteners will work here, but brown sugar brings a deep flavor that adds to the dish
  • salt
  • cinnamon
  • nutmeg
  • vanilla
How to serve Rice Pudding

How To Make Rice Pudding

Cook the Rice. Cook the rice low and slow on the stove top in the milk and cream. The natural sugars in the rice and milk come out as both cook down and get thick! This part requires a lot of stirring or tending so the milk doesn’t scorch, but it’s worth it. Stir in the brown sugar for that last little sweet addition.

Temper the Egg. This simple little step keeps the egg from cooking the minute it hits all that hot rice and milk. Simply beat the egg with the cinnamon, nutmeg and vanilla, then add about a half cup of the rice and milk to the egg. Whisk together immediately to keep the egg from cooking. Now you’re ready to add it to the rest of the rice so that it can help your milk and cream create a thick, rich custard-like base.

Serve. When the rice is tender and the custard thick, stir in the butter until it melts. We love to serve it up immediately and enjoy it while it’s warm, but some people like it room temperature or even cold.

Ride Pudding with vanilla and cinnamon

How to Serve Rice Pudding

There are a lot of delicious ways to serve rice pudding. Right out of the sauce pan ‘as is’ is perfectly acceptable. But the addition of fruit, nuts, toasted coconut, preserves, jam or a little fruit compote creates something special that just can’t be denied!

Rice Pudding makes a delicious breakfast in lieu of oatmeal or cream of wheat.
Old Fashioned Rice Pudding as a snack

Other Pudding Dessert Recipes You’ll Love

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Old Fashioned rice pudding with strawberry compote

Old Fashioned Rice Pudding

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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: classic, Easy Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 5 people

Ingredients

  • 2 C minute rice
  • 1.5 C whole milk
  • 1.5 C half & half
  • 1/4 tsp salt
  • 1/2 C brown sugar, packed
  • 1 large egg
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla
  • 1 Tbsp butter

Instructions

  • In a large sauce pot on the stove top, heat milk, half & half and salt over medium low heat. Stirring to avoid scorching. Stir in rice and let come to a very low boil, stirring frequently. Cook rice until it becomes tender. About 10 minutes. Stir in brown sugar.
  • In a small bow, beat egg, cinnamon, nutmeg and vanilla. Add 1/2 C of rice mixture to egg and whisk immediately to temper the egg. Stir in tempered egg mixture to rest of rice. Continue to stir and cook rice until thick and creamy. Add extra half & half if more liquid is needed while cooking.
  • When thick and creamy, remove from heat and stir in butter until melted. Add extra salt if needed. Serve warm.
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