Old Fashioned Rice Pudding

Here’s a classic Old-Fashioned Rice Pudding—creamy, gently sweet, and made the traditional way on the stovetop, just like grandma used to make.

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🍚 Old-Fashioned Rice Pudding

Serves: 4–6
Cook time: ~35–40 minutes

Ingredients

• ¾ cup white rice (short- or medium-grain works best)

• 1½ cups water

• 4 cups whole milk

• ½ cup sugar

• ¼ tsp salt

• 1 tsp vanilla extract

• 1 tbsp butter

• ½ tsp ground cinnamon (plus more for topping)

• Optional: ¼ cup raisins

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Instructions

1. Cook the rice
   In a saucepan, bring rice and water to a boil. Reduce heat, cover, and simmer until water is absorbed and rice is tender (about 15 minutes).

2. Add milk & sugar
   Stir in milk, sugar, and salt. Cook over medium-low heat, uncovered, stirring often, for 20–25 minutes until thick and creamy.

3. Finish
   Stir in butter, vanilla, cinnamon, and raisins (if using). Cook 2–3 minutes more.

4. Serve
   Spoon into bowls and sprinkle with cinnamon. Serve warm or chilled.

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Tips for Perfect Rice Pudding

• Stir often to prevent sticking or scorching.

• If it thickens too much, add a splash of milk.

• It thickens more as it cools.

Variations

• Custard-style: Whisk in 1 beaten egg at the end (temper first).

• Creamier: Replace 1 cup milk with heavy cream.

• Mexican-style arroz con leche: Add a cinnamon stick while simmering.

• Dairy-free: Use coconut milk or almond milk.

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If you’d like, I can also give you a slow-cooker version, a baked rice pudding, or a no-sugar added version.