Mom’s Old Fashioned Rice Pudding Recipe

I’m sharing my Best Rice Pudding, a creamy custard style dessert with tender grains of rice, a hint of cinnamon, and one secret step that makes it irresistibly silky.

I still catch myself turning the stove on when I smell that familiar kitchen scent because certain smells yank you right back. Mom’s Old Fashioned Rice Pudding is my go-to for that odd mix of simple and surprising, a Custard Style Rice Pudding that looks humble but keeps small tricks like stirring in real vanilla extract at the end so it reads richer than it seems.

Using whole milk makes it feel rounded not flat, and honestly ive ruined more spoons than I care to admit stealing tastes as it cools. I wont give away every trick, but this one pulls you in.

Ingredients

• Long grain rice: soft, starchy base adds carbs and gentle creamy texture.
• Whole milk: rich in calcium and fat gives body and milky sweetness.
• Heavy cream: optional extra richness, makes it silkyness, higher in fat.
• Sugar: adds sweetness raises calories quick energy but not much nutrition.
• Eggs: add protein and structure make pudding creamy and a bit richer.
• Vanilla: gives warm aroma and depth not much nutrition but big flavor.
• Cinnamon: warm spice low cal gives aromatic sweetness without sugar.
• Raisins: optional chew add fiber and natural sweetness higher in sugars.
• Butter: adds richness a silky mouthfeel and buttery flavor.

Ingredient Quantities

• 3/4 cup uncooked long grain white rice
• 4 cups whole milk
• 1/2 cup heavy cream (optional)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract (real vanilla if you got it)
• 1/4 tsp salt
• 2 tbsp unsalted butter
• 1 tsp ground cinnamon plus extra for topping
• 1/4 tsp ground nutmeg (optional)
• 1/2 cup raisins (optional)

How to Make this

1. Rinse 3/4 cup long grain rice under cold water until it runs mostly clear, drain well; this helps keep the pudding from getting gritty.

2. In a medium heavy pot combine 4 cups whole milk, 1 tsp ground cinnamon, 1/4 tsp salt and the rinsed rice. Bring to a gentle simmer over medium heat, stirring once or twice so the milk doesnt scorch.

3. Lower the heat to low, partially cover the pot and cook gently 25 to 30 minutes, stirring every 5 minutes or so, until the rice is tender and most of the milk is absorbed but mixture is still loose. If it thickens too fast add a splash of milk.

4. While the rice cooks whisk together 2 large eggs, 1/2 cup granulated sugar, 1 tsp vanilla extract, 1/2 cup heavy cream if using, and 1/4 tsp ground nutmeg if using. This is your custard mix.

5. Temper the eggs: scoop about 1/2 cup of the hot rice milk into the egg mix, whisking constantly to warm the eggs without scrambling them, then slowly whisk another 1/2 cup until the egg mix is warm.

6. Pour the tempered egg mixture back into the pot with the rice, stirring constantly over very low heat until the pudding thickens enough to coat the back of a spoon, about 2 to 4 minutes. Do not let it boil or the eggs will curdle. If you have a thermometer aim for around 160 F for safety.

7. Stir in 2 tbsp unsalted butter until melted, and fold in 1/2 cup raisins if you want them. Taste and adjust cinnamon or sugar if needed.

8. Remove from heat. You can serve warm right away or transfer to a shallow dish, press plastic wrap directly on the surface to prevent a skin, and chill. It will firm up as it cools.

9. To serve sprinkle extra cinnamon on top. Tip: to plump raisins toss them in a little hot water or warm rum for 10 minutes before adding. And remember low steady heat is the secret, rush it and it gets gluey.

Equipment Needed

1. Medium heavy-bottomed pot for cooking the rice
2. Fine-mesh sieve or colander to rinse and drain the rice
3. Wooden spoon or heatproof spatula for stirring so the milk wont scorch
4. Measuring cups and spoons for rice, milk, sugar etc
5. Mixing bowl and a whisk to beat the eggs and make the custard mix
6. Ladle or heatproof measuring cup to scoop hot milk when you temper the eggs
7. Instant-read thermometer (optional) if you wanna hit about 160 F for safety
8. Shallow serving dish or container plus plastic wrap to press on the surface while chilling
9. Small bowl or saucepan to plump raisins in hot water or a splash of rum if you want

FAQ

Mom’s Old Fashioned Rice Pudding Recipe Substitutions and Variations

• Rice: swap the long grain for short-grain or arborio rice (use the same 3/4 cup). Short-grain/arborio releases more starch so the pudding gets much creamier, if you want firmer grains keep the long-grain.
• Milk / heavy cream: no heavy cream? use 1 cup evaporated milk + 3 cups whole milk, or for dairy free use 4 cups full fat coconut milk. Coconut adds a distinct flavor, thinner plant milks may need a thickener.
• Sugar: brown sugar 1:1 for a deeper, caramel like taste. Or use about 1/3 cup honey or maple syrup in place of 1/2 cup sugar and reduce other liquids a tablespoon or two, note flavor and color will change.
• Eggs: replace the 2 eggs with a cornstarch slurry (2 to 3 tbsp cornstarch mixed with equal cold milk, stir into warm pudding and cook until thick) or pureed silken tofu (about 1/2 cup) for a vegan option.

Pro Tips

1. Use a heavy bottomed pot and low steady heat. Stir every few minutes so the milk does not scorch and the pudding does not go gluey. If it thickens too fast, add a splash of warm milk and keep going.

2. Temper the eggs very slowly and aim to bring the custard to about 160 F for safety. If you see any tiny curdles, pour the pudding through a fine mesh sieve into a clean bowl to get it silky again.

3. Plump the raisins first in hot water, warm rum, or even strong tea for 10 minutes, then drain well. Scrape real vanilla seeds into the mix if you got them for way better aroma than extract.

4. For creamier texture stir the cream in at the end or finish with the butter for shine. Press plastic wrap directly on the surface while cooling to stop a skin, and when reheating add a little milk to loosen it up.