Mom’s Old Fashioned Rice Pudding Recipe

I’m sharing Mom’s Old Fashioned Rice Pudding, a Custard Style Rice Pudding with tender grains of rice, a kiss of cinnamon, and a rich custard-like base that keeps this classic utterly irresistible.

I grew up with Mom’s Old Fashioned Rice Pudding on the table, that slightly grainy, silky treat I couldnt wait to steal a spoonful. Using simple uncooked white rice and a cinnamon stick for that quiet spice, I keep coming back to it when I want something honest and strangely indulgent.

Some folks call it a Custard Style Rice Pudding and yeah, it has that rich, custardy pull but also small surprises, like raisins if you like them. I swear it might be the Best Rice Pudding you’ve ever tried, or at least very close, and it always makes me curious to taste more.

Ingredients

• Rice: Starchy base, lots of carbohydrates for energy, a little fibre, keeps pudding thick
• Whole milk: Creamy and rich, adds protein and calcium, makes pudding silky and satisfying
• Sugar: Sweetens everything, empty calories mostly, use less if you want it lighter
• Eggs: Bind and add creaminess, good protein boost, sometimes people skip them though
• Butter: Adds richness and mouthfeel, small amount goes a long way for flavor
• Cinnamon: Warm spice, gives aroma and warmth, not spicy hot, just cozy flavor
• Raisins: Add chewy bursts and natural sweetness, some fiber and iron, totally optional

Ingredient Quantities

• 1 cup uncooked white rice (long or medium grain, not instant)
• 2 cups water
• 4 cups whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 large eggs lightly beaten
• 2 tablespoons unsalted butter
• 1 cinnamon stick plus 1/2 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 1/2 cup raisins or currants if you like
• Pinch ground nutmeg optional

How to Make this

1. Rinse 1 cup rice under cold water till the water runs clearer, drain. In a medium heavy bottomed pot combine the rice, 2 cups water and 1/4 teaspoon salt, bring to a boil then reduce heat to low and simmer uncovered about 12 to 15 minutes until most of the water is absorbed.

2. Stir in 4 cups whole milk, 3/4 cup sugar, the cinnamon stick and 1/2 teaspoon ground cinnamon. Bring back to a gentle simmer over medium low heat, stirring often so it wont stick to the bottom.

3. Add 1/2 cup raisins or currants now if you like them cooked into the pudding. Simmer gently 20 to 25 minutes, stirring occasionally, until the rice is very tender and the mixture has thickened but is still saucy.

4. Lightly beat 2 large eggs in a small bowl. Temper the eggs by whisking about 1/2 cup of the hot pudding into the eggs, then slowly whisk the warmed egg mixture back into the pot.

5. Cook on low 2 to 3 minutes more, stirring constantly, until the pudding slightly thickens and coats a spoon, dont let it boil or the eggs will scramble.

6. Remove from heat, stir in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract, add a pinch of ground nutmeg if using and remove the cinnamon stick. Taste and adjust sugar or cinnamon if needed.

7. If you prefer plump raisins, soak the 1/2 cup in hot water or a splash of rum for 10 minutes before adding; drain and stir in at the end for softer fruit.

8. Serve warm for a cozy bowl, or cool to room temp then press plastic wrap right onto the surface and chill at least 2 hours for a classic cold rice pudding.

9. Leftovers keep covered in the fridge up to 4 days. To reheat, warm gently over low heat with a splash of milk, stirring until creamy again.

10. For thicker pudding simmer a bit longer, for thinner add extra milk a splash at a time; use a heavy pot and frequent stirring to prevent scorching, thats the trick to a smooth, old fashioned result.

Equipment Needed

1. Medium heavy-bottomed pot (3–4 qt), for cooking the rice and milk
2. Fine-mesh sieve or small colander to rinse and drain the rice
3. Measuring cups and measuring spoons (include 1 cup and 1/4 tsp)
4. Wooden spoon or silicone spatula for stirring so it wont stick
5. Whisk for beating and tempering the eggs
6. Small bowl to beat the eggs in before adding to the pudding
7. Ladle or large serving spoon for portioning and stirring while reheating
8. Slotted spoon or tongs to fish out the cinnamon stick and any raisins

FAQ

Mom’s Old Fashioned Rice Pudding Recipe Substitutions and Variations

• Whole milk (4 cups) — try full fat canned coconut milk, use 1 to 1 and expect a subtle coconut flavor; or use half and half or evaporated milk 1 to 1 for an even richer, custardy pudding; or almond or soy milk 1 to 1 if you need dairy free, but it will be thinner so stir in 1 to 2 tablespoons cornstarch mixed with a little cold milk to thicken.
• Granulated sugar (3/4 cup) — swap for 1/2 to 2/3 cup honey or maple syrup, lower other liquids by about 2 tablespoons and cook a little less so it doesnt overbrown; or use packed brown sugar cup for cup for a deeper, caramel like taste; coconut sugar also works cup for cup with a nuttier note.
• Eggs (2 large) — replace with 2 tablespoons cornstarch whisked into 1/2 cup cold milk and tempered into the hot pudding to thicken, or use about 1/2 cup pureed silken tofu for a vegan option, or try 1/2 cup evaporated milk for extra richness (adds thickening when cooked down).
• Uncooked white rice (1 cup) — use arborio or other short grain rice same amount for a creamier, risotto like texture; or use about 2 1/2 to 3 cups cooked leftover rice in place of the uncooked, skip the initial water simmer and just finish cooking slowly in the milk mixture.

Pro Tips

1) Use a heavy bottom pot and low heat, stir often so it wont scorch on the bottom. If you see little brown bits, turn the heat down and add a splash of milk, scrape the bottom with a wooden spoon and keep going.

2) Temper the eggs sloooowly and take the pot off the heat before you add them back, then stir constantly for a couple minutes. Dont rush it or you’ll get scrambled bits, thats the quickest way to ruin the texture.

3) Want it extra creamy? Swap one cup of the milk for half and half or heavy cream, or use a short grain rice like arborio for a silkier result. You can also mash a few grains against the side of the pot near the end to thicken without overcooking.

4) For better raisins and no skin on top: soak the fruit in hot water or a splash of rum for 10 minutes and either stir in at the end, and press plastic wrap right onto the surface when chilling so a skin doesnt form. Reheat gently with a little milk, stirring, to bring it back to life.