Warm, creamy rice pudding is one of those nostalgic desserts that always hits the spot.
With just a few simple ingredients and leftover rice, it turns into the coziest treat.
When this pudding simmers on the stove, something magical happens—
it becomes rich, silky, and perfectly sweet in under 30 minutes.
Your family will love topping their bowls with cinnamon or raisins,
and you’ll love how effortless it is to make this classic comfort dessert anytime.
For the Rice Pudding
- Cooked Rice – You’ll need 1 ½ cups of cooked rice as the base. Leftover rice works perfectly.
- Milk – The recipe uses 2 cups total, added in stages to create that silky, creamy texture.
- Salt – Just ¼ teaspoon, but it enhances all the flavors in the pudding.
- Golden Raisins – Completely optional, but ⅔ cup adds sweetness and a classic old-fashioned touch.
- Egg – A single beaten egg helps bind everything together and adds richness.
- White Sugar – ⅓ cup gives the pudding its gentle sweetness.
- Butter – Just 1 tablespoon, stirred in at the end, makes the pudding extra smooth and comforting.
- Vanilla Extract – ½ teaspoon for warm, cozy, dessert-shop flavor.
Old-Fashioned Rice Pudding
Notes
Ingredients
-
1 ½ cups cooked rice
-
2 cups milk, divided
-
¼ teaspoon salt
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⅔ cup golden raisins (optional)
-
1 egg, beaten
-
⅓ cup white sugar
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1 tablespoon butter
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½ teaspoon vanilla extract
Instructions
-
Warm the rice.
Place the cooked rice in a medium saucepan. Add 1 ½ cups of the milk and the salt. Cook over medium heat, stirring regularly, until the mixture thickens and becomes creamy, about 15–20 minutes. -
Blend in the remaining ingredients.
Stir in the remaining ½ cup of milk, the raisins, the beaten egg, and the sugar. Keep stirring as the mixture cooks for another 2–3 minutes, ensuring everything combines smoothly. -
Finish with richness.
Remove the pan from the heat. Add the butter and vanilla extract, stirring until the butter melts completely and the pudding becomes velvety. -
Serve.
Spoon into bowls and enjoy warm. A light sprinkle of cinnamon is a wonderful finishing touch if you like a hint of spice.
1. Can I use cold leftover rice for this recipe?
Yes! Cold, cooked rice works wonderfully. It actually helps the pudding thicken faster and gives it a creamier texture.
2. Why did my egg scramble a little?
This usually happens when the egg hits the hot mixture too quickly. To avoid this, whisk a few spoonfuls of the warm rice mixture into the beaten egg first, then stir it into the pot.
3. Do I have to add raisins?
No, the raisins are completely optional. You can skip them or swap in your favorite mix-ins like dried cranberries, chopped dates, or even a handful of chocolate chips.
4. What if my pudding gets too thick?
This is totally normal as it cools. Just stir in a splash of milk until it loosens back up and becomes creamy again.
5. Can I use a different type of milk?
Yes you can! Whole milk gives the richest result, but 2%, almond milk, or oat milk will all work. Just remember that lower-fat or dairy-free milks may create a slightly thinner texture.
