
A creamy, comforting classic made with whole milk, tender long grain rice, and warm vanilla. Simple ingredients and slow, patient cooking give an irresistible texture and flavor.

This Old Fashioned Rice Pudding has been a quiet star in my kitchen for years. I first stumbled upon the technique on a rainy afternoon when pantry provisions were sparse and a craving for something sweet and soulful took over. The few ingredients read like something from my grandmother s cupboard, but the slow simmer and gentle stirring reveal a depth of creaminess that feels luxurious. Each spoonful offers soft, plump grains enveloped in a custard like milk base, with vanilla bringing fragrant warmth and cinnamon offering a hint of spice when you want it.
It matters to me partly because it is forgiving and partly because it rewards patience. There is a moment during the long simmer when the mixture changes from milky rice soup to a thick, velvety set that will make you smile. I make this when friends stop by unexpectedly, when the house needs a comforting scent, or when someone at the table needs a gentle dessert that tastes like home. Leftovers are a pleasure layered with chilled texture and a whisper of nostalgia.
I remember serving a warm bowl to my neighbor after a long day, and she said it tasted like the puddings from her childhood. That kind of response is why I keep this recipe close. My family calls it the kind of dessert that brings people to the table and keeps them there long after the forks are put away.
My favorite part about this recipe is how forgiving it is. Once you recognize the visual cues the process becomes intuitive. When the pudding clings to the spoon and the surface holds a slight sheen you know it is ready for vanilla and cooling. I have made this in both small and large batches with identical results by keeping the simmer low and checking the milk level periodically.
Place leftovers in airtight glass containers to maintain flavor and prevent refrigerator odors from changing the profile. Refrigerated pudding will stay excellent for up to three days. For longer storage freeze in portion sized containers for up to three months. To serve from frozen thaw overnight in the refrigerator and stir in a splash of milk to revive the creamy texture. Heat gently on the stovetop over low heat if you prefer a warm serving then add a little milk as needed to reach the desired consistency.
For a lighter version substitute two cups of whole milk with two cups of reduced fat milk and reduce cooking time by a few minutes though richness will be diminished. To make dairy free use full fat coconut milk in place of whole milk and expect a subtle coconut flavor. Swap the long grain rice for short grain arborio if you want a more risotto like creaminess; reduce the cooking liquid slightly and watch closely since arborio becomes very soft. Brown rice can be used but will require longer cooking and slightly more liquid.
Serve chilled in small bowls with a sprinkle of ground cinnamon or a grating of nutmeg for warmth. For an elegant presentation top with toasted sliced almonds or a spoonful of fruit compote such as stewed apples or berry jam. A drizzle of honey or a dollop of whipped cream is a delightful indulgence for special occasions. This dish is lovely as a breakfast treat or an after dinner dessert served with a strong coffee or spiced tea.
Rice pudding has a wide heritage and appears in many culinary traditions from Latin America to South Asia to Northern Europe. The simplicity of milk and rice makes it a universal comfort food. In many English speaking countries it is associated with classic home cooking and old fashioned pudding pots. Spices and toppings vary regionally which is why this version leans on vanilla and cinnamon for a familiar, widely enjoyed flavor.
Adapt for season by adding warm spices in cooler months such as ground cloves or cardamom alongside cinnamon. In summer fold in chopped fresh peaches or roasted stone fruit just before serving to add brightness. For the holidays stir in a small amount of orange zest and top with chopped toasted walnuts to evoke festive notes. The base is versatile so seasonal fruit and nuts pair beautifully without changing the core technique.
Make a double batch and portion into small jars for grab and go breakfasts. They keep well in the refrigerator and are ready to eat straight from the jar. When reheating add a splash of milk to restore creaminess. If you plan to freeze, portion before freezing for easier thawing. Label containers with the date so you can rotate through frozen portions within three months.
This pudding is a small ritual that rewards slow, gentle cooking and a bit of patience. Share it warm or chilled and make it your own by adjusting spices and toppings. I hope it becomes one of those dishes you return to when you want something comforting and reliably delicious.
Keep the heat low and maintain a gentle simmer to prevent scorching and to allow the milk to thicken slowly.
Use full fat whole milk for the creamiest texture and truest classic flavor.
Stir in the final half cup of milk just before serving to adjust consistency based on chilled or warmed service.
This nourishing old fashioned rice pudding recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Old Fashioned Rice Pudding recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Combine five and a half cups of milk with the sugar and salt in a large heavy bottom saucepan. Bring to a gentle boil over medium high heat while watching carefully to prevent foaming over.
Stir in the rice then reduce the heat to maintain a low gentle simmer. The lower heat encourages the rice to soften and release starch slowly which gives a creamy texture.
Cook uncovered for fifty to sixty minutes stirring occasionally and scraping the bottom to prevent burning. The mixture should thicken to a yogurt like consistency and the rice should become tender.
Remove the pan from the heat and stir in the vanilla extract for aromatic depth. Allow the pudding to cool slightly before transferring to storage containers for chilling.
Refrigerate until cold. Stir in the remaining half cup of milk just before serving to loosen the texture. Sprinkle with cinnamon if desired.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@kitchenfunwithmy3sons on social media!


A fast, nourishing broth packed with garlic, ginger, miso, and turmeric to support immunity. Ready in 10 minutes and naturally dairy free, gluten free, and vegan.

A bright, quick Greek-style pasta salad loaded with crunchy vegetables, Kalamata olives, tangy feta, and a creamy tzatziki dressing—ready in 20 minutes and perfect for summer gatherings.

Make perfectly caramelized crispy onions in an air fryer with just a touch of oil for a crunchy, savory topping that elevates any dish.

Leave a comment & rating below or tag @kitchenfunwithmysons on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Quick and easy dinner ideas delivered to your inbox.