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.

Ingredients

• Whole milk 6 cups, divided. Use a full fat milk for the creamiest result. I buy the local brand with the familiar label for consistency and richness.
• Sugar 1 2 cups. Regular granulated sugar melts into the milk and balances the rice s natural starchiness. You can reduce slightly to taste, but start with this amount for the classic sweetness.
• Salt 1 2 teaspoon. A small pinch of salt brightens the milk and balances the sweetness.
• Long grain white rice 1 2 cup heaping. Standard long grain white rice gives a tender but separate grain. Rinse only if you prefer less surface starch, but the starch helps thicken the mixture.
• Vanilla extract 2 teaspoons. Pure vanilla extract adds floral depth. I use a single brand I trust, and a little goes a long way.
• Ground cinnamon optional for dusting before serving. Freshly ground cinnamon provides warmth and a pretty finish.

Instructions

Heat the milk In a large heavy bottom saucepan combine five and a half cups of the milk, the sugar and the salt. Bring the mixture to a gentle boil over medium high heat. Watch carefully as milk can foam and rise quickly once it nears boiling. Add the rice and reduce heat Stir in the rice then lower the heat so the liquid maintains a gentle simmer. It is important to avoid a rapid boil. A steady low simmer encourages the rice to soften while releasing starch into the milk. Simmer slowly Cook uncovered stirring occasionally for about fifty to sixty minutes. Use a wooden spoon or heat safe spatula to scrape the bottom as needed. You are aiming for a thickened texture similar to yogurt. If the milk reduces too fast, lower the heat further. Finish with vanilla Remove the pan from the heat and stir in the vanilla extract. This is the moment when the aroma becomes wonderfully fragrant. Let the pudding rest and cool slightly before transferring to containers for refrigeration. Chill and serve Once cool, cover and refrigerate. Stir in the remaining half cup of milk just before serving to loosen the texture, then sprinkle with cinnamon if desired.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.