Old-Fashioned Rice Pudding: A Timeless Dessert

There’s something special about walking into a kitchen and smelling warm cinnamon, sweet vanilla, and creamy milk bubbling on the stove. That cozy feeling? It’s Old-Fashioned Rice Pudding.

This dessert is simple, warm, and full of comfort. It’s the kind of treat that your grandma might’ve made, or maybe your parents — and now, you can try it too.

In this easy guide, I’ll walk you through how to make Old-Fashioned Rice Pudding. It’s delicious, it’s budget-friendly, and it feels like a hug in a bowl.

Let’s start cooking something sweet and classic — By Luna.

What Is Old-Fashioned Rice Pudding?

Old-Fashioned Rice Pudding is a creamy, sweet dessert made from basic ingredients like rice, milk, and sugar. Cooked slowly, the rice softens and the milk thickens to create a rich and comforting dish.

You don’t need fancy machines or strange ingredients. Just a pot, a spoon, and a little patience. The result? A dessert that makes you feel at home.

A Little Bit of History

People all over the world enjoy rice pudding. In India, it’s called kheer. In the Middle East, it’s often flavored with rose water. The version most Americans know is soft, creamy, and usually spiced with vanilla or cinnamon.

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Ingredients That Make the Magic Happen

You don’t need a lot to whip up a wonderful batch of Old-Fashioned Rice Pudding. Here’s what you’ll usually find in the recipe:

• ¾ cup uncooked white rice (medium or short-grain is best)
• 4 cups whole milk (or use some cream for extra yum)
• ½ cup sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional, but tasty)
• ¼ cup raisins (some love them, some don’t — your choice!)

A Note on Ingredients

• Whole milk makes it super creamy. Want to go extra rich? Use a little heavy cream.
• Fresh cinnamon or nutmeg can really boost the flavor.
• For best results, use real vanilla extract, not imitation.

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Step-by-Step: How To Make Old-Fashioned Rice Pudding

Here’s my go-to method, tested and loved in my kitchen — By Luna.

Stovetop Method (Simple & Cozy)

1. Rinse the rice under cold water to wash away extra starch.
2. Pour the milk, rice, and salt into a large pot. Heat on medium until it starts to boil gently.
3. Lower the heat and let it simmer. Stir often for about 45–60 minutes, until the rice is soft and it thickens.
4. Stir in sugar, vanilla, cinnamon, and raisins (if using).
5. Cook for another 5–10 minutes.
6. Remove from heat. It will get thicker as it cools.
7. Serve warm or cold. Add cinnamon or a bit of whipped cream if you like!

Baked Version (Custard-Like with a Golden Top)

1. Heat oven to 325°F (165°C).
2. In a bowl, whisk together:

• 3 beaten eggs
• ¼ cup melted butter
• ½ cup sugar
• 4 cups warm milk
• Vanilla and cinnamon

3. Stir in ¾ cup cooked rice and raisins.
4. Pour into a greased baking dish.
5. Place the dish in a larger pan with 1 inch of hot water.
6. Bake for 45–60 minutes, or until it’s set and golden.
7. Let it cool before eating for the best creamy texture.

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Tips and Tricks from My Kitchen — By Luna

Every cook learns little tricks. Here are mine to help you make the best Old-Fashioned Rice Pudding ever:

• Take your time. Don’t hurry the cooking — stir it slowly and enjoy the process.
• Stir in a tablespoon of butter at the end for even more richness.
• For extra flavor, cook with a cinnamon stick or a few cardamom pods.
• Short-grain rice (like Arborio) makes the pudding creamier than long-grain rice.

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Variations to Explore

One of the best parts of this recipe is how easy it is to change up the flavors.

Fun Flavor Twists

• Coconut Milk Rice Pudding: Swap out half the milk with canned coconut milk for a tropical taste.
• Chocolate Version: Stir in some cocoa powder and chocolate chips for a chocolatey dessert.
• Lemon & Blueberry: Add grated lemon peel and a handful of blueberries for a fruity version.
• Chai Spice: Add warm chai flavors like ginger, cloves, and black pepper.

Allergy and Diet-Friendly Options

• Vegan: Use almond milk or oat milk. Instead of sugar, use maple syrup.
• Gluten-Free: Good news—this recipe is already naturally gluten-free! Just double-check your vanilla.

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Serving & Storing Your Pudding

Old-Fashioned Rice Pudding is good hot, warm, or cold! Here’s how to enjoy leftovers and keep it fresh:

Best Ways to Serve

• Warm with cinnamon sprinkled on top
• Cold with a spoonful of jam or honey
• Fancy: Layer with whipped cream and berries in little glasses

Storage Tips

• Keep in the fridge in a sealed container for up to 5 days.
• To reheat: Add a bit of milk and warm it up slowly on the stove or in the microwave.
• Freezing isn’t recommended — it gets grainy and weird after thawing.

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Why Old-Fashioned Rice Pudding Still Matters

In a world full of trendy desserts, Old-Fashioned Rice Pudding keeps things simple. That’s what makes it special.

• It doesn’t cost much to make.
• It’s easy, cozy, and fills you up with love.
• It reminds us of simpler times and homemade comfort.

Making it is more than just cooking — it’s about taking a break, slowing down, and making something from the heart.

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Final Thoughts: Let Simplicity Shine

Old-Fashioned Rice Pudding is warm, sweet, and simple. It’s proof that the best desserts don’t need to be fancy.

So next time you want to try something from scratch, go for this classic. You’ll stir, smile, and maybe even share a memory or two.

Whether you serve it warm, cold, baked, or straight from the fridge — Old-Fashioned Rice Pudding will always feel homemade with love.

Give it a try — one spoonful and you’ll get it. Bring the memories back, create new ones, and let this dessert become a part of your story By Luna.

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Share Your Creations

Did you try making this Old-Fashioned Rice Pudding? I’d love to see it! Tag me on Instagram @ByLunaKitchen or drop a comment with your photos and ideas.

Let’s celebrate good, simple food — one sweet bowl at a time.