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Creamy Old-Fashioned Rice Pudding Recipe

Creamy Old-Fashioned Rice Pudding

A classic stovetop rice pudding made with tender white rice, whole milk, lightly beaten eggs, vanilla, cinnamon, and optional raisins. It is creamy, gently sweet, and delicious warm or chilled.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup Uncooked white rice, preferably short- or medium-grain
  • 4 cups Whole milk, divided
  • 1/2 cup Granulated sugar
  • 1/4 teaspoon Salt
  • 2 eggs Large eggs, lightly beaten
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon, plus more for serving
Optional Ingredient
  • 1/2 cup Raisins

Method
 

Step-by-Step
  1. Combine the rice, 2 cups of the milk, sugar, and salt in a heavy-bottomed saucepan. Bring the mixture just to a boil over medium heat, stirring frequently.
  2. Reduce the heat to low and cook uncovered for 25–30 minutes. Stir often across the bottom of the saucepan until the rice is tender and the milk mixture has thickened.
  3. Whisk the eggs with the remaining 2 cups of milk in a separate bowl. Slowly whisk about 1 cup of the hot rice mixture into the egg-and-milk mixture to temper the eggs.
  4. Pour the tempered mixture back into the saucepan. Cook over low heat for 5–8 minutes, stirring constantly, until slightly thickened; do not let it boil.
  5. Remove the saucepan from the heat and stir in the vanilla and cinnamon. Add the raisins if using, then serve warm or chilled with extra cinnamon.

Notes

The pudding should look slightly loose when removed from the heat because it thickens as it cools. If it becomes too thick after chilling, stir in a little milk before serving. Frequent stirring helps prevent scorching and releases rice starch for a creamier texture.