This old-fashioned rice pudding recipe is cooked on the stove, with simple ingredients like milk, rice, and cinnamon. A warm, filling, and creamy pudding with rice makes a wonderful holiday dessert or a tasty finish to any home-cooked meal. Homemade Rice Pudding was always a Christmas Eve dessert for me. There’s something so comforting about a warm bowl of soft, sweet rice pudding on a cold evening. It’s nostalgic, hearty, filling, and just warms you up, body and soul! I sometimes make rice pudding in my instant pot, which is a great option if you want the pot to do all the work for you. But it’s also really simple to make a pot of deliciously sweet and cinnamon-spiced pudding on the stove. It only takes about 25 minutes! If you need more ideas for holiday desserts, check out my Pumpkin Pecan Pie – It’s two pies in one! A Chocolate Chip Cheese Ball is always a big hit at parties too.
Why You’ll Love This Recipe
Ingredients In Old Fashioned Rice Pudding
Here’s what you need to make this classic rice dessert: Sharon R
Rice: You need white rice to make creamy rice pudding, and you can choose what type. The shorter the rice, the more starch it has, and the thicker and creamier your rice pudding will be. Try Arborio rice for the creamiest result. Short or medium-grain rice is probably the best all-around option and long-grain rice can be used too! Water and Salt: To cook the rice. Salt in this dessert recipe helps to balance the sweetness. Milk: To make this old-fashioned pudding nice and creamy. Egg Yolk: This will be gently cooked with the rice and milk to create a luscious custardy texture. Vanilla Extract and Cinnamon: These two make the rice pudding taste exactly how you remember it! You can also add a pinch of nutmeg if you like. Raisins: These are optional, but golden raisins add extra sweetness and a delightful bit of chewy texture to the pudding. Butter: A little bit of unsalted butter stirred in at the end makes this the best rice pudding ever!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Rice Pudding
Recipe Tips
Keep Stirring! Once you add the milk to the rice, you’ll want to be sure that you stay nearby so that you can stir the mixture regularly. If left alone, you risk burning the rice pudding. Raisins are optional, but delicious! You can leave them out of the recipe if you like. You can also use regular raisins instead of golden raisins, or try this recipe with dried cranberries or other dried fruit for a different spin. Add a dollop of whipped cream and a dusting of cinnamon to make each serving extra special. A scoop of vanilla ice cream is also a nice contrast to the warm pudding. Chocolate sauce, strawberry sauce, or caramel also make wonderful toppings for homemade rice pudding.
Storing Tips
Store stove top rice pudding in the fridge, in an airtight container for up to 5 days. Leftovers can be served cold, or reheated. To reheat, you can either use the microwave or heat the pudding on the stove. Add a splash of milk to make it extra creamy again. This recipe does not freeze well, as the rice will get too soft and the consistency of the pudding will change when you thaw it again.
More Old Fashioned Desserts to Try
Rum Balls Custard Pie Gingerbread Cake Chocolate Mayonnaise Cake Velveeta Fudge Blackberry Cobbler Glorified Rice
This old-fashioned method of making rice pudding on the stovetop couldn’t be any easier or more delicious! Don’t forget to pin the recipe, and plan on making this classic dessert very, very soon. © Little Sunny Kitchen
