This rice pudding recipe will give you a timeless dessert that combines creamy, sweet, and savory flavors with a hint of spice to create a truly comforting dish. The sweet raisins complement the creamy rice perfectly, while the melted butter adds a touch of richness that makes this dessert irresistible.
It’s a classic dessert that’s not only delicious but also incredibly easy to make at home. All you need is a handful of simple ingredients, a saucepan, and a little bit of patience. The mixture of milk, rice, sugar, and a pinch of salt, slowly simmered, creates a delicious dessert that’s perfect for any occasion.
What makes this recipe special is that it’s both simple and versatile. You can adjust the sweetness to your taste, add nuts for a bit of crunch, or even substitute whole milk with almond or coconut milk for a dairy-free version. And if you love pudding, you’ll love my no-bake Oreo pudding pie and Virginia apple pudding recipe.
Table of Contents
Why I Love This Recipe
This recipe was found among my vintage recipes uncovered at an antique store. I was drawn to this recipe because I’ve never made rice pudding. After testing the recipe I came up with a creamy delicious rice pudding that is sweet and savory at the same time. I think you’re going to love it.
- Easy: With a prep time that involves merely combining ingredients and a cook time that is hands-off, this recipe is quicker than most desserts. You can enjoy this savory and sweet treat without investing too much time. All you have to do is stir it every 30 minutes! No need to boil or simmer on a stovetop!
- Family-favorite: The combination of creamy whole milk, a hint of cinnamon, and the sweetness of sugar and raisins makes this a vintage family-favorite, just like my Rice Krispie peanut butter bars.
- Versatile: This recipe is versatile. You can use short-grain rice like Arborio or even try basmati or jasmine rice. Similarly, you can substitute whole milk with almond milk or coconut milk for a dairy-free version.
- Delicious: With a balance of sweetness from the sugar and raisins, creaminess from the milk, and a hint of salt and cinnamon for an added flavor punch, this rice pudding recipe is downright delicious. It’s incredibly creamy just like my cherry cheesecake.
- Crowd Pleaser: This rice pudding is a surefire crowd-pleaser. Whether you’re serving it up at a family dinner or bringing it to a potluck, it’s guaranteed to be a hit.
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Key Ingredients
- Cold Milk: The main dairy component of this recipe, milk gives the pudding its creamy texture. Using cold milk can also help prevent the rice from sticking to the bottom of the pan as it cooks.
- Salt: A pinch of salt enhances the flavor of the dessert, bringing out the sweetness of the other ingredients while also balancing the overall taste.
- Cinnamon: This ground spice adds a warm, aromatic flavor to the rice pudding, complimenting the sweetness of the sugar and raisins.
- Granulated Sugar: The primary sweetener in the recipe, granulated sugar dissolves into the milk, giving the pudding a sweet, satisfying taste. The sweet and rich flavor will remind you of my classic vanilla frosting recipe.
- Rice: The star of this rice pudding recipe, uncooked rice absorbs the milk and sugar as it cooks, expanding in size and becoming wonderfully tender.
- Raisins: These dried fruits add a burst of sweetness and a chewy texture to the pudding. Stirring them in towards the end of the cooking time keeps them plump and juicy.
- Butter: Melted and stirred into the mixture, butter gives the rice pudding an extra layer of richness and a hint of savory flavor like my pumpkin gooey butter cake.
Equipment
- 2-Quart Baking Dish: This is where you’ll combine all your ingredients. Its depth is perfect for the rice pudding to evenly cook and become creamy.
- Measuring Cups – For this recipe, accurate measurements are key. You’ll need these to measure out your milk, rice, sugar, and raisins.
- Stirring Spoon – You’ll need this to stir your mixture every half an hour, which is important to prevent the rice from sticking to the bottom and to guarantee a creamy consistency.
How to Make Rice Pudding
Preparation
Before you start, make sure that you have all of your ingredients ready. This includes having your casserole dish at hand and preheating the oven to a temperature of about 350˚ F.
Step 1 – Combine All Ingredients
Start by combining all your ingredients in the baking dish. This includes your rice, milk, sugar, and any other ingredients specified in your recipe. Make sure that the ingredients are well mixed to ensure an even taste in your pudding.
Step 2 – Bake
Once your ingredients are well mixed, place your casserole dish in the preheated oven. Set your timer to bake for about two to two and a half hours. This duration allows your pudding to achieve a creamy consistency, the hallmark of a good rice pudding.
Step 3 – Stir Regularly
While your pudding is baking, it is vital to keep stirring the rice mixture every half an hour. This prevents your pudding from burning and sticking to the casserole dish and also helps in achieving a creamy consistency.
Step 4 – Serve
After your pudding has baked and achieved a creamy consistency, remove it from the oven. Allow it to cool slightly before serving. Remember, rice pudding is best served warm. Enjoy your homemade, creamy rice pudding!
Expert Tip
- Stop the cooking process for desired texture: To avoid the mixture sticking to the bottom of the pan, make sure to stir your pudding every thirty minutes. This also gives you time to evaluate how thick you want your rice pudding. If you like it a little more smooth and creamy you’ll want to stop the baking process for around 2 hours or less. If you like it thick and more dry then you’ll want to let it bake longer. The pudding will continue to thicken as it cools so you’ll want to remove it from baking before you reach your desired texture.
Recipe Variations
- Add More Nuts: If you’re a fan of a crunch in your desserts, this variation is for you. Simply remove the raisins and add a handful of your favorite nuts into the rice pudding mixture. The nuts will not only add a nice crunch but also enhance the overall flavor of the pudding.
- Make it Thicker: For those who prefer a thicker, less creamy pudding, this variation is a must-try. Increase the amount of rice in the recipe. Adding more rice will absorb more milk, making the pudding thicker and less creamy but still delicious.
- Omit the Raisins: Don’t like raisins? That’s okay! Simply omit them from your rice pudding. It’ll still taste incredibly delicious, sweet, and savory. You can also add other dried fruit in its place if you’d like.
- Make it Dairy-Free: If you’re lactose intolerant or simply prefer to avoid dairy, you can still enjoy this delicious dessert. Substitute the whole milk with almond milk and replace the butter with a dairy-free alternative. This variation will still give you a creamy rice pudding, minus the dairy.
- Sweeten with Vanilla: For a classic sweet flavor, try adding a teaspoon of vanilla extract or vanilla bean paste into the mixture. This addition will give your rice pudding a lovely vanilla taste that enhances the overall flavor of the dessert.
What to Serve With
- For a breakfast treat, pair this rice pudding with a hot cup of coffee or tea. The creamy texture and sweet taste of the pudding are a perfect match for your morning caffeine fix.
- If you’re feeling adventurous, try adding a dollop of fresh fruit compote on top of the rice pudding. The tartness of the fruit will cut through the sweetness of the pudding, making for a balanced and refreshing dessert.
- For a nutty twist, sprinkle some toasted almonds or walnuts on top of the rice pudding before serving. The crunch from the nuts adds a nice contrast to the creamy texture of the pudding.
- Rice pudding also makes a delightful afternoon snack. Serve it chilled for a refreshing and sweet pick-me-up during those mid-afternoon slumps.
- For a delicious dessert, serve the rice pudding with a drizzle of caramel sauce or a scoop of vanilla ice cream. The extra sweetness and creaminess elevate the humble rice pudding to a gourmet treat.
Recipe FAQs
For the best rice pudding, choose short-grain rice. It absorbs more liquid, resulting in a creamier and more flavorful pudding. You don’t want to use long-grain rice such as basmati rice for this recipe since it does not have enough starch for a nice texture.
Absolutely! You can substitute whole milk with almond milk, coconut milk, or any other dairy-free alternative. Just keep in mind that it might slightly alter the taste and calories of the final dessert.
No problem at all! You can simply omit the raisins from the recipe or replace them with nuts for some added crunch and flavor. The recipe is quite flexible.
Storing and Reheating
- Refrigerate: Leftover rice pudding can be stored in the refrigerator in an airtight container for up to four days. Make sure the pudding has cooled to room temperature before refrigerating.
- Reheat Instructions: When you’re ready to enjoy your leftover rice pudding, reheat it on the stovetop over medium heat, stirring continuously to prevent it from sticking to the bottom of the pan. It will be thicker and less creamy after refrigeration but still delicious.
- Freeze: Due to the dairy ingredients in this rice pudding recipe, such as whole milk and heavy cream, storing this pudding in the freezer is not recommended. The texture of the pudding may change upon thawing, becoming grainy and less creamy.
More Desserts You’ll Enjoy
Serving Size
What to Expect: This rice pudding recipe makes enough for eight servings of this delicious creamy, sweet, and savory dessert.
How to Scale: If you’re planning to serve more than eight people, you can easily double the recipe. Just make sure to use a larger baking dish, a 4-quart dish would suffice. Follow the rest of the instructions as directed.
Rice Pudding
Ingredients
- 4 Cups Cold Milk
- 1 Pinch Salt
- ½ teaspoon Cinnamon
- ½ Cup Granulated Sugar
- ½ Cup Rice uncooked
- ½ Cup Raisins
- 2 Tablespoons Butter melted
Instructions
- Preheat oven to 350˚F and grease a 2 quart baking dish.
- Combine all ingredients in a casserole dish.
- Bake in preheated 350˚ F for 2 to 2 ½ hours or until creamy. Stir every 30 minutes.
- Serve warm.
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