This Old-Fashioned Rice Pudding has been a quiet star in my kitchen for years, the kind of dessert that arrives at the table with a soft, nostalgic smile. I first learned this technique from my grandmother during a rainy afternoon when pantry staples were all we had. The slow, patient simmer transforms simple milk and rice into a silky, spoonable custard with tender grains and just the right sweetness. Every time I make it, the house fills with the warm scent of cooked milk and vanilla, and family members drift into the kitchen for a taste before dinner is even cleared away.

What makes this version special is its restrained approach: no eggs, no heavy creams, just whole milk, sugar, and long-grain rice cooked low and slow until the texture reaches a luscious, yogurt-like thickness. The final stir-in of a bit of cold milk before serving chills and loosens the pudding to the perfect consistency, creating a contrast of warm memories and cool, creamy comfort. Serve it simply dusted with cinnamon or dress it up with fruit compote for a celebratory finish.

Ingredients

• Whole milk: 6 cups total, divided. Use full-fat whole milk for the creamiest texture; lower-fat milks will yield a thinner pudding. I prefer Horizon or Organic Valley when I can find them for consistent flavor.
• Sugar: 1/2 cup. Granulated white sugar adds clean sweetness; for a deeper note, substitute part with light brown sugar, but the classic version is white sugar.
• Salt: 1/2 teaspoon. A small pinch rounds and balances the sweetness—don’t skip it.
• Long-grain white rice: 1/2 cup heaping. Use regular long-grain rice, not instant or quick-cook varieties. The rice should soften fully without breaking apart excessively.
• Vanilla extract: 2 teaspoons. Pure vanilla extract is recommended; vanilla paste or a split vanilla bean will deepen flavor if you have it.
• Ground cinnamon: Optional, for dusting at the end. Freshly ground cinnamon or a cinnamon stick simmered briefly in the milk provides extra warmth.

Instructions

Combine milk, sugar, and salt: In a large heavy-bottomed saucepan, pour 5 1/2 cups of the whole milk, add 1/2 cup granulated sugar and 1/2 teaspoon salt. Place over medium-high heat and stir until sugar dissolves. Bring to a gentle boil while stirring occasionally to prevent milk from scorching along the bottom. Watch closely once it nears a boil so it doesn’t foam over. Add rice and simmer: Stir in the 1/2 cup long-grain white rice, then reduce heat to low so the mixture maintains a gentle simmer. Adjust the flame so bubbles barely break the surface. Cook uncovered for 50 to 60 minutes, stirring every 5 to 10 minutes to prevent sticking and to break up any clumps. The grains will soften and the liquid will thicken to a texture similar to thick yogurt. Check for doneness and finish: When the rice is tender and the mixture has thickened, remove the pan from heat. Stir in 2 teaspoons vanilla extract. Allow the pudding to cool at room temperature for 20 to 30 minutes so it firms slightly, then transfer to a covered container and chill in the refrigerator. Before serving, stir in the reserved 1/2 cup cold milk to loosen the texture, and sprinkle with ground cinnamon if desired.

Storage Tips

Store leftovers in a glass or plastic airtight container in the refrigerator for up to 4 days. For short-term serving, keep it covered on the counter for no more than two hours. To freeze, portion the pudding into individual freezer-safe containers leaving some headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator and revive the texture with a splash of milk, whisking or gently reheating until smooth. Avoid prolonged high heat when reheating; use low heat and constant stirring to prevent curdling or separation.

Ingredient Substitutions

If you need dairy-free options, substitute full-fat canned coconut milk for up to half of the whole milk or use a combination of almond or oat milk and a tablespoon of coconut cream for richer body. Swap white sugar for light brown sugar for a caramelized background note; reduce the sugar slightly if using sweetened condensed milk. For a creamier mouthfeel, replace 1 cup of whole milk with half-and-half, but be mindful it will increase calories and fat. Short-grain or Arborio rice will produce a thicker, starchy pudding; adjust liquid and cook time accordingly.

Serving Suggestions

Serve chilled with a dusting of ground cinnamon or nutmeg, or top with a spoonful of fruit compote, stewed apricots, or fresh berries for brightness. For a festive touch, drizzle warmed caramel or honey and scatter toasted almonds or chopped pistachios. Pair with a strong espresso or black tea to balance the creaminess, or offer it in small ramekins as part of a dessert sampler at dinner parties. Warm servings are especially comforting on cool evenings.

Cultural Background

Rice pudding appears in many culinary traditions worldwide, from the Scandinavian risgrynsgröt to Middle Eastern muhallabia and Indian kheer. This American old-fashioned version is simple and comforting, likely adapted from European milk-and-rice puddings made in farmhouse kitchens where milk and rice were inexpensive staples. The technique of slow simmering to coax creaminess from plain ingredients has been a common thread across cultures and centuries.

Seasonal Adaptations

In winter, stir in grated orange zest and a pinch of ground cloves for warmth, or fold in chopped roasted pears. In summer, serve chilled with macerated berries and a hint of lemon. For autumn and holiday tables, add a handful of raisins soaked in rum or vanilla, and top with toasted pecans. Adjust the final splash of milk depending on whether you prefer a thicker or more spoonable texture during different seasons.

Meal Prep Tips

Double the batch and portion into jars for grab-and-go breakfasts. The pudding keeps well in 1-cup jars for easy reheating in the microwave or enjoying cold. If preparing ahead for a crowd, cook a large pot and chill; stir in the reserved milk right before serving to refresh the texture. Label containers with the date and any added mix-ins to keep track of variations.

Old-Fashioned Rice Pudding is a reminder that comfort doesn't need to be complicated. With a little patience and a few simple techniques, you can make something deeply satisfying that brings people together one spoonful at a time. Try it, make it your own with add-ins, and enjoy the small, sweet ritual of a bowl of creamy pudding shared with friends or quietly savored on a rainy afternoon.