Old Fashioned Rice Pudding – Creamy, Sweet, and Just Like Grandma Used to Make!
This timeless dessert brings back memories of chilly evenings wrapped in blankets while the sweet aroma of cinnamon and vanilla filled the kitchen. It’s rich, warm, and comforting—just the way my grandma used to serve it with a big spoon and a bigger smile.
Ingredients
- 1 cup cooked white rice
- 2 cups whole milk
- ½ cup heavy cream
- â…“ cup granulated sugar
- 2 eggs, beaten
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup raisins (optional)
- Pinch of salt
- Butter for greasing
Instructions
Preheat oven to 350°F (175°C) and lightly butter a baking dish.
In a large bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
Stir in the cooked rice and raisins if using.
Pour the mixture into the prepared baking dish.
Bake uncovered for 45–50 minutes, stirring halfway through to keep rice evenly distributed.
Pudding is ready when the top is golden and a knife comes out mostly clean.
Let it cool slightly before serving warm, or chill for a cool dessert.
Nutrition Facts
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 275 kcal |
| Protein | 7 g |
| Carbohydrates | 34 g |
| Fat | 12 g |
| Sodium | 90 mg |
Printable Summary
| Old Fashioned Rice Pudding Summary | |
|---|---|
| Ingredients | Cooked rice, whole milk, heavy cream, sugar, eggs, vanilla, cinnamon, nutmeg, raisins, salt, butter |
| Instructions | Mix all ingredients, pour into buttered dish, bake until golden, stir halfway. Serve warm or chilled. |
FAQs
Can I use brown rice?
Yes, though it will have a nuttier texture and flavor.
Is it okay to skip the raisins?
Absolutely, they’re optional—some people even add chopped nuts instead.
How long does this pudding last?
Up to 4 days in the fridge, stored in an airtight container.
Can I reheat it?
Yes! A quick microwave warm-up or a few minutes in the oven does the trick.
