Rice Pudding
This creamy old fashioned Rice Pudding recipe is sweet and comforting. It features hints of warm cinnamon and a touch of nutmeg and cardamom along with chewy raisins for texture. It’s the equivalent of comfort food for dessert.
Easy Rice Pudding Recipe
This Southern style rice pudding is a nostalgic, old-fashioned dessert made with simple pantry ingredients most people already have on hand. I grew up making it alongside my mom and grandma, and this classic rice pudding studded with chewy raisins, is wonderfully close to the version they served at our family table.
Just like fried chicken or macaroni and cheese on the savory side, this creamy rice pudding is the ultimate comfort food dessert. I like using half-and-half for a richer, creamier texture, though whole milk works just as well. Serve it warm or chilled for an inexpensive, satisfying homemade dessert that never goes out of style.
Key ingredients you’ll need to make Southern Style Rice Pudding: (Scroll down for the full printable recipe card.)
- Rice – Medium or long grain rice works best for this recipe.
- Liquid – Half and half or whole milk for moisture.
- Sugar – Granulated sugar for sweetness.
- Spices – Cinnamon, nutmeg, cardamom and salt to balance the flavor.
- Flavoring – Vanilla extract for creamy floral notes.
- Butter – Salted butter or unsalted butter for a rich flavor.
- Whole Egg – One large egg stabilizes the rice mixture and adds extra flavor.
- Fruit – Classic raisins or golden raisins add texture.
How to Make the Best Rice Pudding Recipe
- Cook Rice – Cook rice in salted water until all the liquid is absorbed.
- Add Liquid and Spices – Once rice is tender, add half and half and spices along with sugar. Stir to combine.
- Temper the Egg – Whisk the egg with reserved half and half and a spoonful of rice from the pot.
- Combine – Whisk the egg mixture into the pot and simmer per the recipe.
- Add Raisins and Butter – Stir to combine.
- Serve rice pudding warm or chilled.
Kitchen Equipment to Make Old Fashioned Rice Pudding
- Medium pot or saucepan with a lid.
- Measuring cups and measuring spoons.
- Small bowl.
- Large spoon or rubber spatula for stirring.
- Small bowls for serving.
Recipe Variations, Tips and Substitutions
- How Much Water to Cook Rice? Rule of thumb when cooking rice is to every 1 cup of dry rice use 2 cups of water or liquid. There are always variables and this can vary depending on the type of rice i.e. brown rice takes longer to cook and would require more liquid.
- Dried Fruit – You can use dried cranberries, dried blueberries, dried cherries or golden raisins in place of classic raisins. You can also omit them altogether.
- Temper the Eggs – It’s important to temper the egg prior to adding it to the hot liquid and rice in the pot. Add a heaping tablespoon or so to the egg and milk mixture and it should do the trick.
- Lighter Options – To lighten up rice pudding, use 2% milk in place of half and half and light butter.
- When to Serve Rice Pudding – Rice pudding can be eaten for breakfast, brunch, as a snack or for a homestyle dessert.
Frequently Asked Questions
Why is My Rice Hard? If the rice is underdone it usually means there wasn’t enough liquid or it wasn’t cooked long enough. If the rice is not tender after the liquid has been absorbed, you can add more water and cook it a few minutes longer.
Why is My Rice Mushy? If rice is mushy it generally means two things. It was either overcooked or there was too much liquid, or both. There’s really no way to fix mushy rice and you will likely need to start a new batch.
Storage and Leftovers
- Make-Ahead Tip – You can cook the rice for this recipe one day in advance and pop it into the fridge and store chilled until you’re ready to make the rice pudding.
- Leftovers – Store Rice Pudding in an airtight container or in a casserole dish covered with plastic wrap chilled in the refrigerator for up to 4 days.
- Freezer – You can freeze rice pudding for up to 1 month. Thaw in the fridge and gently reheat on the stovetop, adding more cream or milk to thin. If you plan to freeze leftovers, make a special effort not to overcook the rice initially or it can become mushy when thawed.
More Easy Dessert Recipes to Make
- Apple Cobbler or Peach Cobbler enjoyed fresh from the oven topped with vanilla ice cream are year-round favorites.
- Homemade Strawberry Shortcake is always a hit.
- Butter Pecan Cookies won’t last long in your cookie jar.
- Hot Fudge Cake is a fun dessert to make that everyone will love!
- Whip up a batch of Lemon Bars dusted with powdered sugar.
- Bananas Foster Crisp will warm you up from the inside out.
- Raisin Scones from Lovefoodies.
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Helpful Kitchen Items:
Rice Pudding
Ingredients
- 3 cups cooked medium or long grain rice
- 2 1/2 cups half and half or whole milk divided use
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp salt
- 1 large egg room temperature
- 2/3 cup golden raisins or classic raisins
- 1-2 Tbsp butter
- 2 tsp pure vanilla extract
Instructions
- In a medium heavy bottomed saucepan add cooked rice, 2 cups milk, granulated sugar, cinnamon, nutmeg, cardamom and salt, Mix well, simmer over medium-low heat for 12-15 minutes or until beginning to thicken.
- In a small bowl, whisk together remaining 1/2 cup milk and egg. Add a heaping tablespoon of warm rice to the bowl, mix well.
- Whisking constantly, add egg mixture to the saucepan along with the raisins. Mix well, simmer while stirring for 2 minutes.
- Remove from heat adding butter and vanilla. Mix to combine.
- Serve immediately.
- Special Note: To make rice for this recipe use 1 cup dry rice and 2 cups of water. Bring water to a boil, add the rice, stir once. Bring back to a boil then cook over low heat covered for 15-18 minutes or just until the rice is tender and liquid is absorbed. This can be done in advance and chilled until you’re ready to make the rice pudding.
Notes
- How Much Water to Cook Rice? Rule of thumb when cooking rice is; to every 1 cup of dry rice use 2 cups of water or liquid. There are always variables, and this can vary depending on the type of rice used. For example, brown rice will take longer to cook and would require more liquid.
- Dried Fruit – You can use dried cranberries, dried blueberries, dried cherries, golden raisins or classic raisins. You can also fruit altogether.
- Temper the Eggs – It’s important to temper the egg prior to adding it to the hot liquid and rice in the pot. Add a heaping tablespoon or so to the egg and milk mixture and it should do the trick.
- Lighter Options – To lighten up rice pudding, use 2% milk in place of half and half and light butter.
- When to Serve Rice Pudding – Rice pudding can be eaten for breakfast, brunch, as a snack or for a homestyle dessert.
Just my mother, Betty made some 70 year’s ago. Very hood will be one on my go to recipes.
I’m so happy you enjoyed it, thanks Ron!
Excellent recipe! I rarely make desserts but I had leftover rice in the freezer that needed to be used and this seemed to be the perfect answer….and it was! Thank you Melissa for another great recipe.
Perfect, I’m so happy you loved it!