Some desserts don’t need trends, decorations, or fancy ingredients. They survive generations because they’re perfect just the way they are.
Old-fashioned rice pudding is one of them.
Creamy on the inside, gently sweet, and finished with a beautifully golden top—this classic dessert brings back memories of warm kitchens, slow cooking, and simple joy. The spoonful you see in the image says it all: soft rice, rich custard, and a lightly caramelized surface.
Let’s walk through how to make real, traditional rice pudding—the kind that fills your home with comfort.
🥛 What Makes Old-Fashioned Rice Pudding Special?
Unlike modern quick versions, old-fashioned rice pudding is:
- Cooked slowly
- Made with simple pantry ingredients
- Creamy without being heavy
- Comforting without being overly sweet
It’s patient food—and patience is the secret ingredient.
📝 Ingredients (Classic & Simple)
You likely already have everything you need:
- ½ cup short-grain or medium-grain rice
- 4 cups whole milk
- ¼ to ⅓ cup sugar (adjust to taste)
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: cinnamon, nutmeg, or lemon peel
(For a baked, golden top like the image: 1 egg)
🍚 Step-by-Step: How to Make Old-Fashioned Rice Pudding
Step 1: Cook the Rice
- Rinse the rice briefly
- Add rice and 1 cup of water to a saucepan
- Bring to a gentle boil, then simmer until the water is absorbed
This step ensures the rice is tender before becoming creamy.
Step 2: Add Milk Slowly
- Pour the milk over the cooked rice
- Add salt and butter
- Simmer on low heat, stirring often
⚠️ Low heat is crucial. Rushing will ruin the texture.
Step 3: Let It Thicken Naturally
- Cook for 25–35 minutes
- Stir gently to prevent sticking
- The mixture will slowly become thick and creamy
The rice should be soft but not mushy.
Step 4: Sweeten & Flavor
- Add sugar and vanilla
- Optional: a pinch of cinnamon or nutmeg
Taste and adjust sweetness gently—this dessert should be comforting, not overpowering.
🔥 Optional Old-School Baked Finish (Like the Image)
TO CONTINUE READING THE RECIPE PLEASE SEE PAGE 2
