I’m sharing Mom’s Old Fashioned Rice Pudding, my Custard Style Rice Pudding that pairs tender grains, a touch of cinnamon, and a rich custard base from a recipe that’s been in my family for generations.
I grew up sneaking spoonfuls of Mom’s Old Fashioned Rice Pudding late at night. I can’t explain why it hits me so hard, but the short grain white rice swells into these tender pillows and a cinnamon stick leaves a slow perfume that lingers on your spoon.
It’s the kind of dessert people call a Custard Style Rice Pudding and my family always nicknamed it the Best Rice Pudding, like it’s some secret map to comfort. I still can never resist the smell, and when I open the pot memories just flood back, messy and sweet.
Ingredients
- Short grain rice: chewy, starchy, gives creamy texture and steady carbs for energy.
- Whole milk: adds richness, protein and calcium, makes pudding silky and filling.
- Eggs: bind and add protein, give a custardy feel when gently cooked.
- Sugar: sweetens, adds carbs and calories, balances spice and citrus notes.
- Butter: optional, boosts creaminess, adds fat and a rounder mouthfeel.
- Cinnamon: warm spice, little antioxidants, gives cozy aroma and depth.
- Raisins: optional, pop of sweetness, a bit of fiber and chewy contrast.
- Lemon zest: brightens flavor with citrus oils, cuts through the richness.
Ingredient Quantities
- 1 cup short grain white rice, rinsed
- 4 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs lightly beaten
- 1/2 cup heavy cream optional
- 1 teaspoon vanilla extract
- 1 cinnamon stick for cooking plus 1/4 teaspoon ground cinnamon for serving
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter optional
- 1/2 cup raisins optional
- zest of 1 lemon and a pinch of freshly grated nutmeg optional
How to Make this
1. Rinse 1 cup short grain rice under cold water until the water runs clear, drain well.
2. In a heavy saucepan combine 4 cups whole milk, 1 cinnamon stick and 1/4 teaspoon salt; add the rinsed rice. Heat over medium until it just comes to a gentle simmer, stirring so the milk doesn’t scorch.
3. Lower heat to a gentle simmer, cook uncovered or partially covered for about 25 to 30 minutes, stirring every few minutes, until the rice is tender and the mix is thick and creamy. If the milk starts to foam or stick, lower the heat more.
4. If using raisins, either stir in 1/2 cup raisins in the last 10 minutes of cooking so they plump, or soak them first in a little warm milk or rum for 10 minutes and drain.
5. In a separate bowl whisk 2 lightly beaten large eggs with 1/2 cup granulated sugar until smooth.
6. Temper the eggs: slowly ladle about 1 cup of the hot rice mixture into the egg-sugar while whisking, repeat with another cup, then pour the warmed egg mixture back into the pot while stirring constantly. Cook over very low heat 2 to 3 minutes more until the pudding thickens a bit; do not let it boil or the eggs will curdle.
7. Remove from heat, stir in 1 teaspoon vanilla extract, optional 1/2 cup heavy cream and optional 2 tablespoons unsalted butter for extra richness, plus the zest of 1 lemon and a pinch of freshly grated nutmeg if you’re using them. Pull out and discard the cinnamon stick. Taste and adjust sugar or salt.
8. For a firmer, set pudding chill uncovered until cool then cover and refrigerate; it will thicken as it cools. For warm serving just spoon into bowls right away.
9. Serve sprinkled with 1/4 teaspoon ground cinnamon, add extra lemon zest or a pat of butter if you like. Reheat gently with a splash of milk if needed; if it gets too thick while reheating, stir in more milk a little at a time.
Equipment Needed
1. Heavy saucepan, about 2 to 3 quarts
2. Fine mesh sieve or strainer for rinsing the rice
3. Measuring cups and measuring spoons
4. Wooden spoon or heatproof spatula for stirring
5. Medium bowl for the eggs and a whisk (a fork works in a pinch)
6. Ladle for tempering and transferring hot rice into the eggs
7. Rubber spatula for scraping the pot and smoothing the pudding
8. Small bowl or cup to soak raisins or hold vanilla and zest
9. Serving bowls and spoons, plus a timer to keep track of simmering time
FAQ
Mom’s Old Fashioned Rice Pudding Recipe Substitutions and Variations
- Whole milk → use half and half 1:1 for a richer, creamier result. For dairy free try full fat coconut milk 1:1, it’ll add a mild coconut note.
- Granulated sugar → swap with maple syrup or honey at about 3/4 cup liquid sweetener for each 1 cup sugar (so for 1/2 cup sugar use ~3 tbsp + 1 tsp). Cut back other liquids a little when using syrup.
- 2 large eggs → replace with 1/2 cup pureed silken tofu (works for the 2 eggs here) or use a cornstarch slurry (about 3 tbsp cornstarch mixed with 3 tbsp cold milk) whisked in to thicken.
- Short grain white rice → arborio or sushi rice work as direct 1:1 swaps and give similar creaminess. Long grain will cook faster but be less creamy, so expect a firmer texture.
Pro Tips
1) Rinse yes, but really let the rice drain and air dry a bit before you start cooking, otherwise surface water makes it gluey and clumpy once it hits the milk. A few extra minutes in a sieve helps more than you think.
2) Cook on the lowest steady simmer you can manage and stir often, scrape the bottom with a wooden spoon so the milk wont scorch. If you see foaming or fast bubbling, drop the heat right away, dont try to push through it.
3) Temper the eggs slowly and never let the pot come to a boil after you add them or you will get scrambled bits. If youre nervous, whisk the finished pudding through a fine mesh strainer to catch any tiny cooked egg pieces and give a silkier texture.
4) For plump raisins soak them briefly in warm milk or a splash of rum before adding, or fold them in at the very end so they dont shrivel. Add fresh lemon zest and a pinch of nutmeg off the heat so the bright flavors dont fade.
5) Want control over thickness and richness Try finishing with a little cream or butter for silkiness, and chill uncovered to set faster if you want a firmer pudding. Reheat gently with small splashes of milk, stir constantly so it warms evenly.
Mom’s Old Fashioned Rice Pudding Recipe
I’m sharing Mom’s Old Fashioned Rice Pudding, my Custard Style Rice Pudding that pairs tender grains, a touch of cinnamon, and a rich custard base from a recipe that’s been in my family for generations.
6
servings
435
kcal
Equipment: 1. Heavy saucepan, about 2 to 3 quarts
2. Fine mesh sieve or strainer for rinsing the rice
3. Measuring cups and measuring spoons
4. Wooden spoon or heatproof spatula for stirring
5. Medium bowl for the eggs and a whisk (a fork works in a pinch)
6. Ladle for tempering and transferring hot rice into the eggs
7. Rubber spatula for scraping the pot and smoothing the pudding
8. Small bowl or cup to soak raisins or hold vanilla and zest
9. Serving bowls and spoons, plus a timer to keep track of simmering time
Ingredients
-
1 cup short grain white rice, rinsed
-
4 cups whole milk
-
1/2 cup granulated sugar
-
2 large eggs lightly beaten
-
1/2 cup heavy cream optional
-
1 teaspoon vanilla extract
-
1 cinnamon stick for cooking plus 1/4 teaspoon ground cinnamon for serving
-
1/4 teaspoon salt
-
2 tablespoons unsalted butter optional
-
1/2 cup raisins optional
-
zest of 1 lemon and a pinch of freshly grated nutmeg optional
Directions
- Rinse 1 cup short grain rice under cold water until the water runs clear, drain well.
- In a heavy saucepan combine 4 cups whole milk, 1 cinnamon stick and 1/4 teaspoon salt; add the rinsed rice. Heat over medium until it just comes to a gentle simmer, stirring so the milk doesn't scorch.
- Lower heat to a gentle simmer, cook uncovered or partially covered for about 25 to 30 minutes, stirring every few minutes, until the rice is tender and the mix is thick and creamy. If the milk starts to foam or stick, lower the heat more.
- If using raisins, either stir in 1/2 cup raisins in the last 10 minutes of cooking so they plump, or soak them first in a little warm milk or rum for 10 minutes and drain.
- In a separate bowl whisk 2 lightly beaten large eggs with 1/2 cup granulated sugar until smooth.
- Temper the eggs: slowly ladle about 1 cup of the hot rice mixture into the egg-sugar while whisking, repeat with another cup, then pour the warmed egg mixture back into the pot while stirring constantly. Cook over very low heat 2 to 3 minutes more until the pudding thickens a bit; do not let it boil or the eggs will curdle.
- Remove from heat, stir in 1 teaspoon vanilla extract, optional 1/2 cup heavy cream and optional 2 tablespoons unsalted butter for extra richness, plus the zest of 1 lemon and a pinch of freshly grated nutmeg if you're using them. Pull out and discard the cinnamon stick. Taste and adjust sugar or salt.
- For a firmer, set pudding chill uncovered until cool then cover and refrigerate; it will thicken as it cools. For warm serving just spoon into bowls right away.
- Serve sprinkled with 1/4 teaspoon ground cinnamon, add extra lemon zest or a pat of butter if you like. Reheat gently with a splash of milk if needed; if it gets too thick while reheating, stir in more milk a little at a time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 259g
- Total number of serves: 6
- Calories: 435kcal
- Fat: 19.2g
- Saturated Fat: 10.6g
- Trans Fat: 0.1g
- Polyunsaturated: 0.8g
- Monounsaturated: 5g
- Cholesterol: 110mg
- Sodium: 191mg
- Potassium: 413mg
- Carbohydrates: 59.5g
- Fiber: 0.9g
- Sugar: 34.3g
- Protein: 10.3g
- Vitamin A: 417IU
- Vitamin C: 0.3mg
- Calcium: 216mg
- Iron: 1mg
