Best Old-Fashioned Rice Pudding

This old-fashioned rice pudding is rich, creamy, and perfectly sweetened. A classic dessert made with simple pantry staples, it’s delicious served warm or chilled—perfect for any time of year!

Ingredients

1 cup uncooked short-grain or Arborio rice
4 cups whole milk
½ cup granulated sugar
¼ tsp salt
2 large eggs
½ cup heavy cream
1 tsp vanilla extract
½ cup raisins (optional)
Ground cinnamon, for garnish

Instruction

Cook the Rice:
- In a large saucepan, combine rice, 3 cups of milk, sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- Reduce heat to low and cook for 20–25 minutes, stirring frequently, until the rice is tender and most of the liquid is absorbed.
Prepare the Egg Mixture:
- In a small bowl, whisk the eggs with the remaining 1 cup of milk and heavy cream. Slowly add a ladleful of the hot rice mixture into the egg mixture, whisking constantly to temper the eggs.
- Gradually pour the tempered eggs back into the saucepan, stirring continuously.
Thicken the Pudding:
- Cook the pudding over low heat for 2–3 minutes, stirring constantly, until it thickens but does not boil. Remove from heat and stir in vanilla extract and raisins if desired.
Serve and Enjoy:
- Spoon the pudding into individual serving bowls and sprinkle with ground cinnamon. Serve warm, or let it cool and chill in the refrigerator for at least 2 hours for a creamier texture.

Note

Short-grain or Arborio rice works best for a creamy consistency.
For extra flavor, add a pinch of nutmeg or lemon zest to the mixture.
Store leftovers in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore creaminess.