This nostalgic Old Fashioned Rice Pudding recipe delivers the comforting warmth that only grandma’s cooking can provide. Creamy, sweet, and perfectly spiced, this traditional dessert transforms simple ingredients into a velvety treat that’s been cherished across generations. The slow-baked method ensures the rice absorbs all the flavors while creating that signature custardy texture that makes this pudding truly special.

Why You’ll Love This Recipe

• Incredibly creamy texture with perfectly tender rice in every spoonful
• Simple, wholesome ingredients you likely already have in your pantry
• Versatile dessert that can be enjoyed warm or cold, any time of year
• Makes your home smell absolutely amazing while it bakes
• Can be customized with your favorite mix-ins and toppings

Ingredients

• Jasmine Rice: Creates the perfect foundation with its naturally fragrant qualities and ideal texture. Long-grain white rice works as a substitute.
• Granulated Sugar: Provides the classic sweetness. Can be adjusted slightly to taste or partially substituted with brown sugar for a deeper flavor.
• Salt: Just a touch enhances all the other flavors and balances the sweetness. Don’t skip this critical ingredient!
• Whole Milk: Gives the pudding its signature richness and creaminess. For an even more indulgent version, you can use part half-and-half.
• Vanilla Extract: Adds warmth and depth. Use pure vanilla extract rather than imitation for the best flavor.
• Eggs: Creates the custard-like consistency and helps everything bind together. Room temperature eggs blend more easily.
• Raisins: Add a chewy texture and natural sweetness. Completely optional – leave them out if you prefer, or substitute dried cranberries or cherries.
• Ground Nutmeg: Provides that classic warm spice flavor. Freshly grated nutmeg offers the most vibrant taste if available.

Variations

Coconut Rice Pudding

Transform this classic into a tropical treat by substituting half the milk with coconut milk and adding ½ cup of toasted coconut flakes. The subtle coconut flavor pairs beautifully with the jasmine rice and creates an exotic twist on the traditional recipe.

Cinnamon Apple Rice Pudding

Add a fall harvest touch by folding in 1 cup of diced sautéed apples and replacing the nutmeg with cinnamon. For extra indulgence, drizzle with caramel sauce before serving. This variation works wonderfully with a pinch of cardamom for depth.

Chocolate Hazelnut Rice Pudding

For chocolate lovers, stir in chocolate hazelnut spread after baking while the pudding is still warm. Top with chopped toasted hazelnuts for added texture and a sophisticated dessert experience that’s sure to impress guests.

How to Make the Recipe

Step 1: Prepare Your Oven and Rice

Begin by preheating your oven to 350°F (or 325°F if using convection). While the oven heats, cook the jasmine rice according to package instructions until it’s tender but not mushy. The rice will continue cooking in the oven, so it’s better to have it slightly firm at this stage.

Step 2: Create the Custard Mixture

In a blender, combine the sugar, salt, milk, vanilla extract, and eggs. Blend everything until smooth and well incorporated. This technique ensures a perfectly smooth custard without any egg lumps or unmixed ingredients. The blender method is much more effective than whisking by hand.

Step 3: Assemble and Bake

Lightly coat your baking dish with cooking spray to prevent sticking. Combine the cooked rice with the blended custard mixture, stirring gently to ensure even distribution. If you’re including raisins, fold them in now. Transfer everything to your prepared baking dish. Place this dish inside a larger baking pan and create a water bath by adding hot water until it reaches halfway up the sides of your rice pudding dish. Bake for approximately 2½ hours, stirring occasionally to ensure even cooking and to achieve that perfect creamy consistency.

Step 4: Cool and Garnish

Once baked, remove the pudding from the oven and allow it to cool. The pudding will continue to thicken as it cools. Just before serving, sprinkle with additional nutmeg for a beautiful presentation and enhanced flavor. The cooling period allows all the flavors to meld together beautifully.

Tips for Making the Recipe

• Never skip the water bath (bain-marie) as it ensures gentle, even cooking and prevents the edges from overcooking
• Stir the pudding occasionally during baking, but be gentle to maintain some texture in the rice
• If the top begins to brown too quickly, cover loosely with aluminum foil
• For extra richness, use a combination of whole milk and half-and-half
• The pudding will look slightly loose when first removed from the oven but will thicken considerably as it cools
• For a silkier texture, you can pulse the cooked rice in a food processor before combining with the custard mixture

How to Serve

This comforting rice pudding can be served warm, at room temperature, or chilled depending on your preference. For a beautiful presentation, serve in individual ramekins or vintage teacups with a sprinkle of nutmeg on top. Create a dessert bar by offering toppings like fresh berries, toasted nuts, maple syrup, or a dollop of whipped cream. For special occasions, drizzle with a splash of rum or bourbon for an adult version. This pudding pairs wonderfully with a cup of coffee or tea for an afternoon treat or as a comforting dessert after a family meal.

Make Ahead

This rice pudding is perfect for making ahead of time, as the flavors actually improve after resting. You can prepare the entire dish up to 3 days in advance and store it covered in the refrigerator. If you prefer to work in stages, cook the rice up to 2 days ahead and store it separately until you’re ready to assemble the final dish. When serving after refrigeration, you may want to thin the pudding slightly with a splash of warm milk if it has become too firm. Individual portions can also be frozen for up to 2 months – simply thaw in the refrigerator overnight and gently reheat if desired.

FAQs

Can I use a different type of rice?

Yes! While jasmine rice creates a wonderfully aromatic pudding, you can substitute with arborio, basmati, or regular long-grain white rice. Each variety will give a slightly different texture, with arborio creating the creamiest result due to its high starch content. Avoid instant rice as it won’t hold up during the long cooking process.

Why is my rice pudding too runny?

If your pudding seems too thin after baking, remember it will thicken significantly as it cools. If it’s still too runny after cooling, it may have needed more time in the oven. For a quick fix, return it to the oven for 15-20 more minutes, or for already-cooled pudding, stir in 1-2 tablespoons of instant rice pudding mix to help it set.

Can I make this recipe dairy-free?

Absolutely! You can substitute the whole milk with full-fat coconut milk, almond milk, or oat milk. For the creamiest dairy-free version, coconut milk works best. You may need to adjust the cooking time slightly, as plant-based milks sometimes behave differently during baking.

Is it necessary to use a water bath when baking?

The water bath is highly recommended as it ensures gentle, even heating that prevents scorching and creates that perfect custard texture. If you absolutely must skip it, reduce your oven temperature to 325°F and be prepared to stir more frequently to prevent the edges from overcooked or becoming too firm.

Conclusion

This Mom’s Old Fashioned Rice Pudding recipe strikes the perfect balance between simplicity and indulgence. With its creamy texture, aromatic spices, and comforting warmth, it’s no wonder this dessert has remained a beloved classic through generations. Whether you’re recreating a treasured family recipe or trying rice pudding for the first time, this foolproof method delivers consistent, delicious results that will have everyone asking for seconds. Give yourself the gift of this homemade comfort food that nourishes both body and soul.

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