Rice pudding was one of grandma’s most comforting desserts — warm, creamy, and sprinkled with cinnamon. Whether served after Sunday lunch or as a sweet snack in the afternoon, it always brought a sense of calm and joy with every spoonful.
In this article, you’ll learn how to make classic rice pudding from scratch, just like grandma did — simple, cozy, and made with love.
Why You’ll Love This Rice Pudding
- Uses pantry staples you already have
- Can be served warm or chilled
- Naturally gluten-free and easy to adapt
- Great for leftover rice or fresh batch cooking
- A timeless dessert that never goes out of style
Ingredients for Grandma’s Rice Pudding
This recipe makes 4–6 servings.
- 1 cup cooked white rice (short or medium grain is best)
- 2 cups whole milk
- ½ cup heavy cream (or more milk for a lighter version)
- ⅓ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
- Optional: ¼ cup raisins or golden raisins
- Extra cinnamon for topping
Step-by-Step Instructions
1. Combine Rice, Milk, and Cream
In a medium saucepan, combine the cooked rice, milk, cream, sugar, and salt.
Cook over medium heat, stirring frequently, for about 15–18 minutes, until the mixture thickens slightly and the rice is very soft.
2. Temper the Egg
In a small bowl, beat the egg.
Scoop out a few spoonfuls of the hot mixture and slowly whisk it into the egg to temper it.
Then pour the egg mixture back into the saucepan and cook for 2–3 minutes, stirring constantly. The pudding will thicken more.
3. Finish with Flavor
Stir in the vanilla extract and cinnamon. Add raisins if using.
Cook for another 1–2 minutes, then remove from heat.
4. Serve Warm or Cold
Let the pudding sit for a few minutes before serving. It will continue to thicken as it cools.
Serve warm, at room temperature, or chilled.
Dust with cinnamon or nutmeg before serving, if desired.
Serving Suggestions
- Sprinkle with cinnamon sugar or nutmeg
- Add a spoonful of whipped cream or fruit preserves
- Stir in chocolate chips or chopped nuts
- Layer with fresh fruit like berries or banana slices
- Drizzle with caramel sauce or honey
Grandma’s tip: A bowl of warm rice pudding is perfect on rainy days.
Storage and Reheating
Store:
- Refrigerate in an airtight container for up to 4 days
Reheat:
- Add a splash of milk and warm gently in a saucepan or microwave
Freeze:
- Not recommended — the texture may become grainy
Variations to Try
- Coconut Rice Pudding: Use part coconut milk for a tropical twist
- Spiced Version: Add cardamom, cloves, or star anise
- Vegan: Use almond or oat milk, and skip the egg
- Lemon or Orange Zest: For a citrusy brightness
- Chocolate Rice Pudding: Stir in melted chocolate or cocoa powder
Grandma’s Secrets for Perfect Rice Pudding
- Use short-grain rice for the creamiest texture
- Stir often to prevent sticking or scorching
- Don’t rush — low, gentle heat gives the best results
- Let it cool slightly before serving to enhance flavor
- For extra richness, finish with a small pat of butter
Final Thoughts: A Hug in a Bowl
Grandma’s rice pudding was more than a dessert — it was a moment of peace, a pause in the day, and a taste of tradition. Creamy, sweet, and endlessly comforting, it’s a recipe worth keeping alive in every kitchen.
Now it’s your turn to make this timeless favorite — and maybe pass it down, too.