#ComfortInABowl

Grandma’s Rice Pudding: Creamy, Sweet, and Full of Nostalgia

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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.

Grandma’s Homemade Vanilla Pudding: A Silky, Creamy Dessert Straight from the Heart

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Before instant pudding mix was a kitchen staple, grandma was already whipping up batches of smooth, homemade vanilla pudding using just a handful of real ingredients. With its silky texture and rich, comforting flavor, it was one of those desserts that felt like a warm hug in a bowl.

In this guide, you’ll learn how to make vanilla pudding from scratch, using the same simple techniques and ingredients grandma used — no packets, no preservatives, just creamy goodness.

Why Homemade Pudding Is Worth It

Store-bought puddings might be fast, but nothing compares to the flavor and texture of the real thing. Here’s why:

  • Uses real milk, eggs, and vanilla
  • Richer, creamier texture than instant mixes
  • Perfect base for other flavors (chocolate, banana, coconut)
  • Great for layering into trifles or topping with fruit
  • Brings back that nostalgic, old-fashioned dessert vibe

Let’s start with the ingredients.

Ingredients for Homemade Vanilla Pudding

This recipe makes about 4–6 servings.

  • 2 ½ cups whole milk
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 ½ teaspoons pure vanilla extract

Optional: Add a splash of cream for a richer finish or a pinch of nutmeg for warmth.

Step-by-Step Instructions

1. Mix the Dry Ingredients

In a medium saucepan (off the heat), whisk together the sugar, cornstarch, and salt.

This prevents clumping when you add the milk.

2. Add the Milk and Yolks

Gradually whisk in the milk, then the egg yolks. Make sure everything is fully combined and smooth.

Grandma’s Tip: Strain the egg yolks if you want extra silky pudding.

3. Heat Gently and Stir Constantly

Place the saucepan over medium heat. Cook the mixture, stirring constantly, until it thickens and starts to bubble — about 8–10 minutes.

Once bubbles appear, cook for 1 more minute while continuing to stir. The pudding should coat the back of a spoon.

4. Remove from Heat and Add Butter & Vanilla

Turn off the heat. Stir in the butter and vanilla extract until smooth and fully melted.

Butter gives the pudding that classic creamy sheen and richness.

5. Strain (Optional) and Cool

For extra smoothness, pour the pudding through a fine-mesh sieve into a bowl.

Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.

Chill for at least 2 hours before serving — or enjoy it warm if you’re like grandma.

How to Serve Vanilla Pudding

Homemade vanilla pudding is incredibly versatile. Try it:

  • As is, with a sprinkle of cinnamon or nutmeg
  • Topped with berries or banana slices
  • Layered with crushed cookies or cake in a trifle
  • With whipped cream and chocolate shavings
  • As a filling for pies, donuts, or tarts

Grandma sometimes served it in vintage teacups with a biscuit on the side.

Make-Ahead and Storage Tips

  • Store pudding in an airtight container in the fridge for up to 4 days
  • Press plastic wrap directly on the surface to prevent skin
  • Stir before serving to smooth it out
  • Do not freeze — texture will suffer after thawing

Flavor Variations

Once you master the vanilla base, the possibilities are endless:

  • Chocolate Pudding: Add ½ cup cocoa powder or 100g melted dark chocolate
  • Banana Pudding: Layer with fresh banana slices and vanilla wafers
  • Coconut Pudding: Replace 1 cup of milk with coconut milk and add shredded coconut
  • Coffee Pudding: Stir in 1 tsp instant espresso powder with the milk
  • Lemon Pudding: Replace vanilla with lemon zest and a few tablespoons of lemon juice

Tips for Perfect Pudding Every Time

  • Use whole milk for best creaminess
  • Don’t stop stirring once it starts to heat up — this avoids lumps
  • Add eggs gradually to avoid scrambling
  • Cool slowly to avoid watery pudding
  • Strain after cooking for a gourmet finish

Final Thoughts: A Bowl Full of Comfort

Grandma’s vanilla pudding wasn’t just dessert. It was a sweet reward after a long day, a soothing treat for upset stomachs, and a creamy reminder that the best things in life are often the simplest.

With just a few ingredients and a little patience, you can recreate that same sense of home, warmth, and nostalgia in every spoonful.