Rice pudding was one of grandma’s most comforting desserts — a warm, creamy bowl of lightly sweetened rice with hints of cinnamon, vanilla, and love. Whether served warm or chilled, it was simple, satisfying, and always made with care.
In this article, you’ll learn how to make classic stovetop rice pudding from scratch, just like grandma used to — no shortcuts, just real ingredients and timeless flavor.
Why You’ll Love This Rice Pudding
- Creamy and smooth texture
- Lightly sweet with hints of cinnamon and vanilla
- Easy to make with basic pantry staples
- Can be served warm or cold
- Perfect for breakfast, dessert, or late-night comfort
Ingredients for Grandma’s Rice Pudding
Makes 4–6 servings.
- 1 cup uncooked white rice (short or medium grain preferred)
- 2 cups water
- 4 cups whole milk
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon butter (optional, for richness)
- Optional: raisins, golden raisins, or chopped nuts for garnish
Step-by-Step Instructions
1. Cook the Rice
In a medium saucepan, bring 2 cups of water to a boil.
Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed (about 15–18 minutes).
2. Add the Milk and Sugar
Add the milk, sugar, cinnamon, and nutmeg (if using) to the cooked rice.
Increase heat to medium and stir until the sugar dissolves.
3. Simmer the Pudding
Cook uncovered, stirring often, until the mixture thickens and becomes creamy — about 25–30 minutes.
Stir frequently to prevent scorching on the bottom.
Grandma’s tip: Be patient — the longer it simmers, the creamier it becomes.
4. Finish and Flavor
Remove from heat and stir in vanilla extract and butter (if using).
Let sit for 5–10 minutes to thicken slightly more.
5. Serve
Spoon into bowls and enjoy warm, or chill in the refrigerator for a few hours if you prefer it cold.
Top with extra cinnamon, raisins, or a splash of cream.
Serving Suggestions
- With a sprinkle of cinnamon or nutmeg
- Drizzled with honey or maple syrup
- Topped with toasted nuts or coconut
- With fruit compote or jam
- Served in a mug with warm milk at bedtime
Storage and Reheating
Store:
- Refrigerate in an airtight container for up to 4 days
Reheat:
- Microwave or gently warm on the stovetop
- Add a splash of milk to loosen if it’s too thick
Freeze:
- Not recommended — texture becomes grainy after thawing
Variations to Try
- Raisin Rice Pudding: Stir in ½ cup raisins during the last 10 minutes
- Coconut Rice Pudding: Replace 1 cup of milk with coconut milk
- Lemon Rice Pudding: Add lemon zest for brightness
- Chocolate Rice Pudding: Stir in cocoa powder or melted chocolate
- Spiced Rice Pudding: Add cardamom, cloves, or star anise for an exotic touch
Common Mistakes to Avoid
- Too thin? Keep simmering — it thickens as it cools
- Too thick? Stir in extra warm milk
- Burning at the bottom? Stir frequently and use medium-low heat
- Grainy texture? Use whole milk and avoid boiling too rapidly
Grandma’s Tips for Creamy Perfection
- Use whole milk for richness
- Stir regularly, especially as it thickens
- Let it sit for a few minutes off the heat before serving
- A pat of butter at the end adds silkiness and depth
- Taste and adjust sweetness as needed — grandma always did
Final Thoughts: A Sweet, Simple Hug in a Bowl
Rice pudding is one of those classic recipes that never go out of style. It’s soothing, nostalgic, and made with the kind of gentle care that only grandma could give.
Whether you serve it warm on a rainy evening or chilled as a summer treat, it’s sure to bring comfort and smiles every time.
