This Old Fashioned rice pudding is a recipe I return to whenever I want something that tastes like a warm kitchen and uncomplicated comfort. I first learned this method from my grandmother when I was a child, standing on a stool and watching a heavy pot bubble gently on the stove while the whole house filled with the gentle aroma of milk and vanilla. It is a memory dish, one that soothes on rainy evenings and feels celebratory when served with a sprinkle of cinnamon and fresh berries. The magic here is patience, low heat, and a few humble ingredients that combine into something silky and deeply satisfying.

What makes this recipe special is the texture. The pudding is cooked until it reaches the body and creaminess of yogurt, with tender, plump rice grains suspended in a rich, slightly sweet custard. It is not overly sugary, so the flavor of the milk and vanilla shines through. I find that using whole milk gives the best mouthfeel, but the last half cup of cold milk stirred in at the end keeps the pudding refreshingly silky when chilled. This method yields consistent results whether you prepare it for four people or scale it up for a crowd.

Ingredients

• Whole milk, 6 cups total: Use full fat milk for the creamiest texture. Look for a fresh carton and avoid ultra high heat pasteurized brands if you can, because the subtle milk flavor stands out. I divide the milk so five and a half cups are cooked and the remaining half cup is cold and stirred in at serving time for a silky finish.
• Granulated sugar, 1/2 cup: Regular white sugar gives clean sweetness and helps thicken as it cooks with the starch from rice. You can reduce slightly if you prefer less sweet desserts.
• Salt, 1/2 teaspoon: A small pinch balances the sweetness and brightens the milk and vanilla flavors.
• Long grain white rice, heaping 1/2 cup: Long grain rice keeps grains distinct yet tender; rinsed briefly or used as is. Avoid instant rice because it will overcook and break down.
• Vanilla extract, 2 teaspoons: Pure vanilla extract adds depth. Use good quality vanilla for the best aroma and flavor.
• Ground cinnamon, optional, to finish: Freshly ground cinnamon or a cinnamon stick added while cooking can complement the milk and vanilla, and a light dusting at the end adds warmth and color.

Instructions

Combine milk, sugar, and salt:In a large, heavy bottom saucepan, pour in five and a half cups of whole milk, add the sugar and the salt. Bring the mixture up to a gentle boil over medium high heat, watching carefully. Swirl the pan rather than stirring constantly to prevent scorching. Once it reaches the first signs of a boil, remove from the highest heat to avoid a rapid boil that can cause the milk to rise and spill.Stir in rice and reduce heat:Add the rice and lower the heat to maintain a gentle simmer. The surface should barely tremble, not roar. This low and slow approach allows the rice to soften gradually and release starch into the milk, building the pudding base. If the milk threatens to boil over, lift the pan briefly and reduce the flame further.Simmer, stir occasionally:Cook for 50 to 60 minutes, stirring every few minutes. At first, stir more often to prevent rice from sticking to the bottom. As the mixture thickens, use the back of a spoon to check for the desired pudding consistency, which should coat the spoon and resemble thick yogurt. If the mixture becomes too thick before the rice is tender, add a splash of warm milk; if too thin, cook a few minutes longer.Finish with vanilla and cool:When the rice is tender and the base has thickened, remove the pan from the heat and stir in the vanilla extract. Allow the pudding to cool to room temperature, then transfer to a covered container and refrigerate. Just before serving, stir in the reserved half cup of cold milk to loosen the texture and give a smooth, chilled finish. Sprinkle with a little ground cinnamon if desired.

Storage Tips

Store the cooled pudding in a shallow airtight container to speed cooling and maintain consistency. Refrigerate for up to four days. If you plan to freeze, use freezer safe containers and leave an inch of headspace because liquids expand when frozen. Thaw in the refrigerator overnight and whisk to revive the texture. Reheat gently on low heat stirring often to avoid scorching, and add a splash of milk if needed to restore silkiness. Properly stored, the pudding retains flavor and texture very well.

Ingredient Substitutions

If you need a lighter version, substitute two cups of the whole milk with unsweetened almond milk while keeping the rest whole milk to preserve body. For a richer result, replace up to one cup of milk with heavy cream. Use short grain rice instead of long grain for a creamier, more broken down texture. Brown rice can be used but it extends cooking time significantly and yields a nuttier flavor. For a refined touch, steep a cinnamon stick in the milk while it heats and remove it before adding rice.

Serving Suggestions

Serve warm or chilled in small bowls, sprinkled with ground cinnamon or grated nutmeg. Top with fresh berries, a compote, toasted nuts, or a spoonful of jam. For an adult dessert, finish with a teaspoon of dark rum or bourbon. This pudding pairs beautifully with roasted stone fruit in summer and spiced poached pears in winter. Present it in small ramekins for an elegant finish.

Cultural Background

Rice pudding is a world classic with regional variations across Europe, Asia, and Latin America. This simple milk and rice method is rooted in home cooking traditions where pantry staples were stretched into comforting desserts. In many cultures, rice cooked with milk and sweeteners marks celebrations or serves as a humble offering to guests. The American approach often leans on creamy texture and vanilla, while other traditions may add cardamom, saffron, or coconut milk.

Seasonal Adaptations

In summer, fold in fresh stone fruit or top with a berry compote for brightness. In autumn and winter, steep spices like star anise or cinnamon while heating the milk and serve with roasted apple slices. For holiday gatherings, stir in orange zest and toasted almonds or garnish with candied citrus peel. These adjustments allow the same base technique to feel appropriate year round.

Meal Prep Tips

Make the pudding a day ahead to let flavors marry and the texture settle. Portion into jars for grab and go breakfasts or stackable containers for easy dessert service. Label containers with the date and consume within four days. If reheating single portions, microwave briefly and stir in a splash of milk for a smooth finish. Using shallow containers will speed cooling and reduce the time the pudding spends in the temperature danger zone.

There is something quietly joyful about sharing a bowl of this creamy pudding. It is simple, comforting, and endlessly adaptable. I hope you make it, tweak it, and make it your own.