Mom’s Old-Fashioned Rice Pudding (A Family Treasure)
There are recipes that feed the body, and then there are recipes that feed the soul. This rice pudding belongs to the second category—it’s the kind of dessert that carries warmth, love, and comfort in every spoonful. Passed down through generations, it’s creamy, lightly sweet, and studded with tender raisins. If you grew up with a mom or grandma making this dish, you know exactly why it’s unforgettable.
This version is simple, made with pantry staples, and cooked low and slow so the rice absorbs all the rich, sweet flavors. Let’s dive into this comforting classic.
Ingredients You Will Need:
- 2 3/4 cups whole milk (you can also use 2% or even evaporated milk for richness)
- 1 tablespoon butter, melted
- 1/2 cup raisins (golden or dark; you can even soak them in rum or warm water to plump them)
- 1/2 cup uncooked white rice (short-grain gives a creamier texture, but long-grain works too)
- 1/4 cup sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional, but adds warmth)
- Pinch of salt
Optional toppings: whipped cream, a sprinkle of cinnamon sugar, or toasted nuts.
Step-by-Step Directions
1. Prepare the Rice
In a medium saucepan, combine the rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat and simmer until most of the water is absorbed (about 10 minutes). This step softens the rice before it’s cooked fully in the milk.
2. Add the Milk and Butter
Pour the milk into the saucepan with the partially cooked rice. Stir in the melted butter. Cook over low heat, stirring often so the rice doesn’t stick to the bottom. The key is patience—low and slow cooking makes the pudding creamy.
3. Sweeten and Flavor
Add sugar, cinnamon, nutmeg (if using), and vanilla. Stir well to dissolve the sugar. At this stage, the kitchen will smell heavenly—warm, buttery, and comforting.
4. Add the Raisins
Stir in the raisins. If you like them extra soft, soak them in hot water for 10 minutes before adding. This prevents them from being chewy inside the pudding.
5. Simmer Until Creamy
Continue cooking on low heat, stirring every few minutes, until the mixture thickens and the rice is tender (about 25–30 minutes). The pudding should coat the back of a spoon. Remember it will thicken even more as it cools.
6. Rest and Serve
Remove from heat and let the pudding rest for 10 minutes before serving. You can enjoy it warm, at room temperature, or chilled from the fridge the next day.
Tips for Success
- Stir often: prevents scorching at the bottom.
- Creamier pudding: use half-and-half instead of milk, or stir in 1/4 cup heavy cream at the end.
- Egg version: for a custard-like pudding, beat 1 egg and whisk it in after removing from the heat (temper with a little hot milk first so it doesn’t scramble).
- No raisins? Replace with dried cranberries, chopped dates, or leave them out.
Serving Ideas
- Sprinkle with a dusting of cinnamon or nutmeg.
- Add a dollop of whipped cream for a dessert-like feel.
- Top with toasted almonds, pistachios, or coconut flakes for texture.
- Serve with fresh fruit—berries, bananas, or stewed apples pair beautifully.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove with a splash of milk to loosen it up.
- Can be enjoyed cold straight from the fridge like a sweet snack.
Why You’ll Love This Recipe
This pudding isn’t just dessert—it’s nostalgia in a bowl. Every bite reminds you of home, of family dinners, of love simmering on the stovetop. It’s economical, filling, and endlessly customizable.