Mom’s Old Fashioned Rice Pudding

Sweet Nostalgia: Mom’s Old Fashioned Rice Pudding

Hey there, fellow food lovers! Chef here, ready to whisk you back to the coziest corners of your childhood with a recipe that’s pure edible nostalgia. Picture this: a creamy, cinnamon-kissed rice pudding, still warm from the stove, with just the right amount of sweetness to make your heart sigh. That’s exactly what we’re making today—my mom’s legendary old-fashioned rice pudding.

Now, I know what you’re thinking: “Rice pudding? Isn’t that just… leftover rice and milk?” Oh, my friend, let me stop you right there. This isn’t just any rice pudding. This is the kind that makes you close your eyes after the first spoonful, the kind that smells like Sunday afternoons and sounds like your mom humming while she stirs the pot. It’s the recipe that turned me from a kitchen-clumsy kid into a chef who believes food is love made visible.

Whether you’re a rice pudding rookie or a seasoned pro, this recipe is your golden ticket to comfort town. We’re talking 6 simple ingredients (plus optional raisin rebels and butter enthusiasts), 25 minutes of stove magic, and a dessert that doubles as a hug. Ready to make your kitchen smell like a cinnamon-scented time machine? Let’s dive in!

Mom's Old-Fashioned Rice Pudding — Mom’s Old-Fashioned Rice Pudding

The Day Mom Let Me Stir (And I Almost Burned the Kitchen Down)

Let me set the scene: 1998, me at age 10, standing on a wobbly step stool in Mom’s avocado-green kitchen. The tile grout was stained with time, the curtains were yellow with little red apples, and the kitchen radio was stuck on oldies that crackled through every recipe. That day, she was teaching me her “secret” rice pudding technique—which really just meant not abandoning the stove to watch Rugrats.

I remember the wooden spoon felt huge in my hands, the steam curling my bangs into ridiculous spirals as I stirred like my life depended on it. I was intense. Hyper-focused. A tiny Gordon Ramsay, minus the swearing (well… mostly).

“Slow down, firecracker,” Mom laughed, her hands guiding mine. “You’re not mixing concrete!” But I was determined. Cinnamon dusted my nose, raisins plumped like tiny pillows in the pot, and then… disaster struck.

Distracted by our dog Barkley’s dramatic sneeze (which, in his defense, was impressive), I let the mixture bubble over. Suddenly, the stove looked like it had grown a caramel lava beard. Milk sizzled into little smoky pockets. I froze.

But here’s the thing: Mom didn’t scold me—she just grabbed two spoons and said, “Quick! The good parts are still safe!” We salvaged what we could, ate it straight from the pot, and laughed until milk came out our noses (literally). That’s when I learned the real secret: burnt pans wash off, but messy kitchen memories? Those stick forever.

What You’ll Need to Make Mom’s Old Fashioned Rice Pudding (Plus Chef’s Secrets!)

Here’s everything you need to create a bowl of warm, cozy goodness—plus a few of my favorite little tips to make it extra special.

1 cup cooked white rice – Day-old rice works BEST—it’s drier and soaks up the custard like a dream. No leftovers? Cook ⅓ cup uncooked rice first. Jasmine or arborio rice adds a fancy flair.
2 cups whole milk – The fat = flavor here. For dairy-free? Coconut milk adds tropical vibes and a sweet depth that pairs beautifully with cinnamon.
⅓ cup sugar – Mom used white, but brown sugar makes it taste like caramel hugs. Want to go bold? Try maple syrup or honey for a twist.
1 egg – Our magic thickener! Vegan? A mashed banana adds creaminess and a subtle sweetness.
½ tsp vanilla extract – Splurge on real vanilla if you can. Your taste buds will high-five you.
¼ tsp salt – Trust me—it balances the sweetness like a flavor tightrope walker.
½ tsp ground cinnamon – The soul of this dish. Freshly ground? chef’s kiss
¼ cup raisins (optional) – Soak ’em in warm water first for plumper, happier raisins!
1 tbsp butter (optional) – Because sometimes you need that silky finish. Salted butter = next level.

Let’s Make Mom’s Old Fashioned Rice Pudding: Step-by-Step

This is one of those recipes that’s both comforting and cathartic to make. The stirring becomes a rhythm. The scent becomes a memory.

Step 1:

In your favorite medium saucepan (non-stick is your friend here!), combine the cooked rice, 1½ cups milk, sugar, and salt. Crank the heat to medium—we’re going for gentle bubbles, not a milk volcano.

Chef’s Tip: Stir every 2–3 minutes with a wooden spoon. Not only does this prevent sticking, but the rhythmic motion is basically kitchen therapy.

Step 2:

While that’s cooking, grab a small bowl and whisk together the egg and remaining ½ cup milk until it’s smoother than a jazz sax solo. This is called tempering, and it’s how we avoid scrambled eggs in our pudding (unless that’s your thing—no judgment!).

Step 3:

Here’s the make-or-break moment! Slowly pour the egg mixture into the hot rice, stirring faster than a caffeinated hummingbird. Keep that heat at medium—we want thickness, not eggy chunks.

Step 4:

Now the fun part! Stir in vanilla, cinnamon, and raisins (if using). Cook 2–3 more minutes until it coats the back of your spoon like a cozy sweater.

Chef’s Hack: Dip a metal spoon in the mixture—if you can draw a line through the coating that holds its shape, you’re golden!

Step 5:

Kill the heat and stir in butter if using. Let it cool for 5 minutes—this is when the flavors get to know each other. Resist eating straight from the pot (or don’t—I won’t tell).

Serving Ideas That’ll Make You Look Fancy

Rice pudding doesn’t have to be frumpy—it can be full-on fabulous! Dress it up and impress your guests (or just yourself on a Wednesday night).

Vintage Vibes: Serve it warm in delicate teacups with a sprinkle of nutmeg and a cloud of whipped cream.
Tropical Twist: Chill it, then top with toasted coconut flakes and fresh mango slices.
Sweet & Salty: Add a drizzle of caramel sauce and a handful of crushed pretzels.
Brunch Approved: Serve with a spoonful of jam or berry compote and a mint leaf.
Frozen Fantasy: Pour leftovers into popsicle molds for a creamy frozen treat.

Mix It Up! 5 Fun Twists

Wanna play jazz with the base recipe? Here are some remix ideas that’ll keep things interesting:

Chai-Spiced: Swap cinnamon for chai masala and steep a chai tea bag in the milk while it heats. It’s a warm, spiced hug.
Vegan Dream: Use coconut or almond milk, sub a flax egg, and sweeten with maple syrup. Raisins optional, but toasted almonds? Highly recommended.
Lemon Zest Revival: Add 1 tsp lemon zest and swap raisins for blueberries. Light, bright, and perfect for spring.
Chocolate Therapy: Stir in 2 tbsp cocoa powder at the end and top with chocolate shavings or mini chips. Mood: instantly elevated.
Boozy Adult Version: Add a splash of bourbon or dark rum with the vanilla for a grown-up version that pairs perfectly with cold weather and fuzzy socks.

Chef’s Notebook

You know I love a good kitchen hack, and rice pudding has taught me a lot over the years. Here’s what I’ve picked up:

Leftover sushi rice makes it extra sticky-sweet. Yep, that’s right—your grocery store California roll just gave birth to dessert.
A pinch of cardamom alongside cinnamon takes it from “nice” to “holy wow.”
If you forget to stir and get a pudding skin? Rebrand it. Call it “crème brûlée style,” torch it, and pretend it was the plan all along.
Want more body? Add a spoonful of cream cheese near the end and stir it in until silky.

One Thanksgiving, I got bold and used bacon fat instead of butter. It was a little savory, a lot weird—but oddly addictive. My cousin called it “brunch pudding” and asked for seconds.

Burning Questions (Literally?)

You asked. I stirred. Here are the FAQs of the rice pudding world:

Q: Can I use instant rice?
A: Technically yes, but the texture will be mushier than a rom-com ending. Go for jasmine or basmati for that toothsome chew.

Q: Help! My pudding is soup!
A: No panic! Mix 1 tsp cornstarch with 2 tbsp cold milk, stir it in, and simmer 3 more minutes until it thickens up.

Q: Can I make this ahead of time?
A: Absolutely! Stores covered in the fridge for 4 days. Pro tip: It thickens as it cools—just add a splash of milk when reheating.

Q: Egg alternatives?
A: 2 tbsp cornstarch or 1 mashed banana both work great. Mix with cold milk before adding to the hot pot to avoid lumps.

Q: Can I freeze it?
A: Technically yes, but it may change texture when thawed. If you do, freeze in single-serve containers and reheat gently with milk.

Nutrition (Per Serving)

Calories: 190
Fat: 4g
Carbs: 34g
Protein: 5g

Note: With substitutions, these values may change. Your spoon is your guide!

So there you have it—Mom’s Old Fashioned Rice Pudding, lovingly stirred into your life one cinnamon cloud at a time. It’s not fancy. It’s not flashy. But it’s full of heart, and sometimes, that’s exactly what dessert should be. Whether you’re eating it in your pajamas on a rainy day or serving it in vintage glassware at your next brunch, this pudding is a portal to simpler, sweeter times.

Now go ahead—scoop yourself a bowl, grab a spoon, and taste the nostalgia. ❤️