Grandma's Old-Fashioned Rice Pudding Recipe (Simple & Creamy)
Is there any dessert more comforting than a warm bowl of rice pudding? This old-fashioned stovetop version is rich, creamy, and tastes like it came straight from Grandma's kitchen. Whole milk, a slow simmer, and one silky egg yolk create a custard-like finish that’s pure nostalgia.
Equipment
- Medium heavy-bottomed saucepan
- Wooden spoon or heatproof spatula
- Whisk
Ingredients
Pudding Base
- 1/2 cup Arborio or medium-grain rice uncooked
- 3 1/2 cups whole milk reserve remaining 1/2 cup cold for tempering
- 1/2 cup granulated sugar
- 1/4 tsp salt
Custard
- 1 large egg yolk tempered
- 1/2 cup whole milk cold, for tempering with the yolk
- 1 tsp vanilla extract add off heat
Mix-in
- 1/2 cup raisins plump in the hot pudding
Garnish
- ground cinnamon for dusting
Instructions
- Combine the Base: In a medium, heavy-bottomed saucepan, add 1/2 cup uncooked rice, 3 1/2 cups whole milk (reserve the remaining 1/2 cup cold), 1/2 cup sugar, and 1/4 tsp salt.
- Simmer & Stir: Bring to a gentle simmer over medium heat, stirring frequently. Once small bubbles appear, reduce heat to low and cook uncovered for 25–30 minutes, stirring often—especially during the first 10 minutes—to prevent scorching and clumping.
- Add Raisins: When the rice is tender and the mixture has thickened, stir in 1/2 cup raisins and cook 5 minutes more to plump.
- Temper the Yolk: In a small bowl, whisk 1 egg yolk. Slowly whisk in the reserved 1/2 cup cold milk to temper.
- Create the Custard: While stirring the pudding constantly over low heat, slowly drizzle in the tempered yolk mixture. Cook 2–3 minutes more, stirring, until luxuriously creamy.
- Finish & Serve: Remove from heat and stir in 1 tsp vanilla. Spoon into bowls and dust with cinnamon. Serve warm, or chill to thicken further.
Notes
For the creamiest texture, use Arborio rice and a heavy-bottomed saucepan. Rice pudding thickens as it cools—if chilling, press parchment or plastic wrap directly on the surface to prevent a skin. To loosen leftovers, stir in a splash of milk while reheating over low heat.