Can I use brown rice instead of white rice for this recipe?

Yes, you can use brown rice for a nuttier flavor and added texture. However, keep in mind that brown rice takes longer to cook and may require additional liquid and baking time. Ensure it’s fully cooked before mixing into your pudding.

How do I store leftovers?

Store any leftover rice pudding in an airtight container in the refrigerator. It typically lasts up to 3 days. You may notice the pudding thickens upon cooling; reheat it gently on the stovetop or in the microwave, adding a splash of milk if needed.

Can I make this rice pudding dairy-free?

Absolutely! Substitute whole milk with almond milk or coconut milk and use a plant-based cream instead. Ensure the rest of the ingredients are compatible with your dietary needs for a delightful dairy-free version.

Is Old Fashioned Rice Pudding served warm or cold?

Rice pudding can be enjoyed either way. Many prefer it warm, fresh from the oven, while others appreciate it chilled. Experiment with both temperatures to see which you enjoy more!

What can I use instead of raisins in this recipe?

If you don’t like raisins, you can replace them with other dried fruits like cranberries, cherries, or chopped apricots. Fresh fruits such as diced apples or sliced bananas also make tasty additions!

Old Fashioned Rice Pudding: 5-Star Comfort Food Recipe

Ingredients

Scale

1 cup cooked white rice
2 1/2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins
1 tablespoon unsalted butter

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Instructions

Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish with unsalted butter.
In a saucepan, combine whole milk, heavy cream, and granulated sugar; heat gently until sugar dissolves.
In a mixing bowl, whisk the eggs and gradually add the warm milk mixture to temper the eggs.
Stir in the cooked rice, vanilla extract, salt, cinnamon, nutmeg, and raisins.
Pour the mixture into the prepared baking dish and bake uncovered for 50-60 minutes until the top is golden and the center is slightly jiggly.
Let the pudding cool for 15-20 minutes before serving warm or chilled, optionally topping with cinnamon or whipped cream.

Notes

This rice pudding can be made ahead of time and stored in the fridge for up to 3 days. Customize with spices or toppings as desired.

Author: eleanor-quin
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 15g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 5g
Cholesterol: 150mg