This old fashioned rice pudding has been a family comfort for as long as I can remember. I discovered this exact method on a rainy afternoon while going through my grandmother's handwritten notes. She always wrote tiny reminders about low heat and patience, and when I followed them the first time the result was a silk like pudding that filled the house with warm sweet aromas. It is one of those recipes that asks for very little technique and rewards you with a lot of heart. The texture sits somewhere between creamy custard and spoonable porridge, so each spoonful feels indulgent but homey.

I love how this recipe uses only a handful of ingredients that most of us already keep in the pantry and the fridge. Long grain white rice gently swells in whole milk, and slow simmering coax out starch to thicken the mixture into the perfect consistency. A touch of vanilla brightens the flavor and a dusting of ground cinnamon at the end makes it feel like dessert and breakfast at the same time. It is a recipe that makes the house smell like childhood and brings people to the table without ceremony.

Ingredients

• Whole milk: Six cups total, divided so that five and one half cups are used for cooking and one half cup is stirred in before serving. Look for full fat milk for the creamiest texture. If you prefer a lighter result, use two percent but be aware the pudding will be slightly less rich. I often reach for a trusted grocery brand that has no additives.
• Granulated sugar: One half cup provides balanced sweetness. You can reduce by one quarter cup for a less sweet pudding. Use standard granulated sugar for consistent melting and even sweetness.
• Salt: One half teaspoon. A small amount of salt lifts the milk and rice flavors and keeps the sweetness from tasting flat. Use table salt or fine sea salt, measured precisely.
• Long grain white rice: One half cup heaping, rinsed if it is dusty but not necessary for most store bought rice. Long grain rice stays relatively separate as it cooks and gives a soft but slightly distinct texture that I prefer over short grain varieties.
• Vanilla extract: Two teaspoons. Use pure vanilla extract for superior aroma. I keep an extra bottle of pure extract in my baking drawer to use when desserts are on the menu.
• Ground cinnamon: Optional for dusting or stirring in. Freshly ground cinnamon offers the most fragrant finish but a pre ground variety works well too.

Instructions

Combine milk sugar and salt:In a large saucepan pour five and one half cups of the milk. Add the granulated sugar and the salt. Warm the mixture over medium high heat until it just reaches a gentle boil. Watch closely because milk can foam up quickly. Bringing the milk to this point activates heat and prepares it to accept the rice without dropping the temperature too abruptly.Add rice and reduce heat:Stir in the rice, lower the heat to maintain a gentle simmer and not a rolling boil. Use a spoon that will not scratch your pan. The goal is a low simmer where tiny bubbles rise slowly. A high boil will cause milk to scorch and the texture will be uneven.Simmer and stir occasionally:Cook the mixture for fifty to sixty minutes. Stir every five to ten minutes to keep the rice from sticking to the bottom and to help the released starch distribute evenly. As it cooks it will thicken and become the consistency of Greek yogurt. If it looks too thick before the rice is tender add a splash of milk to loosen it. Do not rush this step because the slow heat is what gives the classic creamy texture.Finish with vanilla:When the rice is tender and the mixture has thickened remove from the heat. Stir in the two teaspoons of vanilla extract. The warm pudding will bloom the vanilla and create a deep aromatic base. Taste and adjust sweetness if needed with a teaspoon or two of sugar.Cool and refrigerate:Allow the pot to cool slightly. Transfer to a bowl or individual dishes and chill in the refrigerator. Right before serving stir in the remaining one half cup of cold milk. This lightens the texture and gives the pudding a smooth finishing touch. Serve with a sprinkle of ground cinnamon if you like.

Storage Tips

Store cooled pudding in an airtight container in the refrigerator for up to five days. Use glass jars or shallow containers for faster cooling. If freezing, portion into freezer safe containers leaving headroom for expansion. Thaw overnight in the refrigerator and stir to restore creaminess. To reheat on the stove add a splash of milk to loosen the texture and warm gently over low heat while stirring. Never reheat at high heat because the dairy can separate and scorch easily.

Ingredient Substitutions

For a dairy free version replace whole milk with full fat coconut milk or an unsweetened plant based milk. Use a little extra thickening time because non dairy milks sometimes release less starch. For lower sugar reduce the granulated sugar to three eighths cup or use a natural sweetener like maple syrup added at the end to taste. If you prefer short grain rice substitute cup for cup and reduce cook time by about ten minutes while watching texture.

Serving Suggestions

Serve warm with a dusting of ground cinnamon and a spoonful of fruit compote for brightness. For a brunch option pair with strong coffee and toasted nuts. For a festive finish top with toasted coconut or chopped pistachios. Small mason jars make charming individual portions for guests. A spoonful of jam swirled into the top makes a pretty presentation.

Cultural Background

Rice pudding is a simple comforting food that appears in many culinary traditions from Asia to Europe and the Americas. This old fashioned version reflects a home style from northern European and American kitchens where dairy and rice were combined to create a gently sweetened comfort dish. Each region adapts spices and additions for local tastes which is why you will find versions with citrus zest, cardamom, or saffron around the world.

Seasonal Adaptations

In cooler months elevate the pudding with warming spices such as nutmeg and allspice. In summer serve chilled with fresh berries and a squeeze of lemon. For autumn fold in roasted apples and a pinch of ground ginger. The base is versatile so small changes to toppings and spice can make it appropriate for any season.

Meal Prep Tips

Make a double batch and portion into jars for grab and go breakfasts. Refrigerate for up to five days and add fresh milk before eating. The cooked pudding freezes well and can be thawed for a quick dessert. Label containers with date and reheating instructions for simple weeknight treats.

This pudding invites you to make it your own, to pass it down, and to serve it without fuss. The few ingredients are forgiving and the slow simmer rewards patience. I hope it becomes a quiet favorite in your home as it has in mine.