This old-fashioned rice pudding has been a treasured dessert in my family for as long as I can remember. I first learned to make it on a rainy afternoon when my grandmother taught me how to coax maximum creaminess from simple ingredients. There was something hypnotic about the slow simmering milk and rice, the way the kitchen filled with warm, familiar aromas, and the patient stirring that transformed a few pantry staples into a comforting, velvety treat. The texture lands somewhere between custard and thick yogurt, with rice grains that are tender but still distinct, suspended in rich, sweetened milk.

I often make this when I need something soothing after a long day or when friends pop by unexpectedly. It requires very little technique, just a bit of patience and attention to heat. The flavor is straightforward and nostalgic: sweet milk, a bright hint of vanilla, and a dusting of cinnamon if you like. It sets up beautifully in the refrigerator and tastes wonderful both cold and gently warmed. Serving it always brings back small family stories and contented smiles, and it pairs perfectly with a cup of strong coffee or a bright fruit compote for balance.

Ingredients

• Whole milk (6 cups, divided): Use full-fat whole milk for the creamiest texture. I recommend a trusted brand with consistent fat content such as Horizon Organic or any local dairy for the best mouthfeel. Reserve 1/2 cup to stir in before serving to refresh leftovers.
• Granulated sugar (1/2 cup): Regular white sugar balances the dairy and helps the pudding develop a gentle sheen. If you prefer a less sweet result, reduce to 1/3 cup. Avoid liquid sweeteners which alter texture.
• Salt (1/2 teaspoon): Just a pinch more than you expect, salt brightens the milk and amplifies the vanilla aroma.
• Long grain white rice (1/2 cup, uncooked): Long grain rice yields distinct grains and a slightly fluffier final texture than short grain. Use standard long grain white rice from your pantry; rinse if you prefer a cleaner starch profile.
• Vanilla extract (2 teaspoons): Pure vanilla extract is worth it here. I like Nielsen-Massey for a clean, rounded flavor. Add it at the end to preserve aromatic oils.
• Ground cinnamon (optional): A dusting at the end provides warmth and a classic finish. You can also use a cinnamon stick while simmering for a subtler infusion.

Instructions

Warm the milk and dissolve sugar: In a large heavy-bottomed saucepan combine 5 1/2 cups of the whole milk with the granulated sugar and the salt. Warm the mixture over medium-high heat until it just comes to a boil. Watch closely and stir to prevent scorching along the bottom. Boiling point is when small bubbles form around the edge and steam rises steadily. Add the rice and lower to a gentle simmer: Stir in the long grain white rice, then immediately reduce the heat to low so the pot maintains a gentle simmer. You want small bubbles and a soft motion, not a rolling boil. This gentle cooking releases starch slowly and prevents the milk from separating. Cook slowly until thickened (50 to 60 minutes): Stir the mixture occasionally, especially during the first 15 minutes and toward the end, scraping the bottom and sides to prevent sticking. The mixture will gradually thicken and the rice will swell and soften. Cook until the texture approximates thick yogurt or loose pudding; most batches take 50 to 60 minutes depending on your stove and pan. Finish with vanilla and cool: When the pudding has reached the desired consistency, remove the pan from the heat and stir in the vanilla extract. Let it cool slightly at room temperature for 15 to 20 minutes, then transfer to serving bowls or a storage container. Refrigerate to set for at least two hours. Stir before serving: Just before serving stir in the reserved 1/2 cup of cold whole milk to loosen the texture slightly and refresh the flavor. Sprinkle with ground cinnamon if desired and serve chilled or gently warmed.

Storage Tips

Store the pudding in an airtight container in the refrigerator for up to four days. Use glass containers to preserve flavor and avoid plastic odors. To reheat, warm gently on the stovetop over low heat, stirring constantly and adding a splash of milk to restore creaminess. If you must freeze, portion into airtight containers leaving headspace for expansion and freeze for up to three months. Thaw overnight in the refrigerator and reheat slowly; the texture may be slightly grainier after freezing but remains tasty when rebounded with milk.

Ingredient Substitutions

If you do not have whole milk, use 2 cups of half-and-half plus 4 cups of low-fat milk for a similar richness. For a dairy-free version substitute full-fat canned coconut milk and a lighter unsweetened almond milk, but expect a coconut note in the flavor and slightly different texture. Brown sugar or maple syrup can replace granulated sugar, but reduce quantities to taste since they add moisture and a caramel note. Short-grain rice will produce a creamier, more risotto-like pudding while jasmine rice lends a fragrant aroma.

Serving Suggestions

Serve chilled in small bowls with a dusting of ground cinnamon or nutmeg and a spoonful of fruit compote such as stewed cherries or orange marmalade for contrast. For an elegant twist, top with toasted almonds, pistachios, or a smear of citrus zest and a drizzle of honey. It pairs well with strong coffee or a tea that can cut through the creaminess, like Earl Grey or a smoky black tea.

Cultural Background

Rice pudding appears in some form in many cultures, from European baked versions to South Asian kheer and Middle Eastern muhallebi. The basic technique of simmering rice in milk sweetened with sugar and aromatics is a global comfort food. This particular old-fashioned stovetop approach is common in American and British home kitchens, prized for its simplicity and comforting flavor profile.

Seasonal Adaptations

Adjust the recipe for seasons by adding fresh summer berries when they are sweet and vibrant or by stirring in spiced poached pears in autumn. In winter, infuse the milk with a cinnamon stick, a split vanilla bean, or a strip of orange zest during the simmer to add warmth. For holiday tables, fold in a tablespoon of rum-soaked raisins or garnish with candied citrus peel.

Meal Prep Tips

Make a double batch and portion into individual jars for grab-and-go breakfasts or snacks. The pudding keeps well in single-serving glass jars in the fridge for up to four days. Label with the date and add any crunchy toppings like nuts just before serving to retain texture. Use silicone spatulas to transfer pudding cleanly and avoid scraping browned bits from the pan into the batch.

This old-fashioned pudding is an enduring favorite because it is unfussy, soulful, and adaptable. Give it a try the next time you crave something warm and familiar, and make it your own with a personal garnish or twist. Share it with someone who appreciates simple desserts and enjoy the small ritual of stirring and waiting for that comforting final result.