Best Old-Fashioned Creamy Rice Pudding

Make rice pudding with cooked rice on the stove (a.k.a. the old-fashioned way) for the creamiest, richest, and most delicious dessert. 

How to Make Rice Pudding With Cooked Rice

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Old-Fashioned Rice Pudding Ingredients

These are the simple ingredients you’ll need to make this creamy rice pudding recipe: 

• Rice: Start with 1 ½ cups of cooked rice.
• Milk: You’ll need two cups of whole milk, divided. 
• Salt: Enhance the overall flavor with a pinch of salt. 
• Raisins: Golden raisins are optional, but recommended.
• Egg: A beaten egg lends moisture and helps bind the rice together. 
• Sugar: This sweet rice pudding calls for ¼ cup of white sugar. 
• Butter: Butter, stirred in at the end, creates a rich consistency. 
• Vanilla: Vanilla extract takes the decadent flavor over the top. 

How to Make Homemade Rice Pudding With Cooked Rice

Here’s a brief overview of what you can expect when you make rice pudding with leftover rice: 

1. Cook the rice with 1 ½ cups of milk and salt until the mixture is creamy.
2. Stir in the remaining milk, raisins, egg, and sugar. 
3. Remove from the heat, then stir in butter and vanilla. 

How to Serve Old-Fashioned Rice Pudding

Serve the rice pudding warm. It’s delicious as-is, but a dusting of cinnamon over each serving will add an extra layer of flavor. 

How to Store Old-Fashioned Rice Pudding

Store your rice pudding in an airtight container in the refrigerator for about three days. Reheat thoroughly on the stove, adding more milk as-needed to retain the creamy texture. 

Allrecipes Community Tips and Praise

“It was EASY and creamy and very, very good,” raves Joyce. “I added my milk to my beaten egg which made it quick and easy to mix into the hot pudding mixture at the right time. Excellent and easy recipe.”

“This was so good and easy,” according to one Allrecipes community member. “The sweetness was perfect. I did add cinnamon and nutmeg. Perfect.”

“Loved it,” says another reviewer. “I did add nutmeg. I can finally make it without baking it in the oven. So much easier and faster.”

Editorial contributions by Corey Williams