Description

This rice pudding is a simple, old-fashioned dessert that balances creaminess with just the right amount of warm spice. It’s not overly sweet and finishes with fragrant vanilla, cinnamon and a whisper of freshly ground nutmeg. The texture is smooth and comforting — perfect served warm or chilled.

I grew up eating this version and it remains my go-to recipe when I want something nostalgic and soothing. The original recipe sometimes calls for raisins, but they aren’t included here (see the variations and tips below if you like them). I prefer freshly ground nutmeg for its brightness; even a small extra pinch of cinnamon or nutmeg can elevate this pudding.

This recipe is straightforward and forgiving, making it suitable for cooks of all levels. You’ll scald the milk and combine it with a cornstarch-thickened base, add cooked rice, then temper eggs into the hot mixture to create a glossy, thickened pudding. Finish by stirring in vanilla and spices and serve.

Ingredients

• 2 cups milk
• 1 can evaporated milk (about 5 1/3 oz)
• 1/2 cup sugar plus 2 tablespoons
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 2 cups cooked white rice
• 2 eggs, beaten
• 1/8 teaspoon freshly ground nutmeg
• 1/8 teaspoon cinnamon (or to taste)
• 1 teaspoon vanilla extract

Instructions

1. In a small saucepan, scald the milk and evaporated milk together — heat until very warm and just beginning to steam, but not boiling.
2. In a medium saucepan, whisk together the sugar, salt, and cornstarch until smooth. Gradually add the hot milk mixture while whisking to combine. Cook over medium heat, stirring constantly, until the mixture becomes thick and completely smooth.
3. Add the cooked rice to the thickened milk mixture and bring the mixture to a full boil, stirring so the rice heats through evenly.
4. To avoid scrambling the eggs, pour a small amount of the hot mixture into the beaten eggs while stirring rapidly (this tempers the eggs). Then return the egg mixture to the saucepan with the rice. Stir constantly for just a minute or two until the pudding thickens further and becomes glossy. Remove immediately from heat.
5. Stir in the cinnamon, nutmeg, and vanilla. Taste and adjust spices or sweetness to your preference. Allow to cool slightly before serving warm, or chill in the refrigerator and serve cold.

Tips, Variations, and Serving Suggestions

Serving: Rice pudding is delicious warm with a dusting of cinnamon, or chilled with a spoonful of jam, fresh fruit, or toasted nuts. Leftovers make a comforting breakfast or snack.

Raisins: If you enjoy raisins, place 1/2 cup of raisins in a strainer over very hot (near boiling) water to plump them briefly, then stir them in at the end with the spices and vanilla so they distribute evenly without drying out the pudding.

Spices: Freshly ground nutmeg delivers a brighter, more aromatic flavor than pre-ground; add to taste. You can also experiment with a pinch of cardamom or a split vanilla bean for extra depth.

Texture: For a silkier, richer pudding, use a portion of heavy cream in place of some of the milk, or stir in a tablespoon of butter at the end. If the pudding thickens too much after chilling, stir in a little warm milk to loosen it.

Storage: Store the pudding in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat, stirring frequently to restore creaminess. Freezing is not recommended because the texture changes after thawing.