Why You’ll Love This Recipe
I like this rice pudding because it’s quick to prepare, especially using Minute Rice. The milk makes it rich and creamy, while a touch of sugar and vanilla bring just the right amount of sweetness. I often enjoy it plain, but it’s also easy to dress up with cinnamon, raisins, or a dollop of whipped cream. It’s the perfect balance of comforting and versatile.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2/3 cup Minute Rice
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2 3/4 cups milk
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1/3 cup sugar
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1/4 teaspoon salt
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2 eggs, lightly beaten
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1 teaspoon vanilla extract
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Optional: 1/2 teaspoon ground cinnamon, 1/2 cup raisins
Directions
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I combine the rice, 2 cups of the milk, sugar, and salt in a saucepan.
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I cook over medium heat, stirring often, until the mixture begins to thicken, about 15 minutes.
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In a small bowl, I whisk the eggs with the remaining 3/4 cup milk.
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I slowly stir this egg mixture into the hot rice mixture, cooking for another 2–3 minutes until it thickens more.
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I remove the pan from the heat and stir in the vanilla extract (and cinnamon or raisins if I’m using them).
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I serve it warm for a cozy dessert, or chill it in the fridge for a few hours if I want it cold and refreshing.
Servings and timing
This recipe makes about 4 servings. It takes around 5 minutes to prep and 20 minutes to cook, so in total I can have it ready in about 25 minutes.
Variations
Sometimes I add a handful of raisins for sweetness, or stir in cinnamon for a warm spice flavor. For a richer pudding, I replace part of the milk with half-and-half. When I want something extra indulgent, I top it with caramel sauce or a sprinkle of nutmeg before serving.
Storage/Reheating
I keep leftover rice pudding in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently in the microwave or on the stovetop, adding a splash of milk to loosen the texture if it has thickened too much. It’s also delicious eaten cold straight from the fridge.
FAQs
Can I use regular rice instead of Minute Rice?
Yes, I sometimes make it with regular long-grain rice. I just cook the rice fully first, then follow the same recipe steps.
Can I make this rice pudding without eggs?
Yes, I’ve skipped the eggs before for a lighter version. It’s not quite as rich, but it still tastes great.
How do I keep the pudding from curdling when I add the eggs?
I whisk the eggs with milk first, then slowly stir them into the hot mixture while whisking constantly. This tempers the eggs and keeps them smooth.
Can I use non-dairy milk?
Yes, I’ve made it with almond milk and coconut milk. The flavor changes slightly, but it still comes out creamy.
Can I make this rice pudding ahead of time?
Yes, I often prepare it the day before and let it chill overnight. It thickens as it cools and tastes even better the next day.
Conclusion
This fashioned rice pudding is a simple, nostalgic dessert I always enjoy making. I love how creamy and comforting it is, whether I eat it warm right after cooking or chilled from the fridge the next day. With a few easy variations, it can be dressed up or kept classic, making it a recipe I turn to again and again.
Print
Fashioned Rice Pudding
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy, cozy, and perfectly sweet, this classic rice pudding is an old-fashioned dessert that never goes out of style.
Ingredients
2/3 cup Minute Rice
2 3/4 cups milk
1/3 cup sugar
1/4 teaspoon salt
2 eggs, lightly beaten
1 teaspoon vanilla extract
Optional: 1/2 teaspoon ground cinnamon, 1/2 cup raisins
Instructions
In a medium saucepan, combine rice, 2 cups of the milk, sugar, and salt.
Cook over medium heat, stirring often, until slightly thickened, about 15 minutes.
In a small bowl, whisk eggs with the remaining 3/4 cup milk.
Slowly pour the egg mixture into the hot rice while whisking constantly (to temper).
Cook, stirring, 2–3 minutes more until thickened and creamy (do not boil).
Remove from heat; stir in vanilla (and cinnamon/raisins, if using).
Serve warm, or chill until set for a colder pudding.
Notes
For richer pudding, swap 1/2–1 cup of the milk with half-and-half.
If it thickens after chilling, stir in a splash of milk to loosen.
Add-ins: orange zest, a pinch of nutmeg, or a handful of toasted coconut.
To avoid curdling, keep the mixture below a simmer once eggs are added and whisk constantly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
