This old-fashioned rice pudding has been a quiet star in my kitchen for as long as I can remember. I first learned this version from my grandmother one rainy afternoon when we had little else in the pantry but milk and rice. The result was unexpectedly comforting: warm, tender grains suspended in a custard-like, milky base with a whisper of vanilla. That simple combination of texture and sweetness is what makes this pudding special. It is soothing after a long day, and it always evokes cozy family gatherings and the kind of slow cooking that asks only for patience and gentle stirring.

I especially love how forgiving this recipe is. With just a handful of ingredients you already have in most kitchens you can coax out deep, creamy flavor through a low simmer. The rice softens until it almost melts into the milk while releasing starch that thickens the mixture naturally. Finish with a splash of warm vanilla and a touch of cinnamon and you have a dessert that is both humble and luxurious. Serve it warm for comfort or chilled for a delicate, spoonable treat. Either way, people tend to come back for seconds.

Ingredients

• Whole milk, 6 cups, divided: Use full fat whole milk for the creamiest result. If you prefer a lighter texture, 2 percent will work but the final pudding will be less rich. I reach for a local brand when possible for the freshest flavor.
• Sugar, 1/2 cup: Granulated white sugar gives the classic sweetness and helps with gentle caramelization around the edges. For a deeper flavor, substitute part brown sugar as desired.
• Salt, 1/2 teaspoon: A small amount of salt brightens the milk and balances the sweetness. Use fine sea salt or table salt measured carefully.
• Long grain white rice, 1/2 cup (heaping): Long grain white rice cooks to tender grains while releasing starch slowly. Avoid instant or minute rice which will overcook and become mushy.
• Vanilla extract, 2 teaspoons: Pure vanilla extract lifts the flavor at the end of cooking. If you have a vanilla bean, scrape the seeds into the milk for extra depth.
• Ground cinnamon, optional: A light dusting before serving adds warm spice. You can also stir in a cinnamon stick while cooking and remove before serving.

Instructions

Heat the milk:In a large heavy-bottomed saucepan combine 5 1/2 cups of the milk with the sugar and salt. Warm gently over medium-high heat until the mixture comes to a slow boil. Watch it carefully because milk can foam up quickly. Stir occasionally to prevent a skin from forming. This step infuses the sugar into the milk and brings the mixture up to cooking temperature.Add the rice and reduce to simmer:Stir in the rice, reduce the heat to low, and bring the pot to a gentle simmer. Adjust the burner so the surface shows small, steady bubbles rather than a rolling boil. Low and slow is key: that gentle motion allows the rice to cook through without breaking apart.Cook until thick and creamy:Cook, stirring occasionally, for 50 to 60 minutes. Scrape the bottom and sides with a wooden spoon to prevent sticking. The mixture will slowly thicken as the rice releases starch. Look for a texture similar to thick yogurt: plump grains suspended in a creamy base. If the pudding looks too thick before the rice is tender, stir in a few tablespoons of additional milk and continue cooking until the rice is fully soft.Finish with vanilla and cool:Once the rice is tender and the base is creamy, remove the saucepan from the heat and stir in the vanilla. Let the pot cool down at room temperature for 10 to 15 minutes, then transfer to the refrigerator to chill. The recipe calls for reserving 1/2 cup of milk to stir in just before serving for a silkier, pourable texture.Serve and garnish:Stir the reserved 1/2 cup milk into the chilled pudding to loosen if desired. Spoon into bowls and sprinkle with ground cinnamon or nutmeg. Serve warm or cold depending on preference. Leftovers will firm up in the fridge but can be loosened with a splash of milk when reheating.

Storage Tips

To store, cool the pudding to room temperature before sealing it in an airtight container. In the refrigerator it will keep well for up to four days. If you plan to freeze portions, use freezer-safe containers and leave a little headroom for expansion; freeze for up to three months. Thaw overnight in the refrigerator and stir vigorously or whisk in a splash of milk to restore creaminess before reheating gently on the stove or in the microwave. Avoid boiling when reheating; warm slowly to prevent splitting or scorching.

Ingredient Substitutions

If you need to swap ingredients, there are several gentle substitutions. Replace whole milk with unsweetened almond, oat, or coconut milk for a dairy-free option—expect a thinner texture and consider reducing added milk before serving to preserve creaminess. Use brown rice or arborio rice for different textures; arborio will yield a creamier, risotto-like result while brown rice needs a longer cook time and more liquid. Swap part of the granulated sugar with brown sugar or maple syrup for deeper flavor; reduce liquid slightly when using liquid sweeteners.

Serving Suggestions

This pudding is beautiful served warm with a pat of butter and extra cinnamon, or chilled with fresh berries and a mint sprig for contrast. For brunch, plate it alongside toasted almond biscotti or a slice of lemon loaf. For a richer dessert, top with stewed fruit, caramelized bananas, or a dollop of whipped cream. Small ramekins make it feel elegant at a dinner party, while a large bowl invites family-style serving.

Cultural Background

Rice pudding has variations across many cultures, from Spanish arroz con leche to Indian kheer. The version here is closely related to classic North American preparations that emphasize milk and vanilla. Historically, rice puddings were economical, stretching expensive ingredients like milk and sugar to feed families. Each culture brings its own spices and techniques, which is why this simple base adapts so well to cinnamon, cardamom, citrus, or rose water in different regions.

Seasonal Adaptations

Adjust the recipe to the season by topping with seasonal fruit. In summer add macerated strawberries or peaches. In fall stir in a cinnamon stick while cooking and top with roasted apples or pears. During the holidays a splash of spiced rum or brandy stirred in after cooking adds warmth, while a handful of toasted nuts gives a welcome crunch.

Meal Prep Tips

Make a double batch and portion into single-serving containers for grab-and-go breakfasts or after-school snacks. Chill and grab a container, then microwave for 30 to 60 seconds with a splash of milk to restore creaminess. Label containers with dates and use within four days for best quality. Leftover pudding also makes an excellent filling for crepes or a layer in parfaits with yogurt and granola.

This pudding is a small celebration of slow, simple cooking. Whether served warm on a rainy night or chilled for a summer treat, it has a way of bringing comfort to the table. I encourage you to make it your own with little twists and to share the results with friends and family.