Mom’s Old Fashioned Rice Pudding Recipe: Cinnamon-Kissed Custard With Raisins

There’s a reason this custard-style rice pudding has been passed down through generations. Slow-simmered with whole milk, cinnamon, and plump raisins, it delivers the same creamy comfort Mom used to make.

The secret is patience—low heat and frequent stirring transform simple ingredients into a thick, velvety dessert. A touch of vanilla and a sprinkle of cinnamon at the end bring out the warmth of this classic.

What you get is a bowl of pure nostalgia: tender rice suspended in a rich, lightly sweetened custard, with bursts of raisin in every bite. It’s the kind of dish that tastes like home.

Serve it warm or chilled, with an extra dusting of cinnamon on top. This recipe stays true to tradition.

Ingredients for Mom’s Old Fashioned Rice Pudding

Classic pantry ingredients transform into creamy, nostalgic comfort in every bite.

The milk is non-negotiable here. Whole milk from local dairies or trusted brands like Organic Valley gives that rich, velvety texture—low-fat just won’t deliver the same custard-like consistency. For the rice, any long-grain white rice works, but avoid instant varieties (they turn mushy). The raisins should be plump and juicy—sun-maid are reliable, but bulk bins often have fresher options.

No whole milk? Half-and-half plus water at a 1:1 ratio gets you close. Skip the egg if you prefer a lighter texture. The sugar can be reduced to 1/3 cup if you like it less sweet, or swapped for brown sugar for a caramel note. Out of cinnamon? Apple pie spice at half the amount works in a pinch. The butter can be omitted, but it adds a depth that’s hard to replicate.

This pudding thickens as it cools—it’ll be perfect after 2 hours in the fridge. Store covered for up to 5 days. Serve warm or chilled, but always with that extra sprinkle of cinnamon (don’t skip this part).

Step-by-Step Instructions for Cinnamon-Kissed Rice Pudding

This method delivers creamy, comforting results every time with minimal hands-on work.

Step 1: Cook the Rice Until Tender

In a medium saucepan, combine the 0.5 cup Long-Grain White Rice, 1 cup Water, and a pinch of the 0.25 tsp Salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes.

After 15 minutes, check that the water has been absorbed and the rice is tender. If it’s still firm, add 2 tablespoons more water and cook for another 2-3 minutes. This ensures the rice is fully cooked before adding the milk, preventing a grainy texture.

Step 2: Add Milk and Simmer Until Creamy

Stir in the 4 cups Whole Milk, 0.5 cup Granulated Sugar, 0.5 cup Raisins, 1 tsp Ground Cinnamon, and remaining salt. Return to a gentle boil over medium heat, then reduce to low.

Simmer uncovered for 30-35 minutes, stirring every 5 minutes to prevent sticking. The mixture should thicken enough to coat the back of a spoon. Watch for small bubbles and a slightly glossy surface—this indicates the pudding is nearing completion.

Step 3: Temper and Add the Egg for Richness

In a small bowl, whisk the 1 whole Large Egg until smooth. Slowly ladle ½ cup of the hot rice mixture into the egg while whisking constantly. This tempers the egg and prevents curdling when added to the hot pudding.

Pour the tempered egg back into the saucepan and stir constantly for 2 minutes over low heat. The pudding should thicken noticeably and take on a custard-like consistency. Avoid boiling after adding the egg to maintain a silky texture.

Step 4: Finish with Butter and Vanilla

Remove the saucepan from heat and stir in the 2 tbsp Unsalted Butter and 1 tsp Vanilla Extract until the butter is fully melted and incorporated. The butter adds a rich depth, while the vanilla enhances the warm cinnamon notes.

Let the pudding sit for 5 minutes to cool slightly. It will continue to thicken as it cools. Stir once more to distribute the flavors evenly before serving.

Dietary Considerations for These Flavors

Dairy-Free Option

Swap the whole milk for full-fat coconut milk to create a rich, dairy-free version. Use a 13.5-ounce can plus enough unsweetened almond milk to reach 4 cups. The coconut adds a subtle tropical note that pairs beautifully with the cinnamon. 💪

Gluten-Free Friendly

This recipe is naturally gluten-free as written, since rice contains no gluten. Just ensure your raisins and cinnamon are from certified gluten-free brands like Bob’s Red Mill or Simple Truth. Always double-check labels if cross-contamination is a concern.

Egg-Free Variation

Skip the egg entirely for a lighter texture. The pudding will still thicken nicely with just the milk and rice, though it may take an extra 5-10 minutes of simmering. Stir in an extra 1 tablespoon of butter at the end for added richness.

Lower Sugar Version

Reduce the sugar to ⅓ cup or substitute with ¼ cup maple syrup for a natural sweetener. The raisins add their own sweetness, so taste as you go. A pinch of nutmeg can enhance the perception of sweetness without added sugar.

Vegan Adaptation

Use coconut milk as above, replace the butter with coconut oil, and skip the egg. For extra creaminess, stir in 2 tablespoons of cashew cream at the end. The flavor will differ slightly but still deliver comfort in every bite. ✨

Nut Allergy Note

If nut allergies are a concern, avoid store-bought almond milk and stick to oat milk or soy milk for dairy-free versions. Always verify that your raisins are processed in nut-free facilities if this is critical.

Frequently Asked Questions