Here’s a classic, creamy, old-fashioned rice pudding recipe — cozy, simple, and delicious served warm or chilled.

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🍚 Old-Fashioned Rice Pudding

Serves: 4–6

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**Ingredients

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• 1 cup uncooked white rice (short or medium grain makes it creamier)

• 2 cups water

• 2 cups whole milk

• 1 cup half-and-half (or more milk)

• 1/2 cup sugar

• 1/4 tsp salt

• 1 tsp vanilla extract

• 1/2–1 tsp ground cinnamon (optional, to taste)

• 1/2 cup raisins (optional)

• 1 tbsp butter (optional, makes it extra creamy)

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⭐ Instructions

1. Cook the rice

1. In a saucepan, bring 2 cups water to a boil.

2. Stir in rice, reduce to low, cover, and cook 15 minutes until tender.

(If you have leftover cooked rice — even better! Use 3 cups cooked and skip to Step 2.)

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2. Make the pudding

1. Add milk, half-and-half, sugar, and salt to the cooked rice.

2. Cook over medium heat, stirring often, 15–20 minutes, until thick and creamy.

3. Add raisins in the last 5 minutes, if using.

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3. Finish

1. Remove from heat.

2. Stir in vanilla, cinnamon, and butter (if using).

3. Let sit 5 minutes to thicken.

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4. Serve

• Serve warm for a comfort-food treat
  or

• Chill in the fridge for at least 2 hours for a thick, cold pudding.

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💡 Tips & Variations

• Super creamy: Add an extra splash of milk at the end.

• Egg custard style: Stir in 1 beaten egg during the last 2 minutes of cooking (temper first!).

• Cinnamon-top style: Sprinkle cinnamon sugar over the top before serving.

• Coconut rice pudding: Replace 1 cup milk with coconut milk.

• Baked rice pudding: Combine cooked rice + ingredients in a casserole and bake at 325°F for 45–55 minutes.

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If you want, I can also give you:
🍮 Stovetop Creamy Vanilla Rice Pudding
🥥 Coconut Rice Pudding
🍋 Lemon Rice Pudding
🍫 Chocolate Rice Pudding