Grandma's Rice Pudding Recipe (2024)

A delicious old favorite using minimal ingredients, rice pudding with evaporated milk definitely makes this recipe affordable and easy

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You should try making rice pudding with evaporated milk. It's a lot more economical than using straight up cream and has a really delicious flavor. My Grandma's old fashioned dessert that everyone loves.

Growing up my mom would always put a dollop of strawberry jam in my rice pudding and it was actually delicious! Sometimes I'd just stir it into the rice pudding to give it a pink color and delicious strawberry flavor.

Evaporated milk has been used for generations, it was designed to replace cream when it was hard to come by (and really expensive).

I think the way our economy looks right now, we'll be using a lot of evaporated milk soon.

❤️ Why you'll love it

• It's inexpensive to make and a delicious creamy dessert. As well as a very comforting dessert.
• You use pantry staples that you always have at home.
• You can whip this classic rice pudding recipe together and have it in the oven in less than 5 minutes.
• It's a great use of leftover rice if you want to make it that way.

🧅 Ingredients

• White Rice
• Evaporated Milk
• Whole Milk
• Granulated Sugar
• Ground Cinnamon
• Ground Nutmeg
• Butter
• Pure Vanilla Extract

See recipe card at the bottom of this post for quantities.

🥣 Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

• Step 1: Add all the ingredients (except the butter and nutmeg) to a greased 13x9" baking dish.
• Step 2: Slice the butter into knobs and place them on top of the mixture.
• Step 3: Bake in the oven for 45 minutes then give the dish a good stir. Sprinkle with the nutmeg and cook a further 1 Hour 45 minutes.

Hint: Any size rice is ok for this recipe. If you only have long grain, it's ok. I used medium grain because that's all I had. Short grain rice (pudding rice) is great as it's more starchy. I've even heard that basmati rice is excellent.
Don't rinse the rice though, or you'll lose a lot of starch.

🔄 Substitutions and Variations

• Cinnamon Stick - instead of using ground cinnamon you could add a cinnamon stick or two. It will help with the look of the pudding if you like it to be lighter.
• Coconut Milk - for a slightly tropical flavor.
• Sweetened Condensed Milk - some use this for thickening and sweetening.
• Brown Rice - I haven't tried this, but I've seen it done. Or you could use arborio rice or jasmine rice.
• Brown Sugar - sprinkle some brown sugar over the top for a delicious topping.
• Almond Milk - in place of the whole milk.
• Egg Yolks - an egg yolk can be used to thicken.
• Lemon Zest - just a pinch.
• Pumpkin Pie Spice - in place of the cinnamon and nutmeg.
• Chocolate Chips - for that little extra.
• Raisins - add a handful of raisins or a cup raisins.
• Ground Cinnamon - add a sprinkle of cinnamon on the top.
• Maple Syrup - pour a little for serving.

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🔌 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

I like to use my enamel covered cast iron baking dish for this old-fashioned rice pudding recipe. I love it because it retains the heat long after you take it out of the oven, keeping the dessert nice and warm.

I have some affiliate links in the recipe card below.

📘 Related Recipes

• Country Apple Pie Recipe
• Old Fashioned Pecan Pie
• Southern No Bake Banana Pudding Recipe
• Southern Lemon Pie Recipe
• Krispy Kreme Bread Pudding

🧊 Storage

Once the rice pudding with evaporated milk has cooled completely, store in an airtight container in the refrigerator for up to 4 days.

This recipe does actually freeze well. Store in a freezer safe container and freeze for up to 6 months.

💡 Tips

Expert Tip: Rice pudding can be enjoyed hot or cold. Both ways is delicious. Add fresh fruit, nuts, golden raisins, regular raisins, syrups, cream, jelly, jam and preserves as you prefer. If you find the classic dessert to be a little too thick (after reheating the next day) you could add additional milk to thin it out a little.

👩‍🍳 FAQs

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4.67 from 3 votes

Rice Pudding with Evaporated Milk

A delicious old favorite using minimal ingredients, rice pudding with evaporated milk definitely makes this recipe affordable and easy

Prep Time5 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time2 hours hrs 35 minutes mins

Servings: 8

Cuisine: Dessert

Author: Melanie Cagle

Equipment

• 13 Inch Enameled Cast Iron Baking Dish

Ingredients

• 1-¼ Cups Medium Grain Rice
• ¼ Cup Granulated Sugar
• 3-½ Cups Evaporated Milk
• 7 Cups Whole Milk
• 2 teaspoons Vanilla
• 2 teaspoons Ground Cinnamon
• ½ teaspoon Ground Nutmeg
• ¼ Cup Butter unsalted

Instructions

• Preheat oven to 300°F.

• Grease a 13 x 9" Casserole Dish and place on a baking sheet.

• Add some of the milk to a mixing glass. Add the cinnamon and vanilla and mix well with a whisk, or a fork.

• Add the rice, remaining milk, evaporated milk and sugar to the casserole dish then pour in the cinnamon milk. Stir well.

• Top with knobs of the butter.

• Place the baking sheet with the casserole dish into the oven. Bake for 45 minutes then give the dish a good stir.

• Sprinkle the nutmeg over the top and bake for the remaining 1 hour 45 minutes.

Notes

A skin will form on the top of the rice pudding. A lot of people like this - me included. If you don't, skim the top layer away from the pudding.

Nutrition

Serving: 1g | Calories: 398kcal | Carbohydrates: 46g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 160mg | Fiber: 1g | Sugar: 24g

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