Amish rice pudding is a creamy, lightly sweet stovetop dessert that's simple to make and full of old-fashioned comfort. It's the kind of homemade treat that warms the heart, and is perfect for dessert, breakfast, or a cozy afternoon snack.
This traditional PA Dutch recipe cooks the rice slowly in milk and butter until it becomes perfectly tender and creamy. Each spoonful is rich and smooth with just the right touch of sweetness. It's the kind of comfort food that takes me right back to my childhood.
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Why You'll Love This Amish Rice Pudding
- Creamy and comforting - Each spoonful is rich, smooth, and satisfying, just like homemade comfort food should be.
- Simple ingredients, big flavor - Made with everyday pantry staples, yet tastes like a special treat.
- Versatile - Enjoy it warm or chilled, plain or with raisins, nuts, or a sprinkle of cinnamon.
- Nostalgic - It's a taste of old-fashioned Amish cooking that brings back cozy memories.
- Gluten-free and naturally wholesome - No flour or artificial thickeners - just simple, real ingredients.
Ingredients
- Milk forms the base of the pudding, giving it creamy texture and richness. Whole milk works best, but you can adjust to your preference.
- Sugar sweetens the pudding and balances the natural starchiness of the rice. (I use pure cane sugar.)
- Butter adds richness and a subtle buttery flavor, helping create a smooth, silky texture. (I use salted butter.)
- Long-grain white rice is the main ingredient. It cooks tender and creamy while staying slightly separate for a pleasant texture. (Do not use brown rice; it takes too long and changes the texture.)
- Eggs help thicken and bind the pudding, giving it a custard-like consistency.
- Evaporated milk or half-and-half adds extra creaminess. Evaporated milk gives a rich, concentrated flavor; half-and-half makes the pudding a bit lighter and smoother.
- Salt enhances all the flavors and balances the sweetness.
- Vanilla extract adds warmth and depth, giving the pudding a classic, comforting flavor.
- Cinnamon is a cozy spice that pairs perfectly with the creamy pudding.
- Raisins (optional) provide bursts of sweetness and chewiness, adding texture and contrast.
- Cinnamon and nutmeg (for topping) - Sprinkle on top before serving for added flavor and visual appeal.
How to Make Traditional Stovetop Creamy Rice Pudding
Rice pudding can be made in numerous different ways. Some people bake their rice pudding, while other recipes are made with cooked rice, and I suppose they are all good. But the rice pudding that I remember eating was traditional stovetop rice pudding that was cooked in milk. It's not hard to make, but you will need to stick around while it's cooking to check on it and make sure it doesn't burn.
- Heat the milk - Pour the milk into a large, heavy-bottomed saucepan. Sprinkle the sugar over the top (do not stir) and add the butter. Heat over medium heat until it comes to a boil. Tip: Keep a close eye on it - milk can rise quickly and boil over if unattended.
- Add the rice - Rinse the rice in cold water until the water runs clear, then drain. Once the milk reaches a boil, stir in the rice and immediately reduce the heat to low. Cover and simmer for about 25-30 minutes, stirring occasionally.
- Prepare the egg mixture - While the rice is cooking, whisk the eggs in a separate bowl. Add the evaporated milk (or half-and-half) and salt, whisking until smooth.
- Temper the eggs - To prevent the eggs from curdling, slowly add about 1 cup of the hot rice mixture into the egg mixture while whisking constantly. Then, gradually pour the egg mixture back into the saucepan with the rice, whisking as you go.
- Bring it together - Increase the heat slightly and bring the mixture back to a gentle boil, whisking constantly until it thickens slightly.
- Finish the pudding - Remove from heat and stir in the raisins (if using), vanilla extract, and cinnamon.
- Cool and serve - Set aside to cool slightly. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. You can serve the pudding warm or chill it in the refrigerator. Tip: Sprinkle with a little extra cinnamon and nutmeg before serving for a classic touch.
Variations
- Add fruit - Mix in raisins or other dried fruit for sweetness and texture, or serve with fresh fruit or a spoonful of fruit jam.
- Play with spices - Stick with classic cinnamon, or try nutmeg, cardamom, or a pinch of allspice to add warmth and depth.
- Add crunch - Top with chopped pecans, walnuts, or almonds for a little texture contrast.
- German-style Milchreis - To make German Rice Pudding, scrape the seeds out of a vanilla bean and add them to the rice. Serve the pudding warm with brown butter, brown sugar, and cinnamon.
- Milk alternatives - You can make rice pudding with evaporated milk or half and half, whichever you prefer. Or if you want a lighter pudding, you can even just replace it with milk.For a unique flavor, coconut milk can also work.
Origin of Rice Pudding (A Little History)
According to studies, rice pudding in some form is a common dish in many parts of the world.
Some think it may have originated in China or India many centuries ago. And this is quite possible since they both have an ancient rice culture. However, their rice pudding probably didn't look or taste the same as the sweetened rice pudding dessert that we think of today.
In the 15th century, rice pudding is said to have held a place of distinction in the royal courts of Europe. Rice did not grow well in Europe and was expensive to import, therefore it was not as easily affordable. So rice pudding was considered a dessert fit for kings and queens.
But by the 18th century, the import of rice became more common, and rice pudding became an everyday dish.
Today rice is known to be a common staple in many poorer homes across the world. Old-fashioned rice pudding is considered a simple dessert, which many of us associate with our childhood. For me, Amish rice pudding is especially nostalgic, it's creamy, slightly sweet, and full of that homemade warmth that makes it unforgettable.
The Story Behind This Recipe
Honestly, I hadn't eaten rice pudding in years until recently. I started thinking about the rice pudding that we used to make at the deli where I worked as a teenager. It was the best rice pudding ever, and I LOVED that stuff! Sadly, I didn't remember the recipe.
But the more I thought about that creamy homemade rice pudding, the more I started craving it. So I went on a search for recipes, and I found some that I thought might be close to what we made. I had to make it several times, changing a few things in the recipe, in hopes of getting the taste that I vaguely remember.
It's been over twenty years ago since I worked in that deli kitchen as an Amish girl, so obviously, I don't remember exactly how it tasted. I just know it was good, and I finally came up with this recipe that's at least similar to what I remember.
More Homemade Amish Pudding Recipes
This Old fashioned Amish Rice Pudding is easy to make, creamy, and delicious. So I hope you will try it! If you do, I would love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Amish Creamy Rice Pudding Recipe
Ingredients
- 4 c. milk
- ½ c. sugar
- 2 Tbsp. butter
- ⅔ c. long grain rice
- 3 eggs, beaten
- 12 oz. evaporated milk or 1 ½ c. half and half
- ½ tsp. salt
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- ¼ - ½ c. raisins, optional
- cinnamon and nutmeg to sprinkle on top
Instructions
- Pour the 4 cups of milk into a large saucepan, sprinkle the sugar over the top, and add the butter. DO NOT stir. Bring to a boil over medium heat. Keep your eye on it because the milk will begin to rise as it comes to a boil.4 c. milk, ½ c. sugar, 2 Tbsp. butter
- Rinse the rice until the water is clear. Drain. When the milk begins to boil, add the rice and stir. Reduce the heat to low. Cover and let it simmer for about 30 minutes. Stir about halfway through.⅔ c. long grain rice
- Meanwhile, whisk the eggs in a separate bowl, add evaporated milk (not sweetened condensed milk), and salt.3 eggs, beaten, 12 oz. evaporated milk or 1 ½ c. half and half, ½ tsp. salt
- After the rice is finished cooking, put about a cup of the hot rice mixture into the egg mixture to temper it. While whisking, slowly pour the egg mixture into the rice mixture. Increase the heat and bring it back to a boil, whisking constantly.
- Remove from the heat and stir in the raisins, vanilla, and cinnamon. Set aside to cool. Place a piece of plastic wrap on top of the pudding to avoid having a skin form on top.1 tsp. vanilla extract, ½ tsp. cinnamon, ¼ - ½ c. raisins, optional
- You can eat the pudding warm or chill it. I actually prefer it chilled. Sprinkle cinnamon and nutmeg on top to serve (if desired).
patricia l wagner smith
I think it is the best that i had every had in my live and now it is the only way i cook thank you very much
Anna
Awesome! So glad you enjoy it! Now I'm craving some. 🙂
Billie
Delicious! First time making it and it came out perfect.
Followed recipe used 1/2 & 1/2 and no raisins.
Anna
So happy it worked for you!
Anna
So yummy!