Poor Man’s Rice Pudding

Sometimes the simplest recipes create the most beautiful memories. This rice pudding is exactly that—a humble, budget-friendly dessert that transforms basic pantry staples into something truly magical. With just five ingredients and minimal effort, you’ll create a warm, comforting treat that tastes like it came straight from grandma’s kitchen.

The beauty of this Poor Man’s Rice Pudding lies in its slow-baked perfection. As it bakes, the kitchen fills with the sweet aroma of vanilla-scented milk and sugar. The rice slowly absorbs the creamy liquid, creating that signature pudding texture—tender grains suspended in a silky, thick custard that’s simultaneously simple and utterly luxurious.

Ingredients

• ⅓ cup uncooked white rice (not rinsed)
• ¼ teaspoon salt
• ¼ cup white sugar
• 1 quart milk, scalded
• 2 teaspoons butter

Steps

1. Preheat oven to 300°F (150°C). Position your rack in the middle of the oven to ensure even heat distribution. This relatively low temperature is crucial for the slow, gentle cooking that creates the perfect pudding consistency.
2. In a 1-quart baking dish, combine the rice, salt, and sugar. Mix them thoroughly to distribute the salt and sugar evenly. Using an unrinsed rice helps maintain the starch content that will contribute to the creamy texture.
3. Scald the milk until it’s hot but not boiling (around 180°F/82°C) – you’ll see tiny bubbles forming around the edges of the pan. Scalding helps the rice absorb the milk more effectively. Carefully pour the hot milk over the rice mixture and stir gently to combine.
4. Dot the surface with the 2 teaspoons butter, placing small pieces evenly across the top. This will melt during baking, creating a beautiful golden surface and adding richness.
5. Bake in the preheated oven for 1½ hours, or until the rice is very tender and the milk has transformed into a thick, creamy consistency. During the first hour, gently stir with a fork every 15 minutes to ensure even cooking and prevent a skin from forming on top.
6. When done, the pudding will still look slightly loose but will continue to thicken as it cools. The rice should be extremely tender, and when you draw a spoon through the mixture, it should leave a momentary trail before slowly filling in.

Smart Swaps

• Use almond milk or oat milk instead of dairy milk (1:1 ratio) for a dairy-free version
• Substitute brown rice for white rice (may need additional 15-20 minutes of cooking time)
• Add ½ teaspoon vanilla extract or ¼ teaspoon cinnamon to the milk for extra flavor
• Replace white sugar with maple syrup (use 3 tablespoons instead of ¼ cup sugar)

Make It Diabetes-Friendly

• Replace white rice with ½ cup cauliflower rice mixed with 2 tablespoons quinoa (reduces carbs by approximately 8g per serving)
• Substitute sugar with 3 tablespoons monk fruit sweetener (zero glycemic impact)
• Use unsweetened almond milk instead of regular milk (reduces carbs by 12g per serving)
• Add 1 tablespoon chia seeds to increase fiber (slows sugar absorption)
• Serve in ½ cup portions instead of larger servings to manage blood sugar impact
• Pair with 1 tablespoon chopped walnuts on top to add healthy fats that slow carbohydrate absorption

Pro Tips

• For extra richness, replace 1 cup of the milk with half-and-half or evaporated milk
• The pudding will continue to thicken as it cools, so remove from oven when it still looks slightly looser than your desired final consistency
• Add ¼ cup raisins or dried cranberries during the last 30 minutes of baking for a fruity twist
• A pinch of nutmeg or cardamom adds wonderful complexity to the flavor profile
• Serve warm with a small pat of butter melting on top for an extra indulgent treat
• Refrigerate leftovers for up to 3 days – the pudding is delicious cold too!