Name: Cozy Southern Fall Rice Pudding!
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 quart whole milk; 1 pint half and half; 1 cup uncooked white rice (arborio rice works best); 1 cup white sugar; 3 large egg yolks ((separated from the egg whites)); ground cinnamon as garnish, to taste

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The Best Crowd-Pleasing Rice Pudding Recipe for Autumn!

So Why Rice Pudding in the Fall?

Nothing warms me up quite like a bowl of rice pudding. It’s creamy, simple, and full of comfort.

Every time I make it, I’m reminded of my aunt’s recipe that always graced our family table in the fall.

Since moving to North Carolina, I’ve been leaning into all things Southern comfort and homesteading.

arborio rice works best for this recipe — **Arborio rice works best for this recipe**

This cozy rice pudding has quickly become one of those “must have” recipes in our pantry as the air turns crisp.

It’s the perfect mix of nostalgic sweetness and homestyle practicality!

First Things First – Equipment

Here’s what you’ll want on the counter before you begin:

Measuring cups and spoons
Wooden spoon
Large non-stick pot with lid
Whisk

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Ingredients You’ll Need

This makes a hearty batch that serves our family of 5 easily!

1 quart whole milk
1 pint half and half
1 cup uncooked white rice (or arborio rice for a creamier texture)
1 cup white sugar
3 large egg yolks
Ground cinnamon, to taste

Step-by-Step Instructions

Step 1: Add the milk, half and half, uncooked rice, and sugar into a large non-stick pot. Cover with a lid.

Minimalist still life of fresh milk in glassware against a blue background. — ***Milk is a staple in our farmhouse – try and get pastured-rasied organic millk if your budget will stretch, or the best quality store-bought whole milk you can find.***

Step 2: Bring to a gentle boil, then reduce heat and simmer on medium for about 45 minutes. Stir occasionally to keep the rice from sticking.

Step 3: While that simmers, separate your egg yolks from the whites. Save the whites for another use, you don’t need them here.

Step 4: In the last 5 minutes of cooking, temper the yolks with a little of the hot pudding mixture, then whisk them back into the pot.

This gives the pudding its rich, custard-like finish.

Step 5: Once thick and creamy, spoon into bowls. Dust with cinnamon to taste. Serve warm for the coziest autumn treat.

Extra Tips

Rice choice: Arborio rice makes this pudding thicker and creamier, while regular long-grain white rice keeps it lighter.
Serving: Best eaten warm, straight from the pot. It thickens as it cools, so add a splash of milk when reheating.
Storage: Keeps well in the fridge for 2–3 days. Not suitable for freezing, as the texture turns grainy.
Twists: Stir in golden raisins, a splash of vanilla, or even a handful of toasted pecans for a Southern spin.

Serving Suggestions

This rice pudding is a natural fit for fall gatherings.

Serve it in small mason jars at a potluck or dish it up family-style in a big bowl with extra cinnamon on top.

It also pairs beautifully with other Southern-inspired desserts.

For a budget-friendly companion recipe, try No Banana Pudding Trifle from Far From The Farm.

Cozy Southern Fall Rice Pudding!

Creamy, comforting, and Southern-inspired – this cozy fall rice pudding is the perfect crowd-pleasing dessert for autumn!

Course Dessert

Cuisine American, Southern

Keyword Dessert, Fall, Ride Pudding

Prep Time 5

Cook Time 1

Total Time 1 5

Servings 6 people

Cost $10

Equipment

Measuring cups and spoons
Wooden spoon
Large non-stick pot with lid
Whisk

Ingredients

1 quart whole milk
1 pint half and half
1 cup uncooked white rice arborio rice works best
1 cup white sugar
3 large egg yolks (separated from the egg whites)
ground cinnamon as garnish, to taste

Instructions

Step 1: Add the milk, half and half, uncooked rice, and sugar into a large non-stick pot. Cover with a lid.
Step 2: Bring to a gentle boil, then reduce heat and simmer on medium for about 45 minutes. Stir occasionally to keep the rice from sticking.
Step 3: While that simmers, separate your egg yolks from the whites. Save the whites for another use, you don’t need them here.
Step 4: In the last 5 minutes of cooking, temper the yolks with a little of the hot pudding mixture, then whisk them back into the pot.
This gives the pudding its rich, custard-like finish.
Step 5: Once thick and creamy, spoon into bowls. Dust with cinnamon to taste. Serve warm for the coziest autumn treat.

Notes

Rice choice: Arborio rice makes this pudding thicker and creamier, while regular long-grain white rice keeps it lighter.

Serving: Best eaten warm, straight from the pot. It thickens as it cools, so add a splash of milk when reheating.

Storage: Keeps well in the fridge for 2–3 days. Not suitable for freezing, as the texture turns grainy.

Twists: Stir in golden raisins, a splash of vanilla, or even a handful of toasted pecans for a Southern spin.

The Takeaway

Cozy Southern Fall Rice Pudding is proof that simple ingredients can make something truly memorable.

It’s warm, creamy, and designed for sharing — a recipe that feels like homecoming with every bite!

What to Read Next

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Tried this recipe? Pin it, share it, or text it to a friend who loves Southern desserts. And if you make it, tag Dreams of Grace and Grit so we can see your fall table in action!

Cozy Southern Fall Rice Pudding!

So Why Rice Pudding in the Fall?

First Things First – Equipment

Ingredients You’ll Need