PA Dutch Rice Pudding (Classic Amish Treat)

This creamy PA Dutch rice pudding is a timeless comfort dessert that’s easy to make from scratch. With tender rice, warm spices, and a luscious texture, it’s perfect for an after-dinner treat or cozy snack any day.

Pictured above is a serving of Dutch Rice Pudding.  Photo courtesy of Amish-Heritage.org

This Amish-style rice pudding is the ultimate comfort food—with creamy texture, subtle sweetness, and a hint of cinnamon, it’s ready in under an hour. Perfect for cozy family nights, warm afternoons, or anytime you want a nostalgic homemade treat. No fancy ingredients needed—just rice, milk, sugar, and a few spices.

Begin by gently heating milk, sugar, and butter until just boiling. Add in washed rice, simmer until tender, then stir in beaten eggs, evaporated milk (or half‑and‑half), vanilla, and optional raisins or spices. The result is a creamy, comforting pudding you’ll want to spoon straight out of the pot.

Why You’ll Love This Recipe for PA Dutch Rice Pudding

  • It’s made with pantry staples and takes less than an hour.

  • Creamy, warm, and lightly sweet—a true cozy comfort.

  • Naturally gluten-free for easy dietary needs.

  • Customizable: add raisins, cinnamon, or nutmeg to your taste.

  • Delicious served warm or chilled—perfect for any season.

  • Great as dessert, brunch, or a comforting snack.

Ingredients for Amish-Style Rice Pudding

  • Long‑grain rice (washed)

  • Milk

  • Sugar

  • Butter

  • Eggs (beaten)

  • Evaporated milk or half‑and‑half

  • Vanilla extract

  • Salt

  • Optional raisins, cinnamon, nutmeg

How to Make Pennsylvania Dutch Rice Pudding

Step 1: Heat milk, sugar, and butter in a saucepan until just boiling.

Step 2: Stir in rice, cover, and simmer until rice is tender, stirring occasionally.

Step 3: Whisk eggs with evaporated milk and salt, then temper with a bit of hot rice mixture.

Step 4: Return tempered egg mixture to pot, bring to a gentle boil while stirring.

Step 5: Remove from heat, stir in vanilla, raisins, and cinnamon (if using). Let cool or serve warm as desired.

Popular Substitutions and Additions:

  • Use half-and-half or coconut milk for different creaminess

  • Add dried fruit like apricots or cranberries instead of raisins

  • Sprinkle nuts such as pecans or almonds for crunch

What to Serve With PA Dutch Rice Pudding

PA Dutch rice pudding is delicious on its own, but you can take it to the next level with a few simple additions. Try topping it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra creamy treat. For added sweetness, drizzle it with caramel sauce or a spoonful of fruit compote. It also pairs beautifully with fresh fruit or a warm beverage like coffee, tea, or spiced cider.

How to Store PA Dutch Rice Pudding

Keep leftover rice pudding in a sealed container in the fridge for up to 4 days. It tends to thicken as it sits, so stir in a little milk or cream when reheating to bring back that creamy consistency. You can enjoy it warm or straight from the fridge—both are delicious! While it can be frozen for up to a month, the texture may become a bit grainy once thawed, so it's best enjoyed fresh if possible.

PA Dutch Rice Pudding FAQs

Can I use leftover cooked rice for this recipe?
Yes, you can use pre-cooked rice to save time. Simply stir it into the hot milk and sugar mixture and continue with the recipe as written.

Is rice pudding served warm or cold?
It’s delicious both ways! Some people love it warm right off the stove, while others prefer it chilled after a few hours in the fridge.

Can I skip the eggs?
The eggs help thicken the pudding and give it a richer texture. You can skip them for a thinner, more porridge-like pudding, or use an egg substitute.

Can I use brown rice or another grain?
You can use brown rice, but it will take longer to cook and result in a chewier texture. Other grains like quinoa or farro aren’t traditional but could work with adjustments.

Can I freeze rice pudding?
It’s best enjoyed fresh, but you can freeze it in a sealed container for up to a month. Thaw overnight in the fridge and reheat with a splash of milk.

 

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