Rice pudding is a classic, creamy dessert I love to make when I want something nostalgic and comforting. It’s made with simple pantry ingredients like rice, milk, and sugar, but the end result is rich, smooth, and satisfying. Whether I serve it warm on a chilly evening or chilled on a warm day, it always hits the spot.
Why You’ll Love This Recipe
I love this rice pudding because it’s cozy, customizable, and easy to make. It’s the kind of dish that brings back warm memories with every bite. The creaminess of the milk, the gentle sweetness, and the texture of tender rice make it a go-to comfort dessert in my kitchen. Plus, I can adjust the flavor depending on my mood—vanilla one day, cinnamon the next.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- White rice (short or medium grain for extra creaminess)
- Water
- Whole milk
- Granulated sugar
- Salt
- Egg (optional, for richness)
- Butter
- Vanilla extract
- Optional: raisins, cinnamon, nutmeg
directions
- I start by cooking the rice: I bring the water to a boil in a saucepan, stir in the rice, then reduce the heat to low, cover, and let it simmer until the rice is tender and the water is absorbed—about 15-20 minutes.
- Once the rice is cooked, I stir in most of the milk, along with the sugar and salt. I cook this over medium heat, stirring often, until the mixture thickens and turns creamy—usually around 15 minutes.
- In a small bowl, I beat the egg with the remaining milk, then slowly stir it into the hot rice mixture while whisking constantly to avoid curdling. I cook this for another 2 minutes, until the pudding is silky and smooth.
- I remove it from the heat and stir in the butter and vanilla extract.
- If I’m using raisins or want to dust it with cinnamon or nutmeg, I add those at the end.
- I serve the pudding warm or let it chill in the fridge before serving.
Servings and timing
This recipe makes 4-6 servings.
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Variations
Sometimes I infuse the milk with a cinnamon stick or a couple of cardamom pods for added warmth. When I want a tropical twist, I swap out some of the milk for coconut milk and top it with toasted coconut flakes. I’ve also stirred in chopped dried apricots or a swirl of fruit preserves for extra flavor.
storage/reheating
I store leftover rice pudding in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of milk if it’s too thick. It also tastes great cold straight from the fridge.
FAQs
Can I use leftover cooked rice?
Yes, I can. I use about 2 cups of cooked rice and skip the initial water step. I just simmer the rice in the milk and sugar until it thickens.
Is it better served warm or cold?
That’s up to personal preference—I like it both ways. Warm is cozy and rich, while chilled is refreshing and firm.
Can I make this without eggs?
Yes, I can leave the egg out. The pudding will still be creamy, just a little less rich and thick.
What’s the best rice to use?
Short-grain or medium-grain white rice gives the creamiest texture, but I’ve also used jasmine and basmati with great results.
Can I make it dairy-free?
Absolutely. I’ve made this with almond milk, oat milk, and coconut milk. I just adjust the sweetness and cook time slightly depending on the type of milk.
Conclusion
Rice pudding is one of those timeless desserts that never goes out of style. It’s easy to make, endlessly adaptable, and always comforting. Whether I keep it classic with vanilla or dress it up with spices and toppings, it’s a sweet ending to any meal that feels like home in every spoonful.
Print
Rice Pudding
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American / International
- Diet: Vegetarian
Description
Rice pudding is a classic, creamy dessert made with simple ingredients like rice, milk, and sugar. This easy rice pudding recipe is cozy, comforting, and endlessly customizable with options like cinnamon, raisins, or vanilla. Perfect served warm or chilled, it’s a nostalgic treat that never goes out of style.
Ingredients
- White rice (short or medium grain preferred for creaminess)
- Water
- Whole milk
- Granulated sugar
- Salt
- Egg (optional, for extra richness)
- Butter
- Vanilla extract
- Optional: raisins, cinnamon, nutmeg
Instructions
- Bring water to a boil in a saucepan. Add rice, reduce heat, cover, and simmer for 15–20 minutes, or until water is absorbed and rice is tender.
- Stir in most of the milk, along with sugar and salt. Cook over medium heat, stirring often, until thick and creamy (about 15 minutes).
- In a bowl, beat the egg with remaining milk. Slowly whisk it into the hot rice mixture, stirring constantly to prevent curdling. Cook for 2 more minutes.
- Remove from heat and stir in butter and vanilla extract.
- Add optional raisins, cinnamon, or nutmeg to taste.
- Serve warm or chill in the fridge before serving.
Notes
- Use leftover cooked rice (about 2 cups) to save time—just skip the initial water/rice cooking step.
- Infuse milk with a cinnamon stick or cardamom pods for extra warmth.
- For a tropical version, replace some milk with coconut milk and top with toasted coconut.
- Stir in fruit preserves or dried fruit for a fruity twist.
- Add a splash of milk when reheating to loosen consistency.
