Creamy Rice Pudding

This Creamy Rice Pudding is a classic dessert my family always asks for. I cook it gently on the stove, and in about 30 minutes it’s ready to chill in the fridge until serving time. It is perfect for an after-dinner treat or even a sweet midday bite.

We’re big dessert lovers in my house, and this rice pudding has definitely become one of my favorite treats. It’s budget-friendly, easy to make ahead, and the way I prepare it gives it a surprisingly elevated taste. Just like with my Crème Brulee or chocolate mousse, there’s always someone ready to enjoy a sweet treat.

Rice Pudding

Rice pudding exists in almost every country around the world, and each version has its own unique twist. In the Middle East, it might be flavored with anise or cardamom. In Sri Lanka, it’s often cooked with coconut milk. No matter where you go, there’s always a slightly different take on rice pudding, and I love discovering those little variations.

Some places use short-grain rice, others go with long-grain or even medium, and honestly, it just comes down to using what you have on hand. One thing always stays the same, you need rice, milk, and sugar. From there, you can make it your own, just like I did with my version of rice pudding.

From Leftovers to Love: My Rice Pudding Turnaround

Before we get into the recipe, I have to share a little backstory. It’s actually kind of funny, when I was a kid my mom made rice pudding all the time using leftover rice. Back then, I really didn’t like it. There was just something about warming up rice in milk that didn’t seem right to me. But now? I totally get it. I’ve come around, and it’s one of those smart, no-waste tricks I really appreciate, especially with the amazing flavors of vanilla and cinnamon combining so well.

If you want to make my rice pudding recipe with cooked rice, you can absolutely do that too. Just follow the same steps, but use about half the amount of milk and sugar. Since the rice is already cooked, it doesn’t need as much liquid. The result is just as creamy and comforting, and I’m pretty sure you’ll want to add it to your dessert collection after trying it.

Ingredients and Substitutions

For this rice pudding, I stick to a handful of simple ingredients, but I’ve also shared a few easy swaps so you can adjust it based on what you have at home.

• Vanilla bean – I love using a real vanilla bean for that rich flavor, but vanilla extract works great too. Just check the notes section for the amount.
• Sugar – I stick with granulated sugar, but brown sugar makes a good substitute.
• Sea salt – Just a pinch helps balance the sweetness.
• Whole milk – I use whole milk in my recipe, but if you want it extra creamy, you can swap some of the milk for heavy cream. I go over this in more detail in my expert tip section.
• Medium-grain rice – This is what I used, but honestly, use whatever rice you have. Long-grain or short-grain both work just fine.
• Egg yolk – I add one for extra richness and flavor, but this part is totally optional.
• Ground cinnamon – It adds that familiar touch that makes this pudding super comforting.
• Raisins – I usually go with classic raisins, but dried cherries or chopped apricots are great if you want to change it up.

How to Make Creamy Rice Pudding

Prep the vanilla: I start by slicing the vanilla bean in half lengthwise and scraping out all the seeds with a knife. Then I add both the seeds and the empty pods to a medium saucepan.

Start the pudding: Then, I pour the milk, sugar, salt, and rice into the pot with the vanilla, then bring everything to a rolling simmer over medium heat, stirring constantly to keep it smooth and prevent sticking.

Cook the rice: Once it starts to simmer, I lower the heat to low and keep stirring every couple of minutes. I let it cook for about 20 to 25 minutes, just until the rice is soft and the mixture thickens to a texture similar to a loose risotto.

Finish the pudding: I take out the vanilla pods, then stir in the egg yolk and cinnamon until everything is fully combined.

Chill and serve: I transfer the rice pudding to a casserole dish and spread it out evenly. Then I place it in the fridge and let it chill for 30 to 40 minutes. I like to spoon the pudding into glasses and top it with raisins right before serving.

chef tip + notes

Make sure to cook it low and slow, that gives the milk time to combine with the starch from the rice and naturally thicken. That’s the key to getting your rice pudding extra creamy and full of flavor. And if you want to take it a step further, swap out 1/4 cup of the milk for heavy cream. Highly recommended!

• Swap in Vanilla Extract: If you don’t have a vanilla bean, use 1 teaspoon of vanilla extract. I add it right after the cinnamon to get the best flavor.
• When to Add Fruit or Nuts: You can mix in dried fruit or nuts with the cinnamon or wait and add them just before serving.
• Quick Chill Tip: To cool it quickly, I spread the pudding in a 13×9 casserole dish or on a sheet tray. It chills nicely in about 30 minutes.
• No Need to Rinse the Rice: You don’t need to rinse the rice for this recipe. The starch helps create that creamy texture.
• A Touch of Butter: This is optional, but I like stirring in a tablespoon of unsalted butter. It gives the pudding a little extra richness.

Serving Suggestions

Serving this cold rice pudding is one of my favorite parts. Well, maybe not, it’s actually eating it! When it’s time to serve, I typically go with small dessert glasses, but bowls or even coffee cups work just as well. The flavor stays the same no matter what you use.

I like to sprinkle a little extra cinnamon on top and then finish with the raisins. I add them at the end because that’s just my personal preference. They stay firmer this way and don’t get mushy like they do when mixed in too early. Another way I love serving it is with a scoop of my homemade whipped cream, which happens to be my daughter’s favorite combination.

Make-Ahead and Storage

Make-Ahead: You can make this recipe up to 3 days ahead of time.  Keep it in the refrigerator before serving.

How to Store: Keep covered in the refrigerator for up to 5 days.  This does not freeze well.

More Easy Dessert Recipes

• Peach Skillet Cobbler
• Polenta Cake
• Orange Cheesecake
• Apple Crisp
• Banana Pudding

Video

SaveSaved

Creamy Rice Pudding

Share

Print

5 from 19 votes

This Creamy Rice Pudding is a classic dessert my family always asks for. I cook it gently on the stove, and in about 30 minutes it’s ready to chill in the fridge until serving time. It is perfect for an after-dinner treat or even a sweet midday bite.

Servings: 4

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Cooling Time: 40 minutes minutes

Ingredients 

US CustomaryMetric

• 1 vanilla bean
• 3 ½ cups whole milk
• Heaping 1/3 cup sugar
• ¼ teaspoon sea salt
• 2/3 cup medium-grain rice
• 1 egg yolk
• ½ teaspoon ground cinnamon
• ½ cup raisins

Instructions

• Slice the vanilla bean in half longways and scrape out all of the seeds using a knife. Place the seeds and hollowed out vanilla bean pods in a medium-size saucepot.
• Add the milk, sugar, salt, and rice to the pot with the vanilla and bring to a rolling simmer over medium heat while constantly stirring.
• Turn the heat down to low and stir every 2-3 minutes for 20-25 minutes until the rice is soft and the mixture is relatively thick, like a thin risotto.
• Remove the vanilla pods and stir in the egg yolk and cinnamon until completely mixed in.
• Transfer the rice to a casserole dish and spread out. Chill for 30-40 minutes or until cold.
• Serve with raisins.

Notes

Make sure to cook it low and slow, that gives the milk time to combine with the starch from the rice and naturally thicken. That’s the key to getting your rice pudding extra creamy and full of flavor. And if you want to take it a step further, swap out 1/4 cup of the milk for heavy cream. Highly recommended!

Swap in vanilla extract: If you don’t have a vanilla bean, use 1 teaspoon of vanilla extract. I add it right after the cinnamon to get the best flavor.

When to add fruit or nuts: You can mix in dried fruit or nuts with the cinnamon or wait and add them just before serving.

Quick chill tip: To cool it quickly, I spread the pudding in a 13×9 casserole dish or on a sheet tray. It chills nicely in about 30 minutes.

No need to rinse the rice: You don’t need to rinse the rice for this recipe. The starch helps create that creamy texture.

A touch of butter: This is optional, but I like stirring in a tablespoon of unsalted butter. It gives the pudding a little extra richness.

Make-ahead: You can make this recipe up to 3 days ahead of time. Keep it in the refrigerator before serving.

How to store: Keep covered in the refrigerator for up to 5 days. This rice pudding does not freeze well.

Nutrition

Calories: 343kcalCarbohydrates: 56gProtein: 10gFat: 9gSaturated Fat: 4gCholesterol: 70mgSodium: 245mgPotassium: 461mgFiber: 2gSugar: 11gVitamin A: 411IUVitamin C: 1mgCalcium: 252mgIron: 2mg

Course: Dessert

Cuisine: english, Mexican

Author: Chef Billy Parisi