less than 30 mins
Indulgent and creamy with lashings of nutmeg, Simon Hopkinson’s foolproof rice pudding recipe is the perfect comfort food.
less than 30 mins
- 40g/1½oz butter
- 100g/3½fl oz pudding rice (or Spanish paella rice)
- 75g/2½oz caster sugar
- 1 litre/1¾pints full-fat milk
- 150ml/5fl oz double cream
- 1 tsp vanilla extract or ½ vanilla pod, split lengthways
- pinch salt
- plenty freshly grated nutmeg
Preheat the oven to 140C/285F/Gas 1.
Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.
Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.
Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready. Serve at room temperature.
I like my rice pudding plain, but you can add fruit, raisins or jam to the mixture.
Stir up childhood memories along with a creamy rice pudding. We have ideas for fruity twists on this comforting dessert, plus a low-fat slow cooker version.
A nice rice pudding
Try this recipe for a low-fat rice pudding, which doesn’t skimp on creaminess
Rice pudding with raisin & cinnamon syrup
Known as Arroz con Leche in Mexico, this is perfect served in small glasses
Baked lemon & vanilla rice pudding
The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic
Slow-baked clotted cream rice pudding
Homemade rice pudding with your own quick raspberry jam is the ultimate in comfort food
Slow cooker rice pudding
Enjoy a nostalgic pudding, or a gluten-free alternative to porridge for breakfast. Add natural sweetness with fruit or almonds and a dusting of cinnamon
- Total: 30 mins
- Prep: 10 mins
- Cook: 20 mins
- Servings: 4 servings
|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you have a lot of pre-cooked leftover rice, baking a cinnamon-scented rice pudding is a wonderful way to use it up. This easy rice pudding recipe is baked in the oven and made with milk, rice, eggs, sugar, vanilla, and cinnamon. It is decadent and creamy, and you can serve it either as a sweet breakfast or for dessert. Just mix and heat everything together on the stovetop, then stick it in the oven for about 20 minutes or so. Adding eggs and baking it in the oven turns it into a creamy, thickened pudding that you can eat warm or, later, cold right out of the fridge.
This recipe is vegetarian and gluten-free but because it calls for both eggs and milk, it’s not vegan. However, for a dairy-free option, you can always swap out the milk for any non-dairy milk substitute, such as soy milk, almond milk, or even coconut milk.
Rice pudding is usually prepared with leftover cooked white rice, but you can use any rice you like or happen to have leftover (brown or basmati, for example), with one caveat. Don’t use wild rice. It just won’t cook up the same way.
- 1 quart whole milk
- 1 cup short-grain or long-grain white rice
- 6 tablespoons granulated sugar, plus more as needed
- Pinch salt
- 1/4 teaspoon vanilla or almond extract
- Toppings such as chopped nuts, dried or fresh fruit, cinnamon, or nutmeg (optional)
- Calories 265
- Fat 5.48g
- Saturated fat 3.09g
- Trans fat
- Carbs 46.21g
- Sugar 20.81g
- Protein 7.27g
- Cholesterol 16.27mg
- Sodium 118.86mg
- Nutritional Analysis per serving (6 servings)Powered by
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Is rice pudding the best comfort dessert of all time? This recipe is convincing enough—it’s simple and satisfying, and comes together in less than half an hour. All you do is combine milk, raw rice, sugar, and a pinch of salt in a saucepan and simmer for about 20 minutes. Stir in a bit of vanilla or almond extract and boom, you’re done. You can serve as is, or dress it up with accessories of your choice: nuts, a dash of cinnamon, dried or fresh fruit—the sky (and the resources of your pantry) is the limit. See our How to Make Pudding video for more inspiration.
What to buy
Cuisinart Nonstick Hard-Anodized 1.5-Quart Saucepan with Lid, $19.99 on Amazon
A good all-purpose saucepan is a must in any kitchen, and if it has a nice tight-fitting lid (that you can see through and that has a handle), all the better.
“Rice pudding is how God intended us to eat rice,” my father announced when I mentioned I was thinking about making some. Well that settled it, rice pudding it would be.
VIDEO! How to Make Rice Pudding
With a little investigation, I found that there are two basic ways to make rice pudding—baking or boiling.
Then there is my father’s way, which is take some cold white rice, add some cream, sugar, and cinnamon. Mix and eat. Dad has been making rice pudding this way my whole life, but dad’s method has never appealed to me that much, so boiling or baking it would have to be.
The first recipe I tried called for 3/4 cup of heavy cream for a recipe that only served 2 people. Yikes! Too rich, couldn’t eat it. (Ever notice that recipes 20 years and older can be a bit heavy on the cream and butter?) A couple of adjustments later, I settled on this recipe, using the boiling method. It is especially tasty with raisins.
Our Favorite Videos
Rice Pudding Recipe
- Cook time: 35 minutes
- Yield: Serves 3-4
- 2 1/2 cups (600 ml) of whole milk
- 1/3 cup (66 grams) of uncooked short grain white rice
- Pinch of salt
- 1 egg
- 1/4 cup (50 grams) dark brown sugar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of cinnamon
- 1/3 cup (40 grams) raisins
1 Cook the rice in milk: In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer partially covered until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 Mix egg and brown sugar, temper with rice mixture: In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
3 Add tempered egg mixture back to rice mixture: Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C).
Be careful not to have the mixture come to a boil at this point or it will curdle. Remove from heat and stir in the vanilla, raisins, and cinnamon.
Serve warm or cold.
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I’m convinced that there are two types of people in this world: those who never had good rice pudding and those who can instantly be transported back to a family kitchen table when they eat it! I’m definitely in the second category.
Nothing feels more like home to me than a bowl of this delicious dessert. I grew up on it! My mum would bake it in the oven, and the warm, creamy sweet treat was the perfect cure for a dark, Irish winter night.
In Ireland, it is always served warm. In America, it’s a familiar sight in your local diner’s dessert fridge. American grocery stores also don’t carry what we’d call “pudding rice,” a starchy, short-grained rice, but that certainly doesn’t mean you can’t create an incredibly creamy, rich, and flavorful rice pudding without it!
A lot of internet recipes call for only rice, sugar, and milk. Simple enough! But let’s get bolder! My recipe calls for just a few additions that I’m sure you already have: butter, cream, cinnamon, and vanilla.
I guarantee every member of the family will love this treat. Even the ever-elusive and camera-shy Waffles showed up to have his share!
What Is Rice Pudding?
This recipe starts with rice, milk, and sugar. While the rice cooks in the milk, its starch is released, which naturally makes the pudding creamier. Letting this combination of flavors, amped up by vanilla, cinnamon, butter, and cream, cook on low for around 30 minutes allows that process to take place. Afterward, letting this saucy mix sit off the heat will allow the rice to absorb all that delicious liquid back in.
What you’re left with is this simply delicious creamy dessert.
What Kind Of Rice?
You want to make sure you use very starchy rice. It is the key ingredient. Without “pudding rice,” (which is what we use in Ireland) I turn to Arborio or Calrose rice, which are typically used for risottos and paella. Sushi rice can be used as well, but out of the three, Calrose is the cheapest choice, and the results are always the same.
What You Need To Make Rice Pudding
Get ready for this extensive list:
- Medium saucepan
- Measuring spoons
- Measuring cups
- Wooden spoon or rubber spatula
How To Make Rice Pudding
Wouldn’t it be nice if making a creamy, heartwarming dessert was as easy as tossing all the ingredients into a saucepan and letting it do its thing?
Good news, that’s exactly how you make this delicious, thick, and easy pudding (and don’t forget to get the full recipe with measurements, down below):
- Mix all ingredients into a medium saucepan over low heat until they come to a gentle simmer.
- Cook on low for 35-40 and stir occasionally until the rice is tender. The liquid should be thickened, but not fully absorbed in the rice.
- When the rice pudding appears to be still “saucy,” remove from heat and let sit for 20 minutes as the rice absorbs the liquid.
- Serve warm! Or cold! And a little raspberry jam on top couldn’t hurt!
Gemma’s Pro Chef Tips For The Creamiest Rice Pudding
- You do not want to overcook it on the heat! Leave it saucy: you want the rice to be tender, but you should take your saucepan off the heat when the liquid has ALMOST been absorbed. Letting your rice sit for 20 minutes afterward will cause it to absorb all that deliciousness and leave you with a rich and creamy dessert.
- Seasoning is everything! Pudding can be bland and mushy without the vital inclusion of cinnamon and vanilla. Adding a pinch of cinnamon and splash of vanilla really elevates this rice pudding recipe from the rest!
- While I love the texture and taste milk and cream give this dish, other liquids work as well! Try almond, goat, coconut, or soy milk instead.
How To Store Rice Pudding
Once your rice pudding has cooled, store in your refrigerator for up to 4 days.
Why is rice pudding such a comfort food to so many people? This dessert has been around, in all corners of the world, for generations. But this recipe always reminds me of home.
Get More Pudding
- 10-Minute Chocolate Pudding
- Classic Vanilla Pudding
- Brownie Bread Pudding
And don’t forget to buy my Bigger Bolder Baking cookbook for more desserts!
Full (and printable) recipe below the video!
Cozy, creamy comfort.
Rice pudding is the ultimate comfort food and incredibly simple to make from scratch. There are endless variations and you can add flavoring to the base pudding mixture as well, but here’s our favorite basic rice pudding recipe, plus a few tips.
From what type of rice to use to how to make it vegan, and what to put it in for extra flavor and texture, you’ll be all set to make the best rice pudding of your life.
What Kind of Rice Should You Use for Rice Pudding?
You can use virtually any kind of rice, including brown rice or black rice (they’ll just take longer to cook and will have a firmer texture), but white rice is most common. Medium- and long-grain rice (like jasmine or basmati, respectively) will give you great results, but short-grain or sticky rice will be even creamier. You can even use risotto rice like arborio or carnaroli for an extra thick and creamy pudding.
What If You Don’t Eat Dairy?
Full-fat coconut milk makes a perfectly luscious rice pudding (and one that’s well suited to the addition of tropical fruit like mango), but you can use other plant-based milk as well.
Can You Use Leftover Rice for Rice Pudding?
Yep! Leftover cooked rice is not only perfect for fried rice, it’s also great for rice pudding. Just cook it on low heat with the milk, sugar, and other add-ins until it’s warm, creamy, and thickened to your liking. Some such recipes also include eggs to help thicken the pudding, but we don’t think they’re necessary.
How Do You Make Rice Pudding?
Here’s a super basic version that you can memorize and riff on as you please.
Dansk Kobenstyle Saucepan 2-Quart, $115 on Food52
The perfect marriage of style and substance.
Here’s What You’ll Need:
- Medium saucepan
- Wooden or silicone spoon
- Quart of whole milk
- Cup of uncooked white long-grain, white short-grain, or Arborio rice
- Handful of granulated sugar
- Pinch of salt
- Optional: a quarter teaspoon of vanilla or almond extract, chopped nuts, dried fruit, a dash of nutmeg, cinnamon, brown sugar, honey, or any combination of these
Steps to Making Rice Pudding:
1. Pour a quart of whole milk into a medium saucepan. You can substitute 2% for a healthier version, or add some half-and-half or cream to make it creamier, or use coconut milk for a vegan version.
2. Stir in a full cup of uncooked white long-grain, white short-grain, or arborio rice; a handful of granulated sugar; a pinch of salt; and any additional flavorings. Try a quarter teaspoon of vanilla or almond extract, some brown sugar, honey, maple syrup, or agave syrup. To make a chocolate rice pudding, stir in some cocoa powder or even add some Hershey’s chocolate syrup.
3. Turn the heat up to medium-high and bring the mixture almost to a boil. It will start to steam right before it comes to the boil and that is a good indicator that you should turn the heat down.
4. Reduce the heat to low and let the pudding simmer, uncovered, and stir occasionally for about 20 minutes. Cook until all the milk is absorbed, and the rice is fully cooked through.
5. Next, stir in the add-ins. Raisins, dried cranberries, blueberries, or even chocolate chips are all good choices. Make sure the add-ins are evenly distributed and serve.
How Do You Serve Rice Pudding?
Rice pudding can be served warm, or chilled after a few hours in the refrigerator. Pour into individual ramekins or serve as one big pudding in a large bowl. Top with some whipped cream or a few fresh berries for a delightful dessert.
More Rice Pudding Recipes
Here are some more options for making this cozy, creamy dessert:
Slow Cooker Rice Pudding
Stovetop rice pudding is already easy, but if you want an even more laid-back method, make it in the slow cooker. This is also a great way to feed a crowd. Get our Crock Pot Rice Pudding recipe.
Coconut Rice Pudding with Basmati
Long-grain basmati rice retains a firmer texture yet coconut milk still makes this a creamy pudding; the rice also adds another aromatic layer of flavor to the dish. Get our Coconut Milk Basmati Rice Pudding recipe.
Champorado (Filipino Chocolate Rice Pudding)
Sticky rice and evaporated milk combine for a deliciously rich pudding; bittersweet chocolate tempers the sugar rush. Get our Champorado Filipino Rice Pudding recipe.
Creamy Arborio Rice Pudding with Broiled Plums
Typically used for risotto, arborio rice also makes great rice pudding if you like yours extra creamy. Serving broiled plums on top is a nice sweet-tart contrast, but any cooked fruit will work. Get our Creamy Arborio Rice Pudding with Broiled Plums recipe.
Related Video: See Our Basic Rice Pudding Recipe in Action
Original story by Chowhound Food Team, updated by Caitlin O’Shaughnessy and Jen Wheeler
This Rice Pudding is simple to make, uses only six ingredients, and is incredibly luscious and delicious!
Rice Pudding is easily one of the best desserts ever, with all the flavors of a rich vanilla ice cream but with more texture.
That’s my more PC way of saying what my husband says when he eats it, which is: “Mmm…this tastes like chunky vanilla ice cream.”
Either way you put it, it has sweet and rich dairy flavor with fragrant vanilla, and each spoonful is creamy but textured from the rice.
Let’s go through all the checkpoints for making the best version possible, from scratch.
Because if you’ve only ever tasted store-bought rice pudding, or if you’ve never had freshly made rice pudding before, it’s truly incredible.
5 Tips for Making the Best Rice Pudding:
#1. Use Uncooked Rice
I’m not a fan of rice puddings using pre-cooked rice.
You want the flavor of the milk and the vanilla to go inside the rice, not just floating around it.
Cooking the rice from a raw state ensures this cohesiveness.
#2. Don’t Rinse the Rice
Additionally, starting with uncooked rice lets us use it in an unwashed state, which helps in thickening the pudding naturally.
This is particularly helpful since we aren’t using egg yolks here, keeping the recipe and process very simple.
Because of this, I highly recommend using a quality organic rice. I use long-grain.
#3. Use Organic Dairy (it makes a HUGE difference)
Using organic milk and cream here is highly recommended.
There very well may be some decent quality non-organic milk out there, but I’ve noticed that organic dairy has tremendously more flavor than the typical inexpensive standard milk.
If you are skeptical, go buy a carton of each and do a taste test side by side. We’ve even found that when purchasing shredded mozzarella cheese for pizzas, the conventional cheese has no flavor but the organic cheese has sweet and rich pronounced flavors.
In short: make sure the milk and cream you’re using actually taste like something.
#4. Use a Vanilla Bean (I know they’re expensive right now, but it’s important)
Using an actual vanilla bean here will make for the best rice pudding of all (and if you can, use a Grade A vanilla bean [affiliate] over Grade B).
The flavor of true vanilla from the bean is unmatched and the vanilla specks give the pudding subtle textural interest.
In the past I’ve used vanilla paste, but a fresh scraped bean is superior.
#5. Use a Splash of Heavy Cream at the End for Lusciousness
It’s nice to finish the rice pudding with some extra richness at the end.
I see butter commonly used, but I think cream is better.
I find the butter to be too heavy/greasy, while the cream has a luscious fluid richness to it. It keeps the rice pudding “milky.”
Okay, let’s dive into the process!
How to Make Rice Pudding:
In a saucepan, combine long-grain rice, a scraped vanilla bean with the seeds and pod thrown in, granulated sugar, and whole milk.
Stir well to combine, then bring to a gentle simmer over medium heat. The vanilla specks should be distributed after a little whisking:
Cook the rice pudding for about 35 minutes, stirring or whisking every few minutes to prevent sticking, until the rice is tender and the milk has cooked down considerably.
You want to adjust the heat on your stove so that it never comes to a full rolling boil, but maintains a gentle simmer. This is usually medium low or medium heat.
When the rice is soft, turn the heat off and add the heavy cream:
Stir through the heavy cream, until it’s evenly distributed:
The mixture is a lot more fluid now.
I noted in the recipe box that the amount of cream you add can be increased if you want a more fluid and milky rice pudding. Just keep in mind that as the rice pudding chills, it will thicken a little bit.
Refrigerate the rice pudding for at least 4 hours to completely chill it before serving:
Creme Brulee is another one of my favorite minimal ingredient desserts.
Hey there! Have you tried the creamiest rice pudding yet? No worries, I’ll show you what is the best rice for rice pudding so you will taste and see the difference.
Rice Pudding is everywhere, you can find this awesome dessert anywhere in the world. You may have heard that rice pudding originates from China and the South Asia, because of rice being the staple food in that part of the world.
Interestingly, rice pudding is a dish that originates from Western Europe and there are tons of variants that can be prepared in so many ways as a meal and as a delicious dessert.
In some cultures, rice is boiled during the preparation method, while other cultures prefer baking it. Either way, the end result is a delicious dish that the whole family enjoys! Most importantly, it is a very simple dish to prepare.
Rice pudding is a simple mixture of rice, water and milk. In some cases, the mixture includes other ingredients and, depending on your preference, you can use different types of rice as well.
Type of Rice Used
As we already mentioned, the type of rice you use when preparing rice pudding is completely up to your preference. You can use any types of rice you desire such as white rice, brown rice, jasmine, basmati, and even red and wild rice depending on your health preferences.
One thing you should definitely never do is use instant rice. Instant rice does not have the same quality as the regular, traditionally prepared rice.
It leaves an odd kind of aftertaste when mixed into a pudding texture. The texture of instant rice is not favorable for this type of dish.
Therefore, as long as you stay away from instant rice, you can choose which type of rice you want to use for your pudding.
Where to Cook the Rice
We are going to discuss the 5 best rice varieties used for rice pudding but before we get into that, you should know that most rice varieties will taste great in the pudding mixture as long as they are cooked tender.
To make sure that you cook the rice perfectly and according to your recipe, use a rice cooker with the best modern technologies like MiCom, IH, and Fuzzy Logic.
These are all Japanese technology that aims to make cooking way better.
There is no need to randomly check the rice while cooking, you only need to put in the correct rice to water ratio per variety and you are good to go!
What is the Best Rice for Rice Pudding – Top 5 Best Rice Varieties
Read on to find out the most common varieties used for this dish!
- Basmati Rice – This long grain rice variety originates from East India and it is easy to prepare, whether cooked traditionally or in a rice cooker. It also gives a nutty flavor, which steps up the quality and the taste of your pudding.
- Carolina Long Grain Rice – The Carolina Long Grain Rice is a very slim type of rice that is easy to digest and carries great nutritional values. This grain becomes slightly chewy and has a looser structure when cooked, meaning it mixes well with other rice pudding ingredients to create the right kind of pudding mixture.
- Arborio Rice – Possibly the most common rice variety used for rice pudding, Arborio rice creates higher starch content. This type of rice has a shorter grain than the previous two types we mentioned and it is a bit more round and fat, which creates a creamier pudding structure.
- Jasmine Rice – The Jasmine rice is one of the Thai rice varieties, which actually happens to be the most aromatic long grain type of rice out there. It also forms a stickier texture when cooked for rice pudding and it is quite soft to chew, which makes it very favorable for this type of dish.
- Glutinous Rice – Last but not the least, this type of rice is grown in East Asia and it features opaque grains with sort of a neutral taste when cooked. It will provide a sticky texture for the pudding and the lack of specific taste will leave you space to experiment and mix other ingredients.
Rice Pudding Recipe
Now that you know what types of rice are most commonly used for rice pudding, here is a simple recipe to give the meal a try!
- 100 g of rice (your choice)
- 750 ml of almond milk (unsweetened)
- 4 tablespoons of honey or some jam
- 1 handful of strawberries or blueberries (you can choose some other berries)
- 1 ripe banana
- Mix the rice with 600 ml of almond milk
- Add 200 ml of water to break down the structure
- Add 4 tablespoons honey/jam inside of a rice cooker.
- Give the mixture a nice stir until all ingredients blend in well and let it cook in the cooker for 20 minutes.
- Add in the remaining 150 ml of almond milk in and stir well.
- Let the pudding cool down before serving.
- Decorate it with strawberries/blueberries and banana on top.
Other Ingredients To Try
Plain rice pudding is pretty boring, even though it can be a great dish as well. However, there are plenty of side ingredients you can add to make the dish stand out and have great and unique flavor.
Besides the blueberries, honey and banana we used in the recipe above, other ingredients you can use include:
- dates and other fruits
- Chocolate toppings or chocolate within the mixture
- Vanilla toppings
Watch this short video for a creamy and delectable rice pudding recipe!
Let’s wrap it up!
What’s great about rice pudding is that you can experiment with flavors and the texture. You can even include various ingredients that suits your taste!
If you liked our rice pudding recipe or you know other easy and delicious rice recipes, care to share in the comments below!
5 Common Mistakes People Make While Cooking Rice
Cooking rice in the right way takes practice. When I started cooking rice, the grains were often stuck together or undercooked. Today I would like to describe to you step by step how to easily cook the perfect rice every time.
If you want to know:
– What is the perfect water to rice ratio
– How to choose the right cooking temperature
– What is the Knuckle Method
and more, press the button below.
By Allison Miller · Published: November 27, 2018 · Last Updated: November 19, 2018 This post may contain affiliate links. Read my disclosure policy.
Creamy Rice Pudding is a quick and easy recipe that can be eaten hot or cold. It’s a super comforting old-fashioned dessert I’ve loved since I was little!
Who doesn’t love rice pudding? I have to be honest with you, I never really liked rice pudding until I became an adult and more importantly since I started making this Creamy Rice Pudding recipe. Although I didn’t appreciate this recipe until later in life I have always been told it’s just one of those desserts that evoke nostalgia, recently I was told by a friend that this and an amazing Red Velvet Cake recipe bring her back to a warm happy time surrounded by family and friends on special occasions and holidays.
Like this recipe? Pin it to your DESSERT pinboard!
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We love super easy recipes around this house. With all the activities that we are in each and every day after school, it makes creating anything complicated non-existent in our house. We are also a comfort food loving family, this recipe is the one my mom used to make and try to get me to eat when I was a kid which is now my go-to recipe I use all the time.
This easy Rice Pudding is one of our favorites most certainly because it makes a bunch and even our kids absolutely love this stuff. My husband took a little bit to get on board but now he has become a true believer in one of the oldest and greatest recipes ever.
Ingredients for this Easy Rice Pudding
- Cooked rice
With that short list of ingredients, how can you not run to your kitchen and whip up a batch of easy rice pudding? I know that is one of the things I do when I’m really searching for something comforting. You can even use up the extra rice you cooked from the night before!
How to Make Rice Pudding
- Add 2 cups cooked rice to a medium sized saucepan.
- Add in milk, sugar, cinnamon, butter, and vanilla and bring to a low boil over medium heat.
- Continue stirring for about 15-20 minutes until mixture starts to thicken.
- Serve warm or cold with a sprinkle of cinnamon if desired
This rice pudding recipe really has just the right amount of sweetness to it, sometimes we sprinkle a little nutmeg over the top instead of cinnamon to give it a little different flavor.
We also love drizzling a little caramel over the top, we actually really love this Bananas Foster Rice Pudding version as well since it’s a fun and easy different flavor to your traditional recipe.
Some other comforting recipes that we love to turn to are these Homemade Chicken and Dumplings and this Chicken Noodle Soup. Whenever the weather gets cooler, we jump on the comfort train and whip up all the things!
Here are so many more dessert ideas that everyone will love.
Tools used to make this Rice Pudding recipe
Medium Saucepan: I don’t what I’d do without this saucepan. It gets used in my kitchen every day.
Serving Bowl: This large glass serving bowl is one of my favorite dishes. It’s perfect for everything from salads to pasta. Simple, classic, and a must-have!
Dessert Dishes: Get ready for some serious brownie points when you serve up dessert in these cute dishes. They’re fun for kids and a treat for dinner party guests.
Creamy and sweet rice pudding is an easy dessert that can be served hot or cold. Topped with a dash of cinnamon, it’s the ultimate comfort food that brings back nostalgic memories!
Rice pudding is such a comforting dessert, especially when it’s nice and warm. If you like this version, you’ll have to try our Slow Cooker Rice Pudding—it’s just as tasty and super EASY!
Easy + Creamy
Rice pudding is a sweet dessert made with milk, rice, sugar, and a few other ingredients. It’s creamy and can be served cold or hot!
No one really knows who invented rice pudding. Some believe it was originated in China because of their ancient rice culture, but rice pudding is found in many areas around the world! Each is made a little bit differently with different flavors.
Today we are making a tasty dessert version of rice pudding. It’s sweet, smooth and makes the perfect little after-dinner dessert. I love it served warm with a sprinkle of cinnamon or nutmeg on top. It has such a delicious distinct flavor and texture!
How to Make Rice Pudding
The best rice to use when making rice pudding is a medium grain white rice. Medium grain rice makes it a little stickier and gives it that creamy texture you’re looking for in rice pudding.
RICE. In a saucepan, bring the 1 1/2 cups of water to boil over high heat. Once the water is boiling, stir in the rice. Reduce the heat to low and cover the pot. Simmer the rice for 20 minutes. Make sure the rice is thoroughly cooked before moving on to the next step.
PUDDING. Transfer the cooked rice into a clean saucepan. Add 1 and 1/2 cups of half and half, the sugar and the salt. Cook this mixture over medium heat until creamy- about 15-20 minutes. Stir in the rest of the half and half and then add the beaten egg and raisins. Cook for another 2 minutes making sure to stir constantly.
Remove the rice pudding from the heat and stir in the butter and vanilla. Serve it hot, at room temperature, or chilled! Sprinkle with cinnamon or nutmeg to make it extra yummy.
Changing it Up
You can make many variations of rice pudding just by adding different ingredients. Try some of these:
- coconut milk and lime zest
- maple syrup and chopped walnuts
- cinnamon and raisins – (check out our Arroz con leche)
- toasted pistachios and cardamom
Did you know you can even make rice pudding with leftover white rice? Place the leftover rice to a microwave safe bowl add a bit of water, cover and steam it. The rice should be hot and soft. Continue the rest of the recipe as written.
This recipe will stay fresh for up to 1 week if stored in an airtight container in the fridge. Store the same way in the freezer and it will last up to 3 months!
What’s better during the cold months than some nice, warm rice pudding? Furthermore, what’s better during the hot months than some nice, cool rice pudding? The answer to both is “nothing!” The basis of rice pudding is simply rice mixed with water and milk. After that, other ingredients such as fruit, nuts, or cinnamon can be thrown in to taste. Because it is most commonly found in cans, you might not know how to begin making it from scratch. The good news is: it’s super easy, and we’re about to show you how.
What do I Need to Make Rice Pudding?
As well as the basic ingredients of rice, sugar, milk, and butter, you’ll need a large, ovenproof dish. Buttering the dish is a necessity to prevent the pudding from baking onto its sides. You don’t want to find out just how sticky hot rice can be. Having more butter on your dish will make for a much better dessert and will help to avoid messes.
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Can I Make Rice Pudding in a Fan Oven?
Anything you can make in a regular oven, you can make in a fan oven. Rice pudding included. The only difference you’ll need to make between the two is the temperature. Fan-assisted ovens tend to be much hotter, and so although you can make it in one, you’ll need to be sure to adjust the temperature by reducing it. Furthermore, you can also make this dish in the microwave but we recommend using an oven as it helps ingredients retain their nutrients better.
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How to Make Rice Pudding
Once you have your ingredients, dish, and oven ready-to-go, you’re on your way to a delicious rice pudding. Butter the dish generously, including up the sides and in the corners. Do this while preheating the oven to 300°F / 150°C (fan), 260°F / 130°C (gas), so it’s nice and hot for when you have the mix in the baking dish.
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Bring Milk to Simmer in a Saucepan
Simmering milk means bringing it to a level that’s just below boiling. Although the milk’s boiling point is slightly difficult to master, you can easily tell when the milk is ready by keeping an eye on it. Boiling it for too long can make it curdle, so you have to be really attentive. Therefore, it’s worth simmering the milk before you’ve prepared the rest of your ingredietns. Just make sure you take the pan off of the stove before it curdles.
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Sprinkle Rice and Sugar into the Baking Dish
When you do this, ensure you coat the entire dish, leaving no bare spots for the best rice pudding. Once you’ve coated the bottom of the dish, you can then pour the warm, evaporated milk on top of it. The milk is what will give the rice pudding its comforting, creamy texture. When you have the milk on, stir it thoroughly. Also, if you’re planning to add anything else to the recipe (lemon slices, cinnamon, nutmeg), now is the time.
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Add Any Extras to the Recipe
Although rice pudding tastes delicious on its own, like porridge, it can be changed up in any way you like so that each dish tastes different. One of the most common ways of doing this is sprinkling nutmeg or cinnamon into the mix. The good news is, you can never have too much nutmeg on a rice pudding – so, go wild!
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Start the Baking Process
Cut a baking sheet that’s around the same size as the dish you’re using and place the dish on top of it. By this point, your oven should be the ideal temperature to bake the dish to perfection. Place the dish and baking sheet in the center of the oven. Also, be sure to avoid burning yourself in the process by wearing oven gloves. Rice pudding is less delicious when you’re eating it with burned fingertips! Then, bake the pudding for roughly 2 to 2.5 hours.
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How Will I Know if it’s Ready?
The best way to check if your rice pudding is done is by sight. A fully baked rice pudding should be thick and creamy with an equally thick nutmeg skin if applicable. However, the skin is what separates store-bought, canned rice pudding from delicious homemade pudding. So, as we said, you really can’t have too much nutmeg.
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How to Serve it
There is literally no limit to the ways in which you can serve rice pudding. You can eat it hot or cold, with stewed fruit, syrup, or spices. Jelly of any kind will also taste great with it, hot or cold. If you prefer the sweet taste of vanilla, why not throw in some vanilla pods in place of the cinnamon?
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Tips, Tips, Tips
Although rice pudding is best with creamy, full-fat milk, it can easily be made to be less calorific and lower fat. Instead of using full milk and cream, try swapping it for semi-skimmed. It won’t be quite as sweet or comforting as the full fat, but it’s the closest you’ll get to the taste of the real thing while stripping it of some of its denser calories. There are also plenty of other recipes out there using milk substitutes such as almond milk. This way, even vegans can have some rice pudding!
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The creamy and fragrant nostalgic dessert we all love
As a child, my obsession with food was sparked by a children’s book called The Pokey Little Puppy. The cute pup would sneak out after dinner and polish off all the dessert. That dessert? Rice pudding!
Rice pudding starts with rice, milk and sugar. Its creamy, pudding texture is created when the rice cooks in the milk. Letting this combination of flavours – amplified by vanilla, cinnamon, butter and cream – cook on low for around 30 minutes allows that process to take place.
Here are a few of our tips to elevate this simple dessert.
- Make sure to use a starchy rice – typically turn to what you would use in a risotto.
- Serve the pudding warm or cold with a dollop of berry jam or toasted nuts.
- Don’t overcook it! Leave it saucy – you want the rice to be tender, but you should take the saucepan off the heat when the liquid has been nearly absorbed. Letting your rice sit for 20 minutes afterward will cause it to absorb all that deliciousness and leave you with a rich and creamy dessert.
- Seasoning is vital. Pudding can be bland without the inclusion of cinnamon and vanilla.
- While milk and cream give rice pudding a delicious texture and taste, other liquids work just as well! Try almond, goat, coconut or soy milk instead.
This Creamy Rice Pudding recipe is made with just a handful of pantry staples. It’s a warm and comforting dessert that’s easy to customize!
Make sure to try my Bread Pudding and Banana Pudding Recipes too!
Get Cozy With My Easy Rice Pudding Recipe!
This simple rice pudding is the perfect balance of sweet and creamy. Flavored with ground cinnamon and pure vanilla extract, there’s so much you can do with this old fashioned dessert.
I like adding golden raisins to my pudding, but it also tastes great with fresh fruit or a dollop of jam. It’s easy to play around with this recipe and make it your own!
Rice Pudding = Old Fashioned Comfort Food
Rice pudding has been around for thousands of years. It’s ACTUALLY a traditional Asian dish that spans many cultures and comes in different forms. To put it simply, rice pudding is rice that’s cooked in milk. It can be made sweet or savory, but it’s most commonly enjoyed as a dessert.
The warm and sweet flavors of this recipe make it a wonderful fall or winter treat. But rice pudding can also be eaten cold! Either way, it’s a creamy and delicious dessert idea. I especially love making this in the Fall and Winter, when a bowl of warm rice pudding just makes me feel all cozy.
- White Rice: I use uncooked long grain rice for my pudding.
- Whole Milk
- Light Brown Sugar
- Kosher Salt
- Ground Cinnamon
- Golden Raisins: Golden raisins are made from white grapes. You can use regular raisins instead if you’d like.
- Vanilla Extract
How to Make Rice Pudding
- Cook Rice: In a medium saucepan, bring water to a boil. Add in the rice, bring back to a boil, stirring constantly, and then reduce heat to low. Cover and allow to cook for 20 minutes, until just done and the water is absorbed. Stir the rice to fluff.
- Add Milk, Sugar & Salt: Add in the sugar, salt and 3 cups of the milk to the rice. Stir to combine. Increase the heat to medium and bring to a boil. Once boiling, cook for 15-20 minutes, stirring frequently, until thick and creamy.
- Add Eggs, Cinnamon & Raisins: Whisk together the remaining milk, eggs, and cinnamon. Slowly add this mixture to the rice, stirring constantly as you add it so the eggs don’t scramble. Add in the raisins and cook for 2 more minutes, stirring constantly.
- Add Butter & Vanilla: Remove your pan from the heat and stir in the butter and vanilla. Serve rice pudding warm or cold!
Tips for the Best Rice Pudding
- Your Rice Needs TO Be Cooked All the Way: You might think that the rice will be ok if it’s a little firm before cooking it in the milk. I don’t recommend this. The rice doesn’t absorb the milk the same as it does water, and you want the texture of the rice to be soft, and almost melty.
- Stir Well: Be sure to stir your pudding constantly as it cooks. You want it to reach the right consistency, and you don’t want your eggs to scramble when you add them to the pan.
- Check Consistency: Rice pudding has a similar consistency to regular pudding. Once it has that pudding-like texture, remove it from the heat and stir in your butter and vanilla.
- Don’t Overcook: If you wait too long to take your rice pudding off the burner, it could become dry.
- Let Cool: Let your pudding sit for at least 10 minutes before serving. This will help the flavors fully absorb into the pudding.
- Fresh Fruit: Turn your rice pudding into a summery treat by serving it cold with fresh fruit!
- Sprinkle with spices: Especially in the cooler months I like to sprinkle my rice pudding with a bit of cinnamon or nutmeg.
- Hot Chocolate: The only thing that can make this dessert more comforting is a cup of Homemade Hot Chocolate to go with it.
- Caramel Sauce: If you’re a sweet tooth like I am, top your pudding with my quick and easy Homemade Caramel Sauce!
How to Store and Reheat Rice Pudding
Store leftover pudding in an airtight container in the fridge. It will last for up to 3 days.
You can reheat your pudding on the stove or in the microwave. Just add a splash of milk to bring back the creaminess! If you’re using the stove, stir your pudding constantly as it heats. If you’re reheating it in the microwave, stir the milk in after 30 seconds.
Frequently Asked Questions
Can I Use Leftover Rice to Make Rice Pudding?
Yes! Using pre-cooked rice in this rice pudding recipe is an easy way to level up your leftovers. Just simmer the rice with a splash of milk and sugar until it’s nice and fluffy, then proceed to step 2 of the recipe.
Can I Freeze Rice Pudding?
You can freeze your rice pudding if you’d like to, but I prefer it when it’s fresh. If you decide to freeze it for later consumption, I recommend reheating it on the stove, stirring constantly. Just thaw it out first and be sure to add some milk to keep it creamy!
Home » Recipes » Dessert » Easy Homemade Rice Pudding
Published April 13, 2020 Last Updated April 18, 2020 / By Jessica 74 Comments
If you love homemade Rice Pudding then you’ll love this easy stovetop rice pudding recipe – it’s a great way to use up leftover cooked rice!
Okay ladies (and gents, too) today I am sharing with you the most frugal dessert recipe you will ever find. This homemade rice pudding is as easy as it is delicious. We do our budget monthly, and it seems like almost every month by the last week I am completely out of money and we are eating out of the pantry. When this happens, sometimes on the weekend or date night or whatever, I will try to make a treat to liven up the party!
Easy Rice Pudding
I love this recipe because I can almost guarantee that I will always have everything I need on hand, and the whole family loves it – even our pickiest kids! If you need a quick and easy rice pudding recipe, look no further, I guarantee you can’t beat this one!
If you like this recipe you might also like our easy chocolate rice pudding, or our four ingredient saltine toffee! Or you can find all our yummy dessert recipes here!
Rice Pudding Recipe
To tell you the truth, I like this recipe way better than store bought or restaurant varieties! Let’s jump right in by answering some of your most frequently asked questions!
How to Make Rice Pudding
Making rice pudding from home is so easy! All you need is fifteen minutes and a few ingredients! Oh, and did I mention only one pan?!
Top Left – If you aren’t using leftover rice, cook your rice and add it to a medium sized pot.
Top Right – Add in your milk, sugar, butter, vanilla and cinnamon and stir to combine.
Bottom Left – Bring to a soft boil and stir constantly (to prevent burning). Cook for fifteen to twenty minutes, or until mixture is thickened.
Bottom Right – Remove from heat and allow to cool for a few minutes before serving. Sprinkle with more cinnamon, if desired.
Can you make this recipe with cooked rice?
I have been shocked how many people have asked me if you can make rice pudding with cooked rice, and the answer is an absolute YES! Using cooked rice eliminates waste by utilizing leftovers and eliminates valuable time you would spend slaving over a hot stove!
We typically make this with rice leftover from a previous dinner that week, like our slow cooker Tikka Masala or our Homemade Fried Rice.
Which kind of rice is best?
I typically use regular long grain white rice because that is what I usually have on hand. That being said I have also used basmati, jasmine, arborio, and sushi rice and they all work super well! The only kind I use that I don’t prefer for this recipe is brown rice or wild rice.
Do you eat rice pudding warm or cold?
It is honestly delicious served warm or cold! Right after we make it, we eat some warm. Then, the next day, we eat the leftovers straight from the fridge!
If you try this recipe and like it, we would love for you to leave us a positive rating and review! They mean so much to us!
Hi there! We bet you can’t get enough of rice pudding yet so today we will discover the quickest way to enjoy this delicious recipe by learning how to cook rice pudding in a rice cooker. Enjoy!
Winter might be over in most parts of the world but it seems we can’t get enough of rice pudding recipes.
In the previous post, what is the best rice for rice pudding, we discovered that rice pudding is actually a European recipe that has spread worldwide.
Rice Pudding has so many names and versions as well as varieties depending on the country and region. When you say rice pudding, the first thing that comes into mind is rice cooked in a base like water, milk or cream.
However, there are usually 5 main ingredients in a rice pudding namely:
- rice (any grains apart from instant rice)
- milk (any kinds of milk whole, coconut, almond, cream, and evaporated)
- spices (cardamom, cinnamon, ginger, nutmeg)
- sweeteners (condensed, sugar, honey)
- toppings (nuts, fruits, vanilla)
Eggs are optional depending on the kind of pudding you wish to cook. Some like it warm while other like it cold.
In Southeast Asia particularly, there are various versions of rice pudding with Chinese influences known as sweet rice porridge. Since then, rice pudding did not just become a comfort food during winter but all year round.
Rice pudding has so many names around the world. The method of cooking may be slightly different but the roots are the same.
Here are the popular names for rice pudding worldwide:
- Spain – Arroz con leche
- Portugal- Arroz doce
- Italy- Budino di riso
- Germany- Milchreis
- Poland- Ryż na mleku
- Turkey- Sütlaç
- France- Riz au lait
- Indonesia- Bubur Sumsum/ Ketan hitam
- India (Gujarat)- Dudhapak
- Iran- Firni
- Philippines- Tsamporado
- Hong Kong- Put Chai Ko
In Nordic countries, rice pudding is usually at dinner or breakfast while in the UK and the rest of the world, it is a popular dessert.
Best Rice to Use
Any rice varieties are great for rice pudding; any, apart from instant rice or ready-made rice products like parboiled. This will alter the texture and taste of the recipe in case you use it.
The most popular types of rice for rice pudding are the following:
The stickiness and creaminess are all that matter when it comes to cooking rice pudding. However, if you aim for a greater health value, then you may opt for brown rice, red rice, and even wild rice.
Types of Rice Cooker
In today’s generation, we can say that we are lucky because of the innovations going on. We no longer need to endure long hours of cooking. We now have smart kitchen appliances which can work in so many ways than one.
Any electric rice cooker cooks rice pudding perfectly; it even tastes better. Modern, smart, and efficient technology makes cooking way faster and reliable.
Most chefs would agree that having smart appliances really makes the job easier and better. There are plenty of modern rice cookers that are able to cook rice pudding but Japanese rice cookers stand out. They are convenient with multi function cooking.
How to Cook Rice Pudding in a Rice Cooker
It doesn’t really matter whether you want rice pudding for dessert or as a whole meal, you can easily indulge into its creamy and comforting taste.
Now, let’s take a closer look on how to cook rice pudding in a rice cooker. We’ll be using a Zojirushi rice cooker for a nice and smooth cooking!
What we need:
- 3/4 cup Arborio rice
- 4 cups non fat milk
- 1/4 teaspoon salt
- 2 Tablespoons slivered almonds
- 1/4 cup dried cherries
- 1/2 cup sugar
- 1/4 teaspoon lemon extract
- 1 egg
- 1 teaspoon almond extract
How to Cook:
- Place the rice, milk, sugar, salt, dried cherries and almonds into the Zojirushi rice cooker, set the cooking menu to Porridge, close the lid and let it cook.
- While the rice is cooking, beat 1 egg in a large bowl and add a teaspoon of almond extract and ¼ lemon extract.
- When the Zojirushi rice cooker turns automatically to “keep warm” Gradually add the beaten egg mixture to the rice mixture. Be sure to add at least 1 tablespoon at a time to allow the eggs to dissolve completely. Stir vigorously.
Rice pudding in a rice cooker is so easy and yummy right? This recipe is not that sweet but it has its own unique sweetness that comes from the other ingredients.
Rice cookers have so many advantages and benefits especially to those busy households yet want to have some home-cooked meals! Its main purpose is to keep kitchen life better, do you agree?
There are so many ways to cook rice pudding in a rice cooker; here’s is one video that shows how to cook rice pudding in coconut milk and almonds.
Would You Cook?
Rice pudding is a fresh and best start for those who want to begin a culinary adventure. It is a simple yet delicious recipe that really makes it a perfect comfort food. The best thing with rice pudding is that you can play well with the other ingredients. As long as you know the basics, you are sure that it will be a unique and healthy recipe.
Don’t worry about what equipment to use, all you need is an innovative rice cooker that will solve all your worries away! There are so many rice cookers to choose from from mini rice cookers to large one that will fit the entire household.
You can even tag along rice pudding while traveling by keeping a small rice cooker with you. So why not try rice pudding today?
Share us your thoughts in the comments below.
3 Simple Tricks to Cook Perfect Rice Every Time
Learn how to cook the perfect rice every time with three simple tricks.
There are several factors that affect the consistency, stickiness and fluffiness of cooked rice. Many people do not pay attention to them and often make the same mistakes that can be easily eliminated.
The rice cooking process consists of several parts including proper rice preparation. In this post, I’ll explain to you step by step what you need to know to cook the perfect rice every time. Bon Appetit 🙂
Verity is a Physics with Teaching Bsc (Hons) graduate. In her spare time, she likes to cook, read and play video games.
Rice Pudding Served With Berries
This rice pudding recipe is one that I learned from my dad. We would have rice pudding regularly as a dessert during the cold winter months, and I would always look forward to it immensely. I took this recipe to university with me, and since then, this recipe has been described as “like having a hug on the inside.”
It can be served as-is, hot out of the oven, or it can be cooled and served with fruit. This guide has many serving suggestions to suit any mood that you could be in.
- 200g Rice, (Washed and Drained)
- 100g Sugar
- 1.4L (1400ml) Milk
- Nutmeg and Cinnamon, (To Taste)
- Preheat oven to 150C (300F) [or 130C (270F) for a fan oven].
- Butter a heatproof baking dish.
- Tip in the rice and sugar, then stir through the milk. Sprinkle the nutmeg and cinnamon over the top.
- Cook in the oven for 2 hours (or until rice reaches desired softness and consistency).
My Photos From When I Last Made Rice Pudding
This was the pudding before I put it in the oven.
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This was the pudding just after I took it out of the oven.
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Homestyle Rice Pudding – A delicious, old fashioned recipe just like Grandma made! It only requires 5 basic ingredients, plus sweet cinnamon and raisins if you prefer them.
Looking for more old fashioned classics? Try my Bread Pudding recipe or Oatmeal Cake.
A rich and creamy, easy to prepare dessert that young and old alike will love! It is such a nostalgic treat.
There are so many different flavors and mix-ins you can add too, for ideas see below.
What is rice pudding?
It is a well known dish common in many countries around the world. It is made up of white rice, milk or water, sometimes thickeners like eggs are added and a fat like butter to make it richer. And when made as a dessert it’s usually sweetened (with something like sugar) and often flavored with cinnamon and raisins.
It is a great dessert to make year round with pantry staples!
What does it taste like?
It has a simple yet unique and delicious flavor – a very rice rich flavor complimented by a nice level of sweetness. And with added cinnamon maybe something like horchata to find a familiar flavor.
Rice Pudding Ingredients
The staple ingredients you’ll need for this recipe include:
- Whole milk: I like to make this rich so I go with whole milk for the best richness, consistency and flavor.
- Granulated sugar: I don’t like this super sweet but you can add more sugar to taste. Brown sugar works great too.
- Long grain rice: Other types of rice will work well too, such as jasmine rice or medium grain rice.
- Salt: Just standard table salt or sea salt will work great here.
- Vanilla: This gives it a great background flavor and adds more of a dessert taste.
- Ground cinnamon (optional): It can be definitely be made without but I prefer the flavor with. If you love cinnamon feel free to double up the amount.
- Raisins (optional): If you aren’t a fan of raisins then feel free to leave this out. Brown, red or golden raisins work great.
How to Make Rice Pudding
- Mix ingredients in saucepan: In a medium non-stick saucepan whisk together milk, sugar, rice, salt and cinnamon.
- Simmer uncovered: Bring mixture to a simmer over medium heat then reduce to low and let simmer, uncovered until rice is tender and mixture has thickened, stirring frequently, about 30 – 35 minutes.
- Mix in raisins if using and vanilla: Remove from heat, stir in raisins and vanilla let rest a few minutes before serving. Note that it will thicken more as it cools, thin with a little milk if desired.
Can it be made with cooked leftover rice?
Yes. To prepare with cooked rice:
- You’ll need 3 cups cooked rice for this recipe.
- Simmer for about 20 – 25 minutes.
- Sweeten to taste with more sugar.
How to Cook it in the Slow Cooker
Another option to make this rice pudding is to cook in a crockpot, to do so:
- Pour 2 Tbsp melted butter into 4 quart slow cooker.
- Mix in 3 cups milk, 2/3 cup long grain rice, 1/3 cup sugar (or more to taste), 1/2 tsp cinnamon, 1/4 tsp salt, 1/4 cup raisins and 1/4 tsp vanilla.
- Cover and cook on low heat about 4 – 5 hours.
How long does rice pudding keep?
It should keep well in the fridge for about 3 days.
Can it be frozen?
Yes. It can be frozen in an airtight container up to 3 months. Thaw overnight.
How to Reheat
To rewarm you can reheat in a medium saucepan over low heat, stirring occasionally and thinning with more milk.
Is rice pudding healthy?
A common question people want answered is whether or not rice pudding is healthy. I think it’s a good dessert choice. And it’s definitely a smarter option than say a slice of cake, which is usually jam packed with sugar and refined white flour.
It’s not a health food but I think it’s a better option.
It still has added sugar. To make it healthier you can sweeten it with something else like a few tablespoons honey or maple syrup, and also consider switching to low fat milk.
Is rice pudding gluten-free?
This recipe is naturally gluten-free just be sure to use ingredients that are labeled gluten-free to avoid cross contamination in facilities that may produce or package other products that have gluten.
A traditional way to prepare it here in the U.S., Mexico and other countries is to add cinnamon and raisins but there are so many variations on this treat. Here are a few ideas:
- Add coconut and coconut extract. Replace half of the whole milk with canned coconut milk.
- Finish with fresh fruit like diced mangoes, strawberries, bananas or cherries.
- Drizzle with a fruit sauce.
- Flavor with citrus (lemon, lime or orange zest).
- Use other spices like nutmeg, cardamom, ginger, anise, cloves, allspice or try with a whole cinnamon stick.
- Sweeten with other things like date syrup, brown sugar or honey.
- Try it with nuts like pistachios, almonds or walnuts. Adding at the end or garnishing servings.
How to Make Indian Rice Pudding.
Indian rice pudding or rice kheer is one of the very popular north Indian sweet recipe which is oftenly cooked in Indian houses. Mainly it is prepared from rice, milk, sugar and some dry fruits. This easy to make rice pudding is really very simple and easy to make plus requires very less time to cook is well. You can make this yummy rice kheer for any festivals or celebrations or for after meal sweet dish is well.
Indian Rice Pudding Recipe Photo.
All the required ingredients to make this quick Indian rice pudding are very simple and commonly available in super markets and grocery shops. In Indian there are lots of pudding recipes are available but this rice pudding is best of all. With being delicious it is also very healthy and nutritious is well. Along with this you may also like some other sweets and dessert recipes like Rajgira kheer, creamy kheer and rasmalai recipe.
Ingredients for Indian Rice Pudding:
80 gm Rice Soaked in water for 2 Hours.
1 ½ Litre Full Fat Milk.
½ Cup Sugar.
2 tbsp Raisins.
10-12 Saffron Threads.
2 tsp Crushed Chironji.
10-12 Chopped Almonds.
8-10 Chopped Pistachious.
½ tsp Cardamom Powder.
½ tsp Desi Ghee.
Some Chopped Almonds.
Some Chopped Pistachious.
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Rice pudding is eaten all around the world as a dessert, side dish and entree. It appears in many variations, using many different types of rice and many different ingredients. In the U.S., however, it is primarily eaten as a dessert based on instant white rice and water or milk. Rice pudding can be made easily and quickly on the stove top or in the microwave using instant vanilla pudding mix. One advantage to rice pudding is that it’s relatively versatile, so it supports a number of healthy additions that give the dessert some nutritional value.
Beat an egg. Pour it into a bowl with 2 cups of instant rice, 2 cups of milk or water and 1 package of instant vanilla pudding. Mix the ingredients together vigorously.
Add in other ingredients to taste or according to the recipe you’re following. Use 2 tsp of ground cinnamon, 1/4 tsp nutmeg and 1 cup of raisins for a fairly traditional vanilla rice pudding dish. Consider adding 1/2 cup of slivered or chopped nuts, such as almonds, walnuts or pecans, to give your rice pudding more texture and nutritional value. Stir everything together.
Pour the rice pudding into a medium saucepan and stir it continuously over medium heat until it comes to a boil. Remove the rice pudding from the heat and let it stand for 2 minutes, stirring it a few times.
Microwave the rice pudding on high for about 8 minutes in a microwave-safe bowl if you prefer this to preparing it on the stove. Check that the rice is soft and the liquid has evaporated, and microwave another minute or two as needed. Stir the rice pudding well and let it cool for a few minutes.
If your rice pudding comes out runny, these tips can help you figure out why and what to do to fix it.
Rice pudding calls for a few simple, but carefully chosen, ingredients:
Select medium-grain rice for the optimal balance of starch and texture in your pudding. Short-grain rice varieties contain too much starch for a desirable outcome and make the pudding sticky, explains Abigail Johnson Dodge in a Fine Cooking article. Long-grain rice varieties are too firm and chewy.
Use 2 percent or whole milk, not cream or half and half, as the pudding’s dairy component. The milk absorbs into the rice without leaving a fatty mouthfeel.
Eggs are the primary thickening agent in rice pudding, so use the amount called for in your recipe.
Sugar is hydrophilic, which means it attracts water molecules. In rice pudding, using more sugar than called for can make your dessert runny by preventing liquid from being absorbed by the rice.
If you like your rice pudding extra sweet, top it with brown sugar, honey or maple syrup before serving.
Rice needs time to absorb the milk. Unlike some foods that can be cooked quicker by turning up the heat, this dish simply cannot be rushed. If you turn up the heat you will end up with curdled milk and hard, undercooked rice.
The pudding is done when most of the liquid is absorbed and the rice is tender but not mushy. Use a food thermometer to check the temperature of the dish. It should reach a minimum temperature of 160 degrees Fahrenheit to ensure the egg content is fully cooked.
- Cook the rice in milk until it’s nearly done, then whisk in the eggs to form the custard that thickens the pudding.
- Take temperature readings from several areas in the pan to avoid making doneness judgments based on hot or cold spots.
If, despite your best efforts, your rice pudding turns out a bit runny, don’t panic. Try these last-minute rescues:
- Let the rice pudding cool. Cooling firms the proteins in the milk and egg, thickening the custard.
- Add an egg. Warm the pudding then slowly whisk in a beaten egg. Cook until the pudding reaches an internal temperature of 160 F.
- Fold in whipped cream. Let the rice pudding cool completely, then fold in whipped cream. The resulting pudding will be lighter and more airy than traditional rice pudding, but still delicious.
- Turn the rice pudding into a souffle. Fold in stiffly beaten egg whites. Bake in a 400 F oven until the pudding puffs and turns golden brown.