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• What Is Rice Pudding?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• How to Store and Make Ahead
• FAQs
• Creamy Rice Pudding Recipe

There’s something about a warm bowl of creamy rice pudding that instantly feels like a hug from the inside. Made with just a handful of pantry staples and a little patience at the stove, this classic dessert is simpler than you’d think. Let’s get that pot simmering!

What Is Rice Pudding?

Rice pudding is a classic comfort dessert made by slowly simmering rice in sweetened milk until it turns thick, creamy, and spoonable. Nearly every culture has its own version, from Mexican arroz con leche to British rice pudding baked in the oven, but this stovetop style is one of the quickest and most foolproof ways to make it at home.

At its core, this dessert only needs milk, rice, sugar, and a little vanilla and cinnamon for warmth. The magic happens as the rice slowly releases its starches into the milk, thickening it into that signature creamy, custard-like texture everyone loves.

Tips for Cooking and Prepping

#1: Use short grain rice for the creamiest texture

Short grain white rice releases more starch than long grain varieties, which is exactly what gives this pudding its thick, creamy consistency. Long grain rice will work in a pinch, but the texture won’t be quite as luscious.

#2: Stir frequently to prevent scorching

Since the milk is simmering for 25 to 30 minutes, it’s easy for the mixture to stick and scorch on the bottom of the pan. Stirring often not only prevents burning but also helps the rice cook evenly.

#3: Keep the heat low and slow

Rushing this recipe with high heat will cause the milk to boil over or curdle before the rice has a chance to soften. A gentle simmer over low heat is the key to that silky finished texture.

#4: Remember it thickens as it cools

The pudding will look slightly loose while it’s still warm on the stove, but it continues to thicken significantly as it cools. Pull it off the heat just before it looks perfectly done to avoid an overly stiff pudding.

#5: Add cinnamon and vanilla at the end

Stirring in the vanilla extract and cinnamon toward the end of cooking preserves their flavor and aroma better than adding them at the beginning, when prolonged simmering can dull them.

Recipe Variations and Substitutes

This rice pudding recipe is easy to customize to your taste. Swap the raisins for dried cranberries, chopped dates, or a handful of toasted nuts, or stir in a spoonful of cocoa powder for a chocolatey twist. You can also use 2% milk for a slightly lighter version, or replace part of the milk with coconut milk for a tropical flavor.

Serving Suggestions

Rice pudding is delicious served warm right off the stove, topped with an extra dusting of ground cinnamon or a drizzle of honey. For a chilled treat, refrigerate it and serve cold with fresh berries, a sprinkle of nutmeg, or a dollop of whipped cream on top.

How to Store and Make Ahead

This pudding keeps beautifully in the fridge, making it a great make-ahead dessert or snack. Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days, and stir in a splash of milk when reheating or serving to loosen it back up.

FAQs

Can I use a different type of rice?

Short grain white rice gives the creamiest results because of its higher starch content, but medium or long grain rice can be used if that’s what you have on hand. Just note the texture will be a bit less thick and creamy.

Why is my rice pudding too thin or too thick?

Rice pudding continues to thicken significantly as it cools, so it should look slightly looser than you want it while still warm on the stove. If it becomes too thick after chilling, simply stir in a splash of milk to loosen it back up.

Can I freeze rice pudding?

Rice pudding can be frozen, but the texture may become slightly grainy once thawed due to the dairy. If you do freeze it, thaw it in the fridge overnight and stir in a little milk to help restore its creamy consistency.

Is rice pudding served hot or cold?

Rice pudding is delicious either way, so it really comes down to personal preference. Many people love it warm and freshly made, while others prefer it chilled from the fridge as a refreshing dessert.

Can I make this recipe without raisins?

Absolutely, the raisins are entirely optional and can be left out or swapped for another mix-in of your choice. The pudding is just as creamy and flavorful without them.

Creamy Rice Pudding Recipe

Prep time: 5 min | Cook time: 25 min | Total time: 30 min | Servings: 4

Ingredients

• 4½ cups whole milk (1,080mL)
• ¼ cup granulated sugar (50g)
• Pinch of salt
• ¾ cup uncooked white rice, short grain (135g)
• ⅓ cup raisins, optional (55g)
• 1 teaspoon vanilla extract
• Ground cinnamon, to taste

Instructions

1. In a large saucepan, stir together the milk, sugar, and salt. Bring to a boil over medium-high heat, then stir in the rice.
2. Reduce the heat to low and partially cover the pan. Simmer, stirring frequently, until the rice is tender and the mixture has thickened, about 25 to 30 minutes.
3. Stir in the raisins (if using), vanilla, and cinnamon to taste. Continue cooking until it reaches your desired thickness, keeping in mind the pudding will thicken further as it cools; thin with a bit more milk if needed.
4. Serve warm, or let cool to room temperature and refrigerate in an airtight container to serve cold. Top with extra cinnamon, if desired.

For a richer pudding, stir in a splash of heavy cream at the end. Leftovers keep well in the fridge for up to 5 days, just loosen with a little milk before serving.