Creamy rice pudding is a deliciously soothing dessert that the whole family will love!

This rice pudding recipe uses leftover white rice cooked in sweetened milk to make an incredibly flavorful dish that can be served anytime and is always welcome!

top view of Creamy Rice Pudding in bowls

What is Rice Pudding? 

Similar to tapioca, rice pudding is a sweet, thickened dessert with rice, milk, and eggs.

  • Rice pudding is a versatile dish that can be served hot or cold and often includes nuts or dried fruit.
  • While believed to have originated in Asia, most versions of rice pudding have made their way to Europe and beyond. We often enjoy chilled arroz con leche in Mexico when visit since rice pudding is my husband’s favorite dessert!
  • Ready in just 20 minutes, this recipe is quick and easy, requiring fresh or leftover rice, eggs, dairy, and a sweetener.
milk, egg , rice, vanilla, raisins, sugar , butter , salt to make Creamy Rice Pudding with labels

Ingredients in Rice Pudding

Rice – Any type of rice can be used for this recipe. Fresh white or brown rice works great, or you can use leftover rice. For a speedy option, use an Instant Pot to cook the rice

Milk – Whole milk is the best choice to achieve a rich and creamy texture. However, any non-dairy milk can be used. Oat milk makes a delicious creamy rice pudding.

Spices – To add flavor to this rice pudding recipe, use vanilla, cinnamon, and nutmeg. For more depth, try adding cardamom, allspice, or cloves. Another option is to use apple pie spice or pumpkin pie spice.

Add-ins – Dress up this dessert with raisins, currants, dried fruit, nuts, toasted coconut, or any type of nuts or seeds.

How to Make Rice Pudding

  1. Heat cooked rice with milk, sugar, & salt in a saucepan until thick & creamy.
  2. Whisk egg & milk in a bowl (as per the recipe below).
  3. Stir a cup of the hot rice into the egg mixture until smooth.
  4. Pour the tempered egg & rice mixture back into the rice along with the raisins (or other add-ins) & cook another two minutes.
  5. Remove from heat & stir in butter & vanilla. Serve warm.

PRO TIP: Make a baked version by pouring prepared rice pudding into a baking dish and sprinkling on brown sugar, heat under the broiler until the brown sugar is melted and bubbly before serving.

bowls of Creamy Rice Pudding

How to Store Rice Pudding

Keep leftover creamy rice pudding in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop and add a little milk to loosen it up, if needed. Freeze portions in zippered bags in the freezer and thaw them overnight in the refrigerator before reheating.

Can You Freeze Rice Pudding?

If you happen to have leftovers (this is never a thing in my house), you can definitely freeze rice pudding. It will last 3-4 days in the fridge or a couple of months in the freezer.

Defrost in the refrigerator overnight and warm on the stove or in the microwave.

Classic Desserts to Try

Did you try this Creamy Rice Pudding recipe? Leave us a rating and a comment below!

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4.89 from 80 votes↑ Click stars to rate now!
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Creamy Rice Pudding

Creamy Rice Pudding is one of life’s simple pleasures! So rich, creamy and delicious, it is a dreamy dessert your family will love as much as mine!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings



  • 1 ½ cups white rice cooked
  • 2 cups milk divided
  • cup sugar
  • pinch salt
  • 1 egg
  • cup raisins
  • 1 tablespoon butter
  • ½ teaspoon vanilla
  • cinnamon
  • nutmeg


  • In a saucepan mix the cooked rice, 1 ½ cups milk, sugar and salt. Cook uncovered over medium heat for about 15-20 minutes until thick and creamy. Stir frequently to prevent the rice from sticking to the bottom of the pan
  • Whisk egg and remaining ½ cup of milk in a medium bowl.  Add about 1 cup of the hot rice mixture to the egg while stirring.
  • Stir the egg mixture and raisins into the rice. Cook 2 minutes more.
  • Remove from heat and stir in butter and vanilla.
  • Serve warm and garnish with a sprinkle of nutmeg and cinnamon.



Leftovers will last 3-4 days in the fridge or up to 2 months in the freezer.
Defrost in the refrigerator overnight and warm on the stove or in the microwave.
4.89 from 80 votes

Nutrition Information

Calories: 304 | Carbohydrates: 58g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 100mg | Potassium: 412mg | Fiber: 1g | Sugar: 22g | Vitamin A: 380IU | Vitamin C: 1.3mg | Calcium: 166mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Added rind of 1 lemon and 2 tablespoons of juice (my mother’s old recipe from the ‘50s). Gives pudding a wonderful flavour. LL, Canada

  2. I think you need to check the instructions for doubling the recipe because the milk measures are incorrect.. they are the same as the 4 servings. .That being said I made the recipe for four servings and it is delicious

    1. Hi Donna, when you double the recipe it only doubles the ingredients, not the instructions. I am glad you enjoyed this recipe!

  3. I am hoping you can help me. Rice pudding is one of my favorite desserts! In your directions under Step #2 it says “Add about 1 cup of the hot rice mixture to the egg while stirring.”

    I watched the video and I did not see that step. I saw the milk and the egg put directly into the pot. Am I missing something?

    Thank you

    1. By adding hot rice mixture to the egg while stirring you are tempering the eggs which I find makes them smoother. I hope this helps.

  4. Perfect. Exactly the recipe I’ve been looking for! This will forever be my go to for rice pudding. Love it for breakfast.. it’s great for the kiddos before school. I love it with raisins cooked in or stirred in afterwards as a garnish. love love love5 stars

  5. I have some cans of sweetened condensed milk in my pantry that have never found their calling. Couldn’t I use them in the rice pudding if I omit the sugar? It seems like it should work. What are your thoughts?

    1. I haven’t tried this with sweetened condensed milk. It does have a much thicker consistency so you might need to add some extra milk to get the right consistency. Let us know how it goes!

  6. I made this today and it was excellent. My husband and I both enjoy raisin rice pudding. Next time I think I’ll add a small amount of rum.5 stars

  7. Question: Do you start with 1 1/2 cups of cooked rice, or 1 1/2 cups of raw rice which has been cooked (Makes a lot of rice!)5 stars

  8. I followed recipe except only had 1 % milk in house but had a 8 oz. container of heavy cream I had to use up so I used 1 cup milk and 1 cup heavy cream……OH MY so delicious…better than Moms (sorry Mom)….Going to surprise my hubby with this for dessert tonight.5 stars

    1. Hi Judy, we have never tried this recipe with almond milk but other readers have with success! You will have to let us know how it turns out for you.

  9. I just made this (delicious!!) but I did make a summertime substitute:
    Instead of winter warming spices, I followed the recipe exactly, but at the end of cooking time, I grated a bit of lemon peel.
    DELICIOUS! :)5 stars

  10. Can’t wait to try this recipe! Can you use Japanese or sticky rice for this recipe? Thanks! :)5 stars

    1. Hi Cindy, we usually use long-grain white rice and have never tried this recipe with sticky rice. We would love to hear how it turns out for you if you attempt it!

  11. Fantastic! Tastes exactly as i remember my mom’s and i always thought she made the best. She never followed a recipe so probably followed her mom’s recipe lol!! This is the best recipe i have tried and i need look no further! Follow the recipe and it’s perfect!5 stars

  12. How do I keep rice pudding nice and creamy. Mine always dries up as the rice soaks up the juice?5 stars