This creamy rice pudding recipe is my husband’s all-time favorite dessert!
This in this recipe, white rice (you can use leftover rice!) simmers in sweetened milk to make a comforting dessert the whole family will love.
While there are many versions of rice pudding around the world, this classic rice pudding recipe is somewhat similar to tapioca—it’s a sweet, creamy dessert made with rice, milk, and eggs.
This Is The Best Rice Pudding Because
- It’s so comforting and delicious, this is my family recipe.
- It uses basic ingredients you likely have on hand, and it’s really easy to make.
- You can use raw rice or leftover rice in this recipe.
- It can be served warmed or chilled (we prefer warmed) and reheats well.
Ingredients in Rice Pudding
- Rice – You can use any variety of white rice in this recipe, raw or cooked. I most often use long-grain rice, but arborio rice works well, too.
- Milk – Whole milk is rich and creamy but again, any type of milk can be used. For non-dairy milk, try oat milk or coconut milk.
- Sugar – Adds sweetness, of course.
- Egg – This adds richness to the custard.
- 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 cranberries, nuts, toasted coconut, or any type of nuts or seeds.
How to Make Rice Pudding
- Simmer cooked rice with milk, sugar, & salt in a saucepan until thick & creamy.
- Whisk the egg and milk in a bowl (recipe below), then slowly stir in some of the hot rice mixture. (This is called tempering and keeps the egg from scrambling in the pudding).
- Add the tempered egg back saucepan with raisins and stir in butter and vanilla.
- Serve warm.
Leftovers
How to Store: Keep leftover rice pudding in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding milk if needed.
How to Freeze: If you happen to have leftovers (this is never a thing in my house), you can freeze rice pudding for up to 2 months. Thaw in the refrigerator overnight and warm on the stove or in the microwave.
More Classic Dessert Recipes
Did you try this Creamy Rice Pudding recipe? Leave us a rating and a comment below!
Rice Pudding
Equipment
Ingredients
- 1 ½ cups cooked white rice see notes for raw rice
- 2 cups whole milk divided
- ⅓ cup granulated sugar
- pinch salt
- 1 large egg
- ⅔ cup golden raisins
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- In a nonstick saucepan, combine 1 ½ cups of cooked rice, 1 ½ cups milk, sugar, and salt.
- Bring to a low boil over medium heat, and cook uncovered, stirring frequently for 15-20 minutes or until thick and creamy. Stir frequently to prevent the rice from sticking to the bottom of the pan.
- In a medium bowl, whisk the egg with the remaining ½ cup of milk. Gradually add about 1 cup of the hot rice mixture to the egg while stirring. Add the egg mixture to the saucepan, stir in the raisins, and cook for 2 minutes more.
- Remove from the heat and stir in butter, vanilla, cinnamon, ad nutmeg.
- Serve warm and garnish with a sprinkle of nutmeg and cinnamon.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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Best rice pudding recipe ever. I’ll definitely be making this again!
Closest recipe to store bought.
Authentic rice pudding recipe!
Made a curry the night before and needed to find something to do with the leftover rice. This pudding was scrumptious and my kids loved it. We didn’t have nutmeg or raisins and it still tasted great.
Smooth and delicious. I used cooked Arborio rice and only had to cook it about 8 minutes before adding the egg and milk mixture.
I’m a college student, and this was so easy and exactly what I needed tonight. Love this recipe
taste like Mom used to make.
Just made this and it is so delicious! I replaced 1/2 cup of the milk with heavy cream but left everything else the same, and it only took about 10 minutes to thicken. I will definitely be saving this recipe for later.
This was easy and fantastic! Not sure whether I like it warm or cold because both ways are delicious! I just used what I had in fridge as far as milk. I used 2 percent milk and 1/2 and 1/2 creamer. Can’t wait to make again, what a treat! Also be careful when you double batch bc the directions are still the same as one batch but in the measurements it’s correct.
I put a mixture of 1%milk, heavy cream 1/3 cup, 2dashes creme brulle almond milk coffee creamer.
I also rinsed and rehydrated some leftover golden raisins.
I substituted honey for sugar. Then added more sweetness by putting in the juice from raisins.
old fashioned creamy rice is awesome!