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.

plated Homemade Rice Pudding

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.
milk, egg , rice, vanilla, raisins, sugar , butter , salt to make Creamy Rice Pudding with labels

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

  1. Simmer cooked rice with milk, sugar, & salt in a saucepan until thick & creamy.
  2. 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).
  3. Add the tempered egg back saucepan with raisins and stir in butter and vanilla.
  4. Serve warm.
bowls of Creamy Rice Pudding


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

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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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
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  • 1 ½ cups cooked white rice see notes for raw rice
  • 2 cups whole milk divided
  • cup sugar
  • pinch salt
  • 1 large egg
  • cup golden raisins
  • 1 tablespoon unsalted butter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • teaspoon ground nutmeg


  • 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.



This recipe can be doubled.
To use uncooked rice,  combine ½ cup of long-grain white rice with 1 cup of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to a simmer, and cover. Cook for 18 minutes or until most of the rice is absorbed.
Serve rice pudding chilled or warm.
4.95 from 173 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
Homemade Rice Pudding with raisins and a title
rich and creamy Homemade Rice Pudding with a title
easy to make Homemade Rice Pudding with writing
Homemade Rice Pudding in bowls and close up with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.95 from 173 votes (127 ratings without comment)

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Recipe Rating


  1. I followed the directions for the uncooked rice and it came out perfectly! I didn’t have whole milk so I used 2%. I didn’t have raisins or nutmeg so I omitted those and this still turned sooooo tasty!! I can’t wait to make it again once I have all the necessary ingredients.5 stars

    1. The egg helps thicken and add richness to the recipe. I haven’t tried this recipe without them but I am not sure it would turn out.

  2. Amazing creamy and delicious rice pudding!!! I added my cinnamon and some pumpkin pie spices with the sugar and milk. For the last 1/2 cup of milk I used heavy whipping cream and 2 eggs. Super creamy, super delicious!! Will definitely be making this again!!!!5 stars

  3. I’m making this now for the second time. It works perfectly. I use short grain sticky brown rice and sub 1/2 the milk with coconut milk. This time making a double batch!5 stars

  4. 5 stars, this turned out fabulously good. I’ll definitely be using this recipe again. I did sub in a can of coconut milk for some of the milk and I’m sure glad that I doubled the recipe.5 stars

  5. Holly you never let me down! Your recipes are like the second Bible to me, and this rice pudding didn’t let me down. I wish I could post a photo, this was fabulous.. I made 3x the amount!

    1. Thank you for your kind workds Cheryl, I’m so glad you loved it! Its my husband’s favorite dessert by far. If you have Instagram and post a photo, you can tag me (@spendpennies) so we can see.

  6. Tried the recipe for the first time and it was a hit! Substituted brown sugar for granulated sugar and reduced the quantity to 1/4 cup for perfect sweetness. Will definitely keep this one.5 stars

  7. This was the best recipe I came across. I added small batch vanilla , great tasting vanilla by mcCormmick . This rice pudding was delicious.5 stars

  8. I used leftover jasmati rice and golden raisins. Followed the recipe to a T and I swear this was the best rice pudding I ever tasted.5 stars

  9. Came out perfect! l doubled the recipe and put 3 cinnamon sticks in the water when l boiled the arborio rice l used. l also used 3 eggs instead if 2. This is my favorite rice pudding recipe so far5 stars