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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4.95 from 167 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

Equipment

Ingredients  

  • 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

Instructions 

  • 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.

Video

Notes

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.
4.95 from 167 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
bowls of Creamy Rice Pudding with a title
Creamy Rice Pudding in the pot and plated with writing
close up of Creamy Rice Pudding in a bowl with a title
close up of Creamy Rice Pudding

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About the author

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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Comments

  1. 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

  2. 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

  3. 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

  4. 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.

  5. 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

  6. 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

  7. 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

  8. 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