Rice Pudding is one of life’s simple pleasures! This is, 100% hands down, my husband’s favorite dessert recipe. So rich and creamy, I know your family will love as much as mine does!

Made from kitchen staple ingredients like white rice, milk, sugar, vanilla and cinnamon, rice pudding is very simple to make (yet anything but simple in flavor). It is the perfect example of ordinary ingredients made extraordinary!

Overhead shot of pot full of Rice Pudding

Rice Pudding

Rice Pudding is a delicious creamy dessert we cannot get enough of. I find the best desserts, like Easy Bread Pudding or Apple Pie, tend to be those from our childhood that use ingredients normally stocked in our kitchens!

This rice pudding recipe starts with cooked rice (or even leftover rice) simmered in sweetened milk. Once thick and creamy I add in raisins and a dash of cinnamon for the perfect end to any meal.

This wholesome, heart warming dessert is near and dear to me because it is, without question, my husband’s favorite dessert! While I don’t eat a ton of sweets, this time of year definitely makes me want to wrap my hands around a nice, warm bowl of rice pudding!

Overhead shot of Rice Pudding in a bowl

What is Rice Pudding?

Rice pudding is a creamy vanilla based pudding that has been thickened by simmering rice (and with a couple eggs). As we know it, rice pudding is most often flavored with vanilla, cinnamon and raisins. While this is the version we grew up with, most other countries have a version of rice pudding as well!

Some countries add different types of rice or other spices but most have the same basic idea! I almost always make it with long grain white rice but you can use pretty much any kind of rice or any spices.

Bowl full of Homemade Rice Pudding

How to Make Rice Pudding

There are many variations of rice pudding but of I find this one comes out the creamiest of all. I always make rice pudding with cooked rice. While you can cook it just for this recipe, it is a great way to use up leftovers from last night’s dinner too!

How to Make Rice Pudding with Cooked Rice: Simmer cooked rice, milk and sugar until thickened. Add eggs, cinnamon, vanilla and a bit of butter.

Once thickened the eggs are tempered before adding to the rice pudding which is really easy to do, it keeps the eggs from turning into scrambled eggs. Tempering eggs simply means adding the hot rice mixture to the eggs a little at a time.

To Temper the Eggs:

  1. Combine eggs and a bit of cold milk
  2. Stir some of the hot rice mixture into the eggs/milk mixture just a little at a time (this brings the temperature of eggs up gradually keeping it from scrambling)
  3. Add the warmed egg mixture back into the rice pudding, stir and cook 2 minutes

Serve with whipped cream, a small scoop of ice cream or as my husband loves it, a splash of heavy cream over top.

Wooden spoon stirring pot of Rice Pudding

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. Keep this recipe handy for a quick and easy dessert your family will love and will ask you to make again and again!

More Classic Desserts You’ll Love

Bowl full of Homemade Rice Pudding
4.82 from 49 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


  • Mix the cooked rice, 1 ½ cups milk, sugar and salt. Cook uncovered over medium heat for about 15-20 minutes. 
  • Whisk egg and remaining milk in a 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 whipped cream and a sprinkle of nutmeg and cinnamon.


4.82 from 49 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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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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Recipe Rating


  1. I made this today and it is exactly what I was looking for. At first I thought the milk would not thicken up but after 15 minutes it was very thick. I forgot the butter and vanilla, but it was still really good with cinnamon on top. I will definitely make this pudding again. The only change for me would be slightly less raisins, but that’s a matter of personal taste. The rice I used was extra long grain basmati rice.5 stars

  2. SUCH a forgiving and delicious recipe! Perfect as it is, but have made it countless times when I’ve run out of ingredients (eg no butter or egg, half the milk…) and it’s still so tasty. My partner loves it too!5 stars

    1. Thanks for the tips Pippa! So glad you and your partner have loved this as much as my family does!

  3. Question…I doubled the recipe exactly followed directions to a T. The pudding is really watery. Will it thicken as it cools? I tasted the milk mixture and it tastes really yummy.

    1. It will thicken a bit upon cooling. I double this often and haven’t had any problems with consistency. I would suggest allowing it to simmer uncovered for a little bit longer to thicken.

  4. So far this is my favorite rice pudding recipe. It is sooooo good, sweet (but not to sweet), creamy, just delicious! I loved the idea to put whipped cream on top. Also this recipe is good hot and cold. This is my third time making it. I’ve had none of the problems that other people speak of. I am in love. Thank you so much!

  5. A very tasty simple recipe but it never came close to becoming creamy. I tempered the eggs and followed the recipe to a t but still the egg went curdly. Ive tried it twice thinking i didnt temper the egg milk enough but same results.2 stars

  6. I realized what mistake I made and the person who had rice pudding soup also made… The recipe says one and a half cups of rice cooked, which leads a person to believe you just need one and a half cups of cooked rice. Now I’m guessing you meant take one and a half cups of rice to cook it and use that amount in the recipe… You may want to fix that. I now also have a giant vat of rice soup

    1. You are correct, the rice should be one and a half cups of cooked rice (approx 1/2 cup raw). If your rice is soupy, just let it simmer longer uncovered. It takes about 15-20 min to thicken up.

      1. Count me among the rice soup crowd. :)

        But wow, is this such a creamy, fluffy delicious recipe! Made a big batch for myself just now, and soup or no, a big bowl went right down my gullet.

        Thanks for the great recipe!5 stars

  7. I just finished making this recipe and I am absolutely in love!!! I’ve tried out a couple other recipes for rice pudding but none compare to this one. It’s so creamy and just the perfect consistency. And so easy to make5 stars

  8. Holly!!! I am almost 51 years old and have been searching for a rice pudding recipe “just like Grandma used to make”. THE SEARCH IS OVER!! Thank you SO much for this recipe! I’ve made it once and I’m making a double batch tonight. I can’t thank you enough!!5 stars

    1. Did you use long grain white rice? You can certainly increase the cook time if needed, it should reach the consistency as seen in the video below the recipe.

  9. Quick question for you: the ingredients says to use 1 egg, but in the video you use 2 eggs. Which is correct?

  10. Looks amazing, I’m thinking of making this for my 10 month old twins. Any ideas of how to make it more baby friendly? can I substitute sugar for maybe a few dates?