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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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?