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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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My daughter and I love this! I changed the seasoning to include cardamom and saffron in addition to cinnamon and nutmeg mixed into the recipe since I was originally looking for a saffron pudding. It works really well with this recipe. No whipped cream needed.
Could I add walnuts!
Sure can! Enjoy Dolorice!
This recipe is great! I had leftover cooked white rice from the night before and wanted to use it up. This recipe was perfect for that! I didn’t have regular milk on hand, so I used 1/2 unsweetened almond milk and the other 1/2 canned evaporated milk. I did not add any butter. I doubled the recipe. Just a tiny sprinkle of cinnamon and even tinier sprinkle of nutmeg was great! I prefer just cinnamon. This reminded me of my Greek grandfather’s rice pudding that he’d make for his grandkids. Thanks for the recipe!!!
Sooo good and easy to make! I used short grained rice because I read somewhere years ago that it was the best choice for rice pudding. I doubled up on the vanilla because I like vanilla and added a pinch of nutmeg. I found it maybe a bit sweet when served fresh and warm but when warmed up the next night, it was perfect! Another great recipe!!
you did not say how much sugar should be used in the rice pudding recipe
1/3 cup sugar is listed under the milk. Enjoy!
Can’t wait to try some of your recipes looks delicious
Have not tried any recipes yet.
I am a brand new member.
Enjoy Nancy!!
Looking forward to lots of delicious recipes
I sure hope this recipe thickens as it cools because I cooked and cooked it and used whole milk and I have rice soup so far. Very disappointed to use 4 cups of milk on this.
The recipe calls for only 2 cups. of milk. Have you added the egg mixture (this will cause it to thicken). It does thicken as it stands and cools as well. Did you simmer uncovered?
Should of only used 2 cups, not 4
Thank you for this recipe. I have been looking for a really good rice pudding recipe. I’m making my 2nd batch today.
Amazing! Super easy to make and so delicious! Add more raisins if you like them. I don’t think I’ll have to worry about freezing any! My teenager already suggested this be for breakfast and I agree with her! Warm it back up and send them out the door with full bellies
Felt like I was being punished when I ate this. Not what I was hoping for at all! Ive never had a rice pudding that wasnt sweet before. If i wanted milky rice i could easily have made that myself. Glad others enjoyed it though!
Sorry to hear you didn’t enjoy this recipe Ryuk. It is definitely a hit with other readers. You could always increase the amount of sugar in this recipe to your preferences! We also love topping this pudding with whipped cream or ice cream which definitely increases the sweetness as well.
I had some rice that I was going to throw out since I had nothing to serve with it. I found this recipe and boy – it is delicious. Easy, quick and a sweet treat.
Delicious and easy. Best recipe using left over rice I’ve found.
Why thank you D Kelley! So happy to hear that.
I made this after I had a large amount of leftover long grain jasmine rice .
I made it as per the recipe to see if I liked it or not. I did not use sugar but only 1/4 cup maple syrup as per another reader. Everything turned out great and you can taste the maple flavour in this dish. I also added the raisins and after it cooled down , and sprinkled cinnamon on top . We ate it with whipped cream on top! So delicious and now I can make this tasty dessert with leftover rice as well as fried rice too. No more wasting extra cooked rice anymore ! Thank you!
So happy you enjoyed it Susan! Perfect way to use up your leftover rice.
In the ingredients for rice pudding you say 1 egg but in the video you are using 2 eggs. Which is it?
1 egg is correct, in the video I made double the amount.
Oh YESSSS am I glad to hear this- I’m making a double batch right now and had my fingers crossed that it doubled well! I’m using a mix of white and wild!
I’m thinking I could make it a bit “lighter” by using evaporated fat-free milk & sugar substitute. Hubby & I love deserts, but he’s diabetic & we’re both trying to eat healthier. I love rice pudding!!!
That’s a great idea, we have not tried it with those substitutions but definitely let us know how it turns out!
Good basic recipe. Being Canadian, I drizzle real maple syrup on it before serving. I prefer chilling rice pudding before eating it. For a Persian version, I skip the egg and the maple syrup, and instead use 1/4 cup of rose water after the pudding is cooked and garnished with crushed pistachio. That version is also better chilled.
Your spin on rice pudding sounds lovely Sophie!
I doubled the recipe and this is definitely the best rice pudding I’ve ever had! I used the milk I had on hand, 2%, and it turned out just lovely! Thanks for the great recipe!
I am so glad you enjoyed this recipe Laurie!
Is it 1 1/2 cups of rice after it is cooked or before??
The rice is measured after it is cooked.
Looking forward to some great new recipes. Need to get out of the rut. This rice pudding was my mom’s favorite.
So many delicious recipe here Peg! Have fun cooking!