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

plated Creamy Rice Pudding
4.87 from 67 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.
4.87 from 67 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. 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.5 stars

  2. 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!!!5 stars

  3. 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!!5 stars

  4. 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.

    1. 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?

  5. Thank you for this recipe. I have been looking for a really good rice pudding recipe. I’m making my 2nd batch today.4 stars

  6. 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

  7. 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!1 star

    1. 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.

  8. 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.5 stars

  9. 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!5 stars

      1. 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!

  10. 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!!!

    1. That’s a great idea, we have not tried it with those substitutions but definitely let us know how it turns out!

  11. 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.4 stars

  12. 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!5 stars

  13. Looking forward to some great new recipes. Need to get out of the rut. This rice pudding was my mom’s favorite.