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!

top view of Creamy Rice Pudding in bowls
4.92 from 118 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.
4.92 from 118 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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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.