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. Perfect. Exactly the recipe I’ve been looking for! This will forever be my go to for rice pudding. Love it for breakfast.. it’s great for the kiddos before school. I love it with raisins cooked in or stirred in afterwards as a garnish. love love love5 stars

  2. I have some cans of sweetened condensed milk in my pantry that have never found their calling. Couldn’t I use them in the rice pudding if I omit the sugar? It seems like it should work. What are your thoughts?

    1. I haven’t tried this with sweetened condensed milk. It does have a much thicker consistency so you might need to add some extra milk to get the right consistency. Let us know how it goes!

  3. I made this today and it was excellent. My husband and I both enjoy raisin rice pudding. Next time I think I’ll add a small amount of rum.5 stars

  4. Question: Do you start with 1 1/2 cups of cooked rice, or 1 1/2 cups of raw rice which has been cooked (Makes a lot of rice!)5 stars

  5. I followed recipe except only had 1 % milk in house but had a 8 oz. container of heavy cream I had to use up so I used 1 cup milk and 1 cup heavy cream……OH MY so delicious…better than Moms (sorry Mom)….Going to surprise my hubby with this for dessert tonight.5 stars

    1. Hi Judy, we have never tried this recipe with almond milk but other readers have with success! You will have to let us know how it turns out for you.

  6. I just made this (delicious!!) but I did make a summertime substitute:
    Instead of winter warming spices, I followed the recipe exactly, but at the end of cooking time, I grated a bit of lemon peel.
    DELICIOUS! :)5 stars

  7. Can’t wait to try this recipe! Can you use Japanese or sticky rice for this recipe? Thanks! :)5 stars

    1. Hi Cindy, we usually use long-grain white rice and have never tried this recipe with sticky rice. We would love to hear how it turns out for you if you attempt it!

  8. Fantastic! Tastes exactly as i remember my mom’s and i always thought she made the best. She never followed a recipe so probably followed her mom’s recipe lol!! This is the best recipe i have tried and i need look no further! Follow the recipe and it’s perfect!5 stars

  9. How do I keep rice pudding nice and creamy. Mine always dries up as the rice soaks up the juice?5 stars