This creamy Rice Pudding recipe is my husband’s all-time favorite dessert! 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.
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Holly’s Recipe Highlights: Rice Pudding
- It’s so comforting and delicious, and it’s a family recipe that I’ve loved for years.
- 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.
Total Time: 35 Mins Serves: 4 Cooking Method: Stovetop
- Total Time:
- 35 mins
- Serves:
- 4 servings
- Rating:
- 5.0/5
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.
- 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 (full recipe below), then slowly stir in some of the hot rice mixture.
- Add the tempered egg back into the saucepan with raisins and stir in butter and vanilla.
Leftover Rice Pudding
Leftover rice pudding? What’s that? All jokes aside, while we never seem to have any leftovers in our house, but if you do, here are my storage tips.
- Storing: 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.
- Freezing: 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.
Cozy Old-Fashioned Desserts
Did you enjoy this Rice Pudding Recipe? Leave a comment and rating below.
Rice Pudding
Equipment
Ingredients
- 1½ 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 1½ cups of cooked rice, 1½ cups milk, sugar, and salt.
- Bring to a low boil over medium heat, and cook uncovered, stirring frequently for 15 to 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, and 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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I made the pudding but I changed the raisins to blueberry raisins and I changed the milk to one cup and Added 1/2cup heavy cream.It came out delicious.
First time making rice pudding. I trust your website because all the recipes I have tried from here have been great. Sure enough, I made this one and it was amazing. Not too sweet. Nice and creamy. I used whole milk. Didn’t add raisins because I don’t like them. I already know I will be making this regularly now that I know how easy and good it is.