I still remember the first time I dipped my spoon into a warm bowl of rice pudding—velvety milk hugged each grain of white rice, gently sweetened and subtly spiced. If you’re craving that soothing comfort food, this rice pudding recipe is crafted just for you.
I’ll walk you through everything—from choosing medium-grain rice and simmering on medium heat to stirring in vanilla extract and sugar. You’ll learn tips, variations, and how to serve it with a flourish. So, grab a cozy sweater, settle in, and let’s make some warmth in a bowl!
Why You’ll Love This Recipe
- Simple & comforting: Made with pantry staples like white rice, milk, and sugar for a fuss-free dessert.
- Warm or chilled: Delicious whether served warm or cold—perfect anytime.
- Kid-friendly & crowd-pleasing: Sweet, creamy, and easy to eat for all ages.
- Adaptable flavors: Add cinnamon, raisins, citrus zest, or make it vegan with plant-based milk.
- Time-saving trick: Cook once and enjoy for days—no reheating required.
This classic sweet rice pudding recipe is the perfect blend of nostalgic comfort and modern ease.
Ingredients You’ll Need
- 1 cup medium-grain white rice (rinsed under cold water until water runs clear)
- 4 cups milk (whole milk gives richness, but 2% or dairy-free works too)
- ½ cup granulated sugar (adjustable to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional, but so cozy)
- Pinch of salt
- Optional toppings: raisins, chopped nuts, citrus zest, or a sprinkle of nutmeg
Mini-tip: Use medium grind rice for creamy texture—the grains plump perfectly without getting mushy.
Ingredient Substitutions
- Milk – Swap whole with almond or oat milk for a dairy-free option (slightly lighter flavor).
- Sugar – Replace granulated sugar with honey or maple syrup for a richer sweetness; reduce quantity slightly.
- Rice – Try arborio or jasmine rice if you don’t have medium-grain; just watch cooking time.
- Spices – Use cardamom or nutmeg instead of cinnamon for a warm twist.
- Add-ins – Stir in raisins or toasted coconut at the end for added texture and flavor.
How to Make Rice Pudding Recipe
- Prep Rice (5 min)
Rinse 1 cup of medium-grain white rice under cold water until the water runs nearly clear. Drain well. - Combine & Cook (5 min prep + 25 min cooking)
In a medium saucepan, add rinsed rice, 2 cups of milk (reserve 2 cups), sugar, and pinch of salt. Bring to a gentle boil over medium heat, stirring often to prevent sticking. - Simmer Creaminess (15 min)
Reduce heat to low once boiling. Simmer uncovered, stirring frequently. The rice will absorb liquid and release starch—keep stirring so it cooks evenly. - Add Remaining Milk (10 min)
When rice has absorbed most milk, slowly pour remaining 2 cups milk while stirring. Continue simmering for another 10 minutes until mixture becomes thick and creamy. - Finish & Flavor
Remove from heat, stir in vanilla extract and cinnamon. Let cool slightly in the pot. - Serve Warm or Chill
Spoon into bowls and serve warm, or transfer to an airtight container in the fridge for at least 2 hours—ideal served cold.
Expert Tips & Common Mistakes
- Don’t rush stirring: Keeps rice from sticking or burning, especially as it thickens.
- Adjust thickness: Thick pudding—cook longer; thinner—add a bit more milk.
- Avoid watery pudding: Let it rest slightly—residual heat thickens it.
- Better leftovers: Flavor improves next day! Reheat gently with a splash of milk.
- Protect your pan: Low, steady heat prevents scorching; always use medium heat.
Variations & Add‑Ons
- Vegan version: Use plant milk like coconut + maple syrup.
- Citrus-infused: Steep a strip of lemon or orange zest while simmering.
- Rice pudding with raisins: Soak ½ cup raisins for 10 min, stir in before serving.
- Chai-spice twist: Add ½ tsp cardamom and ¼ tsp ground ginger with milk.
- Rice pudding bread pudding: Toss warmed rice pudding with cubed stale bread; bake until golden.
Serving Suggestions
- Top with: toasted almonds, walnut pieces, fresh berries, or a dollop of whipped cream.
- Serve with: coffee, chai latte, or dessert wine for a full treat.
- Presentation: Spoon into small ramekins, sprinkle cinnamon or cocoa, garnish with mint leaves or citrus twists.
Storage & Reheating
- Fridge: Store in airtight container up to 5 days.
- Freezer: Covered in freezer-safe container up to 3 months.
- Reheat: Microwave or stovetop with a splash of milk; stir gently until warm.
Nutrition Information (per 1-cup serving)
- Calories: ~230 kcal
- Protein: 7 g
- Carbohydrates: 38 g
- Fat: 7 g
- Sugar: 20 g
- Fiber: 1 g
- Sodium: 120 mg
(Approximate—adjust if using dairy-free or sugar substitutes)
Prep, Cook, and Total Time
| Task | Time |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Total Time | 40 minutes |
Frequently Asked Questions
What’s the best rice for rice pudding?
Medium-grain white rice works beautifully—creamy but holds its shape. Arborio or jasmine also work if you don’t have medium grain.
Can I use leftover cooked rice?
Sure! Use about 2 cups cooked rice and skip initial simmer. Heat milk, sugar, and rice together until creamy.
How do I avoid rice sticking or burning?
Cook on medium heat and stir frequently, especially when thick. A heavy-bottomed pot helps distribute heat evenly.
Can I make this dairy-free?
Yes—you can substitute with almond, soy, or coconut milk for a creamy vegan pudding.
How long does rice pudding keep?
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Conclusion
This rice pudding recipe offers simple, soulful comfort in every spoonful. It’s creamy, gently sweet, and endlessly adaptable—with flavors from cinnamon-dusted to citrus-bright or dairy-free. Whether you’re craving a warm hug in bowl form or prepping a make-ahead dessert, this pudding’s got your back. Come winter or any season, whip a batch and dig into nostalgia.
Let me know how you jazz it up—rate, share, or drop a note with your favorite twist. Enjoy every spoonful!
Rice Pudding Recipe
Ingredients
- 1 cup medium-grain white rice rinsed under cold water until water runs clear
- 4 cups milk whole milk gives richness, but 2% or dairy-free works too
- ½ cup granulated sugar adjustable to taste
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon optional, but so cozy
- Pinch of salt
- Optional toppings: raisins chopped nuts, citrus zest, or a sprinkle of nutmeg
Instructions
- Prep Rice (5 min)
- Rinse 1 cup of medium-grain white rice under cold water until the water runs nearly clear. Drain well.
- Combine & Cook (5 min prep + 25 min cooking)
- In a medium saucepan, add rinsed rice, 2 cups of milk (reserve 2 cups), sugar, and pinch of salt. Bring to a gentle boil over medium heat, stirring often to prevent sticking.
- Simmer Creaminess (15 min)
- Reduce heat to low once boiling. Simmer uncovered, stirring frequently. The rice will absorb liquid and release starch—keep stirring so it cooks evenly.
- Add Remaining Milk (10 min)
- When rice has absorbed most milk, slowly pour in remaining 2 cups of milk while stirring. Continue simmering for another 10 minutes until mixture becomes thick and creamy.
- Finish & Flavor
- Remove from heat, stir in vanilla extract and cinnamon. Let cool slightly in the pot.
- Serve Warm or Chill
- Spoon into bowls and serve warm, or transfer to an airtight container in the fridge for at least 2 hours—ideal served cold.
