Rice Pudding

Why You’ll Love This Recipe

This rice pudding is made with everyday ingredients and requires minimal effort. Whether you’re using freshly cooked rice or leftovers, this dish turns pantry staples into something truly special. It’s budget-friendly, naturally gluten-free, and can be served plain or jazzed up with spices, dried fruit, or fresh toppings. You’ll love its versatility, creaminess, and the comforting feeling it brings with every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked white rice (short or medium grain preferred for creaminess)
• Whole milk
• Granulated sugar
• Salt
• Eggs (optional, for custard-style texture)
• Vanilla extract
• Ground cinnamon (optional, for garnish)
• Optional: raisins, butter, nutmeg, cream, or sweetened condensed milk

Directions

1. In a medium saucepan, combine the cooked rice, milk, sugar, and a pinch of salt.
2. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
3. Continue simmering for 20–25 minutes, or until the pudding thickens to your desired consistency.
4. (Optional for custard-style) In a small bowl, beat 1–2 eggs. Slowly stir in a few spoonfuls of the hot mixture to temper the eggs, then add the egg mixture back into the saucepan. Stir constantly for another 5 minutes until thickened.
5. Remove from heat and stir in vanilla extract.
6. Serve warm or chill in the refrigerator for at least 1 hour if serving cold.
7. Sprinkle with cinnamon or nutmeg before serving, if desired.

Servings and timing

This recipe serves 4–6 people.
Prep time: 5 minutes
Cook time: 25–30 minutes
Total time: 30–35 minutes

Variations

• Raisin Lover’s Version: Stir in ½ cup raisins during cooking for a classic touch.
• Extra Creamy: Use a splash of heavy cream or condensed milk toward the end of cooking.
• Dairy-Free: Use almond milk, oat milk, or coconut milk for a non-dairy version.
• Spiced Up: Add a cinnamon stick or a pinch of nutmeg, cardamom, or cloves during cooking.
• No Eggs: Skip the eggs for a looser, more traditional pudding texture.
• Rice Types: Short-grain rice yields the creamiest texture, but long-grain, basmati, or even brown rice can be used for variation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or on the stovetop with a splash of milk to loosen the texture.
Not recommended for freezing, as the texture may change upon thawing.

FAQs

Can I use leftover rice?

Yes, this is a great way to use up leftover cooked white rice. It saves time and still results in a delicious pudding.

Do I have to use eggs?

No, eggs are optional. They add richness and create a custard-like pudding, but the dish is delicious without them too.

Is rice pudding better warm or cold?

It’s delicious both ways! Warm is comforting and cozy, while cold is cool and creamy—perfect for warm weather.

Can I use brown rice?

Yes, but it has a firmer texture and nuttier flavor. Increase the cook time and add extra liquid as needed.

What kind of milk works best?

Whole milk gives the best creamy texture, but you can use 2%, skim, or plant-based milk depending on your preference.

Can I reduce the sugar?

Yes, adjust to taste. You can also use maple syrup, honey, or a sugar substitute.

Why is my pudding too thick?

It thickens as it cools. Stir in a splash of milk when reheating to return it to the desired texture.

Can I add other flavors?

Yes—try adding orange zest, a cinnamon stick, or even a splash of rose or orange blossom water.

Is rice pudding gluten-free?

Yes, rice pudding is naturally gluten-free. Just check that your flavorings and add-ins are too.

What’s the best topping for rice pudding?

Ground cinnamon, nutmeg, fruit preserves, chopped nuts, whipped cream, or even a drizzle of caramel are all great choices.

Conclusion

Rice Pudding is the perfect example of comfort in a bowl—creamy, sweet, and deeply nostalgic. With its simple ingredients and endless variations, it’s a dessert that can be tailored to your taste and enjoyed any time of year. Whether served warm from the pot or chilled from the fridge, this classic treat never fails to satisfy.

Rice Pudding

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Rice Pudding is a creamy, comforting dessert made by simmering rice in milk and sugar until thick and velvety. Lightly sweetened and often flavored with vanilla or cinnamon, it can be served warm or cold for a nostalgic treat everyone loves.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 25–30 minutes
• Total Time: 30–35 minutes
• Yield: 4–6 servings
• Category: Dessert
• Method: Stovetop
• Cuisine: Global

Ingredients

• 2 cups cooked white rice (short or medium grain preferred)
• 3 cups whole milk
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Optional: 1–2 eggs (for custard-style texture)
• Optional garnishes: ground cinnamon, nutmeg, raisins, butter, sweetened condensed milk

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Instructions

1. In a medium saucepan, combine cooked rice, milk, sugar, and salt.
2. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
3. Simmer for 20–25 minutes, stirring often, until thickened to desired consistency.
4. (Optional custard-style) In a small bowl, beat eggs. Slowly whisk in a few spoonfuls of hot rice mixture to temper, then stir into the saucepan. Cook for 5 more minutes, stirring constantly.
5. Remove from heat and stir in vanilla extract.
6. Serve warm or chilled. Garnish with cinnamon or your preferred toppings before serving.

Notes

• Use leftover rice for a quicker version.
• For extra creaminess, stir in a splash of heavy cream or a tablespoon of butter before serving.
• Pudding thickens as it cools—add milk when reheating to loosen.

Nutrition

• Serving Size: 1/2 cup
• Calories: 180
• Sugar: 14g
• Sodium: 90mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 28g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 40mg