Why You’ll Love This Recipe

It’s made from pantry staples and easy to prepare.
Comforting and nostalgic, with creamy texture and gentle sweetness.
Versatile — you can flavor it with vanilla, citrus zest, or even coconut milk.
Delicious both warm (cozy and rich) and cold (refreshing and light).
Great for using up leftover rice.

Ingredients

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

Cooked white rice (or uncooked rice for traditional stovetop method)
Whole milk (or a mix of milk and cream)
Granulated sugar
Salt
Eggs (for a custard-style pudding, optional)
Vanilla extract
Ground cinnamon or nutmeg
Butter (optional, for extra richness)
Raisins (optional)

Directions

Stovetop Method (with cooked rice)

In a medium saucepan, combine cooked rice, milk, sugar, and salt.
Cook over medium heat, stirring frequently, until thick and creamy (about 15–20 minutes).
Remove from heat and stir in vanilla and cinnamon (and butter if using).
For a richer custard version, whisk an egg separately, then slowly stir in a few tablespoons of hot pudding to temper. Pour back into the saucepan and cook for another 2–3 minutes over low heat until slightly thickened.
Stir in raisins if desired.
Serve warm or chilled, with an extra sprinkle of cinnamon on top.

Traditional Method (with uncooked rice)

Combine uncooked rice, milk, sugar, and salt in a heavy saucepan.
Bring to a gentle boil over medium heat, stirring occasionally.
Reduce heat to low and simmer uncovered, stirring often, until the rice is tender and mixture is thick (around 45 minutes).
Stir in vanilla and cinnamon; adjust sweetness to taste.

Servings and timing

Serves: about 4–6 servings
Prep time: ~ 5 minutes
Cook time: ~ 20 minutes (with cooked rice) or ~ 45 minutes (with uncooked rice)
Cooling/chilling time (if serving cold): ~ 1 hour
Total time: ~ 25 minutes to 1 hour, depending on method

Variations

Coconut Rice Pudding: Substitute half the milk with coconut milk for tropical flavor.
Baked Rice Pudding: Combine all ingredients and bake in a casserole at 160 °C (325 °F) for about an hour, stirring occasionally.
Raisin & Cinnamon Version: Add raisins during the last few minutes of cooking so they plump up.
Eggless Version: Skip eggs for a lighter, simpler pudding.
Citrus Zest: Add lemon or orange zest for a bright twist.
Cardamom & Pistachio: Give it an Indian-inspired touch with cardamom, pistachios, and a splash of rosewater.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the texture.
Freezing: Not ideal — the texture tends to become grainy once thawed.

FAQs

What kind of rice works best for rice pudding?

Short- or medium-grain white rice gives the creamiest texture, but you can use any type, including leftover long-grain rice.

Can I make rice pudding without eggs?

Yes — eggs are optional. Without them, you get a classic creamy pudding; with them, you get a thicker, custard-like texture.

How do I keep rice pudding from becoming too thick?

Add more milk during or after cooking to loosen the consistency. The pudding thickens as it cools.

Can I use brown rice?

Yes, but it will take longer to cook and have a nuttier flavor. Increase the cooking time and milk slightly.

Why is my rice pudding grainy?

It may have been cooked over too high a heat or too long. Stirring frequently and cooking gently helps keep it creamy.

Can I make it dairy-free?

Yes — use almond, oat, or coconut milk instead of dairy milk. Coconut milk gives the richest flavor.

Can I use leftover rice from dinner?

Absolutely — it’s a great way to use up cooked rice. Just reduce cooking time since the rice is already tender.

Is rice pudding served warm or cold?

Both are delicious! Warm is comforting, while chilled is perfect for a light dessert.

How do I sweeten it naturally?

You can replace sugar with honey, maple syrup, or coconut sugar for a more natural sweetness.

How can I add more flavor?

Try adding vanilla bean, cardamom, a splash of rum, or a bit of citrus zest for a deeper, aromatic flavor.

Conclusion

Rice pudding is a timeless dessert that proves comfort can come from the simplest ingredients. Creamy, spiced, and versatile, it’s delicious served either warm or cold — and customizable to any taste. If you’d like, I can prepare a detailed recipe version (classic, baked, or custard-style) with exact measurements. Would you like me to do that?

Rice Pudding

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, comforting rice pudding made with milk, sugar, and a touch of spice. Simple, nostalgic, and endlessly adaptable, this dessert can be served warm or chilled — perfect for cozy nights or as a refreshing treat.

Author: Laura
Prep Time: 5 minutes
Cook Time: 20 minutes (with cooked rice) or 45 minutes (with uncooked rice)
Total Time: 25–60 minutes
Yield: 4–6 servings
Category: Dessert
Method: Stovetop
Cuisine: American / International Comfort Food

Instructions

Combine ingredients: In a medium saucepan, mix cooked rice, milk, sugar, and salt.
Cook the pudding: Bring to a gentle simmer over medium heat. Cook for 15–20 minutes, stirring frequently, until thick and creamy.
Add flavorings: Remove from heat and stir in vanilla, cinnamon, and butter if using.
Custard version (optional): In a small bowl, whisk the egg. Temper by adding a few tablespoons of hot pudding to the egg while whisking. Return the mixture to the saucepan and cook 2–3 minutes over low heat until slightly thickened.
Add raisins: Stir in raisins during the last few minutes of cooking if desired.
Serve: Spoon into bowls and serve warm, or chill for at least an hour for a cold version. Sprinkle with extra cinnamon before serving.

Notes

The pudding will thicken as it cools — stir in a splash of milk if it becomes too thick.
For extra richness, substitute part of the milk with cream or coconut milk.
Add citrus zest or cardamom for a fragrant twist.
Best enjoyed within 4 days; store in the refrigerator in an airtight container.

Nutrition

Serving Size: 1 cup
Calories: 230
Sugar: 22g
Sodium: 120mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 0.5g
Protein: 6g
Cholesterol: 45mg