This creamy rice pudding recipe is my husband’s all-time favorite dessert!
This 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.
This Is The Best Rice Pudding Because
- It’s so comforting and delicious, this is my family recipe.
- 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.
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, of course.
- 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 (recipe below), then slowly stir in some of the hot rice mixture. (This is called tempering and keeps the egg from scrambling in the pudding).
- Add the tempered egg back saucepan with raisins and stir in butter and vanilla.
- Serve warm.
Leftovers
How to Store: 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.
How to Freeze: 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.
More Classic Dessert Recipes
Did you try this Creamy Rice Pudding recipe? Leave us a rating and a comment below!
Rice Pudding
Equipment
Ingredients
- 1 ½ 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
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In a nonstick saucepan, combine 1 ½ cups of cooked rice, 1 ½ cups milk, sugar, and salt.
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Bring to a low boil over medium heat, and cook uncovered, stirring frequently for 15-20 minutes or until thick and creamy. Stir frequently to prevent the rice from sticking to the bottom of the pan.
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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.
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Remove from the heat and stir in butter, vanilla, cinnamon, ad nutmeg.
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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
Cuisine American
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every time I make this, whether for a group function or family, I get rave reviews. Everything I make from your recipes it’s always rave review. I am a feeder and you are my 1st go to site. I’m 76 and love to cook and think you are the cutest thing to come down the pike. I recommend your site to everyone. I also never leave comments. you’re the first.
I followed the directions for the uncooked rice and it came out perfectly! I didn’t have whole milk so I used 2%. I didn’t have raisins or nutmeg so I omitted those and this still turned sooooo tasty!! I can’t wait to make it again once I have all the necessary ingredients.
yeah. serious yum
Great,quick recipe. I used 1 1/2 cups of 2%milk and 1/2 cup 10%cream. Delicious. Thank you
Holly, have you made this recipe without the egg. Wondering what difference it would make.
The egg helps thicken and add richness to the recipe. I haven’t tried this recipe without them but I am not sure it would turn out.
Does 1 1/2 cups rice mean 1 1/2 cups of rice BEFORE or AFTER the rice is cooked?
We use 1 ½ cups cooked rice in this recipe.
Amazing creamy and delicious rice pudding!!! I added my cinnamon and some pumpkin pie spices with the sugar and milk. For the last 1/2 cup of milk I used heavy whipping cream and 2 eggs. Super creamy, super delicious!! Will definitely be making this again!!!!
this was really delicious!
I’m making this now for the second time. It works perfectly. I use short grain sticky brown rice and sub 1/2 the milk with coconut milk. This time making a double batch!
Loved it. I’ve been looking for the perfect rice pudding, and I think I finally found it.
The only thing i change about the recipe is the length of time i simmer my milk in the first part. i like to do it for at least 30 mins but if im making a large batch sometimes i put it on low heat and let it go an hour. I also substitute raisins for pecans sometimes it’s delicious.
5 stars, this turned out fabulously good. I’ll definitely be using this recipe again. I did sub in a can of coconut milk for some of the milk and I’m sure glad that I doubled the recipe.
Holly you never let me down! Your recipes are like the second Bible to me, and this rice pudding didn’t let me down. I wish I could post a photo, this was fabulous.. I made 3x the amount!
Thank you for your kind workds Cheryl, I’m so glad you loved it! Its my husband’s favorite dessert by far. If you have Instagram and post a photo, you can tag me (@spendpennies) so we can see.
Tried the recipe for the first time and it was a hit! Substituted brown sugar for granulated sugar and reduced the quantity to 1/4 cup for perfect sweetness. Will definitely keep this one.
This was the best recipe I came across. I added small batch vanilla , great tasting vanilla by mcCormmick . This rice pudding was delicious.
I used leftover jasmati rice and golden raisins. Followed the recipe to a T and I swear this was the best rice pudding I ever tasted.
Came out perfect! l doubled the recipe and put 3 cinnamon sticks in the water when l boiled the arborio rice l used. l also used 3 eggs instead if 2. This is my favorite rice pudding recipe so far