Creamy Rice Pudding is a timeless dessert that brings warmth and comfort with every spoonful. Made with simple ingredients like rice, milk, sugar, and vanilla, this dish is slow-cooked until thick, rich, and perfectly creamy. Its silky texture and gentle sweetness make it a favorite across generations, and it’s just as wonderful served warm as it is chilled. Whether you’re revisiting a childhood classic or introducing it to someone new, this rice pudding delivers a cozy, satisfying experience every single time.
What Makes This Dessert Special?
This rice pudding is special because of its smooth, custard-like consistency and the gentle blend of vanilla and cinnamon. It’s incredibly versatile—easy enough for a weeknight dessert, yet comforting and nostalgic enough to serve for holidays or family gatherings. The best part? It uses pantry staples and requires minimal hands-on effort, making it ideal for home cooks of all levels.
Cooking Time
- Prep Time: 5 minutes
- Cook Time: 35–40 minutes
- Total Time: 45 minutes
- Servings: 4–6
Ingredients
- ½ cup uncooked white rice (short or medium grain recommended)
- 4 cups whole milk (or 2%, for a lighter version)
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional, plus more for topping)
- 1 tablespoon butter (optional, for extra richness)
- Raisins (optional)
Instructions
1. Simmer the Rice
In a medium saucepan, combine rice and 2 cups of the milk. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and let the rice cook, partially covered, until most of the liquid is absorbed (about 15–20 minutes).
2. Add Remaining Ingredients
Add the remaining 2 cups of milk, sugar, salt, and cinnamon (if using). Stir well and continue to cook over low heat, stirring frequently to prevent sticking.
3. Cook Until Creamy
Let the mixture simmer gently, uncovered, for another 20–25 minutes, stirring often, until the pudding is thick and creamy. Stir in the vanilla extract and butter at the end, and fold in raisins if using.
4. Serve and Enjoy
Serve warm or chilled, topped with a sprinkle of cinnamon or nutmeg. The pudding will thicken further as it cools.
Variations
- Dairy-Free: Use almond milk, oat milk, or coconut milk.
- Spiced Version: Add cardamom or a cinnamon stick during cooking for extra flavor.
- Eggy Version: Temper one beaten egg with a bit of the hot pudding and stir it in at the end for a richer texture.
- Fruit Additions: Add chopped dried apricots, cranberries, or fresh berries just before serving.
- Coconut Twist: Use half milk, half coconut milk for a tropical variation.
Equipment You’ll Need
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Serving bowls
- Whisk (optional for stirring in the end)
Nutritional Information (Per Serving)
- Calories: ~220
- Fat: 5g
- Carbohydrates: 38g
- Protein: 6g
- Sugar: 16g
(Nutrition may vary based on ingredients used.)
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in a saucepan over low heat or in the microwave. Add a splash of milk if it has thickened too much.
- Freezing: Not recommended, as the texture may change when thawed.
My Cooking Experience
With over 4 years in the kitchen, creamy rice pudding has become one of my go-to comfort desserts. I’ve tried several versions, but slow-cooking it on the stove with whole milk brings out the best texture and flavor. It’s a dish that never fails to please—it reminds people of home, of quiet moments, and of simple pleasures. I always finish mine with a light dusting of cinnamon and sometimes a handful of golden raisins for extra depth.
Conclusion
Creamy Rice Pudding is a classic dessert that combines simplicity with heartwarming flavor. Its smooth texture, mellow sweetness, and customizable nature make it a staple in many kitchens. Whether served warm on a cold evening or chilled on a hot afternoon, this pudding is pure comfort in a bowl. Try it once, and it just might become your favorite go-to dessert.
Creamy rice pudding
Ingredients
Method
- In a medium saucepan, combine rice and 2 cups of the milk. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and let the rice cook, partially covered, until most of the liquid is absorbed (about 15–20 minutes).
- Add the remaining 2 cups of milk, sugar, salt, and cinnamon (if using). Stir well and continue to cook over low heat, stirring frequently to prevent sticking.
- Let the mixture simmer gently, uncovered, for another 20–25 minutes, stirring often, until the pudding is thick and creamy. Stir in the vanilla extract and butter at the end, and fold in raisins if using.
- Serve warm or chilled, topped with a sprinkle of cinnamon or nutmeg. The pudding will thicken further as it cools.
Notes
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in a saucepan over low heat or in the microwave. Add a splash of milk if it has thickened too much.
- Freezing: Not recommended, as the texture may change when thawed.
