Rice Pudding

My easy rice pudding recipe holds a special place in my heart because it’s inspired by my mom’s recipe! She made arroz con leche (rice pudding) frequently when I was growing up, and this is a tweak on her classic Mexican version. I developed my recipe to be simple but comforting, very adaptable, and to stay true to her classic flavors. You can easily add various spices, flavorings, and mix-ins to suit your taste. In this updated post, I’ve included my two secrets for the creamiest, best rice pudding— it all comes down to rice variety and stirring while cooking! I’m certain you’ll love this cozy treat scented with a dash of vanilla and a sprinkle of cinnamon, just as much as I did as a kid.

A reader, Janet, says: “This rice pudding was so creamy and easy to make! I ended up adding a sprinkle of nutmeg and a splash of rum to the pot along with the raisins. It was a comforting dessert perfect for cold weather!” ★★★★★

You Only Need Three Key Ingredients

This is a very simple recipe that only requires a handful of ingredients to make the best rice pudding! You can find the full list of ingredients with measurements in the recipe card below.

Milk — whole milk is the best option for a rich, thick rice pudding. Milk with less fat will not give the same results. You can also use non-dairy milk, but I suggest a creamier type like canned coconut milk or higher-fat oat milk.

Sugar — while I sweeten my rice pudding with granulated sugar, feel free to swap it for brown sugar, piloncillo, or maple syrup for a more molasses-forward flavor.

Rice — Arborio rice, Calasparra rice, Bomba rice, or just about any white rice labeled “short-grain” will work for this recipe. Short-grain rice is high in starch and has a creamy texture when cooked. Avoid sticky rice, which is too glutinous (gummy) for this purpose and has to be soaked and prepared a certain way in order to cook through. I also don’t recommend brown rice, which has to be prepared differently to use in rice pudding.

Raisins — while optional, I love the subtle sweetness plump golden raisins add, and I typically include them when I make a pot of rice pudding.

Flavorings — vanilla extract and ground cinnamon give the pudding an incredible aroma and warm flavor. You can also swap the ground cinnamon for a cinnamon stick, and add it at the start of the recipe so it infuses the milk.

Why I Don’t Include An Egg

My mom made rice pudding a lot when I was a kid, and she never included an egg. So when I wrote my recipe, I started by staying true to her method and left it out. While some recipes do use an egg to thicken the custard, in my recipe testing, I found the starch from the rice did an excellent job of that already! Without eggs, the recipe is even simpler as there’s no tempering involved and you don’t risk the mixture curdling. If you love rice pudding but prefer an egg in yours, here’s how you can add it to my recipe:

• Cook the rice in the milk with sugar and salt as directed in the recipe.
• Whisk 1 large egg or 2 egg yolks in a small bowl, then slowly add about ½ cup of the rice mixture to the egg, and whisk together to temper it.
• Stir the tempered egg mixture back into the rice along with the cinnamon and vanilla, and cook very gently over low heat until rich and creamy. (Don’t cook it too high or the egg can curdle or form little clumps.)

The Secrets To A Creamy Rice Pudding

In all the years I spent watching my mom make her cinnamon rice pudding, I picked up two simple tricks that make my favorite dessert from childhood turn out incredibly creamy every time:

• Use short grain rice: This type of rice tends to be high in starch and sticks together more easily when cooked, which is ideal for a rich, thick rice pudding. Long-grain rice and medium-grain rice typically have less starch, cook up fluffy, and won’t produce as creamy a pudding.
• Stir while cooking: This is the opposite of what you want to do when cooking a pot of fluffy rice, but it’s ideal for rice pudding! Not only does this keep the rice from sticking and burning on the bottom of the pot, but it also helps the rice release starch into the milk and create a creamy pudding. (If you’ve ever made risotto, it’s a similar technique!)

Can I Use Cooked Rice?

Yes! If you have leftover cooked rice, you can use it to make homemade rice pudding. Only use about half the amount of milk since the rice is already cooked. Simply add the cooked rice, milk, sugar, and salt to a large saucepan over medium heat. Reduce the heat to low once it boils. Cook for about 15 to 20 minutes (uncovered), stirring frequently, until the mixture has thickened. Add raisins if using and flavorings, and continue to cook until it reaches your desired thickness.

Using cooked rice will make a less creamy pudding, so you may want to add a splash of heavy cream in at the end for added richness.

Pro Tips For Making The Best Rice Pudding

Add heavy cream. If you want a richer rice pudding, you can swap ½ cup (120ml) of whole milk for heavy cream.

Cook on low heat. Cooking the rice pudding over a higher heat will cause the milk and rice to scorch and burn on the bottom of the pan, so be sure to cook it over low heat. A heavier pot, like a Dutch oven, can also help prevent burning by more evenly distributing the direct heat from the burner.

Spice up the pudding however you like! Add some orange zest and ground cardamom for a delicious and easy holiday dessert. Swap the raisins for dried cranberries, apricots, or apples. Stir in a splash of dark rum when you add the flavorings. To serve, feel free to add fun toppings like chocolate chips, toasted nuts, or shredded coconut.

How To Make Rice Pudding

Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making rice pudding. You can find the full set of instructions in the recipe card below.

1. Add the milk, sugar, and salt to a large saucepan and stir to combine, then bring to a steady boil over medium-high heat.

2. Add the uncooked rice, reduce the heat to low, and partially cover to allow some moisture to escape. Simmer while stirring frequently (to prevent burning and release the starch from the rice) until the rice is soft and the mixture is much thicker and looks creamy.

3. Stir in the raisins (if using), vanilla extract, and cinnamon for an instant boost of flavor.

4. Continue cooking until the mixture reaches your desired thickness. (You can cook the pudding for less or more time depending on how thick you want it. Keep in mind it will thicken up more as it cools.) Serve immediately while hot, or chill it and serve it cold.

Can I Freeze Rice Pudding?

Yes, this creamy rice pudding recipe freezes wonderfully! Cool to room temperature, then store the rice pudding in a freezer-safe bag or container in the freezer for up to 2 months. Thaw in the fridge overnight. Reheat in the microwave or on the stove, adding a splash of milk to thin it out a bit.

More Dessert Recipes To Try

Add these pudding recipes to your list of must-try recipes:

Sticky toffee pudding is a British dessert composed of a brown sugar and date sponge cake soaked in buttery toffee sauce. It’s ideal for winter holiday meals!

I always use a glass trifle dish when I make banana pudding to show off the beautiful layers of this decadent chilled treat.

Have leftover bread you need to use up? Try my classic bread pudding recipe! It’s rich, fluffy, and topped with a decadent vanilla cream sauce.

My silky, rich, homemade chocolate pudding will have you ditching the boxed mix for good! Pack it up in small mason jars for a fun lunchbox treat.

If you’ve tried this rice pudding recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!