Rice Pudding Recipe

A bowl of rice pudding with a spoon tucked in with cinnamon on top and raisins mixed throughout.

My easy Rice Pudding recipe is made with only 5 simple ingredients and comes together quickly in one pot! It turns out thick and creamy every time, and tastes just like what my mom made when I was growing up.

Course Dessert

Cuisine Mexican

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 387kcal

Author John Kanell

Equipment

Large saucepan

Ingredients

4½ cups whole milk (1,080mL)
¼ cup granulated sugar (50g)
Pinch of salt
¾ cup uncooked white rice (short grain) (135g)
⅓ cup raisins (optional) (55g)
1 teaspoon vanilla extract
Ground cinnamon

Instructions

In a large saucepan, stir together the milk, sugar, and salt. Bring to a boil over medium-high heat. Stir in the rice.
Reduce the heat to low, and partially cover. Simmer, stirring frequently, until the rice is tender and the mixture has thickened, about 25 to 30 minutes.
Stir in the raisins if using, vanilla, and cinnamon to taste. Continue cooking until desired thickness. (Keep in mind the pudding will thicken as it cools. If it gets too thick for your liking, thin with a bit more milk.)
Serve warm or let cool to room temperature, then refrigerate in an airtight container and serve cold. Top with extra cinnamon, if desired.

Notes

What do I do if my pudding is too thick or too thin? This is an easy fix! If your pudding is too thick, add a few tablespoons of milk to the pot to thin out the pudding. If the pudding is too thin, simply keep simmering until it has thickened to your liking.
Storing Leftovers: Place any leftovers in an airtight container and refrigerate them for up to 5 days. You can reheat them on the stove or in the microwave– either way, you may want to add another splash of milk as the pudding tends to thicken as it sits in the fridge.

Nutrition