Rice pudding blends simple pantry staples into a luxuriously creamy dessert. This rice pudding recipe uses tender arborio rice simmered in sweetened milk and fragrant cinnamon until each grain plumps with flavor. You’ll get warm, velvety comfort in one pot, with minimal hands-on time.
Whether you choose the stovetop method for quick results or the baked rice pudding approach for a golden crust, the process stays easy. Stir in vanilla and a touch of nutmeg at the end, then let the pudding rest—its texture deepens as it cools. Serve it warm for cozy vibes or chilled for a refreshing treat.
Table of Contents
Why You’ll Love This Recipe
Effortless prep. Combine rice, milk, sugar, and spice in one pot—no fuss, no extra bowls—making this an easy rice pudding recipe.
Versatile methods. Use the stovetop for rapid dessert or the baked rice pudding technique for a lightly caramelized top.
Pantry-friendly. You likely have all ingredients—rice, milk, sugar, and vanilla—so you can whip up the best rice pudding recipe on a whim.
Use leftover rice. Turn extra cooked rice into a creamy treat; reduce cooking time and avoid waste with rice pudding recipe with leftover rice.
Make-ahead magic. Prepare earlier in the day, refrigerate, and enjoy chilled or gently reheat—perfect for busy schedules.
Comfort and nostalgia. This classic dessert evokes warm memories, offering cozy, creamy comfort with every spoonful.
Ingredients
Makes about 6 servings of creamy rice pudding.
Core Ingredients
- 1 cup arborio rice (or medium-grain rice)
- 4 cups whole milk (or 2 cups milk + 2 cups heavy cream)
- ½ cup granulated sugar
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- Pinch of salt
- 1 tsp vanilla extract
Optional Add-Ins & Toppings
- ⅓ cup raisins (soak in warm water for 10 minutes, then drain)
- 2 Tbsp sweetened condensed milk for extra richness
- ¼ tsp ground nutmeg or more cinnamon for warm spice
- 2 Tbsp chopped almonds or pistachios for crunch
- Fresh fruit compote (berries or peaches) for brightness
- Drizzle of caramel or maple syrup for a sweet finish
Tools You’ll Need
- Heavy-bottomed saucepan or Dutch oven
- Wooden spoon or heatproof spatula for stirring
- Oven-safe baking dish (if making baked rice pudding)
- Whisk for finishing touches
This lineup covers every element of a classic, creamy rice pudding, plus ideas to customize flavor and texture.
Instructions
Stovetop Method
- Toast the rice (optional): Heat a dry saucepan over medium. Add rice and stir 2 minutes until grains look translucent at edges.
- Combine base ingredients: Pour in milk, sugar, salt, and cinnamon stick. Stir gently to dissolve sugar.
- Simmer gently: Bring to a low boil, then reduce heat to low. Cook, stirring every 5 minutes, until rice is tender and pudding thickens, about 25–30 minutes.
- Finish flavor: Remove from heat. Stir in vanilla extract, drained raisins, and nutmeg if using. Discard the cinnamon stick.
- Rest and serve: Let the pudding sit 10 minutes to thicken further. Serve warm or chill for at least 2 hours for a firmer texture.
Baked Method
- Preheat and prep: Heat oven to 325 °F. Lightly butter a 2-quart baking dish.
- Mix base: In a large bowl, combine uncooked rice, milk, sugar, salt, cinnamon stick, and vanilla. Transfer to the dish.
- Bake until set: Place baking dish in a larger pan. Add hot water around it to create a water bath. Bake 55–65 minutes, until edges bubble and center is just set.
- Add toppings: Remove dish from oven. Discard cinnamon stick. Stir in raisins and condensed milk, if desired.
- Cool or chill: Let sit 15 minutes before serving warm, or chill uncovered for 1–2 hours for a cold dessert.
Follow these steps to make rice pudding recipe easy, whether you prefer stovetop speed or a hands-off bake with a golden finish.
Pro Tips and Variations
Pro Tips for Perfect Texture
Stir frequently. Prevent the bottom from sticking by stirring every few minutes during stovetop cooking.
Control thickness. If the pudding is too thin, simmer 5–10 more minutes uncovered. If too thick, whisk in a splash of milk until you reach the ideal creaminess.
Use the right rice. Arborio or another medium-grain rice releases starch for a silky finish. Avoid long-grain varieties, which yield a drier texture.
Infuse flavor. Swap the cinnamon stick for a strip of orange or lemon peel during cooking; remove it before serving for a subtle citrus note.
Cool correctly. Let the pudding rest off the heat to thicken. Cover it with plastic wrap pressed onto the surface to prevent a skin from forming.
Flavor Variations
Custard-Style Rice Pudding
Whisk 2 egg yolks with ¼ cup warm milk. Temper the yolks by slowly adding a ladle of hot pudding, then stir the mixture back into the pot. Cook 2 more minutes until silky.
Vegan Coconut Rice Pudding
Replace dairy with full-fat coconut milk and use maple syrup instead of sugar. Omit eggs. Finish with shredded coconut and chopped mango for a tropical twist.
Chocolate Rice Pudding
Stir in 2 Tbsp cocoa powder with the sugar, then fold in ½ cup dark chocolate chips off-heat until melted. Top with whipped cream and chocolate shavings.
Spiced Raisin Rice Pudding
Soak raisins in spiced tea (chai or masala) instead of water. Add them with the liquid for warm, aromatic bites throughout the pudding.
Serving Suggestions
- Warm with a cinnamon dusting. Scoop hot pudding into bowls, sprinkle ground cinnamon, and serve immediately for cozy comfort.
- Chilled with fruit compote. Top cold pudding with berry or peach compote and a mint leaf for a refreshing dessert.
- Garnished with nuts. Add chopped pistachios, almonds, or walnuts for crunch and visual appeal.
- Drizzle of caramel or honey. A light swirl of caramel sauce or honey elevates sweetness without overpowering the creamy base.
- Layered parfait style. Alternate spoonfuls of pudding and granola in a glass for texture contrast and an elegant presentation.
- With a side of biscotti. Serve alongside almond biscotti or ginger snaps for dipping and added flavor dimension.
Conclusion
This rice pudding recipe delivers creamy, comforting dessert with minimal effort. Whether you choose the stovetop or baked rice pudding method, simple ingredients come together in one pot or dish for a crave-worthy treat. Customize with raisins, nuts, or flavored extracts to suit your taste. Make it ahead, serve warm or cold, and watch this timeless dessert become a family favorite.
FAQs
Is homemade rice pudding healthy?
Yes. Made with milk, rice, and moderate sugar, it offers calcium, protein, and energy from carbohydrates. To boost nutrition, use low-fat milk, reduce sugar, or add fruit and nuts for fiber and healthy fats.
Do you cover rice pudding when baking?
Covering isn’t required. A water bath in an uncovered dish helps the top set without drying. If you cover, moisture remains high but the surface won’t brown or form a slight crust atop baked rice pudding.
Do you add eggs to rice pudding?
Eggs turn pudding into a custard style. Whisked yolks add richness and help the dessert set firmer. For a classic creamy rice pudding recipe, skip eggs; use them only in custard-style variations for extra silkiness.
Why is rice pudding so sweet?
Sweetness comes from added sugar or condensed milk. Rice itself is mild, so the balance of sugar to milk defines the taste. To reduce sweetness, lower the sugar or swap part of it for a natural sweetener like maple syrup.How can I thicken my rice pudding?
Simmer longer on the stovetop, stirring often to evaporate liquid and concentrate starch. You can also stir in a small amount of cornstarch slurry (1 tsp cornstarch mixed with 1 Tbsp cold milk) or cook with extra rice to achieve a thicker consistency.
