There’s something about a bowl of Creamy Rice Pudding that feels like a warm hug in dessert form. It’s rich, velvety, and perfectly sweet with a hint of vanilla and cinnamon. Whether you’re craving a nostalgic treat, a cozy dessert on a chilly evening, or a make-ahead breakfast that tastes like indulgence, this recipe is about to become your new favorite. The best part? It’s ridiculously easy to make with just a handful of pantry staples. Trust me—once you taste this creamy, dreamy goodness, you’ll be making it on repeat!
Why You’ll Love Creamy Rice Pudding
Versatile Serve it warm, cold, plain, or topped with your favorite add-ins. It’s a dessert that adapts to your cravings!
Budget-Friendly Made with simple, affordable ingredients you probably already have in your kitchen.
Quick and Easy Minimal effort, maximum reward. This is a foolproof recipe that anyone can master.
Customizable Prefer it extra sweet? Want a dairy-free version? You can easily tweak it to your liking.
Crowd-Pleasing A classic comfort food that both kids and adults love. It’s one of those dishes that brings everyone together.
Ingredients in Creamy Rice Pudding
Here’s what makes this pudding irresistibly creamy and flavorful:
Rice The heart of the dish! Use short-grain or medium-grain rice for the creamiest texture.
Milk Whole milk gives it a rich and luscious consistency, but you can swap it with almond or coconut milk for a dairy-free version.
Sugar Just the right amount of sweetness to make this dessert feel indulgent.
Vanilla Extract Adds warmth and depth to every spoonful.
Cinnamon A hint of spice that makes the flavors pop!
Egg (Optional) Helps create a richer, custard-like consistency.
Butter Just a little bit for extra silkiness.
Instructions
Cook the Rice In a medium saucepan, cook the rice with water until it’s tender and absorbs most of the liquid. This sets the base for the pudding’s creamy texture.
Add the Milk and Sugar Stir in the milk and sugar, then bring the mixture to a gentle simmer. Keep stirring to prevent it from sticking to the bottom.
Let It Thicken Continue cooking until the mixture thickens and the rice becomes super soft. The pudding will keep thickening as it cools, so don’t worry if it still looks a little runny.
Stir in the Flavorings Remove from heat and mix in the vanilla extract, butter, and cinnamon for that warm, aromatic finish.
Serve and Enjoy Spoon into bowls and serve warm, or chill in the fridge for a refreshing cold dessert. Either way, it’s pure comfort in every bite!
Nutrition Facts (per serving)
Servings 4
Calories per serving 250
(Note: These values are approximate and may vary based on ingredient brands and portion sizes.)
Preparation Time
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
How to Serve Creamy Rice Pudding
This pudding is delicious on its own, but here are a few ways to elevate it:
- Top with fresh fruit like berries, bananas, or mango for a fresh, juicy contrast.
- Drizzle with honey or caramel for an extra layer of sweetness.
- Sprinkle with nuts like toasted almonds or pistachios for some crunch.
- Dust with cocoa powder for a chocolatey twist.
- Mix in raisins or coconut flakes for extra texture and flavor.
Additional Tips
- For an even creamier texture, use half-and-half or a mix of milk and heavy cream.
- Don’t rush the cooking process! Low and slow is the key to perfectly creamy pudding.
- Want a dairy-free version? Swap the milk with coconut, almond, or oat milk.
- Make it ahead! Rice pudding tastes even better after a few hours in the fridge.
- Thin it out if needed. If the pudding gets too thick, stir in a little extra milk before serving.
FAQs
Can I use leftover rice for this recipe?
Yes! Just reduce the cooking time since the rice is already cooked.
What’s the best type of rice to use?
Short-grain or medium-grain rice works best for a creamy texture.
Can I make this without eggs?
Absolutely! The pudding will still be thick and creamy without eggs.
How long does rice pudding last in the fridge?
It stays fresh for up to 4 days when stored in an airtight container.
Can I freeze rice pudding?
Yes, but the texture may change slightly. Thaw and reheat with a splash of milk to bring back its creaminess.
How do I prevent the rice from sticking to the pot?
Stir frequently and cook over low heat to avoid burning.
Can I use brown rice instead?
You can, but it will take longer to cook and have a slightly chewier texture.
Is this recipe gluten-free?
Yes! Rice pudding is naturally gluten-free. Just check your ingredients to be sure.
Can I make this in a slow cooker?
Yes! Cook on low for 2-3 hours, stirring occasionally.
How do I reheat rice pudding?
Warm it on the stove or in the microwave, adding a splash of milk to loosen it up.
Conclusion
This Creamy Rice Pudding is the kind of dessert that never goes out of style. It’s rich, cozy, and ridiculously easy to make with just a few ingredients. Whether you enjoy it warm or chilled, plain or topped with your favorite mix-ins, this recipe is sure to bring comfort with every spoonful. So grab a bowl, dig in, and savor the creamy goodness—you’re going to love it!
Print
Creamy Rice Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Comfort Food / International
- Diet: Vegetarian
Description
A classic and comforting dessert, this creamy rice pudding features tender rice gently simmered in a rich, velvety mixture of milk and sugar. Enhanced with a touch of vanilla and warming spices, it’s a nostalgic treat perfect served warm or chilled.
Ingredients
- 1 cup medium-grain rice (such as Arborio)
- 4 cups whole milk (or a mix of milk and cream for extra richness)
- 1/2 cup granulated sugar
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for brightness)
- A pinch of salt
- Ground nutmeg, for garnish (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice, milk, sugar, cinnamon stick, and salt.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the rice from sticking.
- Reduce the heat to low and continue to simmer for 25-30 minutes until the rice is tender and the pudding has thickened. (It will continue to thicken slightly as it cools.)
- Remove the cinnamon stick and stir in the vanilla extract and lemon zest, if using.
- Serve warm or refrigerate until chilled. Garnish with a sprinkle of ground nutmeg before serving, if desired.
Notes
- For a richer pudding, substitute half of the milk with heavy cream.
- Stir frequently during cooking to ensure a smooth texture and to prevent burning at the bottom.
- The pudding can be served immediately while warm, or chilled for a refreshing treat later.
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 220 kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg