Rice Pudding Recipe

Creamy, easy, and homemade, this Rice Pudding Recipe is the ultimate comfort food you can whip up on the stovetop in under an hour—no fancy tools required.

Rice pudding is a timeless dessert that warms the heart and soothes the soul. Made with simple pantry staples—milk, cinnamon, vanilla, and a touch of sugar—this creamy rice pudding brings back childhood memories with every spoonful. I’ve been perfecting this homemade recipe for years, serving it on cozy weeknights or at festive gatherings when everyone needs a little comfort. You know what? It’s gluten-free by nature and can easily fit into a vegetarian menu, too. Let me explain why this classic treat deserves a spot in your recipe box.

Why You’ll Love This Recipe

No oven needed—totally stovetop-friendly
Ready in under an hour (including cooling time)
Uses simple ingredients you already have
Customizable: swap in almond or oat milk if you prefer

Perfectly creamy texture without any fuss
Great for breakfast, dessert, or a midnight snack
A budget-friendly comfort food classic
Kid-approved (let them sprinkle on extra cinnamon!)

Ingredients

1 cup medium-grain rice (like Calrose or Arborio for a custardy bite)
4 cups whole milk (or 2 cups milk + 2 cups half-and-half for extra richness)
⅓ cup granulated sugar (adjust to taste; brown sugar works beautifully)

1 large egg (room temperature, whisked—this makes it extra creamy)
1 teaspoon pure vanilla extract (real vanilla, please!)
1 teaspoon ground cinnamon (plus extra for serving)
¼ teaspoon fine salt
Optional: a pinch of freshly grated nutmeg

(Tip: Rinse your rice briefly under cold water to wash away excess starch—this helps prevent gummy pudding.)

Directions

In a medium saucepan over medium heat, combine rice, milk, and salt. Stir gently to separate grains—use a wooden spoon for best results.

Bring just to a simmer, then reduce heat to low. Cover partially and let it cook for 20–25 minutes, stirring every 5 minutes so nothing sticks. You’re looking for tender rice and a slightly thickened liquid.
While the rice cooks, whisk the egg and sugar together in a small bowl until pale and frothy. This step ensures a silky finish, rather than curdled clumps.
Once the rice is tender and the mixture is creamy, remove the pan from heat. Slowly pour about ½ cup of the hot rice mixture into the egg-sugar bowl, whisking constantly—tempering the egg prevents scrambling.

Return the egg-infused mix to the saucepan, stirring vigorously. Place back on low heat and cook for 2 more minutes until thick enough to coat the back of a spoon.
Stir in vanilla extract, cinnamon, and nutmeg (if using). Taste and add more sugar or spice as you fancy. Remember, it’ll firm up slightly as it cools.
Transfer to serving bowls or a single dish. For best results, chill uncovered for 15 minutes, then cover and refrigerate another 30. Serve with an extra dusting of cinnamon or a drizzle of honey.

Servings & Timing

Yield: Serves 4–6 as a dessert (about 1-cup portions)
Prep Time: 10 minutes (measuring and whisking)
Cook Time: 30 minutes (simmering + thickening)
Chill Time: 45 minutes (optional but recommended)
Total Time: Approximately 1 hour

Variations

★ Citrus Zest Twist: Stir in a teaspoon of orange or lemon zest for bright notes.
★ Vegan Swap: Use coconut milk and skip the egg for a plant-based pudding.
★ Tropical Flair: Fold in diced mango or pineapple before chilling.

★ Chocolate Lovers: Add 2 tablespoons cocoa powder with the sugar.
★ Spiced Autumn: Mix in ½ teaspoon ground cardamom and ginger.

Storage & Reheating

Store leftover rice pudding in an airtight container in the fridge for up to 4 days. It’s freezer-friendly, too—freeze portions in small tubs for up to a month. To thaw, move to the fridge overnight. Warm gently in a saucepan over low heat, adding a splash of milk to loosen the texture, and stir until creamy again.

Make-ahead tip: Prepare the pudding fully, let it cool, then cover and refrigerate. It’s just as dreamy the next day—promise!

Notes

For ultra-creamy rice pudding, don’t skimp on the stirring—those gentle strokes coax out the starches.
If you spot a thin film on top after chilling, whisk or stir briskly—it blends right back in.

My grandma always used leftover long-grain rice; it works perfectly well if you don’t mind a slightly looser texture.
Feel free to sweeten with maple syrup or honey for a more natural twist.

FAQs

Can I use instant rice? You can, but it’ll be softer and less custardy—reduce cooking time by half.

Why did my pudding get lumpy? Likely the egg hit direct heat—always temper with a bit of hot rice liquid first.
Is this gluten-free? Absolutely—rice and milk are naturally gluten-free.
Can I skip the egg? Sure—just expect a slightly thinner finish; increase simmer time by a few minutes.
How sweet should it be? Taste before chilling; sweetness intensifies as it cools.

Any tips for dairy-free? Full-fat coconut milk is richest; almond milk thins it out a bit.
Can I add fruit? Yes—mix in berries or poached pears right before serving.
What’s the best rice to use? Medium- or short-grain varieties yield a creamier texture than long-grain.

Conclusion

This Rice Pudding Recipe is a simple, creamy dessert that feels like homemade comfort in every spoonful. It’s easy enough for weeknight treats and special enough for holiday spreads. Give it a try, leave a comment below, and don’t forget to explore more of my cozy dessert recipes—your sweet tooth will thank you!