Why You’ll Love This Recipe

Silky-smooth texture with soft, tender rice
Simple ingredients—most already in your pantry
Great warm, cold, or reheated
Easy to customize with spices, fruits, or toppings
Comforting and satisfying for all ages

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Uncooked white rice (short or medium grain works best)
Whole milk
Granulated sugar
Salt
Egg (optional, for extra creaminess)
Vanilla extract
Ground cinnamon or nutmeg (optional)
Butter (optional, for richness)
Optional toppings: raisins, toasted coconut, chopped nuts, fruit preserves

Directions

Cook the rice: In a saucepan, bring water and a pinch of salt to a boil. Add rice, reduce heat, and simmer until tender and most of the water is absorbed.
Add milk and sugar: Stir in milk and sugar. Simmer over medium-low heat, stirring frequently, until the mixture thickens—about 20–25 minutes.
Optional egg finish: Beat an egg in a bowl. Stir in a bit of the hot pudding to temper, then slowly add the egg mixture back into the pot. Cook for 2–3 more minutes while stirring constantly.
Finish with flavor: Remove from heat and stir in vanilla extract, a bit of butter if desired, and a sprinkle of cinnamon or nutmeg.
Serve: Spoon into bowls and serve warm, or chill for a few hours for cold rice pudding. Top as desired.

Servings and timing

Servings: 4–6
Prep time: 5 minutes
Cook time: 35–40 minutes
Total time: About 40–45 minutes

Variations

Dairy-free: Use almond, coconut, or oat milk
Extra creamy: Replace some milk with heavy cream or evaporated milk
Fruit-filled: Stir in raisins, dried cranberries, or fresh chopped fruit
Spiced: Add cardamom, clove, or orange zest for unique flavors
Chocolate twist: Stir in cocoa powder or chocolate chips near the end of cooking

Storage/Reheating

Storage: Cool completely and store in an airtight container in the fridge for up to 4 days
Reheat: Warm gently on the stovetop or in the microwave, stirring in a splash of milk to loosen the texture
Freezing: Not recommended—texture may become grainy

FAQs

1. What type of rice works best?

Short or medium-grain white rice like Arborio or jasmine works best for creaminess. Avoid long-grain if possible.

2. Can I use leftover cooked rice?

Yes—reduce the cooking time by half and adjust liquid as needed since the rice is already soft.

3. Why is my rice pudding too thick?

It thickens as it cools. Stir in a little extra milk when reheating or serving to loosen it up.

4. Can I make it without eggs?

Absolutely. The egg is optional and just adds a custard-like richness.

5. How do I prevent sticking?

Stir frequently, especially during the final simmer, to keep rice from sticking to the bottom.

6. Is rice pudding supposed to be sweet?

Yes—but you can adjust the sugar to your taste. Some prefer a more subtly sweet version.

7. What’s the best topping for rice pudding?

Cinnamon, raisins, toasted coconut, or a spoonful of fruit preserves are all excellent choices.

8. Can I serve it cold?

Yes—rice pudding is delicious chilled. The flavors meld beautifully after sitting in the fridge.

9. Can I double the recipe?

Yes, just use a large enough saucepan and stir often to avoid burning.

10. How long does it keep in the fridge?

Up to 4 days in a sealed container. Stir before serving and reheat if desired.

Conclusion

Creamy Rice Pudding is a timeless dessert that’s as comforting as it is simple. Whether enjoyed warm with a dusting of cinnamon or chilled with fruit on top, its smooth texture and cozy flavor make it a family favorite for all seasons. It’s an easy, adaptable dish that never goes out of style.