There’s something timeless about a bowl of creamy rice pudding.
On a quiet evening, when the air feels cool and you’re craving comfort, the scent of simmering milk, vanilla, and cinnamon fills the kitchen like a warm blanket.
When you make rice pudding, the process feels as soothing as the dessert itself—slowly stirring the pot, watching the grains soften and turn rich and velvety.
Every spoonful tastes like home—simple, sweet, and full of nostalgia.
This classic rice pudding recipe asks for almost nothing—just rice, milk, sugar, and a bit of patience—yet rewards you with pure, cozy bliss.
Serve it warm with a dusting of cinnamon, or chill it for a creamy treat that’s just as comforting the next day.
For Rice Pudding
- Cooked White Rice – Use leftover rice or freshly cooked rice. Short- or medium-grain works best for a creamy texture.
- Whole Milk – Divided in the recipe; gives the pudding its rich, velvety creaminess. You can substitute part of it with cream for extra indulgence.
- Granulated Sugar – Sweetens the pudding just right without being overpowering.
- Salt – Just a pinch to balance out the sweetness and enhance the flavor.
- Egg – Adds body and a silky custard-like texture to the pudding.
- Golden Raisins – They plump up beautifully as the pudding cooks and add little bursts of sweetness in every bite.
- Unsalted Butter – Stirred in at the end for that smooth, melt-in-your-mouth finish.
- Vanilla Extract – Brings warmth and depth to the flavor — the secret to that comforting, bakery-style taste.
- Ground Cinnamon – Adds cozy spice and a touch of warmth that pairs perfectly with the creamy base.
- Ground Nutmeg – A subtle hint of nutmeg ties everything together with a nostalgic aroma.
Notes
- To use uncooked rice, start with ½ cup of long-grain white rice and 1 cup of water. Cook covered until tender (about 18 minutes), then proceed with the recipe.
- Serve warm for a cozy dessert or chilled for a creamy, refreshing treat.
- This recipe can easily be doubled to serve a crowd!
Creamy Rice Pudding
Rich, creamy, and perfectly sweet—this classic rice pudding is a simple yet dreamy dessert your family will love!
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Servings: 4
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Ingredients
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- 1 ½ cups cooked white rice (see notes for uncooked rice instructions)
- 2 cups whole milk, divided
- ⅓ cup granulated sugar
- Pinch salt
- 1 large egg
- ⅔ cup golden raisins
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Cook the base:
In a nonstick saucepan, combine 1 ½ cups cooked rice, 1 ½ cups milk, sugar, and salt.
Bring to a gentle boil over medium heat and cook uncovered for 15–20 minutes, stirring often until the mixture is thick and creamy. - Temper the egg:
In a medium bowl, whisk together the egg and remaining ½ cup of milk.
Slowly add about 1 cup of the hot rice mixture to the egg while whisking constantly to prevent curdling. - Combine & finish:
Pour the tempered egg mixture back into the saucepan. Stir in the raisins and cook for 2 more minutes, stirring continuously. - Add flavor:
Remove from heat. Stir in butter, vanilla, cinnamon, and nutmeg until smooth and creamy. - Serve:
Enjoy warm or chilled, topped with an extra sprinkle of cinnamon and nutmeg if desired.
- To double the recipe: Simply double all ingredients.
- To use uncooked rice:
Combine ½ cup long-grain white rice and 1 cup water in a medium saucepan.
Bring to a boil, reduce heat, cover, and simmer for 18 minutes, or until the water is absorbed and rice is tender. - Serving suggestion: Delicious both warm or chilled.
- Can I use leftover rice?
Absolutely! Leftover rice works perfectly for this recipe. Just make sure it’s not too dry — if it is, add a splash more milk when cooking. The pudding will come together beautifully and taste just as creamy.
- Do I need to rinse the rice first?
Nope, no need! The little bit of starch left on the rice actually helps thicken the pudding and make it extra creamy. If you rinse it, you’ll lose some of that lovely texture.
- Why does my rice pudding stick to the bottom?
This happens when the heat’s too high or the pot’s too thin. Use a heavy-bottomed saucepan and keep the heat low and gentle. Stir often — it’s a good excuse to stand there and breathe in that cozy vanilla-cinnamon smell!
- What if it’s too thick or too runny?
No panic. If it’s too thick, stir in a bit more warm milk until it loosens up. If it’s too runny, just let it simmer a little longer — it’ll thicken as the rice releases more starch.
- Can I make it ahead?
Yes! Rice pudding actually tastes even better the next day. Store it in the fridge and reheat gently with a splash of milk to bring back that silky texture. You can also enjoy it cold straight from the fridge — creamy, sweet perfection.
