Ready for a taste of pure comfort? This creamy rice pudding is an affordable, comforting dessert that comes together with just a few pantry staples. Simmered gently until rich and velvety, it’s perfect for chilly evenings or a simple sweet treat any time.
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This rice pudding relies on a short list of familiar ingredients: rice, milk, sugar, a pinch of salt, and vanilla. No thickening agents are needed — slow cooking reduces the liquid and lets the rice release its starch, producing a naturally creamy texture. Serve it warm for a cozy bowl or chilled for a refreshing dessert.
Customize it however you like. Keep it classic, or fold in raisins or chopped nuts, and finish with a dusting of cinnamon or nutmeg. For a decadent touch, drizzle with chocolate sauce or add citrus zest for brightness. The base recipe is flexible and forgiving, so it’s easy to adapt to your taste and dietary needs.
Ingredients
- White rice
- Water
- Milk
- Sugar
- Salt
- Vanilla extract
See the recipe card below for exact measurements.
Ingredient notes
- Rice — Most uncooked white rice varieties work. Medium-grain produces a creamy, slightly tender pudding; long-grain, jasmine, basmati, or arborio will each yield slightly different textures.
- Milk — Use whole or low-fat milk, or substitute unsweetened plant-based milks (coconut, almond, soy, oat) for a dairy-free version. Note that flavor and richness will vary by milk choice.
How to make creamy rice pudding
1. Add rice and water to a medium pot. Bring to a gentle simmer over medium heat and cook, stirring frequently, for about 10 minutes or until roughly 90% of the water is absorbed.
2. Add the milk, sugar, salt, and vanilla to the pot. Return to a low simmer and cook for about 25–30 minutes, stirring frequently, until the mixture becomes thick and creamy. Once it starts bubbling, reduce the heat to maintain a gentle simmer so the milk won’t scorch.
3. Adjust heat as needed while the pudding reduces (you may start at medium-low and finish at low). Remember the pudding will thicken as it cools — remove it early for a looser consistency or cook a bit longer for a firmer result.
4. If using add-ins like raisins or chopped nuts, gently fold them in after removing the pudding from the heat. Serve warm or chill in the refrigerator, and finish with a light sprinkle of cinnamon and nutmeg if desired.
Fantastic add-ins
- Spices — Cinnamon, nutmeg, cardamom, allspice, or cloves add warmth and depth.
- Mix-ins — Raisins (soaked for extra flavor), dried fruit, toasted nuts, citrus zest, or coconut are all great options stirred in after cooking.
Storage
Store covered in the refrigerator for several days. Reheat gently on the stove or microwave, adding a splash of milk if needed to loosen the texture.
FAQ
Yes. Skip the initial rice-and-water step and stir the milk, sugar, salt, and vanilla into about 1 cup of pre-cooked rice. Heat gently until the mixture thickens to your liking.
Pudding thickens as it cools. Remove it from the heat earlier for a looser texture, or cook a few minutes longer for a thicker result. Adjust liquid and simmer time to match your preference.
Recipe card
Rice Pudding
Ingredients
- ¾ cup white rice
- 1 ½ cups water
- 2 ½ cups milk
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- Raisins (optional)
- Cinnamon (optional)
- Nutmeg (optional)
Instructions
- Add rice and water to a pot and simmer over medium heat for about 10 minutes, stirring frequently, until most of the water is absorbed.
- Add milk, sugar, salt, and vanilla. Cook 25–30 minutes, stirring often, until thick and creamy. Keep at a low simmer once the liquid bubbles.
- Adjust heat as needed to maintain a gentle simmer while the pudding reduces.
- Stir in any optional add-ins after removing from heat. Serve warm or chilled, dusted with cinnamon or nutmeg if desired.
Notes
Spices: Add cinnamon, nutmeg, cardamom, or allspice for extra warmth. Add-ins: Fold in raisins, dried fruit, nuts, or zest after cooking.
Storage: Refrigerate covered for several days. Reheat gently with a splash of milk if needed.
Carbohydrates: 40 g |
Protein: 5 g |
Fat: 3 g |
Sodium: 140 mg |
Potassium: 180 mg |
Fiber: 0.3 g |
Sugar: 22 g
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