Rice Pudding Recipe
Creamy, sweet and so, so easy to make. This Old Fashioned Rice Pudding recipe is classic and comforting. Made in one pot with just a few ingredients like rice, milk, sugar and vanilla…cooked until thick, then served warm or chilled. This Rice Pudding will be a go-to dessert recipe for years to come.
A family heirloom, this Old Fashioned Rice Pudding recipe is what I remember grandfather’s version to be like. Nobody really knows the exact measurements of everything he used so I had to guesstimate a bit. All I know is he was adamant about using Carolina rice…which I’m not sure if it’s medium grain, long grain rice, or arborio…so some testing had to be done since I couldn’t find “Carolina” rice.
I settled on medium grain because it held together well and didn’t get too mushy when cooked for a long time. The arborio remained a bit to al dente for my liking so we’ll keep that for risotto.
Ingredients
- Rice – We use a medium grain white rice, although, you can also use a short grain or long grain rice. Long grain rice will hold together more for added texture, whereas, short grain gives a more smooth, creamy consistency.
- Milk – Whole milk adds richness and a much creamier rice pudding is achieved with the added fat content.
- Vanilla – A whole vanilla bean is used for pure, natural flavor but vanilla extract works well as a substitute.
- Sugar- Rice pudding is sweetened with granulated white sugar.
- Butter – Don’t skip the butter, salted butter adds creaminess and contrast.
For the full ingredient list and instructions, see the recipe card below.
How To Make Rice Pudding
This creamy rice pudding recipe is easy to make and doesn’t take much time at all. Some readers have mentioned stirring an egg yolk into it at the end but we don’t do that here. I don’t like the egg flavor because it makes it taste more like a custard than a pudding.
- Add the milk, rice, salt, vanilla bean and sugar to a saucepan over medium heat.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer.
- Cook until the rice is tender and the pudding has reduced.
- Remove the vanilla bean and scrape out the seeds.
- Stir in the butter, vanilla bean seeds or extract.
- Transfer to a bowl and cover with plastic wrap.
- Chill for 1 hour or overnight.
- Serve warm or chilled.
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This is the Cadillac of vanilla and is a pantry investment but the flavor is other level amazing. It’s a great substitute for vanilla beans and extract.
What is Rice Pudding?
Rice Pudding is a dish that’s made by cooking rice with milk and can be made sweet or savory. For a dessert style rice pudding, the mixture is commonly cooked with a sweetener like sugar or honey.
Raisins and cinnamon is added to a lot of rice pudding recipes but this easy recipe is made with a hint of vanilla. We do sprinkle a little cinnamon on top from time to time but it’s not cooked into the dish as many other recipes do.
Tips for Perfect Rice Pudding
Be sure to cook the pudding long enough…undercooking the pudding will cause it to be soupy…still tasty but not thick like pudding. A good way to check if it’s cooked long enough is to run your finger along the back of your spoon to see if you can draw a line that doesn’t seep back together….if the line remains, you have pudding!
If you have a bit of sticker shock with vanilla beans (we use these), you can certainly use vanilla extract. But I love the look of the flecks throughout the pudding and the flavor can’t be beat. Another alternative would be Vanilla Bean Paste, which I LOVE.
Storage Suggestions
You can store your stovetop rice pudding in an airtight container for up to 5 days in the refrigerator.
You can freeze rice pudding but the texture may chance slightly upon thawing. Thaw in the refrigerator overnight for best results.
How To Serve Rice Pudding
We like to serve our rice pudding with a dollop of this homemade whipped cream that takes about 2 minutes to make.
You can also sprinkle a bit of cinnamon on top with a dusting wand, drizzle with chocolate sauce or stir in some cinnamon sugar.
We love to serve rice pudding soon after cooking but it’s equally tasty served cold. It’s an extremely versatile snack or dessert.
To spice up your rice pudding, you can add a tablespoon of cocoa powder for a chocolate rice pudding.
Swap out the milk for coconut milk to make a luscious, vegan coconut rice pudding.
A sprinkle of cardamom gives it a warmly spiced exotic flavor.
Stir in raisins for a classic twist on traditional rice pudding.
You can use leftover rice to make rice pudding. It will take much less time to cook the rice than using uncooked rice but add just half the amount of milk and stir, adding 1/4 cup of milk at at time until the desired consistency is achieved.
More Easy Pudding Recipes
- Homemade Vanilla Pudding
- Homemade Chocolate Pudding
- The Very Best Butterscotch Pudding
- Mango Sticky Rice
- The Best Banana PuddingChocolate Chia Pudding
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Get the Recipe: Rice Pudding Recipe
Ingredients
- 8 cups whole milk
- 1 cup raw medium-grain white rice
- 1/2 teaspoon kosher salt
- 1 vanilla bean, split, or 1 1/2 teaspoon vanilla extract
- 1/3 cup sugar
- 2 tablespoons unsalted butter
Equipment
- 1 saucepan
- 1 wooden spoon or spatula
Instructions
- In a large saucepan, add the milk, rice, salt, vanilla bean (if using, extract…don’t add it yet.) and sugar over medium heat.
- Bring the mixture to a boil, stirring frequently.
- Reduce the heat to low and simmer, covered for 15 minutes stirring occasionally.
- Uncover and continue to simmer until the rice is tender and the pudding has reduced to about 3 1/2 cups. Continue to stir constantly to prevent scorching.
- Fish out the vanilla bean and scrape out the seeds.
- Turn off the heat and stir in the butter, vanilla bean seeds or vanilla extract.
- Transfer the pudding to a bowl and cover the surface with plastic wrap to prevent a skin from forming.
- Chill for 1 hour or overnight.
- Serve warm or chilled.
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82 Comments on “Rice Pudding Recipe”
How does jasmine rice work for the rice pudding?
I’ve never tried it but it could work because it’s still starchy enough to thicken it up.
I just tried it using cashew milk, and Earth Balance butter, and it was delicious! I added some raisins and some cinnamon. I ended up having to cook it for a lot longer than what is stated in the recipe. Perfect! This recipe is a keeper,
This sounds so amazing….i’m going to have to try it myself!
Do you think I could use non-dairy milk?
Honestly, I’m not sure if it would work….I haven’t tested it to know for sure.
Great Recipe.
Thank you!
I made this recipe but altered it a little because I didn’t have whole milk and only long grain rice. I used 5 cups of 2%milk and 1 cup of 35% cream. I followed the directions as per the recipe and it was absolutely amazing.
I’m so glad you love this!!
What an awesome rice pudding recipe! I was craving some of my Dad’s rice pudding after recently buying some store bought stuff. That stuff just doesn’t cut the mustard- the ratios are all wrong and there’s not enough rice and too much gluggy milk. Blegh!
I clicked on this because it looked so rice-packed and delicious! Mine turned out great! It took a while to cook and a little longer than 15 mins to thicken up but the result was exactly what I needed.
Thanks for the awesome recipe. I’ll be thinking of you and your Pop every time I make it now
Awww, I’m so glad you loved it! This is, by far, my favorite comfort food and I’m thrilled that it’s exactly what you were looking for. Thank you for your comment!
Hi great recipe Taste absolutely wonderful the only thing is mine came out a bit too creamy not like the picture at all still tasted very good I didn’t have cinnamon sticks so I used a little cinnamon in the recipe I use 8 cups of whole milk and it just wasn’t producing enough even after about a half hour 35 minutes but still tasted wonderful I’m wondering if I should use a little less milk next time thank you so much for the wonderful recipe
Cooking nowsuper excited! Carolina rice is a brand name, grown in USA ( in case you haven’t figured that out yet). You could buy online
That’s all we use. 🙂
Balsamic rice, a small grain rice is recommended for rice pudding as it contains much more starch which thickens much better than your “Carolina Rice (so nice).
The Carolina Rice is a long grain rice….the Carolina is the brand. And I think you mean Basmati rice….not balsamic.
Great recipe..very creamy and tasty!
Thank you!
Just a GREAT recipe for some of the best comfort food ever invented.
Add some golden raisins, add boiled hot water to raisins to plump them up, drain and add raisins to pudding.
Puts this great recipe over the top.
I love raisins in my rice pudding but there are others who would totally object to the suggestion. LOL!
I’m excited to try this recipe it sounds soooo yummy! I want to cook the rice with cinnamon sticks. Should I? And if so how many? Thanks!
You could do that….maybe two or three? Just remove them before serving.
I added 1 and left it in thru the whole process. Tasted delicious
Thank you! I’m so happy you liked it!
i followed the directions completely, the flavor is there but it never set even after refrig over night.. its a flavorful milky rice..
You do need to cook it until it starts to thicken, you’ll know when it changes consistency but not all rice cooks exactly the same so if you used a different brand or variety, that could affect the cooking time significantly.
I have been craving rice pudding. So I didn’t have enough milk about 4 cups and I noticed in my pantry I had condensed sweet milk. So I followed your recipe but I didn’t add the butter or the sugar due to the condensed milk and it came out so creamy and perfect sweetness. Thanks for the inspiration!
Oh wow! Thank you for sharing your substitute, I’m going to have to try that!! So glad I inspired you to try it. Have a great day!
I’ll never eat store bought rice pudding again – this is fantastic!!
Thank you so much! I’m so happy you liked it!
Excellent recipe 🙂
Thanks!
I don’t have unsalted butter cab I use salted butter but leave out the salt
Absolutely!