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.
80 Comments on “Rice Pudding Recipe”
Perfect base recipe. Added some rumchatta (thinking of Jenn Fred )and cinnamon
Yes! Rumchatta is a nice addition!
This was the first time I have ever tried rice pudding and it did not disappoint! My kids loved it too. Will be making this again soon.
Thank you so much! I’m so happy you liked it!
This rice pudding recipe is one of my go-to comfort food. It is so easy to make and it is satisfyingly delicious. Highly recommended!
Thank you so much!
One of the easiest rice puddings I’ve ever made. They are tasty and so satisfying. Must-try!
I’m so glad you loved it!
Delicious! Creamy but not too thick, and excellent flavor! Thanks for sharing with us all!
We added ground coriander, cardamom, cinnamon and a touch of honey to our individual servings – YUM!
I love the spices you added! So yummy!
The Carolina rice I get is long grained.
That works!
I know what Carolina rice is, only rice we use!
It’s definitely a staple here.
Nowhere in the instructions does it say when to add the butter.
Hi Judy, It does….right after you turn off the heat, stir in the butter. I hope you enjoy it!
Forgive me, I just re-read the whole thing again and see it!!
No worries! Sometimes I miss things when I write them so comments keep me on my toes. 🙂
I love rice pudding and tapioca also.
So glad to hear that!
I need an instant pot version for this, anyone tried that?
I don’t have a comment, just a question: what is a serving, a cup, half? All it says is 1g , 292 koala, where is the mistake?
It sure looks like a delicious recipe!
It serves 8, a one cup serving per person. And I don’t know what you mean “292 koala”. But the serving size is one cup.
Gisela here again, golden raisins soaked in RUM.
good call!
This is a very good recipe. Family loves it. I make it with golden raisins that have been soaked. Adds another dimension.
It’s my favorite!
Loved the rice pudding
Thank you! It’s total comfort food!
Can you use a rice cooker?
I never tried it with a rice cooker so I can’t be 100% sure.