Rice Pudding
A creamy, slow-cooked dessert of rice simmered in sweetened milk with vanilla and cinnamon. Comfort dessert that's economical, easy, and somehow always satisfying. Best served warm with a dusting of cinnamon on top.
Prep Time
17 min
Cook Time
27 min
Servings
2
Calories
332 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Rice¾ cups
- Milk½ cup
- Sugar¼ cup
- Cinnamon½ tsp
- Eggs1
- Vanilla Extract½ tsp
- Cornstarch½
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Rice0.75 cups
- Milk0.5 cup
- Sugar0.25 cup
- Cinnamon0.5 tsp
- Eggs1
- Vanilla Extract0.5 tsp
- Cornstarch0.5
Instructions
- 1
In a heavy saucepan, combine 1 cup of short-grain rice (like Arborio or sushi rice), 4 cups of whole milk, ½ cup of sugar, ½ teaspoon of salt, 1 teaspoon of vanilla, and ½ teaspoon of cinnamon.
- 2
Bring to a simmer over medium heat, stirring frequently. Once simmering, reduce heat to low. Don't let it boil — boiling milk can scorch on the bottom.
- 3
Cook 30-40 minutes, stirring every 5 minutes, until the rice is very tender and the mixture has thickened to a creamy pudding consistency. The rice should be soft, not al dente.
- 4
If it gets too thick, add a splash more milk. If too thin, cook a few more minutes. Aim for a loose pudding consistency — it'll thicken as it cools.
- 5
Off heat, stir in ½ cup of raisins (optional), 1 tablespoon of butter, and an extra ½ teaspoon of vanilla. Some recipes add 1 beaten egg yolk at the end for extra richness — temper it with a few tablespoons of hot pudding before adding.
- 6
Serve warm in bowls, topped with a sprinkle of cinnamon, brown sugar, or a drizzle of cream. Excellent with sliced banana or a dollop of whipped cream. Leftovers reheat well with a splash of milk.
Watch how to make Rice Pudding
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💡 Expert Tips
- 1.Short-grain rice. Arborio, sushi rice, or any short-grain release more starch and create the creamy texture. Long-grain rice (basmati, jasmine) makes thin, soupy rice pudding.
- 2.Stir frequently. Milk scorches on the bottom of the pan if you walk away. Every 5 minutes minimum.
- 3.Low heat, slow cook. Boiling can curdle the milk. Low-and-slow gives the right texture.
- 4.Cools to thicker consistency. The pudding will firm up as it cools. Make it slightly looser than your target consistency.
🔬 Why It Works
Rice pudding gets its creamy texture from two sources: the rice's natural starch (released during the long cook), and the milk reducing and concentrating. Short-grain rice has more amylopectin (sticky starch) than long-grain rice, which is essential for the creamy consistency. The slow cooking time is what allows the starch to fully release; rushing this gives you rice in milk rather than rice pudding.
Frequently Asked Questions
Can I use leftover cooked rice?▾
Can I use non-dairy milk?▾
Variations?▾
How long does it keep?▾
4.6
588 home cooks rated this
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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