Ready for a taste of pure comfort? This creamy rice pudding is an affordable, satisfying dessert made with just a few pantry staples. A gentle simmer and a little patience produce a rich, comforting pudding that’s perfect for chilly evenings, afternoon treats, or any time you need a cozy pick-me-up.
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This recipe relies on simple ingredients—rice, milk, sugar, and a touch of vanilla—to create a creamy texture without thickeners. Medium-grain rice works well for a tender, slightly chewy result, but you can use long-grain, arborio, jasmine, or basmati depending on what you have on hand.
Serve the pudding warm for immediate comfort, or chill it for a cool, spoonable treat. Customize each bowl with add-ins like raisins, chopped nuts, citrus zest, or a sprinkle of cinnamon and nutmeg. A drizzle of chocolate or a spoonful of jam also works beautifully.
This straightforward method makes the pudding hard to mess up: cook the rice in water until most of the liquid is absorbed, then simmer gently with milk and sugar until the mixture turns thick and silky. Keep the heat low once it starts to bubble so the milk won’t scorch, and stir frequently for an even, creamy finish.
🧾 Ingredients
- White rice
- Water
- Milk
- Sugar
- Salt
- Vanilla extract
See the recipe card below for exact measurements.
⭐ Ingredient notes
- Rice – Medium-grain rice yields a creamy, tender pudding. Long-grain or arborio will also work; results vary slightly by type.
- Milk – Whole milk gives the richest texture, but low-fat milk or plant-based milks (oat, almond, coconut, soy) are fine for lighter or dairy-free versions.
🥣 How to make creamy rice pudding
1. Add rice and water to a medium pot. Bring to a simmer over medium heat and cook for about 10 minutes, stirring frequently, until roughly 90% of the water is absorbed.
2. Add milk, sugar, salt, and vanilla to the pot. Stir and simmer gently for 25–30 minutes, stirring regularly, until the mixture becomes thick and creamy. Once bubbling begins, lower the heat to maintain a gentle simmer and prevent scorching.
3. Adjust the heat as needed while the liquid reduces. The pudding will continue to thicken as it cools, so remove it from the heat slightly earlier for a looser texture, or cook a minute or two longer for a firmer result.
4. If adding raisins, nuts, or other mix-ins, fold them in after removing the pudding from the heat to preserve texture.
5. Serve warm or chilled. Finish each bowl with a light dusting of cinnamon and nutmeg, a scattering of toasted coconut, or a shimmy of citrus zest for brightness.
😃 Fantastic add-ins
- Spices – Cinnamon, nutmeg, cardamom, allspice, or a pinch of cloves add warmth and depth.
- Add-ins – Raisins (plain or soaked in rum/bourbon), chopped nuts, lemon or orange zest, toasted coconut, or a swirl of jam.
🧺 Storage
Store covered in the refrigerator for several days. Reheat gently on the stove or enjoy cold straight from the fridge.
❓ FAQ
Yes. Skip cooking the rice in water and add the milk, sugar, salt, and vanilla to about 1 cup of cooked rice. Simmer until the mixture is thick and creamy.
Pudding thickens as it cools. For a thinner result, remove it from the heat earlier; for a thicker texture, simmer a little longer. Personal preference determines the ideal consistency.
Here are a few other cozy sweets you might enjoy: Quick & Easy Nut Brittle, Old Fashioned Peanut Butter Fudge, Butterscotch Milkshake, and Dutch Oven Blueberry Cobbler.
📝 Recipe
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. 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 the heat low once bubbling begins to prevent burning.
- Adjust heat as needed to maintain a gentle simmer while the pudding reduces and thickens.
- Fold in raisins or other add-ins after removing from heat.
- Serve warm or chilled, with a dusting of cinnamon and nutmeg if desired.
Notes
Fantastic add-ins
- Spices: cinnamon, nutmeg, cardamom, allspice, or cloves.
- Add-ins: raisins (plain or soaked), dried fruit, nuts, citrus zest, or toasted coconut.
Storage
Keep covered in the refrigerator for several days. Reheat gently or enjoy cold.
FAQ
- Leftover rice? Yes — use about 1 cup of cooked rice and simmer with milk, sugar, salt, and vanilla until creamy.
- Too thin or thick? The pudding thickens as it cools. Remove earlier for a looser texture or simmer longer for a thicker result.
| Carbohydrates: 40 g
| Protein: 5 g
| Fat: 3 g
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