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Rice pudding is a timeless comfort dessert that’s creamy, lightly spiced, and perfectly sweet. Made with simple pantry staples, this stovetop version is rich, custardy, and incredibly easy to prepare. Whether served warm for a cozy treat or chilled for a refreshing dessert, it’s a nostalgic favorite that never goes out of style.
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Cuisine: Classic Comfort Food
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Servings: 3 to 4 servings
Why You’ll Love Making It
- Simple Ingredients, Big Flavor – Made with just a handful of pantry staples, this rice pudding is easy yet incredibly delicious.
- Thick & Creamy Texture – Thanks to the starch released from short-grain rice, this pudding is velvety and rich.
- Versatile & Customizable – Enjoy it warm or chilled, plain or topped with nuts, fruit, or extra cinnamon.
- Great for Leftover Rice – If you have extra rice on hand, you can easily adapt this recipe for a quick treat.
- A Nostalgic Favorite – This old-fashioned dessert brings back warm, comforting memories with every bite.
Ingredients
- 2 1/2 cups (600ml) whole milk – Creates a rich and creamy base. Using lower-fat milk may result in a thinner pudding.
- 1/3 cup (66g) uncooked short-grain white rice – Releases starch while cooking, giving the pudding its signature thickness. Calrose or Arborio are ideal choices.
- Pinch of salt – Enhances the sweetness and balances the flavors.
- 1 large egg – Helps thicken the pudding and gives it a custard-like texture.
- 1/4 cup (50g) dark brown sugar, packed – Adds a deep caramel-like sweetness. You can substitute light brown or white sugar if preferred.
- 1 teaspoon vanilla extract – Infuses the pudding with a warm, aromatic depth of flavor.
- 1/4 teaspoon cinnamon – Adds a subtle spiced note for extra warmth. You can also add a pinch of nutmeg for variation.
- 1/3 cup (40g) raisins – Optional, but they add bursts of sweetness. If you prefer, try chopped dried dates or cranberries instead.
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Instructions
Step 1: Cook the Rice in the Milk
In a medium heavy-bottomed saucepan, combine the milk, rice, and a pinch of salt. Set the heat to medium-high and bring the mixture to a gentle boil, stirring frequently to prevent the rice from sticking. Once it reaches a boil, reduce the heat to low. Partially cover the saucepan and let it simmer for 20-25 minutes, stirring every few minutes. The rice should become tender, and the milk will start to thicken slightly as the starch is released.
Step 2: Temper the Egg Mixture
In a small bowl, whisk the egg and brown sugar together until smooth and well combined. To prevent the egg from scrambling when added to the hot rice mixture, it must be tempered. Slowly drizzle in about 1/2 cup of the hot rice mixture, adding a tablespoon at a time while whisking continuously. This will gradually raise the temperature of the egg without cooking it too quickly.
Step 3: Combine the Egg Mixture with the Rice
Slowly pour the tempered egg mixture back into the saucepan while stirring constantly. Lower the heat to the lowest setting and continue stirring for about 3-5 minutes, allowing the pudding to thicken further. The mixture should reach 160°F (71°C) and develop a smooth, creamy consistency. Be careful not to let it boil, as this could cause the eggs to curdle.
Step 4: Add Flavorings & Mix-ins
Remove the saucepan from the heat and stir in the vanilla extract, cinnamon, and raisins (if using). The residual heat will soften the raisins, making them plump and juicy. If you prefer a different mix-in, such as chopped nuts or dried fruit, now is the time to add them.
Step 5: Serve & Enjoy
Rice pudding can be enjoyed warm right away for a cozy treat, or you can let it cool and refrigerate for at least an hour for a chilled version. If storing, place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Serve plain, or garnish with a sprinkle of cinnamon, a drizzle of honey, or a dollop of whipped cream.
FAQs
Can I make this with cooked rice instead of uncooked?
Yes! If you have leftover cooked rice, reduce the simmering time to 10-15 minutes since the rice is already soft. The texture may be slightly thinner, so you can adjust by simmering a little longer to achieve the right consistency.
How do I store and reheat rice pudding?
Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, adding a splash of milk to loosen it up and restore its creamy texture. You can also enjoy it cold straight from the fridge!
