This Rice Pudding recipe delivers comforting sweetness with a side of nostalgia. Filled with raisins and kissed with cinnamon sugar, this creamy pudding is delicious warm or cold.
Looking for a pressure cooker version? Try my Instant Pot Rice Pudding recipe!
Why this Recipe Works
Did you eat rice pudding growing up? This nostalgic dessert always brings comfort on a rainy day.
Made with rice, butter and eggs, then sweetened with sugar, this old fashioned dessert comes together without any fuss.
My rice pudding is creamy and a little buttery, with just the right amount of sweetness. I add vanilla extract to give it an amazing and fragrant flavor.
I love this dessert with a handful of raisins sprinkled in–just like mom used to make. But it’s delicious without raisins too!
A touch of cinnamon on top and your dessert is complete. Once you try it, I think you’ll agree: this is simply the BEST rice pudding recipe!
Ingredient Notes
- Long grain white rice. Do not substitute other rice in this recipe. Cooking time depends on the type of rice and size of the grain.
- Raisins. Craisins or other dried fruit are delicious mixed in too.
- Whole milk. Skim milk can be used, but thepudding will not be as thick and creamy.
- Vanilla extract. Learn How to Make Vanilla Extract to make this homemade rice pudding pudding even better.
How to Make Rice Pudding
This entire rice pudding recipe can be made using just ONE sauce pan!
STEP 1. Cook rice
Bring water to boil in a sauce pan. Add rice. Cover and cook over low heat for about 20 minutes.
STEP 2. Add milk
Add milk and salt to the rice. Stir and cook for about 15 minutes, until the rice mixture is bubbly.
STEP 3. Add sugar and eggs
Stir sugar and eggs into the rice, with another 1/2 cup of milk. Combine well and cook for 2 -3 minutes to allow the egg to set. Stir in butter and vanilla.
Add some raisins or dried cranberries if desired.
STEP 4. Serve
Ladle rice pudding into bowls and sprinkle with cinnamon.
Tips and Tricks
- Serving: This tastes delicious served warm, at room temperature OR cold. Perfect for leftovers!
- Storing: Leftover pudding keeps well in an airtight container in the refrigerator. Enjoy within 4 days.
- Beat the eggs before adding to the pudding: They will cook quickly into the bubbling rice, so beating before you add them helps ensure they get fully incorporated.
- Toppings: Add some cinnamon, nutmeg and homemade whipped cream on top!
Recipe FAQs
Yes, you can reheat this if you prefer the leftovers warm. I would add a tablespoon of milk, stir and reheat in the microwave until hot. Add more milk if needed to help the pudding reincorporate.
No brown rice will not work in this recipe. It required a longer cooking time and has more dense fiber, which will disrupt the creamy soft consistency of the rice pudding.
No, you should not rinse the rice for rice pudding. Rinsing removes the excess starch from the rice. In this case, you want all that lovely starch to help the pudding thicken.
More Easy Dessert Recipes
- Banana Pudding
- Chocolate Pudding Recipe
- Snickerdoodles
- Apple Crumble
- Brownie Recipe
- Chocolate Cake Recipe
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Rice Pudding Recipe
Ingredients
- 2 cups water
- 1 cup long grain white rice uncooked
- 3 cups whole milk divided
- ¼ teaspoon kosher salt
- 2 large eggs beaten
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons salted butter
- 1 cup raisins optional
- Cinnamon to taste
Instructions
- In a large saucepan, bring 2 cups of water to boil. Add rice, cover the pot, and simmer for 20 minutes over low heat. (basically cook the rice according to package directions *makes 3 cups).
- After rice is cooked, add 2 ½ cups of milk and salt into the saucepan. Stir to combine. Cook over medium heat , stirring frequently, for 15-20 minutes or until thick and bubbly.
- Stir in sugar and the remaining ½ cup of milk. Add 2 beaten eggs and cook for an additional 2-3 minutes until egg sets.
- Add vanilla extract and butter. Stir in raisins if desired.
- Serve immediately while warm, room temperature or cold. Garnish topped with cinnamon.
Notes
- Storage: store in the refrigerator, in an airtight container, for up to 4 days.
- Use my homemade vanilla extract for delicious results!
Nutrition
Whether you’re a long time fan of rice pudding or a skeptic, this recipe will make you a believer. Rice Pudding comes together quickly with no hassle and a creamy sweetness that’s hard to beat!
This was easy and delicious! I used mostly skim milk and half sugar, half stevia. Also added cinnamon.
This recipe is a keeper! I’ve also tried using almond milk! It’s delicious!
What is the difference between steaming and baking?
Could I make this with leftover rice? Just happen to have some in the fridge to use! Thank you.
I’m pretty sure leftover rice is why this recipe was invented. Our grandmothers and great grandmothers never wanted to waste a thing, My husband loves this!
Haha I agree!
Rice pudding is my favorite! I’ve never made it with eggs before, I was skeptical – but it was fine, and so creamy and delicious. Will definitely be making this again!
Great recipe – rice pudding is one of my favorite things and your recipe reminded me why I love it! Thank you
Love this warm! It tastes like it took all day, but really it comes together easily & quick!
Great recipe for a classic. I substituted coconut milk and worked great.
I have made this twice and it is just like my mother use to make, I love it
Excellent recipe!
Just made this rice pudding and it is the best I’ve ever had! Thank you Aimee!
So happy to hear it 🙂