Description
This easy rice pudding recipe creates the creamiest, most comforting old-fashioned dessert with just a handful of simple ingredients. Tender rice simmered in sweetened milk with vanilla creates a luscious, custard-like pudding that’s perfect served warm or cold. This classic homemade rice pudding tastes just like grandma used to make, with that signature creamy texture and gentle sweetness. Ready in under an hour and naturally gluten-free!
Ingredients
Scale
Main Ingredients:
- ¾ cup uncooked white rice (medium or short-grain preferred)
- 4 cups whole milk, divided
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 2 large eggs (or 3 egg yolks for richer pudding)
- ½ cup heavy cream (optional but recommended)
- 1 tablespoon vanilla extract
- 2 tablespoons butter (optional)
- Ground cinnamon for serving
Optional Add-Ins:
- ½ cup raisins or dried cranberries
- ½ teaspoon ground cinnamon (mixed into pudding)
- ¼ teaspoon nutmeg
- 1 teaspoon lemon or orange zest
Instructions
- Rinse the rice: Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear (about 30 seconds). This removes excess starch and prevents gummy texture. Drain well.
- Cook rice in milk: In a large heavy-bottomed saucepan, combine the rinsed rice, 3 cups of milk, sugar, and salt. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking. Once boiling, reduce heat to low and simmer uncovered, stirring frequently (every 3-4 minutes), for 30-35 minutes. The rice should be tender and the mixture should thicken considerably. Don’t walk away—frequent stirring prevents burning!
- Temper the eggs: While rice cooks, prepare your eggs. In a small bowl, whisk together eggs (or egg yolks), the remaining 1 cup of milk, and heavy cream (if using). Once rice mixture has cooked for 30-35 minutes, take about ½ cup of the hot rice mixture and SLOWLY whisk it into the egg mixture in a thin stream. This gradually warms the eggs (called tempering) and prevents them from scrambling. Whisk constantly!
- Add egg mixture: Pour the tempered egg mixture into the saucepan with the rice, whisking constantly. Cook over medium-low heat, stirring constantly with a wooden spoon, for 3-5 more minutes until the pudding thickens to a creamy consistency that coats the back of the spoon. It should be thick but still pourable—remember it will thicken more as it cools.
- Add vanilla and butter: Remove from heat. Stir in vanilla extract and butter (if using). The butter adds richness and glossy sheen. Stir until butter melts completely.
- Serve warm or chill: For warm rice pudding, let it sit for 5-10 minutes (it will thicken), then divide among serving bowls and sprinkle with cinnamon. For cold rice pudding, transfer to a bowl and press plastic wrap directly onto the surface (this prevents skin from forming). Refrigerate for at least 2 hours or until completely chilled. The pudding will thicken significantly as it cools.
- Adjust consistency if needed: If pudding becomes too thick after refrigeration, stir in a little milk (1-2 tablespoons at a time) until you reach desired consistency.
- Serve: Spoon into bowls, sprinkle generously with ground cinnamon, and enjoy! Top with optional additions like fresh berries, sliced bananas, chopped nuts, caramel sauce, or whipped cream.
Notes
- Stir frequently: This isn’t a “set it and forget it” recipe. Frequent stirring prevents rice from sticking and ensures even cooking.
- Watch the heat: Keep temperature at a gentle simmer, not a rolling boil. Too high heat causes scorching.
- Tempering is crucial: Add hot liquid to eggs slowly while whisking constantly. Rushing creates scrambled eggs in your pudding!
- Consistency guide: Pudding should look slightly loose when hot—it thickens dramatically as it cools.
- Leftover rice option: You can use 2 cups cooked white rice. Skip step 2 and start by heating milk, then add cooked rice and proceed from step 3. Cooking time will be shorter (about 15-20 minutes).
- Prevent skin: Always press plastic wrap directly on pudding surface while cooling if you don’t like the skin that forms.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About ¾ cup
- Calories: 245
- Sugar: 18g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 75mg