Creamy Rice Pudding Recipe You’ll Crave – Cozy, Comforting, and Easy
This creamy rice pudding feels like a warm hug in a bowl. It’s rich, silky, and lightly spiced, with just the right amount of sweetness. Whether you serve it warm on a chilly night or cold straight from the fridge, it hits that nostalgic sweet spot.
The best part: it’s simple to make with pantry staples, and there’s plenty of room to customize. If you grew up with rice pudding, this version will bring back memories—if not, it might just create a new tradition.
Creamy Rice Pudding Recipe You’ll Crave – Cozy, Comforting, and Easy
Method
- Rinse the rice. Place the rice in a fine-mesh sieve and rinse under cool water until it runs mostly clear.This removes excess surface starch that can make the pudding gluey instead of creamy.
- Start with water and rice. In a heavy-bottomed saucepan, combine the rinsed rice and water. Bring to a gentle simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until most of the water is absorbed.
- Add milk and seasonings. Stir in the milk, salt, and cinnamon stick (or ground cinnamon). Reduce heat to low.You want a bare simmer—just a few lazy bubbles. Too hot, and the milk may scorch.
- Simmer slowly and stir. Cook uncovered for 25–35 minutes, stirring every few minutes, scraping the bottom and sides. The mixture should thicken gradually as the rice releases starch.If it’s bubbling too vigorously, lower the heat.
- Sweeten and flavor. When the rice is tender and the pudding is thick but still pourable, stir in the sugar and vanilla. Cook 3–5 minutes more, stirring often, until the sugar dissolves and the texture is silky.
- Finish with butter. Remove the cinnamon stick. Stir in the butter until melted for a richer mouthfeel.If using raisins or other dried fruit, fold them in now so they plump slightly from the heat.
- Adjust consistency. Rice pudding thickens as it cools. If it seems too thick on the stove, add a splash of warm milk until it’s just looser than you want for serving.
- Serve warm or chill. Spoon into bowls and dust with cinnamon, or transfer to a container to cool. For cold pudding, press a piece of parchment directly onto the surface to prevent a skin from forming.
What Makes This Special
This rice pudding uses a slow, gentle simmer to coax starch from the rice, which thickens the milk naturally. The result is a luscious, custard-like texture without needing eggs.
A hint of cinnamon and vanilla adds warmth, while a touch of butter at the end makes it extra silky. It’s a forgiving recipe that works for beginners and rewards patience with ultra-creamy results. Plus, it’s flexible: adjust the sweetness, swap the milk, or add mix-ins to make it your own.
What You’ll Need
- 3/4 cup short-grain or medium-grain white rice (Arborio works beautifully; avoid long-grain for best creaminess)
- 4 cups whole milk (or 3 cups milk + 1 cup cream for extra richness)
- 1 cup water (helps start the rice without scorching)
- 1/2 cup granulated sugar (adjust to taste)
- 1/2 teaspoon fine sea salt
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 1–2 teaspoons vanilla extract (or 1/2 vanilla bean, split and scraped)
- 1–2 tablespoons unsalted butter (optional, for extra creaminess)
- Optional mix-ins: 1/2 cup raisins, chopped dates, or dried cherries; fresh citrus zest; a pinch of nutmeg
- To serve (optional): ground cinnamon, a drizzle of honey or caramel, toasted nuts, or a dollop of jam
Step-by-Step Instructions
- Rinse the rice. Place the rice in a fine-mesh sieve and rinse under cool water until it runs mostly clear.This removes excess surface starch that can make the pudding gluey instead of creamy.
- Start with water and rice. In a heavy-bottomed saucepan, combine the rinsed rice and water. Bring to a gentle simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until most of the water is absorbed.
- Add milk and seasonings. Stir in the milk, salt, and cinnamon stick (or ground cinnamon). Reduce heat to low.You want a bare simmer—just a few lazy bubbles. Too hot, and the milk may scorch.
- Simmer slowly and stir. Cook uncovered for 25–35 minutes, stirring every few minutes, scraping the bottom and sides. The mixture should thicken gradually as the rice releases starch.If it’s bubbling too vigorously, lower the heat.
- Sweeten and flavor. When the rice is tender and the pudding is thick but still pourable, stir in the sugar and vanilla. Cook 3–5 minutes more, stirring often, until the sugar dissolves and the texture is silky.
- Finish with butter. Remove the cinnamon stick. Stir in the butter until melted for a richer mouthfeel.If using raisins or other dried fruit, fold them in now so they plump slightly from the heat.
- Adjust consistency. Rice pudding thickens as it cools. If it seems too thick on the stove, add a splash of warm milk until it’s just looser than you want for serving.
- Serve warm or chill. Spoon into bowls and dust with cinnamon, or transfer to a container to cool. For cold pudding, press a piece of parchment directly onto the surface to prevent a skin from forming.
How to Store
- Refrigerator: Store in an airtight container for up to 4 days.It will thicken in the fridge; stir in a splash of milk before serving to loosen.
- Freezer: Not ideal. The rice can become grainy and the dairy may separate. If you must freeze, use within 1 month and rewarm gently with added milk.
- Reheat: Warm on the stovetop over low heat with a bit of milk, stirring until creamy again.Microwave in short bursts, stirring between intervals.
Benefits of This Recipe
- Budget-friendly: Made with simple pantry staples—rice, milk, sugar, and spices.
- Comforting and versatile: Works as a dessert, snack, or even breakfast with fruit.
- Make-ahead friendly: Tastes great chilled and thickens nicely in the fridge.
- Customizable: Easily adjust sweetness, spices, and mix-ins to match your mood or what you have on hand.
- No eggs required: Naturally thickened by the rice starch for a custardy texture without tempering.
Common Mistakes to Avoid
- Using long-grain rice: It won’t release enough starch for a creamy finish. Choose short- or medium-grain.
- Cooking too hot: High heat can scorch milk and toughen the rice. Keep the simmer low and steady.
- Not stirring enough: Stir regularly to prevent sticking and to encourage even thickening.
- Adding sugar too early: Sweeten near the end so the rice cooks fully and the pudding doesn’t tighten too soon.
- Overcooking: Remember it thickens as it cools.Pull it off the heat while it’s still slightly looser than ideal.
Alternatives
- Dairy-free: Use full-fat coconut milk for a tropical note (thin with a bit of water if too rich). Almond, oat, or soy milk also work; choose creamier varieties.
- Sweeteners: Swap sugar for maple syrup, honey, or coconut sugar. Start with a bit less and adjust to taste.
- Spices: Try cardamom and a strip of lemon peel for a brighter profile, or a pinch of nutmeg and cloves for a cozy winter vibe.
- Mix-ins: Fold in orange zest and chopped dates, pistachios and rosewater, or toasted coconut and pineapple for a riff on arroz con leche meets tropical dessert.
- Brown rice version: Par-cook brown short-grain rice in water until nearly tender, then follow the recipe with milk.Expect a chewier, nuttier result and a longer cook time.
- Egg-enriched: For extra custard richness, whisk 2 egg yolks with a little hot pudding, then stir back in off the heat. Serve warm. Keep heat low to avoid curdling.
FAQ
Can I use leftover cooked rice?
Yes.
Simmer 2 to 2 1/2 cups cooked rice with 3 cups milk, sugar, and spices until creamy, 15–20 minutes. The texture won’t be quite as velvety as starting from raw rice, but it’s quick and tasty.
Why is my rice pudding runny?
It likely needs more time for the starch to thicken, or the heat was too low to create a gentle simmer. Keep stirring and simmer a bit longer.
Also remember it thickens as it cools—give it 10–15 minutes off heat before judging.
How do I fix pudding that got too thick?
Stir in warm milk, a little at a time, until you reach your desired consistency. Reheat gently and taste for sweetness—you may need a pinch more sugar after thinning.
Which rice is best for creamy pudding?
Short- or medium-grain varieties like Arborio or Calrose are best. They release more starch than long-grain rice, creating a naturally creamy texture without additional thickeners.
Can I reduce the sugar?
Absolutely.
Start with 1/3 cup sugar and add more at the end if needed. If using sweet mix-ins like raisins or dates, you may find that less sugar tastes just right.
Is it safe to leave rice pudding at room temperature?
No. Dairy and cooked rice are both perishable.
Cool it quickly and refrigerate within 2 hours. For serving warm, keep it above 140°F (60°C) and don’t leave it out for long.
Why did my milk curdle?
High heat or acidic additions can cause curdling. Keep the simmer low and add citrus or acidic ingredients after cooking, if at all.
Using fresh milk and a heavy pot also helps.
Can I make it in an Instant Pot?
Yes. Combine rice, milk, water, salt, and cinnamon. Cook on Porridge or High Pressure for about 12 minutes with natural release for 10 minutes.
Stir in sugar, vanilla, and butter on Sauté until creamy.
Final Thoughts
This creamy rice pudding is simple, soothing, and endlessly adaptable. With a slow simmer and a few pantry staples, you get a dessert that feels nostalgic yet fresh. Serve it warm with cinnamon or chilled with fruit—either way, it’s a treat you’ll come back to again and again.
Keep this recipe on hand for cozy nights, easy entertaining, or those moments when you want comfort in a spoonful.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
