Rice Pudding

I am a big fan of warming desserts that are perfect to enjoy on a cold winter’s night. This rice pudding, along with the Lebanese rice pudding version (flavored with orange blossom and pistachios), is one of my favorite easy and comforting treats.

I love that it is such a simple recipe to make, using just a few pantry staple ingredients. Plus, you can customize it to your taste and choose to serve it warm or chilled, depending on your mood. It is perfect for winter, the holiday season, or any time of the year.

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Table of Contents

• Watch how to make it
• Ingredients
• How to make rice pudding
• Tips for making rice pudding
• More puddings you may like
• Rice Pudding Recipe

Watch how to make it

Ingredients

• Short-grain rice: This is the key to achieving the desired creamy consistency because it has more starch than long-grain rice. In a pinch, substitute for medium-grain rice (but avoid long-grain).
• Whole milk: For richness and creaminess. You can substitute with homemade coconut milk for a dairy-free version. For an even creamier and richer taste, use half-and-half or a mix of milk and heavy cream.
• Sugar: I use white sugar. If preferred, you can use brown sugar (note that it will affect the color and also it has a more caramelly taste from the molasses), honey, maple syrup, or a sugar substitute (stevia, monk fruit).
• Raisins: They are traditionally added to rice pudding for sweetness and chewiness. You can omit them or substitute them with dried cranberries, chopped dates, or other dried fruit.
• Aromatics and Spices: I love to add vanilla extract, cinnamon powder, and salt. You can also add your favorite warming spices like cardamom or nutmeg.

See the printable recipe card below for full information on ingredients and quantities.

How to make rice pudding

Simmer the rice until tender: Add the milk, rice, sugar, and salt to a large saucepan. Bring to a simmer over medium-high heat, stirring constantly. Once simmering, cover the pot and reduce the heat to low.

Cook the rice pudding for about 25-30 minutes until the rice is cooked through and tender. Stir occasionally so the rice doesn’t stick to the bottom.

Add flavors: Once the rice is ready, remove the pot from the heat. Stir in the raisins, vanilla extract, and cinnamon powder. Note that the consistency of the rice mixture will be a bit thinner while it’s still warm. It will thicken as it cools.

The rice pudding is now ready to serve if you’d like to enjoy it warm. You can also let it cool down for about 20 minutes, then transfer it to the fridge so you can enjoy it chilled.

Serve: This rice pudding is the ultimate dessert year-round. You can serve it both warm or chilled, as you prefer.

For added flavor, sprinkle some extra cinnamon or drizzle some honey. To make it even more indulgent, top it with more raisins, fresh berries, sliced bananas, or toasted nuts.

More puddings you may like

Silky Ginger Milk Pudding (Ginger Curd)Mango Chia Pudding Bowl (with Crispy Oats and Yogurt)Om Ali (Egyptian Bread Pudding)

If you try this rice pudding recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!