This rice pudding is one of the most delicious versions you’ll ever try. Sprinkle with nutmeg or cinnamon, if desired. For a creamier texture, use short- or medium-grain rice.
This sweet rice pudding is thick, creamy, and wonderfully indulgent. Made with simple pantry staples, this easy recipe is the perfect comforting dessert for any occasion.
Table of Contents
Why We Love This Creamy Rice Pudding Recipe
- It’s budget-friendly — no fancy ingredients required
- Ready in under 30 minutes from start to finish
- The stovetop method means no oven, no fuss
- Completely customizable — switch up the mix-ins or spices
- Tastes even better the next day, straight from the fridge
- Crowd-pleaser for kids and adults alike
Ingredient Notes
To make this classic rice pudding, you’ll need a handful of simple ingredients:
• White Rice – The foundation of the recipe, cooked until soft and tender for a creamy texture.
• Milk – Two cups of milk create the pudding’s rich, smooth consistency.
• Sugar – Adds the perfect amount of sweetness.
• Salt – A small pinch enhances the flavors without making the pudding taste salty.
• Egg – Helps bind the ingredients together while adding richness and moisture.
• Raisins – Provide sweet bursts of fruity flavor throughout the pudding.
• Butter – Adds extra creaminess and a rich, velvety finish.
• Vanilla Extract – Brings warmth and depth, enhancing the overall flavor.
How To Make It
Step 1: Gather all the ingredients.
Step 2: In a saucepan, bring the water to a boil over medium heat. Stir in the rice, reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and the water has been fully absorbed.
Step 3: In a separate saucepan, combine the cooked rice, 1½ cups of milk, sugar, and salt. Cook over medium heat, stirring frequently, for about 15 minutes until the mixture becomes thick and creamy.
Step 4: Add the remaining ½ cup of milk, egg, and raisins. Continue cooking for 2 minutes, stirring constantly. Remove from the heat and stir in the butter and vanilla extract until fully incorporated.
Step 5: Serve warm and enjoy.
Storing leftovers
Rice pudding stores really well. Once it cools to room temperature, transfer it to an airtight container and pop it in the fridge — it’ll keep for up to 4 days. It thickens quite a bit when cold, so when you’re ready to eat it again, just stir in a splash of milk and warm it on the stovetop or in the microwave. It comes right back to that creamy consistency.
Creamy Rice Pudding
Ingredients
- 1 ½ cups cold water
- ¾ cup uncooked white rice
- 2 cups milk divided
- ⅓ cup white sugar
- ¼ teaspoon salt
- 1 large egg beaten
- ⅔ cup golden raisins
- 1 tablespoon butter
- ½ teaspoon vanilla extract
Notes
Nutrition (per serving)
- Calories: 366
- Total Carbohydrate: 68g
- Dietary Fiber: 1g
- Total Sugars: 23g
- Protein: 9g
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 64mg
- Sodium: 237mg
- Vitamin C: 1mg
- Calcium: 167mg
- Iron: 2mg
- Potassium: 325mg
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