Recipe
I’ve made rice pudding dozens of times, and let me tell you—this version is an absolute game-changer. Creamy, comforting, and kissed with just the right amount of sweetness, it’s the kind of dessert (or snack!) that feels like a warm hug.
What sets this recipe apart? Simplicity meets perfection: basic pantry staples like rice, milk, and sugar transform into something magical, with a touch of vanilla and cinnamon that takes it over the top.
It’s nostalgic but fresh, and the texture? Think velvety smooth with little bursts of tender rice in every spoonful. Whether you’re a dessert enthusiast or just craving something cozy, this rice pudding is your new go-to.
Trust me, once you try it, you’ll wonder why you haven’t been making it all along. Let’s jump right in!
Ingredients
The secret to a rich, creamy rice pudding lies in using the right ingredients—each plays a key role in achieving that perfect texture and flavor. Here’s what you’ll need, along with some insider tips to elevate your dish:
- Whole milk – The base of any great rice pudding. Whole milk provides richness; avoid skim milk for the creamiest results.
- Arborio rice – This starchy short-grain rice is a game-changer. It releases starch as it cooks, giving the pudding its signature creaminess.
- Granulated sugar – Adds sweetness without overpowering the flavors. Adjust to taste if you prefer it less sweet.
- Egg yolks – They thicken the pudding and add a luxurious richness. Don’t skip them!
- Vanilla extract – A must for that classic, warm flavor. Use pure vanilla extract, not imitation, for the best taste.
- Cinnamon stick – Infuses the pudding with subtle spice. Ground cinnamon can be used as a garnish instead.
- Pinch of salt – Balances the sweetness and enhances the flavors.
- Unsalted butter – Adds a silky finish. Use it at the end for that extra layer of richness.
Substitutions: If you’re out of Arborio rice, short-grain rice like sushi rice works in a pinch.
For a dairy-free version, swap whole milk with coconut milk or almond milk, though the texture will be slightly different.
Little Wins: Top with freshly grated nutmeg, a dusting of cinnamon, or a sprinkle of raisins for added texture and flavor. These small touches make all the difference!
How to Make the Best Creamy Rice Pudding Recipe
- Add vanilla extract and a pinch of salt off the heat for a balanced flavor. Stir well to incorporate.
- Cool slightly before serving. The pudding will continue to thicken as it cools, so don’t worry if it seems a bit runny at first.
- Optional: Sprinkle with cinnamon or garnish with raisins, nuts, or a drizzle of honey for added texture and flavor.
Pro Tip: For a creamier texture, use whole milk or substitute part of it with heavy cream.
Pro Tip: If you prefer a firmer pudding, chill it in the fridge for a few hours before serving.
Watch Out: Avoid high heat during simmering, as it can cause the milk to scorch and develop an unpleasant taste. Stirring frequently prevents this and guarantees even cooking.
Nutrition
Rice pudding is a comforting dessert with a good balance of nutrients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 6 g |
| Fat | 8 g |
| Carbohydrates | 38 g |
| Sugar | 20 g |
| Fiber | 1 g |
| Sodium | 150 mg |
Chef Tips
When making rice pudding, I always recommend using short-grain rice because it gives a creamier texture. Simmer it slowly to release starches and thicken the mixture.
I prefer whole milk or cream for richness, but you can substitute with lower-fat options. Stir frequently to prevent sticking and guarantee even cooking.
Add vanilla or cinnamon at the end for a fragrant finish. Serve warm or chilled for versatility.
Frequently Asked Questions
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice instead of white, but keep in mind it’ll take longer to cook and might result in a chewier texture. I’d adjust the cooking time and add more liquid for creaminess.
How Long Does Rice Pudding Last in the Fridge?
I’d say rice pudding lasts about 4-5 days in the fridge if stored in an airtight container. I always check for any off smells or mold before eating leftovers, just to be safe.
Can I Make Rice Pudding Dairy-Free?
Yes, I can make rice pudding dairy-free! I’ll use coconut milk, almond milk, or oat milk instead of regular milk and replace butter with coconut oil. It’s just as creamy and delicious without the dairy.
Is Rice Pudding Gluten-Free?
Yes, rice pudding’s usually gluten-free since it’s made with rice, milk, sugar, and flavorings like vanilla or cinnamon. I always check my ingredients to verify they’re gluten-free, especially if I’m using pre-packaged items.
Can I Freeze Leftover Rice Pudding?
Yes, I can freeze leftover rice pudding. I’d let it cool completely first, then store it in an airtight container or freezer bag. It’ll last up to three months. Thaw it in the fridge before reheating.
