Easy Rice Pudding Recipe

This classic, comforting, creamy Rice Pudding recipe is made with just 5 ingredients right on your stovetop. A delightful, easy dessert flavored with vanilla and cinnamon that’s perfect for holidays and cozy nights by the fire.

There is something so nostalgic about rice pudding. Something truly magical in it’s creamy simplicity that really is heartwarming as well as tummy warming. Perfectly sweet and made with a simple list of ingredients that call for pantry staples, it’s one of those desserts that are delightful to have simmering away on the stove in the fall and winter.

It’s simple enough to be pulled together at the last second and is a comforting dessert after any meal. I call it dessert, my boys call leftovers breakfast so, really, it’s your call.

I’ve seen a lot of recipes for rice pudding that call for eggs which, of course, means you have to temper them. Not a fan. I’ve tried several methods and the one I’m sharing with you today is my hands down favorite for several reasons.

No eggs, no tempering. This recipe is super simple with a short list of ingredients. The best part is that we are going to let the natural starch in the rice create the creamiest rice pudding imaginable without using eggs. Which means, of course, no tempering!

Cooked with cinnamon. I like to add a cinnamon stick right at the beginning and as the rice cooks, it absorbs some of that delicious cinnamon flavor. It’s incredible! So much better than just stirring in cinnamon at the end.

Vanilla options. In this recipe, I really like to use vanilla bean paste because it’s so beautiful and fragrant and the flavor has a lovely intensity. You can absolutely use vanilla extract instead.

How to Make the Absolute Easiest Rice Pudding

How to turn just 5 ingredients into the creamiest, dreamiest rice pudding.

Prep: 300sec

Total: 2700sec

Serving Size: Serves 8

Nutrition Facts: Saturated Fat 1.2 g, unSaturated Fat 0.0 g, Carbohydrate 26.9 g, Sugar 12.8 g, servingSize Serves 8, Protein 4.3 g, Fat 3.5 g, calories 148 cal, Sodium 114.3 mg, Fiber 4.9 g, Cholesterol 0 mg

Ingredients:

• 1 cup uncooked short-grain or long-grain white rice, or 3 cups cooked rice
• 3 to 4 cups dairy or unsweetened non-dairy milk
• 1/3 cup granulated sugar, plus more as needed
• 1/4 teaspoon kosher salt
• 1/2 vanilla bean, or 1 1/2 teaspoons vanilla bean paste or vanilla extract
• 1 tablespoon unsalted butter (optional)
• Add-in options: 1/2 cup raisins, 1/4 teaspoon ground cinnamon

Instruction:

1. Measure out the rice and milk. Place 1 cup uncooked short-grain or long-grain white rice, or 3 cups cooked rice in a large saucepan. Add 4 cups milk for uncooked rice, 3 cups milk for cooked rice.
2. Add the flavorings. Add 1/3 cup granulated sugar and 1/4 teaspoon kosher salt. If using vanilla bean, scrape the seeds from 1/2 vanilla bean and add the seeds and the pod into the saucepan. If using vanilla bean paste, add 1 1/2 teaspoons. Add any desired add-ins.
3. Bring to a simmer. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
4. Simmer until the rice is tender. Reduce the heat to maintain a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, 20 to 22 minutes for uncooked rice, 10 to 12 minutes for cooked rice.
5. Add the butter and vanilla extract. Remove from the heat and stir in 1 1/2 teaspoons vanilla extract if using and 1 tablespoon unsalted butter if desired until melted. Remove the vanilla bean pod if needed. Taste and add more sugar as desired.
6. Serve the rice pudding. The rice pudding will continue to thicken as it cools. Thin out with more milk if desired, and serve warm or cold.

Rice Pudding

This classic, comforting, creamy Rice Pudding recipe is made with just 5 ingredients right on your stovetop. A delightful, easy dessert flavored with vanilla and cinnamon that’s perfect for holidays and cozy nights by the fire.

Prep: 5min

Serving Size: 1 serving

Nutrition Facts: calories 250 kcal, Carbohydrate 46 g, Protein 6 g, Fat 5 g, Saturated Fat 3 g, Cholesterol 14 mg, Sodium 62 mg, Fiber 1 g, Sugar 26 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 4½ cups whole milk
• 1½ cups water
• ¾ cup granulated sugar
• 1 cinnamon stick (3 or 4 inches long)
• 1 cup Arborio rice (or look for Boomba rice that is used in paellas)
• 1 teaspoon vanilla bean paste (or vanilla extract)
• ⅔ cup golden raisins (optional)
• 1 cinnamon stick (grated or ground cinnamon)

Instruction:

1. In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
2. Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.
3. Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.
4. Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.
5. Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.

How to Make Rice Pudding | Easy Rice Pudding Recipe

FAQ

What type of rice is best for rice pudding?

What thickens rice pudding?

Do you put egg in rice pudding?

How to make Jamie Oliver’s rice pudding?

1. 120g pudding rice or Arborio risotto rice.
2. 1.2 litres semi-skimmed milk.
3. 1 cinnamon stick.
4. 1/2 tsp cardamom seeds, finely ground (can be found in Asian supermarkets)
5. 1 vanilla pod.
6. 1 tbsp sultanas.
7. 2 heaped tablespoons of sugar, extra to taste.