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.
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:
- In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
- 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.
- Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.
- 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.
- Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.
Old-Fashioned Rice Pudding
Old-Fashioned Rice Pudding is so creamy with the perfect texture and sweetness. Only a handful of ingredients and a little patience are needed to make this old time favorite dessert.
Prep: 5min
Total: 55min
Yield: 4
Ingredients:
- 6 cups whole milk, (divided)
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup long grain white rice, (I use a heaping half cup)
- 2 teaspoons vanilla extract
- ground cinnamon, (optional)
Instruction:
- In a large saucepan, combine 5 1/2 cups milk, sugar, and salt. Bring to a boil over medium-high heat.
- Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.
- Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken up to consistency of yogurt.
- Once thickened, remove from heat and stir in vanilla.
- Let cool and then refrigerate. The last 1/2 cup milk is stirred in just before serving. Sprinkle with cinnamon if desired.
Grandma’s Rice Pudding
My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I’m glad to share this easy recipe here. —Margaret DeChant, Newberry, Michigan
Prep: 10min
Total: 55min
Yield: 6 servings.
Nutrition Facts: calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 52mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
Ingredients:
- 1-1/2 cups cooked rice
- 1/4 cup raisins
- 2 large eggs
- 1-1/2 cups whole milk
- 1/2 cup sugar
- 1/2 teaspoon ground nutmeg
- Additional milk, optional
Instruction:
Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.
How to Make Rice Pudding | Easy Rice Pudding Recipe
FAQ
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