Creamy Rice Pudding is a comforting classic made quickly and easily right on your stovetop. Flavored with cinnamon and vanilla, this easy dessert can be served warm or chilled and can be made in advance. A delicious, delightful dessert that warms the soul!
Love easy, delicious dessert recipes? Make sure to try my Pina Colada Cheesecake Mousse and Blackberry Crumb Bars!
Rice Pudding Recipe
If you’ve never tried classic rice pudding then you’re in for a real treat! This recipe is intended to be enjoyed as a creamy, comforting dessert – perfect for the cooler months of the year.
The added golden raisins in this recipe for rice pudding provides a natural sweetness and interesting texture, similar to what you’d expect from a bread pudding. Serve your rice pudding straight from the stovetop with chopped nuts, coconut flakes or a dollop of whipped cream.
What Is Rice Pudding?
Rice pudding is a classic dish that can be enjoyed as a dessert or a savory dish incorporating a mixture of rice, water, milk, and other ingredients depending on the variation you choose to make. For my recipe, I’ve also added sugar, cinnamon, vanilla, and raisins.
This dessert is creamy and comforting and can either be enjoyed warm or chilled.
More Raisin Recipes
You can easily omit the raisins from this recipe if you’re not a fan. But, if you are a fan – check out these recipes with raisins:
What You’ll Need
This recipe for rice pudding is unbelievably delicious and requires just a handful of ingredients. You’ll likely have most of these ingredients on hand with a few notable exceptions: Arborio rice and golden raisins. As always, you can find the full, printable recipe in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- whole milk – whole milk is most commonly used to get that creamy texture, but low-fat milk can be used as a substitute.
- granulated sugar – adjust the amount based on how sweet you want your pudding.
- cinnamon stick – ground cinnamon could also be used.
- Arborio rice – creamier than regular white rice.
- vanilla bean paste – vanilla extract can also be used.
- raisins – I used golden raisins but regular raisins can be used in this recipe as well.
- cinnamon stick grated or ground cinnamon – for garnish.
How To Make Rice Pudding
- Combine the milk, water, sugar, cinnamon stick and rice and bring to a rapid simmer.
- Simmer, stirring frequently until the rice is tender – about 35 to 45 minutes.
- Remove the cinnamon stick and take off of the heat.
- Stir in the vanilla and golden raisins.
- Transfer to small ramekins or jars for individual servings.
- Garnish with cinnamon and additional golden raisins.
Transfer the rice pudding into ramekins or small containers for serving. It makes it easier to serve guests and feels a little fancy 😍
Storage Information
Leftover pudding should be stored in an airtight container in the refrigerator, once completely cool, for up to 2 days.
You also have the option of freezing your pudding for up to 3 months. Thaw overnight in the fridge and reheat slowly in a pot, adding some additional milk to loosen the pudding while stirring regularly.
FAQs
Yes, you can! While I love the taste and texture of freshly made rice pudding, it can be made ahead of time and stored in the refrigerator until you are ready to serve. This recipe can be made up to 2 days in advance.
Try adding toppings such as chopped nuts, coconut flakes, or even mini chocolate chips. Make sure to not add these until just prior to serving.
It can, but you will likely notice a change in texture. To serve, thaw overnight in the fridge and reheat if serving warm.
Recipe Variations
The variations that you could make to this classic recipe for rice pudding are endless. It also depends on the cuisine influence of the area you live. Nevertheless, if rice pudding is a new dish to you, here are a few tasty ways you could change things up:
- Use half heavy cream in your rice pudding recipe if you want a richer flavor with a creamier consistency.
- Love chocolate? Why not make a chocolate rice pudding then by simply adding in about 2 tablespoons of unsweetened cocoa powder.
- Omit the raisins I’ve added in this pudding if you aren’t particularly fond of them in your food.
- Consider topping your rice pudding with chopped nuts, coconut flakes, or sliced fruit and serve it with some whipped cream for added decadence.
Trish’s Tips and Tricks
- Short grain white rice, like the Arborio rice I’ve used, is best when making a rice pudding. It has a higher starch content which then makes the dish much thicker for a delicious texture and consistency.
- As your pudding begins to cool, you’ll notice that it starts to thicken. This is completely normal and you can always add in some extra milk or cream to loosen it up to the desired consistency.
- While you want to reach a simmer point when cooking, don’t allow it to boil! Boiling the rice pudding mixture is going to affect the outcome of your pudding. Instead, you want to cook it on a lower heat slowly to thicken it up without any burning.
More Pudding Recipes
How To Make Rice Pudding
Rice Pudding
Ingredients
- 4½ cups whole milk
- 1½ cups water
- ¾ cup granulated sugar
- 1 cinnamon stick
- 1 cup Arborio rice
- 1 teaspoon vanilla extract or vanilla bean paste
- ⅔ cup golden raisins or regular raisins
Garnish
- 1 cinnamon stick grated or ground cinnamon
Instructions
- In a heavy bottomed 3 quart saucepan or dutch oven, combine the milk, water, sugar, cinnamon stick and rice.
- Bring the mixture to a rapid simmer (but not yet boiling) over medium high heat, stirring frequently. Reduce the heat to medium to maintain an even simmer and continue cooking, stirring frequently until the rice is tender – about 35 to 45 minutes. Look for a thin oatmeal consistency keeping in mind that the pudding will thicken as it cools.
- Remove the cinnamon stick and take off of the heat. Next, stir in the vanilla and golden raisins.
- Transfer the rice pudding into small ramekins or jars for individual servings. You can also place it in a large serving dish.
- Allow the pudding to cool slightly before serving. If making in advance, let the rice pudding cool to room temperature and then cover with plastic wrap pressed up to the surface of the rice pudding and chill. Rice pudding can be made up to two days in advance.
- When serving, garnish with cinnamon and additional golden raisins. Rice pudding can be enjoyed chilled or warm.
This recipe seems to be a great way to make rice pudding I’ve never made it before so wish me luck lol my son says that I’m a great chef so I shouldn’t have any problems.
Thank you for sharing this with us