Easy Rice Pudding {So Creamy!}

Classic, old fashioned, easy rice pudding recipe, homemade with simple ingredients over stovetop. Rich, creamy, packed with cinnamon, vanilla milk and rice.

My Grandma taught me that the best pudding has an unusually high ratio of milk to rice (5 cups milk to ½ cup rice). This allows all that creaminess and richness from milk to get absorbed by the small amount of rice.

Please note that this doesn't happen quickly either. It takes about 1 hour and then, another 1-2 hours of chilling. However, it's absolutely worth it and it's just as delicious as my Chocolate Pudding.

Jump to:

• Key ingredients
• Variations
• How to make rice pudding from scratch on stovetop?
• Tips and Techniques
• Recipe FAQs
• Storage
• More Pudding Recipes
• Recipe

Key ingredients

• Milk- Use whole for a creamier pudding.
• Granulated sugar- To make it nice and sweet.
• Cinnamon powder- Or you can use a cinnamon stick.
• Rice- It is best to use uncooked long grain white rice.
• Vanilla extract- Adds in flavor and warmth.

Variations

• Use cooked rice or leftover rice- This will save a lot of time. Mix 1.5 cups leftover cooked rice with 2.5 cups whole milk, cinnamon stick, ¼ cup granulated sugar and cook on Low heat until mixture is thickened.
• Indian version- Known as kheer. Use basmati rice. Omit vanilla extract. Add cardamom powder, along with cinnamon powder. Garnish with roughly chopped pistachios.
• Mexican - Also known as, "Arroz con Leche," which features rum-soaked raisins and eggs. It's an entirely different recipe.
• Use coconut milk- Reduce the amount of whole milk by 1 cup and replace that with 1 can of unsweetened coconut milk. Garnish with toasted shredded coconut at the end. Replace vanilla extract with coconut extract.
• Make it healthy and vegan- Use dairy-free milk such as coconut milk, almond milk or oat milk. You can also use brown rice. Please note that these alterations will change the flavor, color and even the texture of the pudding.
• Add-ins and garnish options- Try dried fruits like raisins, dried cranberries, dried cherries, dried apricots or chopped nuts like pecans, almonds, walnuts, pistachios, cashews. A sprinkle of spices like ground nutmeg and cinnamon is great too. Top it off with a drizzle of Homemade Caramel Sauce or Dulce de Leche or honey, agave syrup or maple syrup. Shredded toasted coconut is another delicious option.
• Add chocolate- Sprinkle some mini chocolate chips on top or you can even mix them into the pudding while cooking.
• Add zest- Such as orange, lemon or lime zest for a refreshing and citrus flavor.
• Try other extracts- The classic choice is vanilla but you can try caramel, almond, anise, butterscotch, coconut e.t.c.

How to make rice pudding from scratch on stovetop?

1. Heat milk- Add milk, sugar, cinnamon powder and bring to a boil.
2. Add rice- Mix and then, reduce heat.
3. Cook- Stir often and cook until mixture is thickened to a "yogurt-like" consistency.
4. Add vanilla- Remove from heat and add vanilla extract.
5. Chill- Let it cool at room temperature then chill in fridge.
6. Enjoy- Sprinkle some more cinnamon powder or nutmeg powder on top and dig in!

Tips and Techniques

• Serve it hot or cold? It's typically enjoyed t cold but can be enjoyed both ways, depending on the season.
• How to thicken pudding? Continue cooking until excess liquid is evaporated and mixture is reduced. Chilling in fridge will thicken it further.
• How to make pudding thinner? Mix in some milk, heavy cream or half and half until desired consistency is achieved.
• Why is my pudding crunchy? The rice was not cooked through.
• How to store pudding? It can be stored in a sealed container in the fridge for up to 3 days. If it's become too thick, thin it out by mixing in some milk.
• Make ahead instructions- This can easily be made 1 day in advance. Garnish with cinnamon powder, prior to serving.
• Cook slow on low heat- This is the key to this recipe! Cooking for 1 hour allows all the flavors to develop and the low heat prevents burning. Making this dessert requires patience and you can't rush the process. The longer it cooks, the better it tastes!
• Use nonstick pot- Because this prevents burning and sticking.
• Stir often- Because this prevents the milk and rice from sticking to the bottom of the pot and burning.
• Use whole milk- Because that yields the richest and creamiest results due to the high fat content. You can also use a combination of whole milk and heavy cream.
• Use granulated sugar- Because brown sugar discolors the pudding and makes it slightly brown.
• Use clear extract- Because it prevents discoloration.
• Cinnamon powder vs. Cinnamon stick- Either can be used. If you want a truly white pudding, use the stick and then discard it at the end.
• Chilling is important- Don't skip this step. The pudding will look runny and it will thicken further as it chills in the fridge for a few hours.

Recipe FAQs

Storage

• Room temperature- Don't leave out for more than 1-2 hours before placing in the fridge.
• Refrigerate- Store in a sealed container for up to 3 days.
• Freeze- I don't recommend freezing, because the consistency changes upon thawing.
• Make ahead- This can be made in advance, kept in the fridge for up to 3 days, and brought out when ready to serve.

More Pudding Recipes

• Halloween Pudding Cups
• Easy Pudding Trifle
• Chocolate Pudding Pots
• Vegan Chocolate Pudding
• Homemade Vanilla Pudding (Best)

Recipe