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    Home » Recipes » No Bake Desserts

    Easy Rice Pudding {So Creamy!}

    Published: Feb 27, 2020 · Modified: Mar 4, 2025 by Abeer Rizvi · This post may contain affiliate links · 4 Comments

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

    Glass Bowl of Easy Rice Pudding From Scratch on Marble Background With Blue Napkin.

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    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.
    Spoonful of Homemade Creamy Pudding- Closeup Shot.

    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.
    Overhead Shot of Stovetop Pudding With Cinnamon Stick For Decoration.

    Recipe FAQs

    What is rice pudding?

    It is a rich and creamy dessert dish that is made with rice along with milk or water, as well as a sweetener like granulated sugar and typically flavored with vanilla, cinnamon and nutmeg.

    Where does this pudding originate?

    It's believed to have originated from China, where it was called "porridge." Today, many different cultures have their own spin on this recipe with all kinds of of different add-ins to make it even more delicious.

    What type of rice do I use?

    Arborio rice, white long-grain rice, jasmine rice, and basmati rice are all good choices. Avoid brown rice since it alters the flavor and color of the overall dish.

    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
    • Chocolate Pudding Pots
    • Vegan Chocolate Pudding
    • Homemade Vanilla Pudding (Best)

    Recipe

    Glass Bowl of Easy Rice Pudding From Scratch on Marble Background With Blue Napkin.

    Creamy Rice Pudding

    Abeer Rizvi
    Classic, old fashioned, easy rice pudding recipe, homemade with simple ingredients over stovetop. Rich, creamy, packed with cinnamon, vanilla milk and rice. 
    5 from 2 ratings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Chill time 1 hour hr
    Total Time 2 hours hrs
    Course Dessert
    Cuisine American
    Servings 4 People
    Calories 371 kcal

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    Ingredients
      

    • 5 cups Whole milk
    • ½ cup Granulated sugar
    • 1 teaspoon Cinnamon powder Or one 2 inch cinnamon stick
    • ½ cup Long grain white rice Uncooked
    • 1 teaspoon Vanilla extract

    Instructions
     

    • In a large nonstick saucepan, add milk, sugar, cinnamon powder and cook on medium-high heat until mixture comes to a boil. 
    • Add rice and reduce the heat to "Low" so that it continues to cook at a gentle simmer. Don't cover with lid.
    • Stir often and cook for about 50 minutes- 1 hour or until mixture is thickened to a "yogurt-like" consistency.
    • Remove from heat and mix in vanilla extract.
    • Let it cool at room temperature, which will thicken it up even more.
    • Then, chill in fridge for 1-2 hours or overnight until it's nice and cold. This will also make the pudding thicker. 
    • Optional: Prior to serving, mix in ½ cup cold milk to make it slightly thinner and creamier, if you like. 
    • Sprinkle with more cinnamon powder and enjoy!

    Notes

    • Read all my tips above.
    • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

    Nutrition

    Calories: 371kcalCarbohydrates: 58gProtein: 11gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 132mgPotassium: 429mgSugar: 40gVitamin A: 495IUCalcium: 358mgIron: 0.3mg

    An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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    Reader Interactions

    Comments

    1. Yvonne

      July 06, 2020 at 1:01 pm

      This is an awesome recipe! Thank you so much!5 stars

      Reply
    2. Mary Snyder

      February 12, 2022 at 9:03 pm

      Delicious. Everyone loved it5 stars

      Reply
    3. Belinda

      January 18, 2023 at 9:45 pm

      Hi there! I was wondering how you think lactaid free whole milk would do?

      Reply
      • Abeer Rizvi

        January 20, 2023 at 2:34 pm

        I have never tried it to know what would happen. Sorry. If you do give it a shot, I would love to hear how it goes because it could help other readers in the same situation as well.

        Reply
    5 from 2 votes

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    Hello, I'm Abeer Rizvi, the author and founder of CakeWhiz.com—a cherished dessert blog dedicated to baking, cake decorating, doctored cake mix recipes, and all things sweet. As a skilled food writer, baker, recipe developer, and cake decorator, I take pride in wearing multiple hats.

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