Creamy Rice Pudding made with milk, sugar, rice, eggs, vanilla, and cinnamon. Comforting, rich, and just like Grandma’s—simple ingredients, pure happiness.
You know those recipes that just feel like home? For me, rice pudding is one of those. Growing up, my mom used to make it whenever we had leftover rice, which was basically all the time. And she’d always make it without a recipe, just tossing in sugar, milk, a splash of vanilla, and a sprinkle of cinnamon. Somehow, it turned out perfect every single time.
I remember standing on tiptoes by the stove, stirring that bubbling pot like my life depended on it. The smell of vanilla wafting through the kitchen—it was heaven. And yeah, okay, I’d sneak little spoonfuls before it even hit the fridge. Who could blame me? Warm rice pudding is criminally underrated.
Fast forward to now, and I’ve made my own little tweaks to the recipe. More cinnamon, a touch more vanilla, sometimes even a handful of raisins if I’m feeling fancy. It’s comfort food at its finest—creamy, sweet, and absolutely unapologetic. And somehow, it still makes me feel like a kid sneaking spoonfuls when no one’s looking.
Why You’ll Love This Rice Pudding Recipe?
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Unapologetically Creamy: Seriously, this rice pudding is rich and smooth. It’s like a hug in dessert form.
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Simple Ingredients: We’re talking pantry basics—rice, milk, sugar, eggs, vanilla. No fancy stuff.
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Endlessly Customizable: Want it extra sweet? Add more sugar. Prefer it thicker? Cook it longer. Love cinnamon? Sprinkle it like confetti.
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Make-Ahead Magic: It actually tastes better the next day. If you can wait that long, anyway.
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Pure Nostalgia: Whether you grew up with rice pudding or not, something about it feels like home.
Ingredient Notes:
Most of these are probably already hanging out in your kitchen, just waiting to become something amazing.
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Milk: I use whole milk because, let’s be honest, we’re not here to diet. But if you’re feeling healthier, 2% will work too.
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White Sugar: Just your basic sweetness. You can dial it up or down depending on your sweet tooth.
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Rice: Long-grain white rice is my go-to. It cooks up tender and smooth. But if you’re into texture, try short-grain rice for a thicker, almost custard-like feel.
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Eggs: They’re the key to that custard-like texture. Don’t skip ‘em.
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Vanilla Extract: This is where the magic happens. I’m tempted to double it every time because who doesn’t love vanilla?
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Cinnamon: Optional, but I’m pretty sure it’s illegal to make rice pudding without at least a sprinkle.
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Salt: Just a pinch to bring out all the flavors. It’s subtle but so important.
How To Make Rice Pudding?
This is a stovetop recipe, which basically means lots of stirring and smelling something delicious for an hour. Worth it.
Step 1: Cook the Rice
In a big saucepan, combine ½ gallon of milk, 1 cup of sugar, and 1 cup of uncooked long-grain white rice. Let it simmer over medium-low heat for about an hour. Keep it covered and stir often. And I mean often. Otherwise, you’ll end up with burnt rice, and nobody wants that.
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Step 2: Let It Rest
Take it off the heat and let it chill for about 10 minutes. It’s like giving it a nap before the real magic happens.
Step 3: Whisk the Eggs
In another bowl, whisk together 3 lightly beaten eggs, ¼ cup of milk, 2 teaspoons of vanilla extract, and ¼ teaspoon of salt. This is what gives your rice pudding that dreamy, custard-like texture.
Step 4: Combine and Cook
Slowly add the egg mixture to the rice mixture. Pop the saucepan back on low heat and keep stirring for about 2 minutes. Just until it thickens up a bit.
Step 5: Chill Out
Pour your pudding into a 9×13-inch dish and cover it with plastic wrap. Leave some corners open for steam to escape. Let it cool to room temperature, sprinkle some cinnamon on top, and then cover it tightly before sticking it in the fridge for at least 8 hours or overnight.
Step 6: Enjoy!
Straight from the fridge or warmed up—it’s ridiculously good either way.
Storage Options:
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Fridge: Store in an airtight container for up to 5 days. Honestly, it just keeps getting better.
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Freezer: Skip it. The texture goes all weird. Trust me.
Variations and Substitutions:
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Coconut Milk: Swap some or all of the milk for coconut milk for a tropical twist.
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Raisins or Dried Fruit: Classic addition. Soaked raisins are especially amazing.
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Chocolate Chips: For the sweet tooths out there—just toss ‘em in once it cools a bit.
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Cardamom: Just a pinch adds an exotic, aromatic touch. Highly recommend.
What to Serve with Rice Pudding?
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Fresh Fruit: Berries, bananas, or even a drizzle of honey.
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Nuts: Toasted almonds or walnuts for some crunch.
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Whipped Cream: Because why not?
Frequently Asked Questions:
Can I use brown rice instead of white rice?
Sure, but be ready for a chewier texture and longer cooking time.
Why is my rice pudding too thick?
You probably cooked it a little too long or didn’t stir enough. Add a splash of milk to fix it.
Can I eat rice pudding warm?
Absolutely. It’s amazing warm, but cold from the fridge is a whole other experience.
Alright, that’s my take on rice pudding. The kind of dessert that makes you feel all warm and cozy inside. And yeah, sometimes it’s a little lumpy or maybe a bit too sweet, but who cares? It’s comforting and homemade and that’s what makes it perfect. Now, go whip up a batch and tell me if you managed to wait until it was chilled before sneaking a spoonful.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamiest Rice Pudding
Ingredients
- ½ gallon milk
- 1 c white sugar
- 1 c uncooked long-grain white rice
- 3 large eggs lightly beaten
- ¼ c milk
- 2 tsp vanilla extract
- ¼ tsp salt
- 1/4 tsp ground cinnamon or to taste
Instructions
- Take a saucepan. Combine half a gallon of milk, one cup of sugar and one cup of uncooked long-grain white rice. Let this mixture simmer, over medium-low heat, for about an hour making sure to keep it covered and stirring frequently.
- Once it's done simmering, remove the saucepan from the heat. Let it sit for 10 minutes.
- In a bowl whisk together three eggs (lightly beaten), a quarter cup of milk, two teaspoons of vanilla extract and a quarter teaspoon of salt.
- Gently stir the egg mixture into the rice mixture.
- Put the saucepan back on low heat. Continue stirring the combined mixture constantly for about two minutes.
- Pour your pudding into a 9x13-inch dish. Cover it with plastic wrap making sure to leave some corners open for steam to escape. Let the pudding cool down to room temperature.
- Sprinkle a quarter teaspoon of ground cinnamon on top of your pudding. Cover it again with plastic wrap. Refrigerate it for around eight hours or overnight.
- Serve your chilled pudding from the fridge.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
