Old fashioned Classic Rice Pudding is a creamy, custard like dessert that is easy to make on the stovetop. Warm vanilla and cinnamon, cream and sugar are a holiday favorite!
We’re all fans of pudding over here. Lemon Pudding Cake, or Peanut Butter Pudding with Chocolate Whip Cream are some of our favorite pudding desserts. Let me introduce you to another amazing pudding recipe!
Classic Homemade Rice Pudding
This old fashioned rice pudding recipe is something special. It can be served as a warm dessert for the holidays, or chilled when the weather warms up. It’s sweet with hints of cinnamon and vanilla and SO creamy.
Ingredients Needed For Rice Pudding
Almost all of these ingredients are pantry staples! Full list of ingredients with measurements is always in the recipe card below.
- Milk – whole milk is recommended for this recipe for extra creaminess!
- Rice – short grain rice like sushi or arborio rice is preferred, medium grain rice works well in place of short grain.
- Salt
- Cream – Heavy whipping cream
- Vanilla extract
- Egg – recommended for thickening and adding a rich creamy texture to the pudding.
- Cinnamon & Raisins– optional
How to make Homemade Rice Pudding
My favorite thing about this stovetop rice pudding is that it takes one pot and one bowl! My other favorite thing is how easily it all comes together.
- COOK RICE Start by pouring rice and whole milk into a large saucepan or deep frying pan. Simmer rice until tender, 20-25 minutes.
- MIX THICKENER In a small bowl, combine egg, heavy cream, and vanilla and mix well.
- COMBINE When rice is soft and tender, slowly whisk in the egg and cream mixture. Simmer 2-3 minutes, then remove from heat. Pudding thickens as it cools. See picture below.
Rice Pudding Recipe Tips
A dish of homemade, custard rice pudding is a cozy, easy holiday dessert that can be served warm with ice cream or chilled with cinnamon and raisins on top.
WHAT RICE FOR RICE PUDDING?
Short and medium grain rice require more liquid to cook as reflected in this recipe. If you substitute a different variety such as long grain, you may have to adjust liquid amounts.
WHY IS MY RICE PUDDING RUNNY?
If your pudding is very runny, it was not cooked long enough. Simmer for 20-25 minutes until tender, add 5 minutes onto cook time if still very runny.
Keep in mind it thickens as it cools.
CAN I USE LESS SUGAR?
Feel free to reduce the amount of sugar to make for a less sweet pudding. It should not effect the final texture.
RICE PUDDING SUBSTITUTIONS:
You can use dairy free milk in place of whole milk in this recipe, using the same liquid amount.
You may also leave the egg out completely, but you may have to cook 5-10 minutes longer or add cornstarch mixed with milk (2 teaspoons cornstarch with 2 Tablespoons milk) to reach desired consistency.
PRO TIP: Make sure to keep the mixture at a SIMMER, which is a very small boil. If you increase the heat too much you can scorch the milk and it will leave a non-ideal texture to the pudding.
Can you Freeze Rice Pudding?
I would NOT recommend freezing rice pudding due to the dairy and egg in the pudding. Freezing and thawing could cause it to be grainy instead of creamy.
However, if you really want to, here’s how: Cool completely before transferring to an airtight container. Place plastic wrap directly on top of rice pudding, then cover with lid. Freeze for up to 3 months.
Best Rice for Rice Pudding?
What is the best rice to use for rice pudding anyway?
For the best texture, use a short or medium grain white rice, such as arborio rice (for risotto) or sushi rice. You can technically use any kind of rice, but the liquid in this recipe has been adapted for short grain rice, which requires more liquid to cook and absorb for the perfect creamy rice pudding.
More Holiday Dessert Recipes:
You can never have enough easy holiday desserts! If you need a few more ideas, here are a few of our favorites…
Classic Rice Pudding
Ingredients
- ¾ cup short grain rice, such as arborio or sushi
- 4 cups whole milk
- ½ cup white granulated sugar
- ¼ teaspoon salt
- ½ cup heavy whipping cream
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon, optional
- ½ cup raisins, optional
Instructions
- In a saucepan or deep frying pan, combine rice, milk, sugar, and salt. Bring to a simmer over low heat. Cover and cook 20-25 minutes until tender, stirring occasionally.
- Meanwhile, in a separate bowl whisk together cream, egg, and vanilla until mixed smooth and mixed well. Slowly whisk into simmering rice and cook 2-3 minutes, until thickened.
- Remove from heat. Pudding thickens as it cools. May serve warm or chilled. Optional: mix in or sprinkle cinnamon and raisins on top to serve.
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
Love the recipe thank you for sharing it with me
Deliciously creamy and easy to make. I also added the cinnamon and raisins when I added the cream/egg mixture plus I added a dash of nutmeg just because I like it. I stirred it about every 5 minutes so no sticking. This one’s a keeper.
Excellent recipe! So much easier and creamier than baked. I put the raisins and cinnamon in when I added the cream so they plumped up nice.
With the price of eggs, lately, can you substitute apple sauce? Or something else
Never did come to a simmer and milk started to scorch even at the low heat I used and stirring every few minutes. I have had rice turn out better just cooking in water. Also stayed on the soupy side and did not properly thicken. All in all a lot of work put forth for just an okay recipe. Will keep searching for the best rice pudding recipe.
My husband loved it so much. I substituted oat milk and oat cream for milk and heavy cream and it turned out perfect!!
thank you
This was a total disaster. When I’ve made rice pudding in the past I’ve used a taller pot. I tried using a saucepan as described, but while simmering at low heat with a lit on, the milk boiled over all over my stove. What a mess. I switched the mixture to a larger pan and continued to simmer on low heat. After another half hour of simmering I had rice soup with chewy rice. I added the cream, egg, vanilla mixture and simmered for another 10 minutes. Still rice soup. I then refrigerated it for 2 hours. Still rice soup. I put it back on the stove and will try simmering it again. We’ll see what happens, but I have little hope.
Super creamy and delicious! This is a keeper for sure.
Great rice pudding very smooth and not sweet at all, just perfect.