simple rice pudding recipe

Written ByJenny Smyth Posted on
simple rice pudding recipe
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The Best simple rice pudding recipe

I’ve been making this simple rice pudding recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that’s easy to make and requires just a few ingredients. The best part is that it’s incredibly versatile – you can serve it as a dessert, a snack, or even as a side dish.

My kids love helping me in the kitchen, and this recipe is one of their favorites because it’s so easy to follow and requires minimal supervision. One of the things I love about this recipe is that it’s a great way to use up leftover rice, which is perfect for reducing food waste. Plus, it’s a great way to teach kids about measurements and cooking techniques.

The end result is a deliciously creamy pudding that’s perfect for any occasion. Whether you’re looking for a special treat or just a comforting bowl of goodness, this simple rice pudding recipe is sure to become a staple in your household. Over the years, I’ve made this recipe countless times, and each time I’m reminded of why it’s such a beloved classic.

It’s comforting, it’s easy to make, and it’s always a crowd-pleaser. My husband loves it because he can eat it hot or cold, and my kids enjoy helping me stir the pot (they think they’re getting away with not doing the dishes!) It’s also one of the few recipes I make that actually gets used up within a day or two – no leftovers here!

The flavor is rich and creamy without being too sweet or overpowering. And let me tell you, there’s nothing quite like the smell of cooked rice wafting through the kitchen on a chilly day.

Simple Rice Pudding

Simple Rice Pudding

4.5 from 953 votes

A comforting and creamy rice pudding made with simple ingredients. This classic dessert is perfect for any occasion and is easy to prepare.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1/2 cup uncooked short-grain rice
2 cups whole milk
2 cups water
1/2 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup raisins (optional)
2 egg yolks

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2This helps to remove excess starch and prevents the pudding from becoming too thick.
3Drain the rice well and set it aside.
4In a saucepan, combine the rice, milk, and water.
5Bring the mixture to a boil over medium-high heat.
6Reduce the heat to medium-low, cover the saucepan, and let it simmer for about 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
7The rice should be tender and the liquid should be mostly absorbed.
8Stir in the sugar, salt, and cinnamon.
9Cook for an additional 5 minutes, stirring constantly until the sugar is fully dissolved and the mixture is smooth.
10The pudding should thicken slightly as it cooks.
11If using raisins, add them now and stir to combine.
12In a separate bowl, whisk together the egg yolks.
13Slowly pour about 1/2 cup of the hot rice mixture into the egg yolks, whisking constantly to temper the eggs.
14This step prevents the eggs from curdling when added to the hot pudding.
15Pour the egg mixture back into the saucepan and stir well to combine.
16Cook the pudding over low heat, stirring constantly, for 2-3 minutes until it thickens slightly.
17Remove from heat and stir in the vanilla extract.
18The pudding should coat the back of a spoon and leave a clear path when you run your finger through it.
19If the pudding is too thick, add a little more milk to reach your desired consistency.
20Transfer the rice pudding to a bowl or individual serving dishes.
21Cover the surface of the pudding with plastic wrap to prevent a skin from forming.
22Let it cool to room temperature, then refrigerate for at least 2 hours or until chilled.
23Serve the rice pudding cold, garnished with a sprinkle of cinnamon if desired.

🔧Equipment

Saucepan
Wooden spoon
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 6g💛Saturated Fat: 3g❤️Cholesterol: 120mg🧂Sodium: 350mg🌾Total Carbs: 65g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 8g

📝Notes

Tips: For a richer pudding, use half-and-half or cream instead of milk. You can also add other mix-ins like chopped nuts or dried fruits to customize the flavor.

Watch Video Of How Simple Rice Pudding Works

One of my favorite things about this simple rice pudding recipe is how versatile it is – whether you’re looking for a special treat or just something comforting after dinner, this recipe delivers every time. My family loves helping me stir the pot (it makes them feel like they’re contributing), and we often have fun experimenting with different flavors and toppings (like chocolate chips or fresh berries).

For storage ideas, you can refrigerate your cooled pudding in an airtight container for up to 3 days or freeze for up to 2 months – just be sure to label and date accordingly so you know what you’ve got stored away. To reheat your chilled pudding, simply place it in the microwave on high heat for 30 seconds at a time until warmed through (be careful not to overheat!)

Serve warm with additional toppings if desired – my kids love sprinkling some cinnamon on top before devouring their serving.

❓ Frequently Asked Questions About Rice Pudding

Q: What type of milk should I use for this recipe?

For the creamiest results, I recommend using whole milk or heavy cream. You can also use low-fat milk or non-dairy alternatives like almond milk or soy milk if you prefer.

Q: Can I add flavorings to my rice pudding?

Of course! You can add vanilla extract, cinnamon powder, nutmeg powder, or even cocoa powder to give your rice pudding an extra boost of flavor.

Q: How do I prevent my rice pudding from becoming too sticky?

To prevent your rice pudding from becoming too sticky, make sure to cook your rice until it’s tender but still slightly firm in the center. This will help your pudding hold its shape better.

Q: Can I make this recipe ahead of time?

You can make this recipe ahead of time by preparing the cooked rice mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator until you’re ready to serve.

Q: What if I don’t have an oven-safe dish?

No problem! You can cook your rice pudding on the stovetop instead by using a medium saucepan over low heat. Stir constantly until the mixture thickens and serves warm.

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