traditional rice pudding recipe

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

I’ve been making traditional rice pudding for my family for years, and it’s always a hit. My kids love it because it’s creamy and sweet, and I love it because it’s easy to make and packed with nutrients.

This recipe is a staple in many cultures, and for good reason – it’s a delicious way to get your daily dose of fiber and protein. The best part is that it’s incredibly versatile, so you can serve it as a snack, dessert, or even as a side dish at dinner time.

I’ve made this recipe countless times, but I still get excited every time I see the smile on my kids’ faces when they take their first bite. The key to making great rice pudding is to use high-quality ingredients and to cook the rice just right – not too mushy, not too crunchy.

I like to use short-grain rice, which absorbs the flavors of the milk and spices perfectly. One of the things I love about this recipe is that it’s so easy to customize – you can add different flavorings like cinnamon, nutmeg, or raisins to give it your own unique twist.

My family loves when I make this recipe with vanilla extract and a sprinkle of cinnamon on top – it’s the perfect way to end a long day.

Classic Rice Pudding

Classic Rice Pudding

4.8 from 1971 votes

A comforting and creamy traditional rice pudding recipe with a rich, velvety texture. This classic dessert is perfect for using up leftover rice and is easy to make.

Prep Time5 mins
Cook Time45 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

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

👨‍🍳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.
Drain well.
3In a medium saucepan, combine the rice, milk, sugar, and salt.
4Stir well to dissolve the sugar and salt.
5Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
6Once boiling, reduce the heat to low and let the mixture simmer gently.
7Continue to stir occasionally, ensuring the rice is cooking evenly and the mixture is not sticking to the bottom of the pan.
8Cook for approximately 25 minutes, or until the rice is tender and the mixture has thickened slightly.
9In a separate bowl, whisk together the eggs and vanilla extract until well combined.
10This will be used to thicken the pudding further.
11Slowly pour about 1/2 cup of the hot rice mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from cooking.
12This step is crucial to ensure the eggs do not curdle when added to the hot rice mixture.
13Gradually pour the egg mixture back into the saucepan with the remaining rice mixture, whisking constantly to combine.
14Cook over low heat, stirring constantly, until the pudding thickens to your desired consistency.
15This should take approximately 5-10 minutes.
16If using raisins, stir them in now and cook for an additional 2-3 minutes, until they plump up slightly.
17Remove the saucepan from the heat and stir in the cinnamon.
18Taste and adjust the seasoning if necessary, adding more sugar or salt to your preference.
19Transfer the pudding to a serving dish or individual bowls, and let it cool to room temperature.
20Cover and refrigerate for at least 2 hours, or until chilled.
21This allows the flavors to meld and the pudding to set.

🔧Equipment

Medium saucepan
Wooden spoon
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 125mg🧂Sodium: 430mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 10g

📝Notes

Tips: For a creamier pudding, use whole milk or a combination of milk and half-and-half. You can also add a pinch of nutmeg or a splash of rum for extra flavor.

Watch Video Of How Classic Rice Pudding Works

One thing I love about traditional rice pudding is how well it stores – just refrigerate any leftovers until you’re ready to serve them again.

And if you’re looking for ideas on how to reheat or repurpose leftover rice pudding, consider turning it into a topping for oatmeal or yogurt parfaits – simply scoop some onto top of your breakfast favorite along with some fresh fruit or nuts.



I also like serving leftover rice pudding as an after-dinner treat by scooping some into individual cups and topping them off with whipped cream or caramel sauce.

❓ Frequently Asked Questions About Rice Pudding

Q: What type of rice should I use for traditional rice pudding?

A: For traditional rice pudding, you’ll want to use short-grain rice. This type of rice is specifically designed to absorb liquid and hold its shape, making it perfect for puddings like this one. You can find short-grain rice at most grocery stores or specialty food stores.

Q: Can I make this recipe with low-fat milk?

A: While you can make this recipe with low-fat milk, keep in mind that it will change the flavor and texture slightly. Traditional rice pudding is typically made with whole milk or heavy cream, which gives it a rich and creamy texture. If you do decide to use low-fat milk, you may need to adjust the amount of sugar you add to balance out the flavor.

Q: How long does this recipe take to prepare?

A: This recipe is relatively quick and easy to make – you can have it ready in about 30 minutes. Simply cook the rice according to the package instructions, then mix in the milk, sugar, and spices. Let it sit for a few minutes until the flavors have melded together.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time – just be sure to refrigerate it until you’re ready to serve. Traditional rice pudding will keep in the fridge for up to 3 days, so feel free to make a big batch on Sunday afternoon if you’d like.

Q: Is traditional rice pudding suitable for vegans?

A: Unfortunately not – traditional rice pudding typically contains dairy products like milk or heavy cream. However, if you’re looking for a vegan alternative, there are plenty of plant-based milks available that would work well in place of dairy.

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