Name: The BEST Rice Pudding
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 3/4 cup long grain white rice; 1 1/2 cups water; 1/4 teaspoon salt; 4 cups whole milk, divided; 2/3 cup granulated sugar; 2 large eggs; 1 tablespoon unsalted butter; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon ground cinnamon (optional); 1/4 teaspoon ground nutmeg (optional); Raisins or dried fruit (optional)

Why You’ll Love The BEST Rice Pudding Recipe

This rice pudding is simple enough for a weeknight dessert yet nostalgic and satisfying with its creamy texture and warm notes of vanilla and cinnamon. It requires no eggs or tempering, relying instead on the natural starch of Arborio rice to create a luscious finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4½ cups whole milk
1½ cups water
¾ cup granulated sugar
1 cinnamon stick (3–4 inches long)
1 cup Arborio rice
1 teaspoon vanilla bean paste or vanilla extract
⅔ cup golden raisins (optional)
1 cinnamon stick (for garnish, grated or ground)

Directions

In a heavy-bottomed saucepan, combine milk, water, sugar, cinnamon stick, and rice. Stir to combine.
Bring to an intense simmer over medium-high heat, stirring often. Reduce heat to maintain a steady simmer and continue cooking until the rice is tender, about 35–45 minutes, stirring frequently.
Remove from heat and take out the cinnamon stick.
Stir in vanilla and raisins if using.
Spoon pudding into individual bowls or a large serving dish.
Let cool slightly before serving warm, or cool to room temperature.
Just before serving, grate cinnamon on top.

Servings and timing

Serves 8.
Prep time: about 5 minutes.
Cook time: about 35 minutes.

Variations

Without Raisins: Simply leave out the golden raisins for a plain version.
Extra Vanilla: Use vanilla bean paste or actual vanilla bean seeds for deeper flavor.
Spiced Twist: Add a pinch of nutmeg or cardamom with the cinnamon for a different spice profile.
Dairy-free: Substitute with coconut or almond milk (may alter texture).

Storage/Reheating

Store cooled pudding in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stovetop or microwave; add a splash of milk if it’s too thick.

FAQs

What type of rice works best for this pudding?

Short-grain rice like Arborio gives the creamiest texture due to its starch content.

Can I make this pudding ahead of time?

Yes, you can make it up to a day ahead and serve warm or chilled.

Can I use brown rice?

Brown rice can be used but will require longer cooking and more liquid.

Is it necessary to use whole milk?

Whole milk gives the creamiest result, but you can use lower-fat milk with slightly less richness.

Can I add sugar alternatives?

Yes, try honey or maple syrup, adjusting sweetness to your taste.

Why is my pudding too thick?

It thickens as it cools; add a splash of milk when reheating if needed.

Can I freeze rice pudding?

Yes, freeze up to 3 months, though texture may change slightly.

Can I add raisins later?

Yes, stir raisins in after cooking so everyone can customize.

How do I serve it?

Serve warm with grated cinnamon on top or cooled with fruit or whipped cream.

What if I don’t have a cinnamon stick?

Ground cinnamon can be substituted, though flavor infusion is milder.

Conclusion

This easy, creamy rice pudding is a timeless dessert that brings comfort and satisfaction with minimal effort. Its simple ingredients and flexible serving options make it a family favorite any time of year.