Creamy Rice Pudding Recipe: Sweet, Comforting & Classic Dessert

I just made this creamy rice pudding recipe, and I have to say—it’s pure comfort in a bowl. The smell of warm cinnamon and vanilla filled my kitchen, and the first spoonful was like a cozy hug.

I love how easy it is to prepare with just a handful of simple ingredients. For me, it’s the kind of dessert that never fails to bring back childhood memories.

If you’re looking for something sweet, creamy, and nostalgic, this is definitely worth trying.

Ingredients

Here’s what I used to make my pudding turn out rich and smooth. Fresh, simple ingredients make all the difference:

1 cup white rice (jasmine or basmati add fragrance, short-grain makes it creamier)
4 cups whole milk (use almond or coconut milk if you want it dairy-free)1 cup water (helps the rice cook evenly before adding milk)
½ cup sugar (taste as you go—honey or stevia work as healthier swaps)
¼ teaspoon salt (balances sweetness and enhances flavor)
1 teaspoon vanilla extract (fresh vanilla gives the best aroma—avoid artificial if possible)
½ teaspoon ground cinnamon (optional, but adds warmth and depth)
A handful of raisins or cranberries (optional, they add little bursts of sweetness)

Note: This makes about 4 servings.

Variations

Want to make it your own? Here are some fun swaps and upgrades:

Use brown rice or quinoa instead of white rice for extra fiber.
Replace one cup of milk with cream for a richer, indulgent version.
Add a tablespoon of orange or lemon zest for a citrusy brightness.
Try nutmeg, cardamom, or star anise for a spiced twist.
Make it vegan by using almond, coconut, or oat milk.

Cooking Time

Here’s how much time you’ll need to get it ready:

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Equipment You Need

Having the right tools makes cooking much easier:

Saucepan – medium, heavy-bottomed to prevent sticking.
Wooden spoon – gentle stirring without scratching the pan.
Measuring cups and spoons – to keep ingredient ratios perfect.
Whisk (optional) – helps mix milk and flavorings smoothly.
Mixing bowl – useful if you want to pre-mix add-ins.

How to Make Creamy Rice Pudding?

Making this pudding is simple and relaxing. Let’s go step by step so you get that perfect creamy texture every time.

Cook the Rice

First, add the rice, water, and salt into a saucepan. Bring it to a boil over medium heat, then lower the flame and let it simmer. The water should absorb in about 15 minutes, leaving the rice soft but not mushy.

Add Milk and Sweetener

Once the rice is cooked, pour in the milk and sugar. Keep the heat low to medium and stir often. This is when the mixture begins to thicken and turn creamy, so patience and gentle stirring are key.

Slow Simmer

Let it simmer uncovered for about 25–30 minutes. The rice will soften further, and the pudding will get that velvety consistency. Stirring occasionally prevents it from sticking and keeps the texture silky.

Add Flavorings

Now take the saucepan off the heat and stir in the vanilla, cinnamon, and raisins if you’re using them. This is when the aroma really blooms, giving your pudding a cozy, comforting finish.

Cool and Serve

Allow it to cool for a few minutes before serving. The pudding thickens more as it sits, so if it feels too thick later, just add a splash of milk to loosen it up again.

Additional Tips for Making This Recipe Better

I’ve tried this recipe a few times, and here are my little tricks that make it even better:

Toast the rice in a bit of butter before adding water for a nutty depth of flavor.
Taste the sweetness halfway through cooking—you can always add more sugar if needed.
Short-grain rice gives a creamier texture, while long-grain keeps the grains more separate.
If serving chilled, add a spoonful of whipped cream or fruit compote on top.
Stirring often may feel like a chore, but it’s the secret to silky, lump-free pudding.

How to Serve Creamy Rice Pudding?

Serving this pudding is just as fun as making it! I love spooning it into small glass bowls and sprinkling a little cinnamon on top for a homely look. If I’m feeling fancy, I layer it with fresh fruit like berries or mango.

You can also drizzle caramel or honey over the top for extra indulgence. And for a chilled summer treat, I sometimes pair it with a scoop of ice cream.

Nutritional Information

Here’s the nutritional value for about 1 cup serving of rice pudding:

Calories: 230
Carbohydrates: 37g
Protein: 6g
Fat: 5g

Make Ahead and Storage

Refrigeration

Store leftovers in an airtight container in the fridge for up to 5 days. It tastes even better the next day as the flavors settle in.

Freezing

Yes, you can freeze rice pudding! Use a freezer-safe container and keep it for up to 2 months. Thaw in the fridge overnight before serving.

Reheating

Warm it up on the stove or in the microwave. Add a splash of milk while reheating to bring back the creamy consistency.

Why You’ll Love This Recipe?

This creamy rice pudding is more than just a dessert—it’s comfort in a bowl. Here’s why it’s worth making:

It’s super easy to prepare with pantry ingredients you likely already have.
You can enjoy it warm or chilled, making it perfect year-round.
It’s customizable—change the milk, spices, or sweetener to fit your diet.
It’s naturally comforting and nostalgic, reminding you of home.
You can dress it up with toppings for a party or keep it simple for everyday enjoyment.

Ash Tyrrell