This Creamy Rice Pudding is a rich, comforting dessert made by simmering tender rice in milk and sugar until it’s luxuriously smooth and vanilla-scented. It’s a classic treat that feels indulgent yet simple enough for any day of the week.

Why I Love This Recipe

I love how this pudding transforms humble pantry staples into a silky, nostalgic dessert that warms me from the inside out. It’s soothing, not too sweet, and I can customize it with spices or toppings to suit any mood or season. Plus, it’s easy to make ahead and enjoy over a few days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Short-grain rice (like arborio or pudding rice)
Whole milk (you can use a mix of milk and cream for extra richness)
Granulated sugar
Vanilla extract or vanilla bean
Salt
Optional add-ins: ground cinnamon, nutmeg, citrus zest

Directions

I rinse the rice under cold water until the water runs clear.
I combine rice, milk, sugar, and a pinch of salt in a heavy-bottomed saucepan over medium heat.
I bring it to a gentle simmer, stirring frequently to prevent sticking or scorching.
Once simmering, I reduce the heat to low and cook uncovered, stirring occasionally, until the rice becomes soft and the mixture thickens—usually 25–35 minutes, depending on rice type.
If I’m using a vanilla bean, I scrape seeds into the pot mid-cook and drop in the pod; for extract, I stir it in after removing the pot from heat.
When the pudding reaches my desired creaminess, I remove it from the heat. It continues to thicken as it cools.
I serve it warm or chilled, topped with a dusting of cinnamon, a sprinkle of nutmeg, a drizzle of caramel, or fresh fruit if I want a flair.

Servings and Timing

This recipe makes about 6 servings.

Prep time: ~5 minutes (rinsing rice and gathering ingredients)
Cook time: ~30 minutes
Total time: ~35 minutes

Variations

Coconut rice pudding: I swap half the milk for full-fat coconut milk and stir in shredded coconut before serving.
Raisin-studded: I soak raisins in warm water or rum, then stir them in near the end of cooking.
Spiced warmth: I add a cinnamon stick and a pinch of ground cardamom while cooking, removing the stick before serving.
Chocolate twist: I stir in a bit of cocoa powder or melted dark chocolate for a rich twist.

Storage/Reheating

I store leftover pudding in an airtight container in the fridge for up to 4 days.
To reheat, I warm a scoop in a small saucepan over low heat or microwave it gently, adding a splash of milk to loosen the texture and stir until creamy again.

FAQs

What type of rice works best for pudding?

I find short-grain rice like arborio or a dedicated pudding rice (like Calrose or Bomba) gives the creamiest texture—long-grain rice tends to stay grainier.

Can I use non-dairy milk?

Yes! I’ve used almond or oat milk. They make a lighter pudding, though I sometimes add a bit of coconut cream or nut butter to boost richness.

How do I prevent a skin from forming on top?

I stir in a small pat of butter or a splash of oil right at the end; it keeps the surface silky. Or I place plastic wrap directly on the surface as it cools.

Can I make it ahead of time?

Absolutely. I often make it a day ahead—the flavors meld beautifully as it chills and makes a great grab-and-go dessert.

Is this pudding gluten-free?

Yes—it’s naturally gluten-free, made with rice, milk, sugar, and flavorings. Just double-check any add-ins like extracts or toppings for gluten content.

Conclusion

I cherish this Creamy Rice Pudding for its nostalgic flavor, velvety texture, and versatility. Whether I dress it up for company or enjoy a simple bowl with cinnamon, it’s a comforting dessert that never disappoints. It’s easy, adaptable, and always satisfying—a dessert staple I turn to time and again.