Introduction

This easy homemade rice pudding recipe is the ultimate creamy and comforting dessert. Made with simple pantry staples like rice, milk, and sugar, it transforms into a rich, velvety treat that’s perfect for any occasion. For more simple and satisfying recipes, try this M M M Marshmallow Dream Bars Recipe or these savory Chicken, Cheese, and Zucchini Muffins Recipe.

Ingredients

This classic Homemade Rice Pudding recipe transforms simple pantry staples into a wonderfully creamy and comforting dessert, fragrant with vanilla and cinnamon.

• 3 1/2 cups whole milk, divided
• 5 cups water
• 1 cup medium-grain rice, uncooked
• 1/2 cup granulated sugar
• 1 pinch fine sea salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1/2 cup raisins
• 1 tablespoon unsalted butter
• Ground cinnamon, plus more for garnish
• Maraschino cherries, optional, for garnish

Timing

Prep Time	5 minutes
Cook Time	25 minutes
Total Time	30 minutes

Context: This streamlined method for Homemade Rice Pudding is about 20% faster than many traditional recipes that require longer simmering.

Step-by-Step Instructions

Step 1 — Rinse and Soak the Rice

Place 1 cup of medium or short-grain white rice in a fine-mesh strainer. Rinse under cold water until the water runs clear. This removes excess starch for a creamier, not gummy, final texture. Soak the rinsed rice in a bowl of cool water for 20-30 minutes, then drain thoroughly.

Step 2 — Simmer the Rice

In a heavy-bottomed pot, combine the drained rice with 4 cups of whole milk and a pinch of salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent the milk from scorching on the bottom.

Once simmering, reduce the heat to low. Cook for 25-30 minutes, stirring every 5-7 minutes, until the rice is tender and the mixture has thickened noticeably.

Step 3 — Add Sugar and Flavorings

Stir in ¾ cup of granulated sugar and 1 teaspoon of pure vanilla extract. For a classic touch, add a cinnamon stick or a strip of lemon zest to the pot. Continue cooking on low for another 10 minutes, stirring constantly as the sugar dissolves and the pudding thickens further.

Step 4 — Temper the Eggs

In a separate bowl, whisk 2 large egg yolks. To prevent them from scrambling, slowly ladle about 1 cup of the hot rice mixture into the yolks while whisking vigorously. This “tempering” gently raises their temperature.

Step 5 — Enrich the Pudding

Pour the tempered egg mixture back into the main pot, stirring constantly. Cook over very low heat for 3-5 more minutes. The homemade rice pudding is done when it coats the back of a spoon and a swipe with your finger leaves a clean line.

Remove from heat and stir in 2 tablespoons of unsalted butter until melted and fully incorporated.

Step 6 — Cool and Serve

For the best texture, let the pudding cool for at least 30 minutes; it will continue to thicken as it sits. You can serve it warm, at room temperature, or chilled.

Garnish individual servings with a sprinkle of ground cinnamon or a drizzle of your favorite jam. This homemade rice pudding can be stored covered in the refrigerator for up to 4 days.

Nutritional Information

Calories	~250 kcal
Protein	~7g
Carbohydrates	~45g
Fat	~5g
Fiber	~1g
Sodium	~100mg

Note: These are approximate values for one serving of this Homemade Rice Pudding. Actual nutrition can vary based on specific ingredients and portion sizes used.

Healthier Alternatives

This classic Homemade Rice Pudding recipe is wonderfully adaptable. Here are several practical ingredient swaps to tailor it to different dietary needs and flavor preferences.

• Protein Boost with Greek Yogurt — Substitute half the milk with plain, full-fat Greek yogurt. This adds a rich tang and significantly increases the protein content, making your pudding more satisfying.
• Lower-Carb Cauliflower Rice — For a grain-free version, use riced cauliflower. Steam it first to soften, then proceed. The result is a lighter, less sweet pudding that still has a comforting, creamy texture.
• Dairy-Free Coconut Milk — Swap the whole milk and cream for full-fat canned coconut milk. It creates an incredibly lush, tropical-flavored Homemade Rice Pudding that’s naturally vegan.
• Gluten-Free Assurance — While rice is naturally gluten-free, ensure your vanilla extract and any added thickeners (like cornstarch) are certified gluten-free to avoid cross-contamination.
• Low-Sodium Sweetener — If managing sodium, omit added salt and use a pinch of cinnamon or nutmeg to enhance flavor without it. You can also reduce sugar by using a monk fruit blend.
• Whole Grain Brown Rice — Use short-grain brown rice for more fiber and a nuttier taste. Note it will require a longer cooking time and slightly more liquid.
• Sugar-Free with Erythritol — Replace granulated sugar with a granulated erythritol blend for a keto-friendly dessert that doesn’t spike blood sugar.
• Richer Flavor with Almond Milk — Use unsweetened almond milk for a light, nutty base. For extra creaminess, stir in a tablespoon of almond butter at the end.

Serving Suggestions

• Serve your Homemade Rice Pudding warm for a classic, comforting dessert, or chilled for a refreshing treat on a warm day.
• Pair it with a cup of strong coffee or a glass of dessert wine like Muscat or Sauternes for a sophisticated finish to a meal.
• Top individual bowls with a sprinkle of cinnamon, a drizzle of honey or maple syrup, and a handful of toasted nuts like almonds or pecans for added texture.
• For a festive occasion, layer the pudding in a glass with fresh berries and whipped cream to create an elegant parfait.
• Transform leftovers into a delicious breakfast by stirring in fresh fruit and a dollop of yogurt.
• For a simple, beautiful presentation, serve in small ramekins or mason jars and garnish with a single mint leaf or a twist of citrus zest.

This versatile Homemade Rice Pudding is perfect for everything from a casual family dinner to a special holiday gathering. Its creamy texture and subtle sweetness make it a crowd-pleaser that can be dressed up or down with ease.

Common Mistakes to Avoid

• Mistake: Using the wrong rice type, like long-grain, which stays too separate. Fix: Opt for short or medium-grain rice like Arborio or sushi rice for a naturally creamy texture.
• Mistake: Rushing the initial rice cooking, leading to a gritty, undercooked base. Fix: Simmer the rice in water or milk until fully tender and most liquid is absorbed before adding other ingredients.
• Mistake: Adding sugar too early, which can inhibit starch release and thin the pudding. Fix: Stir in sugar after the rice is fully cooked and creamy to ensure proper thickening.
• Mistake: Cooking over too high heat, causing the milk to scorch or boil over. Fix: Maintain a gentle, steady simmer and stir frequently, especially along the bottom of the pot.
• Mistake: Skipping the tempering step for eggs, resulting in scrambled bits. Fix: Whisk a ladle of the hot pudding mixture into the beaten eggs first to warm them, then stir it all back into the pot.
• Mistake: Not allowing the pudding to rest and thicken after cooking. Fix: Let it cool off the heat for 15-20 minutes; it will continue to set as it cools.
• Mistake: Over-stirring once the pudding has thickened, which can break down the creamy structure. Fix: Stir gently at the end just to incorporate mix-ins like vanilla or raisins.
• Mistake: Storing it covered while still warm, creating condensation that makes the top watery. Fix: Cool completely to room temperature before covering with plastic wrap directly on the surface.
• Mistake: Forgetting to season, yielding a one-dimensional sweet flavor. Fix: Always add a pinch of salt and warm spices like cinnamon or nutmeg to balance and enhance the sweetness.

Storing Tips

• Fridge: Cool your Homemade Rice Pudding completely, then transfer it to an airtight container. It will keep well in the refrigerator for 3 to 5 days.
• Freezer: For longer storage, freeze portions in freezer-safe containers or heavy-duty bags for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave, stirring often and adding a splash of milk to restore creaminess. Ensure it reaches an internal temperature of 165°F (74°C) for food safety.

Always store your pudding promptly after it has cooled to room temperature to maintain its quality and safety.

Conclusion

This creamy Homemade Rice Pudding is the ultimate comforting dessert. It’s simple to make with pantry staples and always a crowd-pleaser. We hope you love this classic recipe! Give it a try and let us know how it turned out in the comments below. For more easy family favorites, check out our Cheesy Ground Beef Rice Skillet Recipe or M&Ms Marshmallow Dream Bars Recipe.

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FAQs

What is the best type of rice for Homemade Rice Pudding?

Short or medium-grain white rice, like Arborio or sushi rice, works best. These varieties release more starch, creating the classic creamy texture essential for a perfect Homemade Rice Pudding.

Can I make this rice pudding dairy-free?

Yes, you can substitute the milk with a creamy, unsweetened non-dairy alternative like coconut, oat, or almond milk. The final texture and flavor will vary slightly, but it will still be a delicious dessert.

How should I store leftover rice pudding?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The pudding will thicken as it chills; you can stir in a little extra milk when serving to adjust the consistency.