Introduction

There’s nothing quite like a bowl of rich, creamy and perfectly spiced homemade rice pudding. This classic comfort dessert, flavored with warm vanilla and cinnamon, is wonderfully satisfying any time of year. For another decadent dessert option, try this Reese’s Peanut Butter Cup Cheesecake Recipe.

Ingredients

This comforting rice pudding comes together with simple pantry staples that create a wonderfully creamy texture and warm spiced flavor.

• 3/4 cup uncooked white rice
• 2 cups water
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup raisins (optional)

Timing

Context: This rich, creamy, and perfectly spiced homemade rice pudding comes together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Rinse and Prepare the Rice

Rinse 1 cup of short-grain white rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too gummy.

Drain the rice thoroughly before adding it to your cooking pot.

Step 2 — Combine Rice and Liquid

In a heavy-bottomed saucepan, combine the rinsed rice with 4 cups of whole milk and ½ cup of granulated sugar. Stir gently to dissolve the sugar.

Using whole milk is key for achieving that rich, creamy texture that makes this dessert so comforting.

Step 3 — Begin Cooking Over Medium Heat

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Once simmering, reduce heat to low.

Maintain a low, steady simmer—the milk should bubble lightly but not boil vigorously. This slow cooking process allows the rice to release its starch gradually.

Step 4 — Add Flavorings and Simmer

Stir in 1 teaspoon of vanilla extract and ½ teaspoon of ground cinnamon. Continue cooking uncovered for 35-45 minutes, stirring every 5-7 minutes.

The pudding is ready when the rice is tender and the mixture has thickened to a creamy consistency. It should coat the back of a spoon nicely.

Step 5 — Check for Doneness

Test the rice for tenderness—it should be soft with no hard centers. The pudding will continue to thicken as it cools.

If the pudding becomes too thick during cooking, stir in additional warm milk, 2 tablespoons at a time, until desired consistency is reached.

Step 6 — Temper the Eggs

In a separate bowl, whisk 2 large eggs. Slowly ladle about ½ cup of the hot pudding into the eggs while whisking constantly to temper them.

This gradual heating prevents the eggs from scrambling when added to the hot pudding.

Step 7 — Incorporate Eggs and Finish Cooking

Pour the tempered egg mixture back into the saucepan, stirring continuously. Cook for 2-3 more minutes over low heat until the pudding thickens slightly.

Do not boil after adding eggs, as high heat can cause curdling. The finished pudding should be thick, creamy, and perfectly spiced.

Step 8 — Cool and Serve

Remove from heat and let cool for 15-20 minutes. The pudding will continue to thicken as it cools.

For serving, sprinkle with additional cinnamon and enjoy warm, or refrigerate for a chilled treat. This homemade rice pudding maintains its creamy texture whether served warm or cold.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek Yogurt for Milk — Adds extra protein and a tangy creaminess while keeping the dessert rich.
• Coconut Milk for Dairy Milk — Creates a dairy-free, tropical-flavored pudding with natural sweetness.
• Cauliflower Rice for White Rice — A low-carb alternative that still provides a creamy texture when cooked.
• Almond Milk for Whole Milk — A lighter, nutty-flavored, dairy-free option that reduces overall calories.
• Stevia for Sugar — A zero-calorie sweetener swap to lower the sugar content without sacrificing sweetness.
• Quinoa for Rice — Increases protein and adds a slightly nutty flavor while maintaining a comforting texture.
• Unsweetened Applesauce for Butter/Cream — Reduces fat content and adds natural moisture and a hint of fruitiness.
• Oat Milk for Regular Milk — A gluten-free, creamy plant-based milk that works well with the vanilla and cinnamon spices.

Serving Suggestions

• Top with fresh berries or a fruit compote for a vibrant, fruity contrast.
• Pair with a cup of strong coffee or chai tea for a cozy afternoon treat.
• Serve warm in cold months or chilled during summer for year-round enjoyment.
• Drizzle with caramel sauce or honey for extra sweetness and a beautiful finish.
• Garnish with toasted nuts like almonds or pecans for added crunch and flavor.
• Present in individual ramekins or small bowls for an elegant, personalized dessert.

This rich, creamy, and perfectly spiced homemade rice pudding is wonderfully versatile—whether you enjoy it as a simple weeknight dessert or dress it up for a special occasion.

Common Mistakes to Avoid

• Mistake: Using the wrong rice type, which prevents proper creaminess. Fix: Always use short-grain rice like Arborio for maximum starch release.
• Mistake: Rushing the cooking process on high heat, causing scorching. Fix: Simmer gently over low heat, stirring frequently for even cooking.
• Mistake: Adding sugar too early, which can toughen the rice grains. Fix: Stir in sugar during the last 10-15 minutes of cooking.
• Mistake: Using low-fat milk, resulting in a thin, less creamy texture. Fix: Opt for whole milk or a combination with heavy cream for richness.
• Mistake: Skipping the resting time after cooking, making the pudding too liquid. Fix: Let it stand off heat for 15-20 minutes to thicken naturally.
• Mistake: Overcooking the pudding until it becomes gluey and thick. Fix: Cook just until creamy; it will continue to thicken as it cools.
• Mistake: Adding vanilla extract while boiling, which diminishes its flavor. Fix: Stir in vanilla off the heat to preserve its aromatic quality.
• Mistake: Not toasting spices like cinnamon, leading to a raw, dusty taste. Fix: Briefly toast ground cinnamon in the pot before adding liquid.
• Mistake: Forgetting to stir consistently, causing rice to stick and burn. Fix: Maintain a steady, gentle stir, especially towards the end.
• Mistake: Serving immediately without proper chilling for optimal flavor melding. Fix: Refrigerate for at least 2 hours to allow flavors to develop fully.

Storing Tips

• Fridge: Store your rich, creamy, and perfectly spiced rice pudding in an airtight container in the refrigerator for up to 5 days.
• Freezer: For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave, stirring frequently, until it reaches an internal temperature of 165°F (74°C) for food safety.

This homemade rice pudding maintains its comforting vanilla and cinnamon flavor beautifully when stored properly, making it a perfect dessert ready whenever you need a cozy treat.

Conclusion

This rich, creamy and perfectly spiced homemade rice pudding is the ultimate comfort dessert. With its warm vanilla and cinnamon flavor, it’s perfect for any time of year. Give this recipe a try and share your thoughts in the comments below!

Classic Rice Pudding

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Rich, creamy and perfectly spiced! This homemade Rice Pudding is the ultimate comfort dessert flavored with vanilla and cinnamon – perfect for any time of year.

• Author: Dorothy Miler
• Prep Time: 5 mins
• Cook Time: 40 mins
• Total Time: 45 mins
• Yield: 4 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3/4 cup uncooked white rice
• 2 cups water
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup raisins (optional)

Instructions

1. In a medium saucepan, bring water to a boil. Stir in rice, reduce heat to low, cover, and simmer for 20 minutes or until water is absorbed.
2. In another saucepan, combine cooked rice, milk, sugar, salt, and cinnamon. Cook over medium heat, stirring frequently, until thick and creamy, about 15-20 minutes.
3. In a small bowl, beat eggs. Gradually stir in about 1/2 cup of the hot rice mixture to temper the eggs.
4. Return the egg mixture to the saucepan with the remaining rice mixture. Cook for 2 more minutes, stirring constantly, until thickened.
5. Remove from heat and stir in vanilla extract and raisins if using.
6. Serve warm or chilled, sprinkled with additional cinnamon if desired.

Notes

For a richer pudding, use whole milk or substitute part of the milk with cream. Stir frequently to prevent sticking and burning. Raisins add a nice texture but can be omitted if preferred.

Nutrition

• Calories: 250
• Sugar: 25
• Sodium: 150
• Fat: 5
• Saturated Fat: 3
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 1
• Protein: 6
• Cholesterol: 70

FAQs

What type of rice works best for this rich, creamy and perfectly spiced homemade rice pudding?

Short-grain white rice, like Arborio, is ideal because it releases more starch as it cooks. This creates the signature creamy texture that makes this homemade rice pudding so comforting.

Can I make this rice pudding ahead of time?

Yes, you can prepare it in advance. Store it in an airtight container in the refrigerator for up to 3 days. The flavors of vanilla and cinnamon will meld, making it even more delicious.