★★★★★

Rice Pudding

This Rice Pudding recipe delivers comforting sweetness with a side of nostalgia. Filled with raisins and kissed with cinnamon sugar, this creamy pudding is delicious warm or cold.

Looking for a pressure cooker version? Try my Instant Pot Rice Pudding recipe!

Rice pudding with raisings being spooned out of saucepan.

Why this Recipe Works

Did you eat rice pudding growing up? This nostalgic dessert always brings comfort on a rainy day.

Made with rice, butter and eggs, then sweetened with sugar, this old fashioned dessert comes together without any fuss.

My rice pudding is creamy and a little buttery, with just the right amount of sweetness. I add vanilla extract to give it an amazing and fragrant flavor.

I love this dessert with a handful of raisins sprinkled in–just like mom used to make. But it’s delicious without raisins too!

A touch of cinnamon on top and your dessert is complete. Once you try it, I think you’ll agree: this is simply the BEST rice pudding recipe!

Ingredient Notes

Ingredients needed for rice pudding.

Long grain white rice. Do not substitute other rice in this recipe. Cooking time depends on the type of rice and size of the grain.

Raisins. Craisins or other dried fruit are delicious mixed in too.

Whole milk. Skim milk can be used, but thepudding will not be as thick and creamy.

Vanilla extract. Learn How to Make Vanilla Extract to make this homemade rice pudding pudding even better.

How to Make Rice Pudding

This entire rice pudding recipe can be made using just ONE sauce pan!

Step by step photos showing how to make rice pudding on the stove top.

STEP 1. Cook rice

Bring water to boil in a sauce pan. Add rice. Cover and cook over low heat for about 20 minutes.

STEP 2. Add milk

Add milk and salt to the rice. Stir and cook for about 15 minutes, until the rice mixture is bubbly.

STEP 3. Add sugar and eggs

Stir sugar and eggs into the rice, with another 1/2 cup of milk. Combine well and cook for 2 -3 minutes to allow the egg to set. Stir in butter and vanilla.

Add some raisins or dried cranberries if desired.

STEP 4. Serve

Ladle rice pudding into bowls and sprinkle with cinnamon.

Rice pudding in a saucepan before serving.

Tips and Tricks

  • Serving: This tastes delicious served warm, at room temperature OR cold. Perfect for leftovers!
  • Storing: Leftover pudding keeps well in an airtight container in the refrigerator. Enjoy within 4 days.
  • Beat the eggs before adding to the pudding: They will cook quickly into the bubbling rice, so beating before you add them helps ensure they get fully incorporated.
  • Toppings: Add some cinnamon, nutmeg and homemade whipped cream on top!

Recipe FAQs

Can rice pudding be reheated?

Yes, you can reheat this if you prefer the leftovers warm. I would add a tablespoon of milk, stir and reheat in the microwave until hot. Add more milk if needed to help the pudding reincorporate.

Can I make this recipe with brown rice?

No brown rice will not work in this recipe. It required a longer cooking time and has more dense fiber, which will disrupt the creamy soft consistency of the rice pudding.

Does the rice need to be rinsed for this recipe?

No, you should not rinse the rice for rice pudding. Rinsing removes the excess starch from the rice. In this case, you want all that lovely starch to help the pudding thicken.

Rice pudding served in small bowls and sprinkled with cinnamon.

More Easy Dessert Recipes

Yield: 10 servings

Rice Pudding Recipe

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

This Rice Pudding recipe delivers comforting sweetness with a side of nostalgia. Filled with raisins and kissed with cinnamon sugar, this creamy pudding is delicious warm or cold.

Ingredients

  • 2 cups water
  • 1 cup long grain white rice, uncooked
  • 3 cups whole milk, divided
  • ¼ teaspoon kosher salt
  • 2 large eggs, beaten
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons salted butter
  • 1 cup raisins (optional)
  • Cinnamon to taste

Instructions

    1. In a large saucepan, bring 2 cups of water to boil.  Add rice, cover the pot, and simmer for 20 minutes over low heat.  (basically cook the rice according to package directions *makes 3 cups).
    2. After rice is cooked, add 2 ½ cups of milk and salt into the saucepan. Stir to combine. Cook over medium heat , stirring frequently, for 15-20 minutes or until thick and bubbly.
    3. Stir in sugar and the remaining ½ cup of milk. Add 2 beaten eggs and cook for an additional 2-3 minutes until egg sets.
    4. Add vanilla extract and butter. Stir in raisins if desired.
    5. Serve immediately while warm, room temperature or cold. Garnish topped with cinnamon.

Notes

  • Storage: store in the refrigerator, in an airtight container, for up to 4 days.
  • Use my homemade vanilla extract for delicious results!

Nutrition Information:

Yield:

10

Serving Size:

½ cup

Amount Per Serving: Calories: 200Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 121mgCarbohydrates: 34gFiber: 1gSugar: 26gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Whether you’re a long time fan of rice pudding or a skeptic, this recipe will make you a believer. Rice Pudding comes together quickly with no hassle and a creamy sweetness that’s hard to beat!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 23, 2021

Comments & Reviews

  1. Rice pudding is my favorite! I’ve never made it with eggs before, I was skeptical – but it was fine, and so creamy and delicious. Will definitely be making this again!

  2. Great recipe – rice pudding is one of my favorite things and your recipe reminded me why I love it! Thank you

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