Why Make This Rice Pudding?
-
Creamy, rich, and gently spiced
-
Made with basic pantry staples
-
Stovetop or baked method – both are included
-
Perfect for using up leftover cooked rice
Ingredients
For the pudding:
-
4 cups whole milk (or 2 cups milk + 2 cups half-and-half for extra creaminess)
-
½ cup uncooked long-grain white rice (not instant)
-
⅓ cup granulated sugar
-
¼ teaspoon salt
-
1 teaspoon vanilla extract
-
½ teaspoon ground cinnamon (plus more for garnish)
-
¼ teaspoon ground nutmeg (optional)
For the egg enrichment (optional, for custard-style):
-
1 large egg yolk
-
2 tablespoons heavy cream or additional milk
For serving (optional):
-
Raisins (¼ cup, soaked in warm water for 10 minutes)
-
Cinnamon sugar
-
Dollop of whipped cream or a drizzle of honey
Equipment Needed
-
Medium heavy-bottomed saucepan (or 1.5-quart baking dish for oven method)
-
Wooden spoon or silicone spatula
-
Small bowl (for egg enrichment)
-
Measuring cups and spoons
Method – Stovetop Version (Faster, Creamier)
1. Combine ingredients
-
In a medium heavy-bottomed saucepan, combine the milk, uncooked rice, sugar, and salt.
-
Stir to combine.
2. Cook slowly
-
Place the saucepan over medium heat and bring to a gentle simmer, stirring frequently.
-
Reduce heat to low. Cover with a lid slightly ajar to allow steam to escape.
-
Cook for 45–60 minutes, stirring every 8–10 minutes to prevent sticking and burning.
-
The pudding is ready when the rice is very tender and the mixture has thickened to a soft, creamy consistency. It will thicken more as it cools.
3. Add flavor (and optional egg enrichment)
-
Remove the saucepan from heat.
-
Stir in the vanilla extract, cinnamon, and nutmeg.
-
If using the egg enrichment: in a small bowl, whisk the egg yolk with 2 tablespoons of heavy cream. Slowly drizzle a few tablespoons of the hot pudding into the egg mixture while whisking constantly (this tempers the egg). Then whisk the egg mixture back into the saucepan.
-
If adding raisins, stir them in now.
4. Cool and serve
-
Let the pudding cool for 10–15 minutes on the counter. It will continue to thicken as it cools.
-
Serve warm, at room temperature, or chilled.
-
Garnish with a sprinkle of cinnamon or cinnamon sugar.
Method – Baked Version (Traditional, Custard-Style)
1. Preheat the oven
-
Preheat your oven to 150°C (300°F).
-
Butter a 1.5-quart (6-cup) baking dish.
2. Combine ingredients
-
In a large bowl, whisk together the milk, uncooked rice, sugar, salt, vanilla, cinnamon, and nutmeg.
-
If using raisins, add them now.
3. Bake
-
Pour the mixture into the prepared baking dish.
-
Bake for 2 to 2½ hours, stirring every 30 minutes for the first 1½ hours. The pudding is done when the rice is tender and a golden skin has formed on top.
-
For a custard-style pudding, whisk the egg yolk and cream together and stir into the pudding during the last 30 minutes of baking.
4. Cool and serve
-
Remove from the oven and let cool for 15–20 minutes.
-
Serve warm or chilled.
Using Leftover Cooked Rice (Quick Method)
Ingredients:
-
3 cups cooked white rice
-
3 cups whole milk
-
⅓ cup sugar
-
¼ teaspoon salt
-
1 teaspoon vanilla extract
-
½ teaspoon cinnamon
Method:
-
Combine all ingredients in a saucepan.
-
Cook over medium-low heat for 15–20 minutes, stirring frequently, until thick and creamy.
-
Remove from heat and serve.
Storage
-
Refrigerator – store in an airtight container for up to 5 days.
-
Reheating – warm gently on the stovetop with a splash of milk to loosen the texture. Microwave in 30-second bursts, stirring in between.
-
Freezer – not recommended. The texture becomes grainy upon thawing.
Variations
-
Coconut rice pudding – replace 2 cups of milk with coconut milk. Add ¼ cup shredded coconut.
-
Lemon rice pudding – add 1 tablespoon lemon zest and 1 tablespoon lemon juice along with the vanilla.
-
Cardamom rice pudding – replace cinnamon with ½ teaspoon ground cardamom.
-
Chocolate rice pudding – stir in ¼ cup cocoa powder and an extra 2 tablespoons of sugar at the beginning.
-
Maple brown sugar – replace granulated sugar with ½ cup brown sugar and add 2 tablespoons maple syrup.
-
Cinnamon raisin – add ½ cup raisins soaked in warm water (drained) and an extra ½ teaspoon cinnamon.
-
Vanilla bean – scrape the seeds of 1 vanilla bean pod into the milk instead of using extract.
Tips for Best Results
-
Do not use instant rice – it breaks down into mush. Use long-grain white rice, jasmine, or Arborio (risotto rice) for the best creamy texture.
-
Stir frequently – rice settles at the bottom and will scorch if left unstirred for too long. A heavy-bottomed pan helps prevent burning.
-
Use whole milk – low-fat milk produces a thinner, less creamy pudding. For extra richness, use half-and-half or a splash of heavy cream.
-
Be patient – low and slow cooking gives the rice time to release its starch, creating a naturally creamy pudding without being gluey.
-
Expect it to thicken – rice pudding thickens significantly as it cools. Remove it from heat when it is still slightly looser than you want the final texture to be.
-
Use leftover rice for speed – this cuts the cooking time from 45 minutes to 15–20 minutes. Long-grain rice works best; avoid mushy leftover rice.
-
The skin is a treat – some people love the thick, leathery skin that forms on baked rice pudding. If you don’t, stir the pudding during baking or press plastic wrap directly onto the surface as it cools.
-
Serve it both ways – try it warm and freshly made, then again the next day cold from the refrigerator. Many people prefer it chilled.