Creamy Rice Pudding

Creamy Rice Pudding is a comforting, indulgent dessert that’s rich, creamy, and packed with flavor. The combination of tender rice, sweet milk, and warm spices like cinnamon and vanilla makes this dish perfect for any occasion, whether it’s a cozy weeknight treat or a special dessert to share with family and friends. With just a few ingredients and a bit of patience, I can create a homemade rice pudding that’s far better than anything store-bought. It’s a timeless dessert that always feels like a warm hug in a bowl.

Why You’ll Love This Recipe

I love this recipe because it’s so simple, yet the result is incredibly satisfying. The rice is soft and tender, and the pudding is rich without being overly sweet. The creamy texture comes from simmering the rice in milk, which absorbs all that wonderful flavor, making every spoonful indulgent. Whether served warm or chilled, rice pudding is versatile, and it’s the kind of dessert that’s just as good on a quiet evening at home as it is at a family gathering. Plus, it’s naturally comforting, making it the perfect dish for any time I need a little extra warmth and sweetness in my life.

Ingredients

• 1 cup long-grain white rice

• 4 cups whole milk (or a mix of milk and heavy cream for extra richness)

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon (plus extra for garnish)

• Pinch of salt

• 1/4 cup raisins (optional)

• Zest of 1 lemon (optional, for a fresh twist)

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

Directions

1. Cook the rice: In a medium saucepan, combine the rice and 2 cups of water. Bring it to a boil over medium-high heat, then reduce the heat to low. Cover the pan and simmer for 15-20 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and set aside.

2. Prepare the pudding: In a separate large saucepan, combine the cooked rice, milk, sugar, vanilla extract, cinnamon, and a pinch of salt. Stir well to combine.

3. Simmer the pudding: Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to cook for about 25-30 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pan. The pudding should thicken as the rice absorbs the milk.

4. Add raisins and zest: If desired, stir in the raisins and lemon zest during the last 5 minutes of cooking. This adds extra sweetness and a burst of citrus flavor to the pudding.

5. Finish the pudding: Once the rice pudding reaches a creamy, thick consistency, remove it from the heat. Let it cool slightly before serving, or chill it in the refrigerator for a few hours for a cold version.

6. Serve: Spoon the rice pudding into bowls, and if desired, sprinkle with a little extra cinnamon for garnish. Serve warm or chilled, depending on your preference.

Servings and Timing

This recipe makes about 4-6 servings, depending on portion size. It takes about 45 minutes of cooking time, plus any additional time if you decide to chill the pudding. The dessert is best served fresh, but it can be made ahead and stored in the refrigerator for up to 3 days.

Variations

• Creamier Texture: For an even richer, creamier pudding, I can substitute some or all of the milk with heavy cream, or use a mix of milk and half-and-half.

• Nutty Rice Pudding: I can add chopped nuts like almonds or pistachios for some extra crunch and flavor.

• Coconut Rice Pudding: For a tropical twist, I can substitute part of the milk with coconut milk and add shredded coconut to the pudding.

• Spiced Rice Pudding: If I love a deeper spice flavor, I can add a pinch of ground nutmeg or cardamom to the pudding along with the cinnamon.

• Fruit Variations: If I want to add more fruit, fresh berries or chopped apples can be stirred in at the end of cooking for added flavor and texture.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pudding will thicken further as it cools, so if I prefer a creamier consistency, I can stir in a little milk before reheating. I can reheat the rice pudding in the microwave or on the stovetop over low heat, adding a splash of milk if it’s too thick.

FAQs

Can I use a different type of rice?

Yes, I can use other types of rice like Arborio rice for a creamier texture, or jasmine rice for a fragrant twist. Long-grain white rice works best for this recipe, but feel free to experiment!

Is it necessary to use raisins?

No, raisins are optional. If I’m not a fan, I can skip them, or substitute with dried cranberries, currants, or even fresh fruit like chopped apples or bananas.

Can I make this rice pudding vegan?

Yes, to make it vegan, I can substitute the milk with coconut milk or almond milk and skip the heavy cream. I can also use maple syrup or another sweetener instead of sugar.

How can I make this dessert sugar-free?

To make a sugar-free version, I can use a sugar substitute like Stevia, monk fruit sweetener, or erythritol in place of granulated sugar.

Can I freeze rice pudding?

While rice pudding can technically be frozen, the texture may change when thawed. If I want to freeze it, I can store it in an airtight container for up to 1 month. To reheat, I’ll need to warm it slowly over low heat and add a bit of milk to restore its creaminess.

Conclusion

Creamy Rice Pudding is the ultimate comfort food, offering the perfect combination of sweetness, creaminess, and warmth in every spoonful. Whether I’m enjoying it as a treat on a chilly evening or serving it at a family gathering, this dish never fails to satisfy. With simple ingredients and a few easy steps, I can create a homemade dessert that’s both nostalgic and utterly delicious. The creamy texture and comforting flavor make this rice pudding a go-to dessert that will always be loved by everyone who tries it.