The rich, creamy rice pudding is delicious hot or cold and lightly spiced with just a hint of cinnamon and nutmeg. It’s the coziest and most comforting dessert of all! We love it with plump and golden raisins!
It’s so easy to make homemade rice pudding and it’s also a great way to use up leftover rice! If you love pudding-type desserts, be sure to check out our Banana Pudding, Coconut Bread Pudding, and Pistachio Pudding Salad from Magnolia Bakery!
Homemade rice pudding
This old fashioned dessert is a classic that is the ultimate in creamy comfort in a bowl. Serve it hot, it’s perfect for cold winter nights. You can also chill it in the fridge for a wonderful warm weather treat! You’ll love having this recipe in your back pocket when you crave something creamy and sweet.
I like to add just a touch of cinnamon and nutmeg to flavor the rice pudding, but I’m not awkward with the spices as that could easily overpower the classic flavors of this dessert. More cinnamon and nutmeg can be sprinkled on top of each serving as a garnish, if desired. No matter how you choose to serve it, one thing is certain: this rice pudding will please the whole family! And if you like homemade pudding as much as I do, then try this vanilla or chocolate pudding!
Ingredients needed
Rice pudding is one of my favorite desserts when my family is craving something sweet. It’s very easy to make and I usually have all the ingredients on hand. You can leave the raisins on if you don’t like it. But there’s something wonderful about the plump, golden slivers of raisins in the creamy rice pudding that I love, although I’m not a big fan of raisins otherwise.
- Cooked rice: I used medium grain white rice. See my tips below on how to cook some quickly if you don’t already have some on hand!
- Milk: I recommend using whole milk to make your rice pudding extra creamy.
- Sugar: Just plain granulated sugar works great for sweetening the pudding.
- Salt: A pinch is enough to enhance the overall flavor of your rice pudding.
- Beaten egg: This is beaten into the pudding mixture to add creaminess and a smooth texture.
- Butter: You can’t go wrong with butter! This adds the best rich flavor.
- Vanilla extract: For the best flavor, I recommend using pure vanilla extract if you have it! Vanilla bean paste also works if you want a stronger vanilla flavor.
- Spices: I used ground cinnamon and nutmeg for a hint of spicy flavor.
- Sweet whipped cream: (Optional) If you want extra creamy rice pudding, you can stir it once it’s done.
- Golden grapes: (Optional) I love adding them as a garnish!
Can I use leftover rice to make rice pudding?
Yes! Go ahead and use leftover rice to make rice pudding! It’s a great way to avoid food waste and use leftovers in new and different ways. In my experience, medium grain rice makes the creamiest and best rice pudding, but you can make rice pudding with long grain rice, basmati rice, or even brown rice if you like. .
If you need to make rice…
If you don’t have any leftover cooked rice to make this rice pudding, boil 1 ½ cups of water in a medium saucepan. Add ¾ cup medium grain rice, cover and reduce heat to a boil. Simmer for 20 minutes until the water is absorbed and the rice is tender. You can also quickly make rice with an Instant Pot. Find my full recipe here!
How to make rice pudding
Cooked medium grain rice is simmered with milk and sugar, then egg yolks are tempered with some of the hot liquid and added back to thicken things up and make the pudding more creamy and rich. You will never go back to buying in store!
- Add the ingredients to the pan: Combine cooked rice with 1 ½ cups milk, sugar and salt in a medium saucepan over medium heat. Cook and stir for about 15 minutes, until the mixture begins to thicken slightly and become creamy.
- Add egg and spices: In another bowl, whisk the egg with the rest of the milk. Gradually whisk 1 cup hot rice and milk into egg mixture to temper egg. Add tempered egg to rice mixture, stirring to combine. Stir in raisins if using, along with cinnamon and nutmeg.
- Cook and thicken: Continue cooking for another 2 minutes, stirring constantly, until thickened. Remove from the heat and stir in the butter and vanilla.
- Serve and enjoy: Serve warm, at room temperature, or refrigerate and serve cold. For a creamier version, stir 1 cup sweetened whipped cream into chilled rice pudding.
How long is rice pudding good for?
Homemade rice pudding makes great leftovers and can be served hot and cold!
- In the refrigerator: You can store leftovers in the fridge for up to 5 days. Let it cool completely to room temperature, then store in an airtight container in the fridge.
Does rice pudding freeze well?
Yes, you can freeze rice pudding, but honestly, it’s best when it’s freshly made. The pudding will tend to separate a bit and not be as creamy after thawing. If you like to eat it cold, I advise you to add a little sweet whipped cream to improve the texture a little if you decide to freeze leftover rice pudding. Or you can warm the thawed pudding a bit on the stovetop and stir to help it reconstitute.
A reader’s opinion
I’ve done this several times over the past few months and it’s always perfect. Thank you for this great stovetop rice pudding recipe!
Deb
Looking for creamier desserts? Try these!
Salads
Strawberry Cheesecake Salad
Accompaniments
Cranberry Cheesecake
Salads
Oreo fluff dessert salad
To print
Milk rice
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The rich, creamy rice pudding is delicious hot or cold and lightly spiced with just a hint of cinnamon and nutmeg. This is the most cozy and comforting dessert of all! We love it with plump and golden raisins!
Servings 4 portions
calories 411calories
Ingredients
- 1 1/2 cups cooked medium grain rice
- 2 cups whole milk, divided
- 1/3 Chopped off Granulated sugar
- 1/4 teaspoon salt
- 1 beaten egg
- 1 teaspoon butter
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon Nutmeg
- 1 Chopped off sweetened whipped cream optional
- 2/3 Chopped off golden grapes optional, add or to garnish
Instructions
Combine cooked rice with 1 ½ cups milk, sugar and salt in a medium saucepan over medium heat. Cook and stir for about 15 minutes, until the mixture begins to thicken slightly and become creamy.
In another bowl, whisk the egg with the rest of the milk. Gradually whisk 1 cup hot rice and milk into egg mixture to temper egg. Add tempered egg mixture to skillet with hot rice and milk, stirring to combine. Stir in raisins if using, cinnamon and nutmeg.
Continue cooking for another 2 minutes, stirring constantly, until thickened. Remove from the heat and stir in the butter and vanilla.
Serve warm, at room temperature, or refrigerate and serve cold. For a creamier version, stir 1 cup sweetened whipped cream into chilled rice pudding.
Remarks
Updated on December 27, 2022
Nutrition
Portion: 4g | calories: 411calories | Carbohydrates: 70g | Protein: 9g | Large: 12g | Saturated fat: 7g | Cholesterol: 72mg | Sodium: 243mg | Potassium: 402mg | Fiber: 1g | Sugar: 39g | Vitamin A: 447UI | Vitamin C: 1mg | Calcium: 172mg | Iron: 2mg
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