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This creamy rice pudding recipe is easy to make and ready in under 30 minutes! Make a cozy pot of rice pudding flavored with brown sugar, cinnamon and nutmeg.
Rice pudding is one of my favorite desserts to make when I’m craving a cozy bowl of comfort. You can eat it warm or cold, and it’s perfect for making in advance.
I love mixing some craisins in with my pudding because the pop of color is just too pretty to resist, but you could also use regular raisins or golden raisins. With a hint of vanilla and the perfect amount of cinnamon and nutmeg, this simple treat is definitely worth craving.
Why You’ll Love This Recipe
- Easy. Rice pudding is classic for a reason. It’s a simple recipe that comes together quickly without using any complicated tools or techniques.
- Flavorful. With caramel notes from the brown sugar, vanilla and warming spices, every bite is flavorful and creamy.
- Flexible. Feel free to mix-in chopped nuts or toasted coconut, or to experiment with different flavors. I’ve shared some ideas below.
Ingredient Notes
Let’s take a quick look at what you’ll need to make this recipe along with my notes. Be sure to scroll down to the recipe card for a printable ingredient list.
- Rice: You can use medium-grain or long-grain white rice.
- Milk: Whole milk gives the pudding a creamy texture, but you can use your favorite kind. Low-fat, non-fat and non-dairy milks all work. Oat milk is the best plant-based substitute.
- Brown Sugar: You can also use white sugar, but brown sugar adds caramel notes that are quite delicious. Both light and dark brown sugar will work.
- Egg: We are going to mix this with the brown sugar before tempering the egg mixture and adding it to your pudding.
- Spices: Vanilla, cinnamon, and nutmeg. For variety, experiment with spices like cardamom, allspice, apple pie spice, or pumpkin pie spice.
- Toppings: I like to add craisins, but you can also use golden raisins or regular raisins. Other kinds of chopped dried fruit also work. Add in some chopped nuts, seeds, or toasted coconut for extra texture.
How to Make Creamy Rice Pudding
Here is a brief overview of how to make this recipe. Scroll down to the recipe card for printable instructions.
- Cook the rice, milk and salt: Combine them in a pot and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
- Make the egg mixture: In a small bowl mix together the brown sugar and egg.
- Temper the egg mixture: Scoop out 1/3 cup of the cooked rice pudding and whisk into the egg mixture, 1 tablespoon at a time. Do not stop whisking, or you’ll end up with scrambled eggs.
- Add the egg mixture to the pudding: Whisk the egg mixture into the pot and continue to cook over low heat for 5 more minutes, or until thickened.
- Stir in flavorings and add-ins: Stir in some vanilla, cinnamon, a bit of nutmeg, and a nice dose of craisins. Or raisins. Or none of the above. But you should because that is what makes this dessert extra special.
- Serve: Scoop into bowls and enjoy!
How To Store Leftovers
- Fridge: Store any remaining creamy rice pudding in a sealed container in the fridge for up to 4 days.
- Freezer: For longer storage, freeze the pudding in ziptop bags, thawing them in the fridge overnight when ready to reheat.
- To reheat: If it thickens, add some milk while reheating in the microwave or on the stove.
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Creamy Rice Pudding
Ingredients
- 3½ cups milk (2% or whole)
- ½ cup uncooked medium-grain or long-grain white rice
- ⅛ teaspoon salt
- ¼ cup light brown sugar
- 1 large egg
- ½ teaspoon ground cinnamon,, (you can use less or more)
- ⅛ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- ⅓ cup craisins,, (you can also use raisins)
Instructions
- Combine milk, rice, and salt in a large saucepan or a soup pot.
- Bring mixture to a boil; reduce heat to LOW and simmer for 20 minutes, or until the rice is cooked and tender. Make sure to stir it every once in a while so to prevent the rice from sticking to the pan.
- In a separate mixing bowl whisk together the brown sugar and egg.
- Scoop out 1/3 cup of the cooked rice pudding and whisk it into the egg mixture, 1 tablespoon at a time. DO NOT stop whisking, or you’ll end up with scrambled eggs.
- Whisk the entire brown sugar mixture back into the pot; whisk in cinnamon, nutmeg, and vanilla, and continue to cook over low heat for 5 to 7 more minutes, or until thickened.
- Remove from heat and stir in the craisins.
- Let stand a few minutes before serving.
- Serve warm or cold with a sprinkle of cinnamon on top.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
My husband and I both love rice pudding.
As type II diabetics we use regular Splenda and Splenda brown sugar (in case anyone is interested in it’s existence).
Question, can Minute Rice be used?
Recipe sounds awesome, thanks.
Looks great will definitely try it. Question: I find it unusual to use long grain rice rather than short/medium. Do we have to use long? We usually have basmati in the pantry not regular long grain. I would guess that would alter the flavour?
Oh yeah, you can definitely use shorter grain rice. If you want to use Basmati, that’s up to you – it will alter the flavor somewhat, but if you like it, I don’t think it should be a big deal.