This Creamy Rice Pudding is the easiest and creamiest recipe! It takes just under 30 minutes to make and is one of the best, most comforting desserts ever!
This creamy rice pudding, blending the warm flavors of cinnamon and nutmeg with sweet vanilla, is a classic dessert made from simple pantry staples like white rice, milk, and sugar. My version is straightforward and incredibly easy to make, offering a delightful twist on this traditional, flavor-rich treat.
What Is Rice Pudding?
Rice pudding is a traditional dessert made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla, and sugar. This sweet dish can be served either warm or cold, and it often includes additional flavorings like nutmeg and mix-ins like craisins or other dried fruit.
Rice Pudding Ingredients
- Rice: You can use medium-grain or long-grain white rice.
- Milk: Whole milk gives the pudding a creamy texture, but feel free to use any non-dairy alternative like oat milk for a similar creamy consistency.
- Brown Sugar and Egg: For an extra creamy version.
- Spices: Enhance your rice pudding with vanilla, cinnamon, and nutmeg. For variety, experiment with spices like cardamom, allspice, apple pie spice, or pumpkin pie spice.
- Extras: Personalize your pudding with additions like raisins, craisins, various dried fruits, nuts, seeds, or toasted coconut.
How to Make Creamy Rice Pudding
- Combine rice, milk, and a bit of salt in the pot and bring to a boil; reduce heat and continue to cook for 20 minutes.
- In a small mixing bowl whisk together light brown sugar with an egg.
- 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.
- Whisk the entire brown sugar mixture back into the pot and continue to cook over low heat for 5 more minutes, or until thickened.
- 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.
How To Store Leftovers
Store any remaining creamy rice pudding in a sealed container in the fridge for up to 4 days. If it thickens, add some milk while reheating in the microwave or on the stove. For longer storage, freeze the pudding in ziptop bags, thawing them in the fridge overnight when ready to reheat.
More Classic Desserts
Creamy Rice Pudding
- 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)
- 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.
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.