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Creamy Rice Pudding Recipe

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!

Rice pudding in a bowl with craisins mixed in.


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.

Pudding in a bowl with cinnamon sticks.

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

  1. 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.
  2. In a small mixing bowl whisk together light brown sugar with an egg.
  3. 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.
  4. Whisk the entire brown sugar mixture back into the pot and continue to cook over low heat for 5 more minutes, or until thickened.
  5. 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.
A cup of pudding topped with cinnamon.

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 Dessert in a glass cup, garnished with two cinnamon sticks and dried cranberries.

Creamy Rice Pudding

Katerina | Diethood
This delicious and creamy rice pudding recipe takes about 30 minutes to make and is one of the best, most comforting desserts ever!
No ratings yet
Servings : 6
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 35 minutes


  • cups milk (2% or whole)
  • ½ cup uncooked medium-grain or long-grain white rice
  • teaspoon salt
  • ¼ cup light brown sugar
  • 1 large egg
  • ½ teaspoon ground cinnamon, (you can use less or more)
  • teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 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.


Calories: 193 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 3 g | Saturated Fat: 2 g | Cholesterol: 38 mg | Sodium: 127 mg | Potassium: 232 mg | Fiber: 0 g | Sugar: 20 g | Vitamin A: 180 IU | Vitamin C: 0.2 mg | Calcium: 181 mg | Iron: 0.4 mg

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.

Course: Dessert
Cuisine: American/Southern, Macedonian, Mediterranean
Keyword: dessert recipes, rice pudding, rice recipes
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63 comments on “Creamy Rice Pudding Recipe”

  1. 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.

  2. 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?

    1. Katerina - Diethood
      Katerina Petrovska

      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.

  3. Avatar photo
    Jennifer Akridge

    Could you sub 1 can full fat coconut milk for part of the almond milk. We generally don’t eat white rice so I wonder if you could sub brown rice or sprouted brown rice and maple sugar granules for the br. sugar.

    1. Katerina - Diethood
      Katerina Petrovska

      So, I would definitely go ahead and give it a try with your ideas. The coconut milk – I can’t say 100% that it will work because I’ve never tried it, but I don’t see why it wouldn’t work… and it sounds like it would be so delicious! Also, yeah, use brown rice, but you may or may not need to cook it a bit longer. I would just try a grain after 20 minutes of cooking to make sure it’s tender. Also, about the maple sugar granules – you’ll want to make sure that it’s all completely dissolved before removing the rice pudding from the heat.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Katie! I’ve never tried that, but I don’t see why not… just watch it closely in case it may need more or less milk. Let me know how it goes!

  4. You have so many comments, jealous sigh 🙂 My gma makes rice pudding EVERY year for Christmas and I absolutely love it. Except hers is made with full fat cream, so not quite diet friendly!

  5. Avatar photo

    Oh my mom used to make us rice pudding when we were little–what memories it brings back!

  6. Avatar photo
    Kristi Rimkus

    I’m making this for my daughter! She’ll love it! It brings back happy memories for me. My mom used to make this dessert for us too.


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