Rice Pudding
Posted Apr 12, 2026
This post may contain affiliate links. Please read our disclosure policy.
This easy dessert rice pudding recipe is made with 8 ingredients in 25 minutes. Learn how to make rice pudding that’s rich, creamy, sweet, and perfectly spiced for a comforting dessert everyone loves!
If you’re looking for the very best rich and creamy rice pudding recipe, you’ve found it here! This homemade rice pudding is smooth, perfectly sweet, and infused with vanilla and cinnamon for an irresistible comforting dessert guaranteed to become a new favorite.
Made with just 8 ingredients in 25 minutes on the stovetop, this dessert rice pudding recipe proves that dessert doesn’t have to be complicated or difficult to make to be delicious!
This recipe is a delicious and creative way to use up leftover rice! You can serve it warm or cold, and I love adding a sprinkle of cinnamon and a handful of raisins on top!
Rice Pudding Recipe: Ingredients & Substitutions
- Cooked white rice. If you don’t have leftover rice, cook 1 cup dry white rice in 2 cups of water according to the package instructions. I suggest using long grain white rice for the best results.
- Whole milk. half and half or a mixture of whole milk and heavy cream. I don’t suggest using lower-fat products because the rice pudding won’t be as creamy. For a non-dairy version, use full-fat coconut milk.
- Granulated sugar. Organic cane sugar works well!
- Salted butter. Unsalted butter or vegan butter are good substitutes.
- Golden raisins. These are completely optional – only add them if you like them! You can also use regular raisins.
How to Make Rice Pudding
We’ll walk through this recipe together step-by-step as I answer the question, “how do you make rice pudding” in great detail! Don’t forget to watch the video for additional guidance.
Begin by whisking the egg in a small bowl. We will be “tempering” the egg with warm milk so it’s important to put the egg in a bowl. If you add egg to warm ingredients without tempering, it could curdle/cook and you do not want this to happen.
Then, heat the milk in a thick-bottom saucepan until it’s warm but not boiling.
Once it’s warm, remove ½ cup of milk and add it to the beaten egg in the bowl – whisking as you pour. Set the egg/milk mixture aside (it is added back into the pudding later on in the recipe).
Then, add the sugar, salt, cinnamon and rice to the warm milk in the saucepan and stir to combine.
Bring the mixture to a boil, reduce heat to medium, and cook until thick and creamy (10-15 minutes).
Once the mixture has thickened, add the egg/milk mixture (and raisins if desired) and cook for 3 minutes, stirring often until the rice pudding has thickened again.
Then, add the vanilla and butter and stir until the butter is melted into the pudding.
Let the rice pudding sit for 5 minutes (not on the warm burner). Keep it uncovered to let it cool slightly before serving. The pudding thickens as it cools, so this is an important step if you want thick and creamy rice pudding.
At this point you can serve the rice pudding warm, or you can transfer it to an airtight container and store in the refrigerator to serve cold.
Serve
Serve the dessert rice pudding recipe warm or cold based on your personal preferences (we’re a warm rice pudding family over here).
We like to serve it with a sprinkle of cinnamon or a dollop of homemade whipped cream for an extra special treat.
Store/Freeze
Store leftover rice pudding in an airtight container (like a glass jar) in the refrigerator for up to 5 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop, or enjoy cold. Thaw slowly in the refrigerator.
Homemade Rice Pudding Recipe FAQS
Use short or long grain white rice for the best results.
Yes! Using leftover rice is a great way to reduce food waste and make this recipe even easier. I almost always cook rice the day before if I want to make this recipe and don’t have any leftovers.
The best way is to make sure not to overcook the pudding. Please note that it naturally thickens as it cools, so you can add a splash of milk when you reheat the rice pudding to thin it out.
This is totally up to you. You can serve it warm or cold depending on how you’re feeling!
The vanilla and cinnamon add lots of flavor to this recipe. You can also add other spices like nutmeg or cloves, shredded coconut, fresh berries, honey, or caramel sauce.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Best Rice Pudding Recipe
Video
Ingredients
- 3 cups white rice (cooked)
- 3 cups whole milk
- ⅔ cup granulated sugar
- ¼ teaspoon fine sea salt (or to taste)
- ½ teaspoon cinnamon
- 1 egg
- 2 Tablespoons salted butter
- 1 teaspoon pure vanilla extract
- ½ cup golden raisins
Instructions
- Heat 3 cups of milk in a thick bottom saucepan until warm (but not boiling).
- Whisk the egg in a small bowl.
- Remove ½ cup warm milk from the saucepan and whisk into the egg, then set the mixture aside to use later.
- Next, add the sugar, salt, cinnamon and rice to the warm milk in the saucepan.
- Bring the mixture to a boil, reduce heat to medium and cook until thick and creamy (10-15 minutes).
- Once the mixture has thickened, add the egg/milk mixture (and raisins if desired) and cook for 3 minutes, stirring often, or until thickened slightly.
- After 3 minutes, remove from heat and add the butter and vanilla and stir until the butter is melted.
- Remove from the heat and let sit for 5 minutes to cool slightly. It thickens quite a bit as it cools.
- After 5 minutes you can serve it warm, or transfer to an airtight container and store in the refrigerator to chill and serve cold.
Notes
- Cooked white rice. If you don’t have leftover rice, cook 1 cup dry white rice in 2 cups of water according to the package instructions. I suggest using long grain white rice for the best results.
- Whole milk. half and half or a mixture of whole milk and heavy cream. I don’t suggest using lower-fat products because the rice pudding won’t be as creamy. For a non-dairy version, use full-fat coconut milk.
- Granulated sugar. organic cane sugar works well!
- Salted butter. unsalted butter or vegan butter are good substitutes.
- Golden raisins. these are completely optional, only add them if you like them! You can also use regular raisins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
