Best Rice Pudding Recipe

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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!

Prep Time5

Cook Time25

Cooling5

Total Time35

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Servings

Author: Laura

Cost: $4

Equipment

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.

Video

Notes

Ingredient Notes & 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.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop, add a splash of milk to thin out if needed.

Freeze

Freeze in an airtight container or glass jar for up to 1 month. Be sure to leave room at the top of the jar/container for the mixture to expand as it freezes. Thaw slowly in the refrigerator then reheat if desired.

Nutrition