If you’re on the hunt for a comforting, delicious dessert that’s super simple to make, you’re going to absolutely love this Easy Rice Pudding Recipe. I remember the first time I made it; the creamy texture combined with warm cinnamon and sweet raisins just blew me away. Whether you’re cozying up on a chilly night or need a no-fuss treat to impress friends, this recipe delivers every single time. Trust me, once you try it, it might just become your go-to dessert too.
Why You’ll Love This Recipe
- Super Simple Ingredients: You’ll find everything you need in your pantry, and the result is foolproof.
- Comfort in Every Spoonful: This pudding hits that cozy, creamy spot every time I make it.
- Adaptable for Any Diet: Whether dairy or plant-based, switching milk types works beautifully.
- Perfect for Any Occasion: From a casual snack to a festive dessert, it fits right in.
Ingredients You’ll Need
The magic of this Easy Rice Pudding Recipe lies in how simple ingredients come together to create that rich, creamy texture and subtle sweetness. I always recommend using short-grain rice because of the way it absorbs milk and thickens beautifully—plus, whole milk or full-fat coconut milk makes this pudding luxuriously smooth.
- Whole milk or full-fat coconut milk: Whole milk offers creaminess, while coconut milk gives a lovely hint of tropical flavor; both work great, so pick what you prefer.
- Short grain rice: This type absorbs liquid better than long grain and gives a creamier pudding—don’t skip this for easy success.
- Maple syrup or honey: Natural sweeteners add a warm, subtle sweetness and keep things wholesome.
- Kosher salt: Just a pinch to enhance all the flavors and balance the sweetness.
- Raisins: These plump up while cooking and add bursts of chewiness and natural sweetness.
- Vanilla extract: It adds that signature comforting aroma that makes this pudding so irresistible.
- Ground cinnamon: A little sprinkle adds warmth and depth—don’t be shy with it!
Variations
I love how versatile this Easy Rice Pudding Recipe is! I often switch it up depending on what mood I’m in or what I have on hand. Don’t hesitate to make it your own—it welcomes creativity.
- Coconut Twist: Using full-fat coconut milk instead of dairy gives it a tropical flair that my family raves about.
- Nutty Boost: Stir in chopped toasted almonds or walnuts at the end for a fantastic crunch and extra flavor.
- Spiced Up: Add a pinch of nutmeg or cardamom for an exotic spin that warms the soul.
- Fruit Swap: Swap raisins for chopped dried apricots or fresh berries for a fresh punch.
How to Make Easy Rice Pudding Recipe
Step 1: Combine Your Core Ingredients and Bring to Simmer
Start by stirring together the milk, short-grain rice, maple syrup, and salt in a large saucepan. I like to whisk it gently right away so everything starts blending smoothly. Bring the mixture to a gentle simmer over medium-high heat, and be sure to stir frequently. This might seem a bit hands-on, but it’s important because it prevents the rice from sticking to the bottom and scorching, which can be a total bummer!
Step 2: Slow and Low for Creaminess
Once simmering, reduce the heat to low. Cover the pot partially with a lid—just like I do in my kitchen—to allow some steam to escape. Now, for about 25 to 30 minutes, stir regularly. This part takes a bit of patience, but it’s essential for that perfect creamy texture and tender rice. Keep an eye on it! The rice should be soft and creamy, not mushy.
Step 3: The Final Flavor Boost
When your rice is cooked to perfection, take the pot off the heat. Now stir in the raisins, vanilla extract, and ground cinnamon. This is where the pudding truly comes alive—those warm spices and sweet raisins add layers of flavor that keep me coming back for more. Feel free to taste and adjust sweetness or spices here!
Step 4: Serve It Your Way
You can enjoy this pudding warm right after making it—it’s wonderfully soothing like that—or chill it in the fridge if you prefer it cold and thickened. Just know it will thicken as it cools, so plan accordingly if you want a looser or firmer texture.
Pro Tips for Making Easy Rice Pudding Recipe
- Choose Short-Grain Rice: It naturally releases more starch, creating a creamier texture without extra effort.
- Stir Often, Not Constantly: Stir enough to prevent sticking, but don’t overdo it—gentle handling gives better texture.
- Opt for Quality Vanilla: Using pure vanilla extract makes a noticeable difference in flavor depth.
- Patience Is Key: Rushing the cooking can leave rice crunchy or pudding runny—slow and steady wins the race.
How to Serve Easy Rice Pudding Recipe
Garnishes
I like to top my rice pudding with a sprinkle of cinnamon and a few toasted nuts for texture contrast. Sometimes, a spoonful of fruit compote or a drizzle of honey on top adds that extra-special touch. Fresh berries in summer or a dash of nutmeg in winter never disappoint either.
Side Dishes
While this pudding works beautifully as a standalone dessert, I often serve it alongside a hot cup of chai tea or freshly brewed coffee. For a brunch twist, pair it with warm cinnamon toast or a fresh fruit salad for balance and brightness.
Creative Ways to Present
For special occasions, I love serving rice pudding in small glass jars or pretty ramekins layered with caramel sauce or fresh fruit. It makes every serving feel a little fancy and festive, perfect for holiday dinners or a cozy night in.
Make Ahead and Storage
Storing Leftovers
Leftover rice pudding keeps really well in an airtight container in the fridge for up to 4 days. I always give it a good stir before serving because it thickens up quite a bit. Adding a splash of milk and warming gently brings it back to perfect consistency.
Freezing
I’ve frozen rice pudding before with decent results—just scooping it into freezer-safe containers. Thaw overnight in the fridge and gently reheat. The texture softens slightly but remains tasty if you don’t mind a less creamy finish.
Reheating
Reheating on the stovetop over low heat with a splash of milk works best to restore creaminess. You can also microwave it in short bursts, stirring in between, to avoid overheating. Keep an eye on it so it doesn’t dry out or burn.
FAQs
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Can I use another type of rice for this Easy Rice Pudding Recipe?
Short-grain rice is ideal because it releases more starch and cooks into a creamier pudding. While you can use medium or long-grain rice in a pinch, the texture won’t be as rich or smooth. If you try a different rice, just expect a slightly different consistency.
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How do I make this recipe vegan?
Simply swap out the whole milk for any full-fat plant milk like coconut milk or almond milk. Full-fat coconut milk is my favorite vegan alternative because it adds richness and a subtle coconut flavor that pairs wonderfully with cinnamon and vanilla.
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Can I prepare rice pudding ahead of time?
Yes! Rice pudding actually tastes even better after resting for a few hours or overnight because the flavors meld. Store it covered in the fridge, then serve chilled or gently reheat before serving warm.
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Why does my rice pudding get too thick or dry?
If your pudding thickens too much, gently stir in a little milk or cream while reheating to loosen the texture. Avoid cooking over too high heat or without stirring—both can cause drying or burning on the bottom.
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Can I add other flavors to this Easy Rice Pudding Recipe?
Absolutely! I’ve had great success adding orange zest, cardamom, toasted coconut flakes, or even a splash of rum or bourbon for grown-up twists. Just add extra flavorings towards the end of cooking or after removing from heat.
Final Thoughts
This Easy Rice Pudding Recipe is one of those comforting classics I turn to when I want something that feels like a warm hug in a bowl. I love how approachable it is, and how even novice cooks can nail it without fuss. Next time you want a sweet but simple treat, I hope you’ll try this recipe—it’s cozy, satisfying, and always a crowd pleaser. Can’t wait to hear what you think once you’ve made it your own!
Print
Easy Rice Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting Perfect Rice Pudding made with whole milk or coconut milk, sweetened with maple syrup or honey, and flavored with vanilla and cinnamon. This easy and classic dessert is cooked on the stovetop until the rice is tender, then enriched with raisins for a delightful texture. Serve it warm or chilled for a versatile treat suitable for any season.
Ingredients
Milk and Rice
- 4 ½ cups whole milk or full-fat coconut milk
- ¾ cup short grain rice
Sweeteners and Flavorings
- ¼ cup maple syrup or honey
- pinch kosher salt
- ½ cup raisins
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Combine Ingredients: In a large saucepan, stir together the milk, rice, maple syrup, and salt to create the base mixture for the pudding.
- Simmer the Rice: Bring the mixture to a simmer over medium-high heat while stirring frequently to avoid sticking or burning on the bottom.
- Cook on Low Heat: Reduce the heat to low, partially cover the saucepan with a lid, and continue cooking for 25 to 30 minutes. Stir often during this time to prevent the rice from sticking and ensure the grains become tender and creamy.
- Finish and Flavor: Remove the saucepan from heat and stir in the raisins, vanilla extract, and ground cinnamon to infuse the pudding with warm, sweet notes.
- Serve: Enjoy the pudding warm for a creamy texture or allow it to cool where it will thicken further. It can be served cold or at room temperature depending on preference.
Notes
- This rice pudding is a perfect winter dessert that provides warmth and comfort.
- Use short grain rice for the best creamy and tender texture.
- Maple syrup or honey can be used interchangeably for natural sweetness.
- Stirring frequently during cooking prevents the rice from sticking and burning.
- The pudding thickens as it cools, so expect it to be thinner when hot.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 25 g
- Sodium: 113 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 33 mg
