Homemade Rice Pudding Recipe
This simple rice pudding recipe is easy to make because it only needs a few pantry staples. The magic happens as the grains simmer in sweetened milk. They release starch, making the pudding creamy.
Ingredients
- 1½ cups water
- ¾ cup white rice medium grain preferred
- 2 cups whole milk or milk of choice
- ⅓ cup sugar adjust to taste
- ¼ teaspoon salt
- ½ to 1 teaspoon vanilla extract
- 1 tablespoon butter optional, for added richness
Instructions
- Cook the Rice
- Bring 1½ cups of water to a boil in a medium saucepan.
- Add ¾ cup of white rice, reduce heat to low, cover, and simmer for 15–20 minutes until the rice is tender.
- Combine Ingredients
- Transfer the cooked rice to a larger, heavy-bottomed saucepan.
- Add 2 cups of milk, ⅓ cup of sugar, and ¼ teaspoon of salt.
- Stir well to combine.
- Simmer
- Heat the mixture over medium heat until it reaches a gentle simmer.
- Stir frequently with a wooden spoon for 15–20 minutes until thick and creamy.
- Check if it coats the back of the spoon and leaves a trail when you run a finger through it.
- Finish
- Remove from heat.
- Stir in 1 tablespoon of butter and ½ to 1 teaspoon of vanilla extract.
- Adjust sweetness or vanilla to taste.
- Serve
- Serve warm, at room temperature, or chilled.
- Optional: top with cinnamon, fruits, or other mix-ins.
Notes
- Use medium grain rice for a creamy texture.
- Leftover rice can be used (about 3 cups cooked).
- Use a heavy-bottomed pan to avoid scorching.
- The pudding thickens as it cools—aim for a slightly loose texture while hot.
- For vegan or dairy-free options, use oat, almond, or cashew milk.
- Flavor add-ins include cinnamon, nutmeg, cardamom, vanilla bean, or rum.
- Store in the refrigerator for up to 5 days. Reheat with added milk if needed.
- Freeze for up to 2 months, but texture may change.
- Custom toppings like raisins, nuts, or jam can be added for variety.
- Great for special diets: egg-free, gluten-free, nut-free (basic version), and vegetarian.