Rice pudding is one of my favorite desserts! It has been a food obsession of mine for years now. I first published this rice pudding recipe back in 2012, and it’s still one of my all-time favorites.
It’s creamy, lightly sweet, and you can customize it all sorts of ways. This rice pudding recipe does not contain egg, making it really easy! Rice pudding is a wonderful and comforting dessert in the winter, as it is warm and filling.
But I also like to make to rice pudding in the warm weather months as the entire recipe can be made on the stove, so you don’t have to turn your oven on and heat up your house.
Looking for more ways to satisfy your sweet tooth? Click around our dessert archives for more easy recipes.
Other things I love about this recipe pudding recipe:
- Simple – only 6 ingredients needed
- Quick – you can make this in under 30 minutes
- Lightly sweet – while this is dessert, it’s not overly sugary and naturally gluten-free
Rice Pudding Ingredients:
- Rice – I like to use Arborio (just like I do for risotto) but any short grain rice will work
- Cream – I use half and half usually
- Granulated white sugar
- Vanilla extract
- Cinnamon – optional, but I always add it
In a small pot, melt the butter over medium heat. Stir in the dry rice and cook until it appears translucent. Stir in the cinnamon and vanilla.
Slowly add the milk and cream, stirring as you go. This is almost the exact same method for making risotto. If you can stir, you can make this!
Additions & Substitutions:
- Add dried fruit (like raisins) at the end for an old-fashioned rice pudding.
- You can top this with toasted nuts or roasted fruit like strawberries or apples.
- Substitute the granulated white sugar for brown sugar, or the cinnamon for other spices like nutmeg.
Frequently Asked Questions
What type of rice should I use for rice pudding?
Arborio rice is my favorite to use for rice pudding, but any short grain rice can work.
Why is rice pudding healthy?
Rice pudding is lightly sweet and naturally gluten-free. You can also easily substitute the milk and cream or non-diary options. That being said, this is still a dessert recipe.
What thickens rice pudding?
The milk and cream absorb and cook the rice, so the pudding will become thick as it cooks. Rice pudding will also become even thicker as it cools.
I have made this rice pudding recipe many, many times over the years and it’s always a treat. Enjoy! xo. Emma
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- 2 tablespoons butter
- ½ cup arborio rice
- ½ teaspoon vanilla extract
- ⅛ teaspoon cinnamon (optional)
- 1 cup milk
- 1 cup half and half cream
- ¼ cup granulated white sugar
- In a small to medium pan, melt the butter over medium heat.
- Stir in the dry rice and cook until it appears translucent.
- Stir in the vanilla extract and cinnamon.
- Combine the milk and cream in a glass measuring up. Add ¼ the mixture to the rice, stirring as it cooks and incorporates. Once the liquid is mostly absorbed, add more. This will take 20-25 minutes, have patience and continue to stir.
- As you add the last addition of liquid, also add the sugar and stir into the pudding.
- Taste a rice piece to check for doneness. Once cooked, remove from heat and cover the pan. Leave for 3-5 minutes.
- Serve warm or cold.
- You can cover and refrigerate any leftovers for at least 5 days.
- You can easily double for triple this recipe for more servings.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.