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.
I cannot wait to try these recipes
I love rice pudding and it’s good both cold and warm! I can’t do cinnamon so I use a light amount of cardamom. I’ve been known to add crushed nuts (macadamia and coconut flakes or pistachios with golden raisins). Rice pudding is so versatile – love it!
This is also a very common dish in Germany (Milchreis), served with cinnamon, sugar and applesauce. Traditionally, to save energy, the rice is only cooked for a few minutes in the morning, then the pot is wrapped in paper (old newspapers) and placed in a bed under the warm covers where it finishes cooking by itself, probably similar to a slow cooker. It was always a sweet surprise to come home after school and be told to find lunch in bed.
Wow! Thank you for sharing, I had never heard of this method before. So interesting!
Cool! This is actualy a Norwegian desert that we make with the left over rice-poridge! (and whipped cream, and rasperry or strawberry sauce)
In the Southwest we call it Arroz con leche (rice with milk). We eat it cold for dessert or sometimes hot for breakfast.
You should really try making it hot for breakfast. Use cinnamon sticks (just throw the whole thing in while it’s cooking and pick it out before serving) raisins and some dried coconut flakes. The coconut flakes are my mom’s secret ingredient, and they give it a little something extra in the flavor.
yuhum. that’s all i have to say!
Oh I love rice pudding.
It´s so easy and convertible. My favourit is cinnamon rice pudding <3
PS: best wishes from german
Oh yum! I’ve never roasted strawberries but that should be easy, right?
I have always want to try rice pudding but dont know how. I am going to try your recipe
This is so cute! I love it so mach.
Hi to all, how is the whole thing, I think every one is getting more from this web page.
looks yummy,, 🙂
Rice pudding must be one of those sweets/treats/desserts that exhist all over the world. I love it!
so cool ,thanks for sharing
Jag tror att ditt perspektiv är djup, det bara genomtänkt och verkligen fantastiskt att se någon som vet hur man sätter dessa tankar ner så bra. Mycket bra jobb på detta
din blogg är väldigt good.It var mycket bra skriven och lätt att förstå. Till skillnad från ytterligare bloggar jag har läst som verkligen inte bra. Jag hittade också dina inlägg mycket intressant
look so cool, thank you for sharing
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I always fail at rice pudding. I love it and will have to try this recipe.
I have always loved rice pudding. I usually like it with peaches but now am going to have to try roasted strawberries.
Oh how wonderful that looks right about now.