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Rice Pudding Recipe

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This classic homemade rice pudding is incredibly creamy, perfectly sweet, and flavored with vanilla and cinnamon. It’s a timeless comfort dessert that’s easy to make with simple ingredients you already have in your pantry. Serve it warm or chilled for a delicious treat the whole family will love.

Ingredients

Scale
  • 1 cup Arborio rice or medium-grain white rice
  • 4 cups whole milk, divided
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 tablespoon unsalted butter
  • 2 teaspoons pure vanilla extract
  • Ground cinnamon, for serving
  • Optional toppings: raisins, whipped cream, fresh berries, toasted almonds

Instructions

  1. Rinse the rice: Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming gummy. Drain well and set aside.
  2. Combine rice and milk: In a heavy-bottomed medium saucepan, combine the rinsed rice, 3½ cups of milk, sugar, and salt. Stir well to combine all ingredients evenly.
  3. Cook the rice mixture: Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally to prevent sticking. Once simmering, reduce heat to medium-low and continue cooking, stirring frequently (every 3-4 minutes), for 35-40 minutes. The rice should be tender and the mixture should be thick and creamy. Make sure to stir from the bottom of the pan to prevent scorching.
  4. Temper the eggs: While the rice is cooking, crack the eggs into a small bowl and beat them with a whisk until smooth. When the rice is nearly done, slowly add the remaining ½ cup of milk to the beaten eggs while whisking constantly. This gradually warms the eggs and prevents them from scrambling.
  5. Add the egg mixture: Remove the rice pudding from heat. Slowly pour the tempered egg mixture into the rice pudding while stirring constantly with your wooden spoon. The residual heat will cook the eggs and create a rich, custard-like consistency.
  6. Finish the pudding: Stir in the butter and vanilla extract until the butter is completely melted and incorporated. The pudding will continue to thicken as it cools.
  7. Serve or chill: Serve the rice pudding warm immediately with a sprinkle of cinnamon on top, or transfer to individual serving bowls, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours for chilled pudding.
  8. Garnish and enjoy: Before serving, sprinkle with ground cinnamon and add your favorite toppings. Enjoy this comforting, creamy dessert!

Notes

  • The pudding will thicken significantly as it cools. If it becomes too thick after refrigeration, stir in a splash of milk to reach your desired consistency.
  • For a richer pudding, replace 1 cup of milk with heavy cream.
  • Add ½ cup of raisins during the last 10 minutes of cooking if desired.
  • Pudding can be stored covered in the refrigerator for up to 4 days.
  • For best flavor, use pure vanilla extract rather than imitation vanilla.

Nutrition

Find it online: https://focialy.com/rice-pudding-recipe/