Classic rice pudding is a timeless dessert that’s rich, creamy, and filled with simple, comforting flavors. Made from just a handful of ingredients – rice, milk, sugar, and a touch of vanilla – it is a dish that evokes memories of home-cooked meals and cozy kitchens. Whether served warm or chilled, rice pudding offers a sweet and satisfying finish to any meal.
The magic of rice pudding comes from slow cooking the rice in milk until it becomes tender and silky. As it simmers, the starches from the rice combine with the milk to create a naturally creamy texture without the need for heavy cream. A bit of sugar adds sweetness, while vanilla extract or a cinnamon stick infuses the pudding with warmth and fragrance.
There are countless variations of rice pudding around the world, but the classic version keeps it simple. Arborio, short-grain, or medium-grain rice is typically used because it releases enough starch to create that perfect creamy consistency. The pudding is gently stirred over low heat until the rice is soft and the mixture thickens into a luxurious custard-like texture.
Some like to fold in raisins or dried cranberries toward the end of cooking for a pop of sweetness and texture. A sprinkle of ground cinnamon or nutmeg on top is a traditional finishing touch that adds extra warmth and aroma.
Classic rice pudding can be enjoyed in so many ways. Serve it warm on a chilly day for ultimate comfort or chilled from the fridge as a refreshing summer dessert. It pairs beautifully with fresh berries, stewed fruits, or a drizzle of honey for added flavor.
This cozy dessert also goes wonderfully with a cup of coffee, chai tea, or even a glass of sweet dessert wine for a more elegant twist.
Simple yet satisfying, classic rice pudding is proof that the best desserts are often the ones made with love and the simplest ingredients.
Ingredients
- 1 cup white rice uncooked
- 2 cups milk whole preferred
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter optional
- 1/2 teaspoon cinnamon for garnish
Instructions
- In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in the rice, and reduce the heat to low.
- Cover and simmer for 20 minutes until the rice is tender.
- In another saucepan, combine cooked rice, milk, sugar, and salt. Cook over medium heat until thick and creamy for about 15 to 20 minutes. Stir frequently.
- Remove from heat, and stir in the vanilla extract and butter.
- Transfer to serving dishes and sprinkle with cinnamon before serving.
Nutrition
This rice pudding is so creamy and delicious! My kids loved it.
I followed the recipe exactly but mine ended up too runny. What did I do wrong? 😕
Rice pudding? I dunno.. not really my thing. My grandma made better.
This took too long to make, and I was hungry. I expect rice pudding to be quicker.
Really good comfort dish. I might make it with almond milk next time.
Almond milk sounds like a great twist! I usually use cow’s milk but I’m intrigued. Thanks for sharing!
Yum! My kids loved it. Easy to make and tasted so good, I thought I’d messed it up!
I made it for my kids and they loved it! Super easy to make, thanks for sharing!
That’s awesome! I’m glad your kids enjoyed it. It really is a simple recipe to follow!
I dunno, rice pudding sounds kinda weird to me. Is it supposed to be sweet or savory?
Not for me. I thought it would be more like dessert but feels like breakfast.
Why would you put butter in rice pudding? Seems useless.
I don’t think this is classic pudding… where are the eggs? 🤔
Good flavor, but mine thickened way too much after cooling. Next time I’ll add a splash more milk at the end.
Not gonna lie, I’m skeptical about cooking rice twice. It’s okay, but mine got a little thick too fast. I think I should’ve used slightly more milk.
Totally get the skepticism—rice pudding can go thick fast. I’ve found it helps to add the milk a bit more slowly or keep the second simmer closer to low/medium-low and stir more often. Also try slightly less rice-cooked-to-milk ratio if yours was already thick.
This tastes like my grandma’s! I added a tiny splash of extra vanilla and it smelled amazing. Would make again for sure.
Cinnamon on top is nice, but why butter optional? I swear it makes it taste more “milky”?? (Maybe I’m imagining it.)
Yum! I added a bit of nutmeg too and it was bomb!
I tried this but I used almond milk instead and it was still great! Thx for the recipe!
Rice pudding is something u eat when there’s nothing else to make. Kinda boring.
I totally disagree! Rice pudding can be so comforting and delicious. It’s all about how you make it! 😋
Easy recipe, but did you know you can add raisins? That’s what my mom does. Either way, nice job!
Can I use almond milk instead? Allergic to cow’s milk.
Best rice pudding I ever made! It’s like a warm hug in a bowl.
I totally agree! Rice pudding really is the best comfort food. Thanks for the recipe!
Simple yet delicious. My kids loved it! Gonna make it a weekly treat.
I tried this recipe and it turned out great! Just like my grandma used to make. 😍
Pretty solid classic flavor. I might cut the sugar slightly next time because it felt a bit sweet, but the cinnamon garnish was a nice touch.
Totally agree on the sweetness—mine was kinda dessert-y too. I’ve cut it to about 1/3 cup sugar and it still tastes right.
Really yummy and easy. Made it for a family gathering, gone in minutes!
I don’t get it. Why put butter in rice pudding? Isn’t it fatty enough already?
Butter adds a richness that balances the sweetness, trust me it makes it better!
I made it but accidentally used almond milk. Still tasty, just different!
Delicious! Just like my grandma used to make. Thank you!
Classic recipe! Can’t go wrong with rice and milk. Love it.
Absolutely! Rice pudding always reminds me of my grandma’s kitchen. So comforting!
Rice pudding is overrated, this one was alright but not for me.
Nah, rice pudding is delicious! Just needs some raisins or something. 😋
I totally get you! Rice pudding ain’t for everyone. I prefer my sweets a bit less creamy, but I guess it’s a comfort food for many.
Ok but why are you boiling water with rice first and then cooking again? I skipped that step and it was weird. Don’t do that lol.
Good question—boiling/simmering the rice first is basically to pre-cook it so it doesn’t stay crunchy once it’s in the milk. If you skip that, the grains can take longer and the pudding turns out “weird,” like you said.
This recipe is so easy! My kids loved it. I’m definitely making this again!
What’s the point of the butter? Seems unnecessary!
This is the best rice pudding I’ve ever made! So creamy and delicious. 👏
I made this and it turned out really mushy. What did I do wrong?
Sounds like maybe you added too much milk or didn’t let it simmer long enough? Rice pudding should be creamy, not mushy. Make sure to follow the steps carefully!
Idk, my rice pudding never comes out mushy! Probably just a cooking error. Did u forget to stir it or something?
Too much sugar for me. I think next time I’ll only use half the sugar. Still good though!
Yummmmm!!!! Perfect for cold nights! 😊
I don’t know, maybe I did something wrong. Mine turned out too watery. 😕
Too sweet for my taste. I think it needs less sugar. Next time I’ll try it without the extra sugar.
Eh, this is not my cup of tea. Too sweet for my liking.
Mine was…meh. The texture was kinda gummy? I kept stirring, but maybe I used short-grain rice by mistake. Still ate it though, can’t waste food.
Ugh, that “gummy” texture is so disappointing 😕 If you used short-grain, it can get starchier and more gel-like. Did you measure water too? I find simmering longer than 20 min can make it pasty.
I think you nailed it—short-grain rice = stickier rice pudding. Also, stirring a ton won’t fix it if the rice is already breaking down. Next time use long-grain and keep it at a gentle simmer.
Not gonna lie, I thought “cook it twice” was overkill. But the texture is really nice, like spoonable custard.
I used to think “cook it twice” was dumb too, but the first step is basically just par-cooking the rice. Otherwise it takes forever in the milk and you end up with grainy pudding.
Haha same! I was like “twice? really?” but once you do the first simmer the rice gets tender and then the milk step turns it into that spoonable custard vibe. Great description.
This rice pudding is absolutely delicious! I added a bit of nutmeg too. So creamy!
This is the first time rice pudding actually tasted like the stuff my grandma made. No notes.
Rice pudding is the best dessert ever. I added raisins and it was heavenly!
Too sweet for my taste. Thought it was gonna be less sugary.
Classic comfort food! It’s like a warm hug in a bowl.
Easy n tasty. Would make again!
Really good, but I had to add a splash more milk. My rice wasn’t as tender at 20 minutes, maybe my stove runs hot/cold?
This is just rice in milk?? Why is everyone raving? It’s basic.
Never made rice pudding before. This was super easy and tasty! Thanks!
Tasty! But I think it needs more cinnamon. Who doesn’t love cinnamon? 🥳
Totally agree! More cinnamon makes everything better 🍥
Yummy!!! I added raisins, and it’s bomb! 😍
Raisins? Really? I can’t imagine that making it better. Just sounds weird to me.
Rice pudding isn’t supposed to be made with sugar, right? Sounds wrong.
Actually, sugar is a key ingredient in traditional rice pudding. It adds sweetness that balances the creaminess of the milk.
Eww. Didn’t like it at all. Too creamy and sweet for my taste. 🙁
My grandma used to make this. She never measured anything, just threw it all in. So this is weird for me to follow the recipe!
I get that! My mom did the same thing. Recipes can feel so stiff compared to just cooking with love.
Yum! I added raisins and it was a hit at the party. Definitely making this again!
I’m not sure why it needs two saucepans. Seems like extra dishes for something that should be simpler. Flavor was okay but it didn’t get as thick for me.
I didn’t have whole milk, just skim. Still turned out okay, I guess.
Glad it worked out for you! Skim milk can be a good substitute sometimes. I think it’ll be just as tasty!
I dunno, skim milk ain’t the same as whole. Should’ve stuck to the recipe!
This pudding is incredible! Perfectly creamy and sweet. Love it! ❤️
Rice pudding is tricky. I grew up making it with way more sugar, so this felt mild. But the steps were easy and I like that it’s not overly sweet.
Oh wow. I did the stirring like a maniac and it thickened beautifully. My kids actually asked for seconds. 10/10 would make again.
I made rice pudding but forgot the vanilla. Still good but missing something, ya know?
I totally get it! Vanilla really adds that extra touch. Maybe next time try a dash of almond extract too, it might surprise you!
I don’t think it would have change that much. Rice pudding is good no matter what. Just enjoy it!
Rice pudding? More like rice gloopy mess! Didn’t like it at all. Waste of ingredients.
I actually love rice pudding! It’s such a comforting dessert. Maybe try adding more sugar or cinnamon next time? It can make a big difference!
Delicious! This is the perfect comfort food for me. Reminds me of my childhood!
I tried this and it got kinda grainy. Maybe I didn’t stir enough or my heat was too high. Still edible though!
I was skeptical at first, but surprisingly it turned out really good! Just make sure not to boil too hard.
I’m glad to hear it turned out well! Rice pudding is so comforting. I’ll remember your tip about not boiling too hard.
Can someone explain why you add milk *after* cooking the rice? Seems strange to me. 🤔
Imma try this but I don’t have vanilla. Will it still work?
I was skeptical at first. Rice pudding always seemed boring. But this recipe changed my mind!
I’m so glad you enjoyed it! Rice pudding can be a real hidden gem. 😋
This came out so cozy and creamy! I simmered a little longer than the time listed and it thickened perfectly. The vanilla + cinnamon garnish is the best touch.
Yes!! That vanilla + cinnamon combo is everything. I love how it turns out creamy even without fancy stuff.
Tried making it but the rice got sticky. What did I do wrong? Help!
Maybe you cooked it too long or didn’t rinse the rice before. That can cause stickiness!
I used brown rice instead and it turned out mushy. Stick to white rice! Lesson learned.
I don’t get why people like rice pudding. It’s just mushy rice, right?
I totally get you! Rice pudding is like, just mushy rice with milk. It’s not my thing either.
Actually, it can be really comforting! The creaminess and the sweetness can be quite nice—I’ve never met a rice dish I didn’t like!
Can I use brown rice? Don’t have any white rice at home.
This recipe took me back to my grandma’s kitchen! So comforting and delicious. Loved it!
Awesome recipe! I added some raisins too; it was delish!
Raisins?! That sounds interesting, I never thought to add those. Might give it a try!
This recipe is pretty solid. I followed it exactly and the consistency was nice, not too thick. Next time I’ll maybe add a splash of cream for richer texture.
Rice pudding? Ugh! Why would anyone eat that? It’s just mushy rice.
I followed the steps exactly and it was kinda thick too fast. Stirring frequently is key—otherwise it sticks. Still tasty though, just watch the heat.
Why so much sugar? I used half & it was fine. #healthyliving
This is good, but I’m confused why it says 2 cups milk “preferred” when the recipe uses an extra saucepan. Also, 1 cup rice cooked in water then cooked again—seems like a lot of steps.
Cinnamon is a must! You can’t skip that, makes it perfect.
I followed the recipe but it turned out way too sweet for my taste. Maybe less sugar next time.
I totally get that! I like my desserts less sweet too. Maybe try 1/4 cup sugar next time?
No way! I thought it wasn’t sweet enough. Everyone has their own taste, I guess.
Honestly, the instructions are a bit all over. Step 1 cooks rice in water, then step 3 says “combine cooked rice” which makes sense, but I wish they warned it would get thicker gradually.
My rice was still a bit grainy at the 20 min mark. I think my heat was too low. Next time I’ll simmer longer. Flavor was great.
Simple and classic! Perfect dessert for when you don’t want to go fancy.
Not convinced. The water-to-rice step seems a little odd since then you still cook with milk. Next time I’ll try cooking the rice mostly in milk instead.
So cozy and classic! I used whole milk and it turned out thick and creamy after lots of stirring. The cinnamon on top is the perfect touch.
I think I’m overcooking mine or something. I used whole milk too and it turned out kinda runny at first, then gummy later. Still tasty though. Any tips on how thick it should be?
Yes! That cinnamon on top really makes it feel like the “real” classic version. Glad the whole milk worked out thick and creamy for you—stirring pays off 👏
Super easy and quick! I love how creamy it turned out. Will make again!
It’s rice, then milk and sugar.. how hard can it be? Simple and yummy!
Ew, rice pudding is just wrong. It’s like cold, mushy rice. No thanks. 😷
Love this dessert! My grandma used to make it and this tastes close. Vanilla + cinnamon is chef’s kiss.
1 teaspoon vanilla? Wow. I swear mine didn’t taste like much until I added more. Also my cinnamon sank to the bottom lol.
So cozy. I followed it pretty much exactly and it turned out thick and creamy after the last simmer. The cinnamon on top is a must!
This is perfect for using up leftover rice. Honestly I don’t even bother with the first step when I have cooked rice already.
Not bad… but I think 1/2 cup sugar might be too much for my taste. I’d cut it to 1/3 cup next time.
Made this last night and it turned out super creamy. I was nervous about the two-step cooking, but it worked. Used a little extra vanilla and it smells amazing.
I tried this once but I think I boiled the rice too long on step 1. It came out more like mush than pudding lol. Yours sounds perfect though—extra vanilla is the way.
Yes! The two-step thing is definitely the secret—first tenderize the rice, then let it get all creamy in the milk. Glad it worked for you. 😋
Way too sweet for my taste. I might cut the sugar in half next time and use more cinnamon.
Cooked rice then milk again?? Seems redundant. Would’ve thought you’d just do it in one pot. Still, it tastes fine.
I tried following exactly and mine came out kinda watery. Maybe my stove runs cool? Also I forgot the butter (oops) and it felt less rich. Not bad, just not pudding-y enough.
I used almond milk instead of whole milk and it still worked (just less rich). Vanilla + cinnamon is a win.
Love this! Vanilla + cinnamon is always a solid combo—nice call using almond milk too.