Creamy Old Fashioned Rice Pudding

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This creamy, comforting and Old Fashioned Rice Pudding recipe is easy to make on the stovetop. It’s a cozy, quick-fix snack or dessert that’s perfect for chilly afternoons!

Creamy Homemade Rice Pudding

If you’ve never tried rice pudding, you really should. Rice pudding is so nice served warm. It’s full of cozy flavors from the cinnamon and brown sugar! When the weather warms up, rice pudding can be served cold to become a sweet and refreshing summer treat.

I personally love the texture that the rice gives to this pudding! Letting it simmer slowly allows it to puff up and be more dessert-like. The combination of texture and flavor is delightful.

I gave some to the twins as a treat. Ashton has the sweet tooth and Brooks actually prefers fries over sweets pretty much every time. Brooks is like his daddy. But when Ashton took a bite, he immediately said “Mmmmmmm,” and repeated it with every single bite! I was right there with him.

It was so cute to see his reaction! And it confirmed what I knew all along – this rice pudding is fantastic!

A Spoonful of Rice Pudding Hovering Over a Full Bowl.

Pudding Ingredients

Nothing fancy is needed to make this classic dessert!

  • Egg: Not all rice pudding recipes call for an egg, but I 100% recommend it. It adds a richness that is so worth it. Plus, it helps to thicken the pudding without having to cook it a ton. Ultimately, that gives the pudding a creamier texture.
  • White or Light Brown Sugar: Both are delicious, but the brown sugar adds some really nice flavor, so I prefer using that.
  • Vanilla Extract
  • Ground Cinnamon
  • Whole Milk
  • Heavy Whipping Cream: I always use a combination of whole milk and heavy cream. You could use all whole milk, but this pudding is meant to be creamy, and the cream really adds that lovely richness.
  • Short Grain White Rice
  • Salt
A Teal Bowl full of Creamy Rice Pudding Topped with Ground Cinnamon.

How to Make Rice Pudding

There’s virtually no prep time for this recipe – you just have to combine your ingredients and cook! The pudding comes together on the stove in about 30 minutes.

  1. Combine Egg, Sugar, Vanilla & Cinnamon: Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.
  2. Heat Remaining Ingredients: Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
  3. Simmer: Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
  4. Add Rice to Egg Mixture & Whisk: Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly to temper the egg mixture.
  5. Finish Combining Until Thickened: Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don’t boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don’t want it to be too thick before you take it off the heat. A touch soupy still is ok.
  6. Serve: Remove your pudding from the heat and serve it warm.

Tips for the Best Rice Pudding

  • Use Short Grain Rice: You want to use a short grain rice, like Arborio rice. It’s more starchy than long grain rice, so it helps to thicken the pudding nicely and gives it a better texture.
  • Slowly Add Rice Mixture to Egg Mixture: When adding half a cup of the rice into the bowl with your egg mixture, do it slowly and whisk constantly to prevent the eggs from scrambling.
  • Don’t Let it Boil: Once you’re finished combining your mixtures, don’t let the pudding come to a boil. If you do, it’ll curdle. You just want to keep it over low heat until it starts to thicken. Remember that it will continue to thicken as it cools.
  • Add Raisins: Rice pudding and raisins go together like bread and butter. To make this dish even more classic and flavorful, add some in!
A Bowl of Rice Pudding Next to Two Cinnamon Sticks.

Can You Make Rice Pudding Ahead?

Though it’s definitely best fresh, you can cook your rice in advance if you’d like to save even more time on this recipe. Let it cool, store it in the fridge a day or two ahead of time, and bring it back to a simmer on the stove before continuing with the recipe as usual.

How to Store Leftovers

Keep leftover rice pudding in an airtight container. Once cooled completely, store it in the fridge. Rice pudding stays fresh for 3 days in the fridge or 3 months in the freezer. If you store it in the freezer, thaw it in the fridge overnight before eating or reheating.

Some people like cold rice pudding, but you can easily warm up your leftovers on the stove if desired. Do so over low heat and stir continuously. Add a little bit of milk at a time to thin out the pudding until it’s reached your desired consistency.

Watch How To Make Rice Pudding

Read Transcript

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A Spoonful of Rice Pudding Hovering Over a Full Bowl.
Recipe

Classic Rice Pudding

  • Author: Lindsay
  • Prep Time: 0 minutes
  • Cook Time: 35 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Dessert
  • Method: Stove
  • Cuisine: Spanish

Description

This creamy, comforting and Classic Rice Pudding recipe is easy to make on the stovetop. It’s a cozy, quick-fix snack or dessert that’s perfect for chilly afternoons!


Ingredients

  • 1 large egg
  • 1/4 cup (52g) white or light brown sugar
  • 1 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • 2 cups (480ml) whole milk
  • 1/2 cup (120ml) heavy whipping cream
  • 1/3 cup (65g) short grain white rice (I used arborio)
  • Pinch of salt

Instructions

  1. Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.
  2. Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
  3. Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
  4. Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.
  5. Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don’t boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don’t want it to be too thick before you take it off the heat. A touch soupy still is ok.
  6. Remove from heat and serve warm.

Nutrition

  • Serving Size:
  • Calories: 221
  • Sugar: 19 g
  • Sodium: 425.8 mg
  • Fat: 6.8 g
  • Carbohydrates: 32.2 g
  • Protein: 7.2 g
  • Cholesterol: 65.9 mg

Keywords: rice pudding, rice pudding recipe, arroz con leche recipe, homemade pudding, no bake desserts, easy dessert recipes, how to make rice pudding

Categories

Other Classic Desserts to Try

  • When it comes to cheesecake, simplicity is often the tastiest way to go. This is definitely the case for my Classic Cheesecake Recipe! It’s so silky and creamy, and the flavor is right on the money.
  • These Yellow Cupcakes with Chocolate Frosting put all store-bought cupcakes to shame. The cupcakes are soft & fluffy and the chocolatey homemade frosting is irresistible!
  • Since we’ve covered arroz con leche with this rice pudding recipe, you have to try my classic Tres Leches Cake next!

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

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72 Comments
    1. Lindsay

      It’s not watery when done correctly. You probably didn’t it cook it long enough. Or you used a lower fat milk, which is much thinner and won’t thicken the same way.

  1. TBB

    Deelishusss!!My family wants me to bake this every weekend.I use less sugar though as using the recommended amount makes it too sweet.
    M

  2. Kat Wood

    I have tried Sssssssoooooooo many rice pudding recipes! And it just is never what I think it should be. UNTIL I MADE YOURS!!!! Girl, I died and went to rice pudding heaven! Yours truly rocks! I will NEVER make another recipe for it again. You did your thing!

  3. Sharon

    This is my go to rice pudding. I use almond or macadamia milk. You may think it looks thin but it really thickens after refrigerating.

  4. Nancy

    Delicious and easy to make. Only modification was less cinnamon as I am not a big cinnamon fan. Lovely pudding (quite white in color) and the rice was cooked perfectly.

  5. Rebecca

    Not best
    Colour turned brown which I really didn’t like because didn’t look like rice pudding. Rice didn’t cook so had to keep cooking and it turned too thick. Flavour good but colour and texture not

    1. Lindsay

      It sounds like, maybe you added too much cinnamon. As for the rice not cooking properly, it sounds like you had the heat turned up too high. If the temperature is too high, the rice won’t have a chance to soak up that moisture slowly, and it won’t cook properly. It’ll thicken quickly, but the rice won’t cook properly.

  6. Meghan

    I love base for this recipe! I just modified it just a bit for my taste: decreased cream to 1/4C, decreased the brown sugar to 1 TBSP, increased cinnamon to 1/4tsp and added a few sprinkles of nutmeg. It’s amazing! Thank you.

  7. Jeanne

    The minute I saw your recipe I knew it was a winner. The key? Egg! This is the creamy, custardy, perfect rice pudding I’ve been looking for. I did add a few cardamom pods because I love that flavor. I was buying rice pudding at Whole Foods for over seven dollars a pound before I found your recipe. I’ve tried other recipes but they just didn’t cut it. I also like that I can make this pudding a little thinner or thicker by just adding milk or allowing it to cook a little bit longer to thicken. Super easy! This is absolutely delicious. Thank you so much for sharing this recipe!

  8. Karen Q

    Delicious! Made as written except added a little orange zest mixed in while it was cooling off. Perfect recipe, thank you!

  9. Dio

    I’ve made this recipe a handful of times and my family absolutely loves it! It’s coming into winter so I definitely need to stock up on ingredients

  10. Zachary

    I enjoyed this recipe however it wasn’t the best, the end result was over thick & once cooled in the fridge it went hard, not enjoyable to eat texture wise but the flavour was nice

    1. Lindsay

      It sounds like you may have cooked it for too long. The longer you cook it, the thicker it will get and the firmer it will be when it cools.

  11. Jennifer

    Taste was good but the recipe failed. I used Arborio as recommended and it was way too starchy and thick. I added another extra cup of milk and a cup of cream as I was stirring for 45 minutes but it was so thick and the rice still was still a bit crunchy and i called it a day. Wish I had just used Jasmine rice.

  12. Leslie Bettice

    It is great! I also tried substituting the sugar for monk for a lower sugar version and it was still great!

  13. Niki Lewis

    This is such a good recipe? It works for me every time and everyone loves it !
    I love it! It’s so yummy, this recipe just tastes like more!

  14. Mary

    Absolutely perfect! I’ve never made rice pudding on the stovetop before, and never included an egg – but this was heavenly and will be my go-recipe from now on!

  15. Mary

    I made this pudding 2times the first time it was very tasty but the second it didn’t come out right it is too runnie and sweeter it’s probably my I fault but I whis they would make it clear about the dircetion if you want. To make a different amount how can I thicken it

    1. Lindsay

      If it was sweeter than last time, it’s possible that you accidentally added too much sugar, which would thin it out. Sugar melts and becomes liquid.

  16. brittjo

    very tasty i ended up using zest cause i had no vanilla. thanks for this EASY, QUICK, TASTY Dessert Recipe….

  17. Elaine Harvey

    Lindsay sweet Lindsay! I DO love your Classic Rice Pudding recipe so much. My ex- son-in-law from Perth, Australia who was a great cook, I’m sure still is, made Rice Cream every time I begged! The only difference between the two of yours I noted was he tripled your recipe (YAY) separated the egg whites from the yolks and set aside. I’m guessing here the milk/ cream ratio was the same. He was very casual about it. I didn’t want to be over his shoulder. He occasionally stirred it, then set it off the burner. After a few minutes he beat the egg whites until stiff and incorporated them. Stirring lightly.
    Tarah! I did not wait. Lindsay, it was Heaven in a bowl. There’s Pudding in a Cloud, but this was the former. The last difference is? I have to make it. I hope you will try it this way. You may not be swayed and that’s okay because your way is still so creamy and dreamy.
    He made a mean hamburger with an egg fried over easy on top, topped with 2 pickled beets. Grilled bun with mayo. But I wondered how a bit of sour cream and a bit of horseradish would be?

  18. Sabrina

    I absolutely love this recipe! I’ve been looking for a great rice pudding recipe that held a candle to my mother’s. Honestly I love you Mom but this recipe is better! I love how custard like it is. The ratio of pudding to rice is perfect, And oh so creamy! Thanks for sharing! Your a rock star!

  19. Charlene

    This is my favorite recipe for rice pudding. It’s easy, quick & delicious. I use white sugar, not fond of the caramel taste from brown sugar.

  20. Suzanne Capurso

    Amazing although came out brown I guess between the vanilla and the brown sugar but omg best I have ever had.

  21. PollyAnna

    My mother used to make this every Monday night for us. My father was a milkman so we got free milk + cream. Sometimes she would make it in the slow cooker / crock pot during the day + the cinnamon aroma over the day was enticing. She used to do porridge overnight in the crockpot too. I’ve been looking for a good old fashioned rice pudding recipe so thank you for this one.

  22. Charles

    I cut recipe in half, thank you for the weights of ingredients. This is delicious. I put some walnuts with mine, just because, no real reason. Certainly will make again.

  23. Mary Evans

    I didn’t have any cream to put in it but I used 1/2 cup of French vanilla Ice cream,I would suggest a little less sugar because the Ice cream has sugar I. It.Perfect recipe for a few servings and easy and quick to make.It was creamy and very good.😋

  24. Amy L Elsbernd

    Unbelievably good. I used brown sugar. I also put a half of a vanilla bean in the milk/rice mixture while the rice cooked. Amazing flavor. I also added raisins. This will be my forever recipie for rice pudding.

  25. Denyse

    Love the flavor, just the right amount of sweetness… unfortunately my jasmati rice was still crunchy after 45 minutes of simmering snd stirring!😢

  26. Nicole Smith

    This is one of my favorite recipes from this website. I have made this recipe about 4 times since it came out in January. It is so very creamy and delicious. Thank you so very much!

  27. Sue W

    Happy New Year!  I made this for the first time a few nights ago and it was delicious!!  I shared it with my landlords and they gave it an A+!  Next time I’ll add some raisins.  Thank you for the simple-to-follow recipe!

  28. Cheryl Del Valley

    I love this recipe I had to tweak it a little because I didn’t have whole milk on hand so I used evaporated canned milk instead and my heavy cream had went bad so I used sweetened condensed milk instead, everything else stayed the same. It was awesome, I will always me it this way in the future, it was sweet, creamy and delicious. We ate it while it was a tad bit warm and we used the extra creamy cool whip on top. Highly recommend that you try it. Our family consisted of ages ranging from 17 months to 73 years and several ages in between including a teenager and we all loved it. Thank you

  29. Sandi Russo

    Love this rice pudding and so easy!  Best recipe I’ve found  and the closest to our local Greek restaurants. They add raisins to theirs and so did I. This one is a keeper!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29