Creamy homemade rice pudding recipe berries and cinnamon

Why This Rice Pudding Recipe Will Become Your Go-To Dessert

Rice pudding is the ultimate comfort food—warm, creamy, and nostalgic. Whether you’re craving a cozy dessert or a sweet breakfast, this recipe delivers. It’s gluten-free, customizable with dairy-free swaps, and uses pantry staples. Plus, it’s ready in 30 minutes!

Why You’ll Love This Recipe:
✅ Silky texture with a hint of cinnamon warmth.
✅ Budget-friendly and kid-approved.
✅ Perfect for using leftover rice.

Ingredients for Creamy Rice Pudding Recipe (Serves 6)

Base Recipe:

  • 1 cup white medium-grain rice (or leftover cooked rice)
  • 4 cups whole milk (sub coconut milk for vegan)
  • ⅓ cup granulated sugar (or maple syrup)
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup raisins (optional)

Toppings (Optional):

  • Whipped cream
  • Fresh berries
  • Toasted nuts (almonds, pecans)
  • Extra cinnamon sprinkle

Step-by-Step Instructions

1. Cook the Rice (Skip if using leftovers)

  • Rinse 1 cup rice under cold water.
  • In a saucepan, combine rice + 2 cups water. Bring to a boil, then simmer for 15 minutes until tender. Drain.

2. Simmer the Pudding

  • In the same pot, add cooked rice, milk, sugar, cinnamon, and salt.
  • Cook on medium-low heat, stirring frequently, for 15–20 minutes until thickened.

3. Add Flavor & Finish

  • Remove from heat. Stir in vanilla and raisins (if using).
  • Let cool slightly—it will thicken more as it rests.

4. Serve Warm or Chilled

  • Divide into bowls. Top with whipped cream, berries, or nuts.

Equipment You’ll Need

Nutrition Facts (Per Serving)

  • Calories: 250
  • Carbohydrates: 45g
  • Protein: 6g
  • Fat: 5g
  • Sugar: 20g
  • Fiber: 1g

Note: Nutrition calculated with whole milk and sugar.

Pro Tips for Perfect Rice Pudding

  • Creamier Texture: Use Arborio rice (the same as risotto!).
  • Dairy-Free: Swap milk with coconut or almond milk.
  • Sugar Alternatives: Honey, maple syrup, or monk fruit.
  • Avoid Scorching: Stir frequently and use low heat.

FAQs

Q: Can I make rice pudding ahead?
A: Yes! Store in the fridge for 3 days. Reheat with a splash of milk.

Q: Why is my pudding too runny?
A: Simmer longer to evaporate excess liquid, or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

Q: Can I use brown rice?
A: Yes, but adjust cooking time (brown rice takes longer to soften).

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