Creamy Rice Pudding
A comforting and easy-to-make creamy rice pudding made with simple pantry staples like short-grain rice, milk, and sugar. Perfect served warm or chilled, and customizable with toppings like raisins, cinnamon, or condensed milk
Ingredients
½ cup Short-grain rice Arborio or similar, uncooked
4 cups Whole milk Or any milk of your choice (dairy or plant-based)
⅓ to ½ cup Granulated sugar Adjust based on sweetness preference
¼ teaspoon Salt Enhances flavor and balances sweetness
1 teaspoon Vanilla extract Use pure vanilla for best taste
1 tablespoon Butter Optional, for richer flavor
2 tablespoons Sweetened condensed milk Optional, adds extra creaminess and sweetness
½ teaspoon Ground cinnamon or nutmeg Optional, for warm spice flavor
¼ cup Raisins or dried fruit Optional, stir in near the end of cooking
Instructions
- Combine base ingredients In a medium saucepan, mix rice, milk, sugar, and salt. Stir to combine.
- Bring to a gentle simmer Set over medium heat. Once small bubbles form, lower the heat.
- Simmer and stir Stir often for 20–25 minutes, or until rice is tender and mixture thickens.
- Add flavorings Stir in vanilla extract. If using, add butter, condensed milk, or spices.
- Let it rest Remove from heat and let sit 5–10 minutes to finish thickening.
- Serve Enjoy warm or chilled. Top with cinnamon, fruit, or nuts if desired.
Notes
You can substitute part of the milk with coconut milk for a tropical variation. If using leftover cooked rice, reduce the cooking time by half. For added richness, stir in sweetened condensed milk or butter toward the end of cooking. This pudding thickens as it cools—add a splash of milk before reheating to restore creaminess. Suitable for serving warm or chilled. Adjust sugar to taste, especially if using sweet add-ins like raisins or fruit.