Classic Rice Pudding
Creamy, comforting rice pudding made with simple pantry staples. Short-grain rice slowly simmers in whole milk until tender and velvety, scented with vanilla and a hint of cinnamon. This old-fashioned dessert comes together in one pot and tastes like a warm hug in a bowl.
For 4 servings
- prep · ~1 min
Rinse the rice.
Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Drain well.
- simmer · ~5 min
Combine milk and rice, then simmer.
In a heavy-bottomed saucepan over medium heat, combine the rinsed rice and milk. Bring to a gentle simmer, then reduce the heat to low.
TIPUse a heavy-bottomed pan to prevent the milk from scorching on the bottom. - simmer · ~30 min
Cook until rice is tender, stirring often.
1.Cook on low heat for 25-30 minutes, stirring every few minutes with a wooden spoon.2.Scrape the bottom of the pan each time you stir to prevent sticking.3.The pudding is ready when the rice is tender and the mixture has thickened to a creamy, porridge-like consistency.TIPDon't rush this step — low and slow stirring releases the rice starch and creates that classic velvety texture. - mix · ~1 min
Stir in sugar, vanilla, cinnamon, and salt.
Remove the pan from the heat. Stir in the sugar, vanilla extract, ground cinnamon, and a pinch of salt until fully dissolved and incorporated.
TIPAdding sugar at the end helps the rice soften faster during cooking. - rest · ~5 min
Let the pudding rest and thicken.
Let the pudding sit in the warm pan for 5 minutes — it will continue to thicken as it cools slightly. If it becomes too thick, stir in a splash of milk to loosen.
TIPThe pudding sets up considerably as it cools. Serve warm for a loose, creamy texture or chilled for a firmer, spoonable dessert. - serve
Serve warm or chilled with a sprinkle of cinnamon.
Spoon into serving bowls. Top with raisins if desired and an extra pinch of ground cinnamon. Serve warm or cover and refrigerate for a cold, set pudding.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the rice until the water runs clear to remove excess starch and prevent a gummy texture.
- 2Stir the pudding every few minutes and scrape the bottom of the pan to avoid scorching the milk.
- 3For extra creaminess, use a heavy-bottomed saucepan to distribute heat evenly and prevent hot spots.
- 4Let the pudding rest off the heat for 5 minutes – it will thicken further as it cools.
- 5If reheating leftovers, stir in a splash of milk to restore the creamy consistency.
- 6Serve warm for a loose, silky texture or chilled for a firmer, sliceable dessert.
Adapt it for your goals.
Dairy-free
Substitute whole milk with full-fat oat milk or canned coconut milk. Add 1 extra tablespoon of sugar to compensate for reduced sweetness, and stir in a teaspoon of coconut oil for richness.
low sugarLow-sugar
Reduce granulated sugar to 1 tablespoon and stir in 1–2 tablespoons of maple syrup or honey at the end. A pinch of stevia can also be added to taste.
spiced chaiSpiced chai
Add 1 crushed cardamom pod, 2 cloves, and a small cinnamon stick to the milk while simmering. Remove before serving, then stir in the ground cinnamon and a dash of nutmeg.
citrus & pistachioCitrus & pistachio
Replace vanilla with 1 teaspoon orange blossom water and 1 teaspoon finely grated orange zest. Top with chopped pistachios and a drizzle of honey instead of raisins.
Why this is on our healthy list.
Good Source of Calcium
Whole milk provides calcium, which supports strong bones and teeth. This dessert delivers a solid dose from the 4 cups of milk.
Energy from Carbs
Short-grain rice and sugar offer quick-digesting carbohydrates, making this a comforting energy boost – ideal after a long day or for growing children.
Contains Antioxidant Cinnamon
Cinnamon is rich in antioxidants that help reduce inflammation and may support blood sugar regulation when used in moderation.
Easy to Digest
Rice is naturally low in fiber and gluten-free, making this pudding gentle on the stomach and suitable for those with mild digestive sensitivities.
Frequently asked questions
Yes, but the texture will be different – you'll need only about 1.5 cups cooked rice and reduce the simmering time to 10–15 minutes, until the mixture thickens.
