Ready for a taste of pure comfort? We're making creamy rice pudding, a budget-friendly and oh-so-satisfying dessert. With just a few ingredients and a low simmer, you'll be enjoying this sweet treat in no time at all. Perfect for chilly evenings or a delightful afternoon pick-me-up, this recipe is a surefire winner.
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This creamy rice pudding is pure comfort in a bowl. Don't let the short list of ingredients fool you. Milk and sugar join forces to create a sweet, satisfying flavor, while the rice cooks up perfectly creamy, ditching the need for fancy thickeners.
Want it classic? Keep it simple. Feeling fancy? Stir in some raisins or chopped nuts, add a sprinkle of cinnamon or nutmeg on top, or even a drizzle of chocolate sauce. Every spoonful is a nostalgic reminder of simpler times, but the beauty of this recipe is that you can easily customize it to fit your cravings.
And the best part? This recipe is just the beginning of your comfort food adventure on maplewoodroad.com! Feeling like chocolatey goodness? Our rich and decadent chocolate orange cake is calling your name. Craving something nutty? This quick & easy nut brittle is bursting with flavor. Or maybe you're in the mood for something fruity? Then you have to try my dutch oven blueberry cobbler. No matter what dessert you're in the mood for, grab your spoon and get ready to discover a world of cozy classics that will warm you from the inside out!
π§Ύ Ingredients
- White rice
- Water
- Milk
- Sugar
- Salt
- Vanilla extract
See the recipe card below for full list of ingredients and their measurements.
β Ingredient notes
- Rice - Any type of uncooked white rice should work well. I personally used a medium-grain white rice for my pudding, but others prefer long-grain rice, or even arborio, jasmine, or basmati rice.
- Milk - Use your favorite type of milk, whether that means whole or low-fat, or even coconut, almond, soy, or oat milk for a dairy free and vegan option.
π₯£ How to make creamy rice pudding
Add rice and water to a pot on the stove. Simmer over medium heat for about 10 minutes, stirring frequently, until 90% of the water is absorbed.
Next, add the milk, sugar, salt, and vanilla extract to the pot. Cook for approximately 25 to 30 minutes, stirring frequently, until it's thick and creamy. Once the liquid starts to bubble, make sure to keep it at a low simmer, so the milk doesn't burn.
Reduce the heat as necessary throughout this time to maintain a low simmer as the liquids are being reduced and the pudding thickens (Tip: you'll probably start at medium-low and by the end of cooking will be at a low setting on the stove).
Keep in mind that the pudding will thicken slightly once it cools, so if you prefer a thinner consistency, remove from the heat earlier; and if you prefer a thicker consistency to your pudding, cook it a minute or so longer.
If you're adding raisins or any other add-in to your rice pudding, gently mix these in after removing the pudding from the heat.
Once the pudding has reached a thick and creamy consistency, either enjoy it warm or chill in the refrigerator before serving. If you like, sprinkle the top with a light dusting of cinnamon and nutmeg.
π Fantastic add-ins
- Spices - If you'd like to add a little more warmth to the flavor of your rice pudding, add in a little cinnamon, nutmeg, allspice, cloves, or cardamom.
- Add-ins - Once the pudding has finished cooking on the stove, stir in some raisins (plain or soaked in rum or bourbon) or other dried fruits, nuts, lemon or orange zest, or toasted coconut.
π§Ί Storage
When kept covered in the refrigerator, this rice pudding will stay delicious for several days.
β FAQ
You certainly can! Just skip the first step of cooking the rice and jump straight to adding the milk, sugar, salt, and vanilla to about 1 cup of pre-cooked rice.
Everyone has their personal preference on the thickness of rice pudding. Remember that this pudding will thicken slightly as it cools, so if you prefer your pudding thinner, then remove it from the heat earlier; and if you prefer it thicker, then cook for an extra minute or two.
Do you have a sweet tooth like me? Check out a few more of our delicious recipes:
- Quick & Easy Nut Brittle
- Old Fashioned Peanut Butter Fudge
- Butterscotch Milkshake
- 5-Ingredient Homemade Sprinkles
- Dutch Oven Blueberry Cobbler
- Chocolate Orange Cake
- Lemon Meringue Pie
- Mom's Jewish Apple Cake
- Homemade Cinnamon Rolls
- Sour Cream Coffee Cake
π Recipe
Rice Pudding
Ingredients
- ΒΎ cup white rice
- 1 Β½ cups water
- 2 Β½ cups milk
- Β½ cup granulated sugar
- ΒΌ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Add rice and water to a pot on the stove. Simmer over medium heat for about 10 minutes, stirring frequently, until 90% of the water is absorbed.
- Next, add the milk, sugar, salt, and vanilla extract to the pot. Cook for approximately 25 to 30 minutes, stirring frequently, until it's thick and creamy. Once the liquid starts to bubble, make sure to keep it at a low simmer, so the milk doesn't burn.
- Reduce the heat as necessary throughout this time to maintain a low simmer as the liquids are being reduced and the pudding thickens (Tip: you'll probably start at medium-low and by the end of cooking will be at a low setting on the stove).
- If you're adding raisins or any other add-in to your rice pudding, gently mix these in after removing the pudding from the heat.
- Once the pudding has reached a thick and creamy consistency, either enjoy it warm or chill in the refrigerator before serving. If you like, sprinkle the top with a light dusting of cinnamon and nutmeg.
Notes
- Spices -Β If you'd like to add a little more warmth to the flavor of your rice pudding, add in a little cinnamon, nutmeg, allspice, cloves, or cardamom.
- Add-ins -Β Once the pudding has finished cooking on the stove, stir in some raisins (plain or soaked in rum or bourbon) or other dried fruits, nuts, lemon or orange zest, or toasted coconut.
- Can I make this rice pudding with leftover rice from the fridge? You certainly can! Just skip the first step of cooking the rice and jump straight to adding the milk, sugar, salt, and vanilla to about 1 cup of pre-cooked rice.
- Why is my rice pudding too thin/thick? Everyone has their personal preference on the thickness of rice pudding. Remember that this pudding will thicken slightly as it cools, so if you prefer your pudding thinner, then remove it from the heat earlier; and if you prefer it thicker, then cook for an extra minute or two.
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Wendy A.
I loved my grandma's rice pudding, but don't have the recipe anymore. Thank you for this recipe, it tastes just just like hers did!
maplewoodroad
Thank you so much Wendy! That makes my heart so happy! π