rice pudding recipe is everything a cozy dessert should be. It smells like vanilla and cinnamon the whole time it's cooking, and honestly that smell alone is half the reason I keep coming back to it. I first made this on a gray November afternoon when I had leftover short-grain rice pudding recipe and no energy for anything complicated. One pot, simple pantry ingredients, forty minutes, and the result was so good I wrote it down right away. The maple syrup gives it this subtle, almost caramel-y sweetness that plain sugar just can't match.
If you love old-fashioned Easy Cinnamon Roll Bread Pudding recipe , Easy Flourless Chocolate Cake Recipe this Easy Biscoff Cake Recipe or our classic bread pudding on a cold night.
Why You'll love this Rice Pudding Recipe
- One pot, one stovetop, about forty minutes. There's genuinely not much to it.
- Only seven ingredients, all pantry staples
- No eggs, no baking, no special equipment needed
- Works warm or cold, and actually gets better overnight
- Naturally sweetened with maple syrup or honey
- Easily dairy-free with full-fat coconut milk
- Kid-friendly and cozy enough for company
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Rice Pudding Recipe ingredients
Simple ingredients, all with a real job to do.
See Recipe Card Below This Post For ingredients Quantites
- Whole milk or full-fat coconut milk (: This is the base of everything. Whole milk gives you a rich, classic pudding. Full-fat coconut milk makes it dairy-free while keeping it just as creamy, and the coconut flavor is mild enough that it works beautifully with the cinnamon and vanilla.
- Short-grain rice : This is the key to proper pudding texture. Short-grain rice releases more starch as it cooks, which thickens the milk into that luscious, spoonable consistency. Don't swap for long-grain rice pudding recipe , the texture will be thinner and less satisfying.
- Maple syrup or honey : Natural sweeteners that melt right into the pudding as it cooks. Maple syrup brings a warm, earthy sweetness. Honey adds light floral notes. Both work beautifully.
- Kosher salt : Balances the sweetness and brings out all the other flavors. Don't skip it.
- Raisins : Stirred in at the very end, they absorb the warm liquid and plump up beautifully. They add little pockets of sweetness and a soft, chewy texture in every spoonful.
- Vanilla extract : Added off the heat to preserve that clean, fragrant flavor. It rounds out the whole dessert and makes the kitchen smell incredible.
- Ground cinnamon : Just enough to add warmth without taking over. It ties the vanilla, maple, and raisins together into something that tastes like a real homemade dessert.
How to Make Rice Pudding Recipe
Start the base: In a large saucepan, stir together the milk, rice pudding recipe , maple syrup, and salt. Everything goes in at once, no pre-soaking or prep needed.
Bring to a simmer: Set the heat to medium-high and stir frequently as the mixture warms up. You're watching for gentle bubbles around the edges, a low simmer, not a rolling boil. Stay close and keep stirring, this takes about 5 to 8 minutes.
Low and slow: Once it's simmering, reduce the heat to low and partially cover the pot with a lid. Cook for 25 to 30 minutes, stirring often, about every 3 to 4 minutes. The rice pudding recipe will gradually absorb the milk and the whole thing will thicken. You'll know it's done when the rice is fully tender and the creamy dessert recipe coats the back of a spoon.
Add the finishing touches: Remove the pot from the heat. Stir in the raisins, vanilla extract, and ground cinnamon. The warmth of the pudding softens the raisins and blooms the cinnamon beautifully.
Serve warm or chill: Spoon into bowls right away for a warm, slightly thinner pudding, great with a little extra cinnamon dusted on top. Or let it cool, cover, and refrigerate for a few hours. As it chills, it thickens into dense, creamy quick rice pudding recipe pudding that's wonderful the next day.
Swaps and Variations
Milk: Full-fat coconut milk is the best dairy-free swap and gives a slightly tropical, creamy result. Oat milk also works, though the pudding will be a little lighter in texture.
Sweetener: Granulated sugar works if that's all you have, use the same amount. Brown sugar adds a deeper, molasses-like flavor. Agave is a good vegan option with a very mild taste.
Raisins: Not a fan? Leave them out, or swap them for dried cranberries, chopped dates, or small pieces of dried apricot.
Rice: Short-grain is strongly recommended for the thick, creamy texture this recipe is known for. Arborio rice pudding recipe is a reliable substitute. Medium-grain works in a pinch but gives a looser pudding.
Spices: Cardamom is a beautiful addition alongside or instead of cinnamon. A pinch of nutmeg, a tiny bit of allspice, or a strip of lemon zest added while cooking all make lovely variations on this classic dessert recipe.
Equipment for Rice Pudding Recipe
You don't need much for this one.
- Large, heavy-bottomed saucepan (at least 3 quarts), the heavier the better to prevent scorching
- Wooden spoon or silicone spatula for stirring
- Lid for the saucepan (used partially during cook time)
- Measuring cups and spoons
Storing Leftovers
Refrigerator: Transfer cooled pudding to an airtight container. It keeps well for up to 4 days. It will thicken a lot in the fridge, so stir in a splash of milk when you're ready to eat it and it loosens right back up.
Freezer: You can freeze rice pudding recipe , but the texture tends to become grainy after thawing. If you do freeze it, thaw in the fridge overnight and stir well before serving.
Reheating: Warm gently on the stovetop over low heat, stirring in a few tablespoons of milk to loosen it up. Or microwave in 30-second intervals, stirring between each, until heated through.
expert tips
Stir often, not constantly: You need to stir frequently during the 25 to 30 minute cook time, but you don't have to hover. Every 3 to 4 minutes is fine. The key is catching it before it sticks to the bottom.
Use a heavy pot: A heavy-bottomed saucepan distributes heat more evenly and dramatically reduces the chance of scorching. Thin pots create hot spots that stick the rice pudding recipe before the pudding is done.
Don't worry if it looks thin: When warm, the pudding will seem looser than you expect. That's completely normal. It firms up significantly as it cools, both at room temperature and especially in the fridge.
Add vanilla off the heat: Stirring in the vanilla extract after you remove the pot from heat preserves that clean, bright flavor. High heat cooks off some of the aromatic compounds and can dull the taste.
Short-grain rice is non-negotiable: The starch content in short-grain rice is what makes this pudding thick and creamy. Other rice pudding recipe types don't release enough starch, and you'll end up with a thinner, less satisfying result.
FAQ
How do you make proper rice pudding?
The key is starting with short-grain rice, using whole milk or full-fat coconut milk, and cooking low and slow while stirring often. You want a gentle simmer, not a boil, for 25 to 30 minutes until the rice pudding recipe is tender and the milk has thickened. Add your vanilla and spices off the heat at the very end. Family tip: taste before adding cinnamon. It's much easier to add more than to fix too much.
What makes rice pudding taste better?
A few things make a real difference. Using whole milk instead of lower-fat options, adding vanilla off the heat so the flavor stays bright, and using maple syrup or honey for more depth than plain sugar. That slow 30-minute simmer is where all the creaminess comes from. Also, adding the raisins at the end keeps them plump and chewy instead of mushy.
What are the 5 ingredients in rice pudding?
At its most essential, rice pudding is built from milk, rice pudding recipe , a sweetener, vanilla, and a pinch of salt. This recipe adds cinnamon and raisins for extra flavor and texture, but you could make a perfectly good pudding with just those five core ingredients if that's all you have.
What are common rice pudding mistakes?
A few things trip people up the first time. Using long-grain rice pudding recipe gives a thin, watery result. Boiling instead of simmering can scorch the milk at the bottom of the pot. Not stirring often enough lets the rice pudding recipe stick. Panicking that it looks too thin while it's still warm, because it thickens a lot as it cools. And adding vanilla while the pudding is still over high heat, which dulls the flavor. Off the heat, always.
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Rice Pudding recipe
Ingredients
Method
- In a large saucepan, combine the milk, rice, maple syrup, and salt. Bring to a simmer over medium-high heat, stirring frequently. prep
- Once simmering, reduce the heat to low, partially cover with a lid, and cook for 25 to 30 minutes, stirring often to prevent the rice from sticking. The rice should be tender. cook
- Remove from heat and stir in the raisins, vanilla extract, and cinnamon. mix
- Serve the rice pudding warm or cold. It will be thinner when served warm and will thicken as it cools. finish
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