This Rice Pudding Recipe Easy Enough for a Monday, Irresistible Enough for a Holiday

You want comfort? This is it—creamy, cozy rice pudding that tastes like a hug and costs less than your latte. No fancy tools, no pastry-school skills, just pantry basics and 30 minutes of attention.

The secret flex: it’s silky, perfectly sweet, and customizable for any mood—from classic vanilla to bold coconut-cardamom. You’ll make it once and immediately wonder why you ever bought the store-bought cup stuff. Spoiler: this version wins on texture, flavor, and pure nostalgia.

What Makes This Recipe So Good

Ultra-creamy texture: The starch in the rice thickens the milk naturally, creating a custardy finish—no eggs needed.
Ridiculously simple: One pot, basic stirring, done.
If you can make oatmeal, you can master this.
Balanced sweetness: Just sweet enough to feel dessert-y without turning into sugar overload.
Customizable: Warm spices, citrus zest, chocolate, or coconut—this pudding is a blank (delicious) canvas.
Budget-friendly comfort: Pantry ingredients transform into a dessert you’d proudly serve guests.
Great hot or cold: Eat it warm and cozy, or chill it for a firm, scoopable treat.

What Goes Into This Recipe – Ingredients

1 cup short-grain or medium-grain rice (Arborio or Calrose preferred for extra creaminess; long-grain works but will be less lush)
4 cups whole milk (or 3 cups whole milk + 1 cup heavy cream for super luxe; use 2% if you must)
1 cup water (helps hydrate rice evenly before milk thickens)
1/2 cup granulated sugar (adjust to taste)
1/4 teaspoon fine salt (amplifies flavor—don’t skip)
1 to 1.5 teaspoons pure vanilla extract (or 1 vanilla bean, split and scraped)
1/2 teaspoon ground cinnamon (plus more for garnish)
1/4 teaspoon ground nutmeg (optional but highly recommended)
1/2 cup raisins or golden raisins (optional; soak in warm water or rum for 10 minutes for extra pop)
1 tablespoon unsalted butter (optional, for glossy finish)
Orange or lemon zest (optional, 1 teaspoon for brightness)

The Method – Instructions

Rinse the rice: Put the rice in a fine-mesh sieve and rinse under cool water until the water runs mostly clear. This removes excess surface starch so the pudding thickens without turning gummy.
Start with water: In a medium heavy-bottomed pot, combine rinsed rice and 1 cup water. Bring to a simmer over medium heat and cook 5 minutes, stirring once or twice, until most water is absorbed.
Add milk and salt: Pour in the milk (and cream if using) and add salt.
Bring to a gentle simmer, not a rolling boil—scorched milk is not the vibe.
Simmer low and slow: Reduce heat to low and cook 20–25 minutes, stirring frequently, scraping the bottom and sides to prevent sticking. The mixture should thicken and the rice should become very soft.
Sweeten and spice: Stir in sugar, cinnamon, and nutmeg. Continue cooking 5–10 more minutes, stirring, until the pudding is creamy and coats the back of a spoon.
If using raisins, drain and add now.
Finish and flavor: Remove from heat. Stir in vanilla, butter, and zest if using. The pudding will look slightly loose—FYI, it thickens as it cools.
Adjust thickness: If it’s too thick, stir in a splash of warm milk.
Too loose? Simmer a few more minutes. Taste and tweak sweetness/spices.
Serve: Spoon into bowls warm, dust with extra cinnamon, or chill 2–4 hours for a firmer, scoopable texture.

How to Store

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
It thickens in the fridge: Stir in a bit of milk when reheating to get back that creamy texture.
Reheat gently: Warm on the stovetop over low heat or microwave in short bursts, stirring between each.
Freezing: Not ideal.
The dairy can separate and the rice can turn grainy. If you must, freeze flat up to 1 month and thaw slowly in the fridge, then whisk with warm milk.

Health Benefits

Steady comfort carbs: Rice provides energy and, in moderate portions, is gentle on the stomach—a classic recovery food.
Calcium and protein: Milk adds calcium for bones and a dose of protein, especially if you use whole milk.
Spice perks: Cinnamon and nutmeg bring antioxidants and flavor without extra calories. Flavor ROI is high here.
Customizable macros: You control sugar and fat—use less sugar or swap part of the milk for higher-protein dairy (like adding a splash of evaporated milk) to shift the nutrition profile.

Pitfalls to Watch Out For

Scorched bottom: High heat burns milk.
Keep it low and stir frequently, especially near the end.
Too thick, too fast: Rice keeps absorbing liquid. Stop cooking when it’s slightly looser than you want. It firms up as it cools—science doing its thing.
Underseasoning: A pinch of salt is non-negotiable.
It makes the vanilla and cinnamon pop.
Wrong rice, wrong texture: Long-grain can work, but short- or medium-grain gives that beloved creamy chew. Avoid parboiled rice—it won’t release enough starch.
Curdling with acidic add-ins: Add citrus zest at the end, not early in the simmer.

Variations You Can Try

Tropical Coconut: Swap 1–2 cups milk with canned coconut milk, add 1/2 teaspoon cardamom, top with toasted coconut and mango.
Bakery-Style Vanilla Bean: Use a split vanilla bean during simmering, remove at the end, and add an extra 1 tablespoon butter for gloss.
Spanish-Style Arroz con Leche: Add a strip of lemon peel and a cinnamon stick during cooking; finish with a caramelized sugar sprinkle.
Chocolate Nightcap: Stir in 3 ounces chopped dark chocolate off heat with 1 teaspoon espresso powder. A little dramatic?
Yes. Worth it.
Protein Boost: Whisk in 1/2 cup evaporated milk at the end, or stir in 2–3 tablespoons powdered milk. Subtle, effective.
Cardamom-Rose: 1/2 teaspoon ground cardamom + 1 teaspoon rose water at the end; garnish with pistachios and dried rose petals.
Dairy-Free: Use almond or oat milk plus a splash of full-fat coconut milk for body.
Sweeten with maple syrup.

FAQ

Can I use leftover cooked rice?

Yes. Use 3 cups cooked rice, 3 cups milk, and skip the initial water step. Simmer 15–20 minutes until creamy, then proceed with sugar and spices.

It won’t be as custardy as raw rice, but it’s a great “rescue the leftovers” move.

Why is my rice pudding runny?

It likely needs more time. Keep simmering on low until it coats the back of a spoon. Also remember it thickens significantly as it cools.

If it’s still thin, mix 1 teaspoon cornstarch with 2 teaspoons cold milk and stir in, simmering 1–2 minutes.

Which rice is best?

Short- or medium-grain (Arborio, Calrose) for maximum creaminess. Jasmine and basmati smell great but make a looser pudding. Avoid instant or parboiled rice.

Can I cut the sugar?

Absolutely.

Start with 1/3 cup, taste, and adjust. You can also swap in honey, maple syrup, or coconut sugar. Just add liquids like honey toward the end.

How do I prevent the skin on top?

Press plastic wrap directly onto the surface while cooling, or stir in a teaspoon of butter at the end and give it a gentle stir every few minutes as it cools.

Is this safe for kids?

Yes, it’s kid-friendly.

If you’re adding raisins soaked in rum, keep the boozy version for the grown-ups, IMO.

Final Thoughts

This rice pudding recipe easy enough for weeknights delivers bakery-level results with pantry basics and a little patience. Keep the heat low, stir often, and finish with vanilla and a touch of butter—small moves, huge payoff. Make it classic or dress it up with coconut, citrus, or chocolate.

Either way, it’s comfort in a bowl and proof that simple done right beats complicated every time. Now grab a spoon before someone else does.