Creamy, sweet, and comforting—this is hands down the best rice pudding I’ve ever made. With just a few simple ingredients, I can transform plain rice into a rich, custardy dessert that’s warm and satisfying. Whether I enjoy it hot off the stove or chilled from the fridge, this classic rice pudding hits all the right notes of nostalgia and deliciousness.

Why You’ll Love This Recipe

I love this rice pudding recipe because it’s easy, uses pantry staples, and is incredibly customizable. It’s the kind of dessert I can whip up when I need something cozy without making a trip to the store. It’s also a great way to use leftover rice, making it both economical and quick. The creamy texture and mild sweetness make it a crowd-pleaser, and I can serve it warm or cold depending on my mood or the season.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked white rice
Whole milk
Granulated sugar
Eggs
Vanilla extract
Ground cinnamon (optional)
Salt
Raisins (optional)
Butter

directions

In a medium saucepan, I combine the cooked rice, milk, sugar, and salt. I cook it over medium heat, stirring frequently, until the mixture thickens and becomes creamy.
In a small bowl, I beat the eggs. I temper the eggs by adding a small amount of the hot mixture to them, whisking constantly.
I slowly pour the tempered eggs back into the saucepan, stirring constantly to avoid scrambling.
I cook the mixture for another 2–3 minutes until it reaches a custard-like consistency.
Off the heat, I stir in the vanilla extract, butter, and optional raisins or cinnamon.
I let it cool slightly before serving warm, or I chill it in the fridge for a few hours if I prefer it cold.

Servings and timing

This recipe serves about 4 to 6 people. It takes approximately 10 minutes to prepare and 25 minutes to cook, for a total time of about 35 minutes.

Variations

I like to mix things up sometimes by using different types of milk such as coconut milk for a tropical twist or almond milk for a lighter version. I’ve also added a splash of orange zest for a more festive flavor. Swapping raisins with chopped dried apricots or dates brings a new dimension, and sometimes I top it with toasted nuts for crunch. For an extra indulgent version, I’ve even used sweetened condensed milk.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of milk to loosen the texture. I stir frequently to make sure it heats evenly. If I prefer to eat it cold, I just take it straight from the fridge.

FAQs

How do I keep rice pudding from becoming too thick?

I always make sure to stir frequently while cooking and add a little extra milk at the end if it thickens too much. The pudding continues to thicken as it cools, so I plan accordingly.

Can I use leftover rice for this recipe?

Yes, I often use leftover cooked rice. It saves time and still delivers creamy results. I just make sure it hasn’t been seasoned heavily before adding it in.

Do I have to use raisins?

Not at all. I can leave them out entirely or replace them with other dried fruits like cranberries or chopped dates depending on what I have on hand.

Can I freeze rice pudding?

While I technically can freeze it, I find the texture changes once thawed—it becomes grainy. I prefer storing it in the fridge and eating it within a few days.

What type of rice works best?

I usually use medium or long-grain white rice. Short-grain rice tends to be more starchy, which can make the pudding a bit too gummy for my taste.

Conclusion

This rice pudding recipe has become a staple in my dessert rotation. It’s simple, comforting, and endlessly adaptable. Whether I’m enjoying a bowl on a chilly evening or serving it at a family gathering, it never fails to bring smiles and satisfaction. I love that it takes something as humble as rice and turns it into something truly special.