Irresistible Rice Pudding

This rice pudding recipe serves up a warm hug in a bowl, bringing back cozy memories with every spoonful. Packed with plump raisins and a sprinkle of cinnamon sugar, this rich and creamy dessert is perfect served warm or chilled.

If you’re short on time, don’t miss my Instant Pot Rice Pudding version—just as tasty with way less babysitting.

This classic rice pudding recipe is all about that cozy, creamy goodness we crave. It’s lightly buttery, gently sweetened with warm vanilla, and finished with a touch of cinnamon. This old-fashioned comfort food uses pantry basics—like long grain white rice, milk, eggs, sugar, and butter—making it both nostalgic and easy to whip up. You can dig in warm, let it sit at room temperature, or chill it overnight for a refreshing treat.

The method below walks you through a simple one-pot, stove-top approach that yields about 10 servings in under an hour (10 minutes prep, 45 minutes cooking). Plus, raisins are optional but totally traditional, and I share handy tips later for dairy swaps, egg-free options, and even a pressure cooker shortcut if you want a set-it-and-forget-it dessert.

Keep reading for step-by-step guidance with photos, ingredient tips (like why long grain white rice is best), pro tricks for that melt-in-your-mouth creaminess, mix-in ideas, plus advice on how to store and reheat your leftovers so they stay just as delicious.

Comfort, Creaminess, and Ease

This rice pudding recipe nails that comfort-food vibe with zero fuss and all the classic flavors. Here’s why it’s a must-try:

• Easy one-pot cooking: With just one saucepan, cleanup is a breeze, and the simple stovetop method is perfect for cooks of all levels.
• Quick prep and rewarding results: You’ll spend about 10 minutes prepping, then sit back while it cooks into creamy perfection in less than an hour—a great last-minute dessert that feels homemade.
• Classic creamy texture: The combo of long grain rice, whole milk, and beaten eggs creates a thick, silky pudding that feels so cozy and familiar.
• Flexible serving options: Love it warm, room temperature, or chilled? This pudding works all ways, and leftovers often taste even better after resting. If you’re craving a lighter, make-ahead chilled pudding, try Vanilla Chia Pudding.
• Customizable and crowd-pleasing: Whether you add raisins or swap in craisins, nuts, or whipped cream, it’s easy to make everyone happy. And I included egg-free and dairy-free options if you need to adapt.
• Make-ahead friendly: It keeps great in the fridge up to 4 days or freezes for a couple months—ideal for busy days or meal prep.
• Affordable pantry staple: Made with everyday ingredients like rice, milk, sugar, and eggs, it’s wallet-friendly and usually doesn’t require a special grocery run.

In a nutshell: this rice pudding recipe is simple, satisfying, and always hits the right note when you want wholesome comfort food.

Did you grow up enjoying rice pudding? For me, it’s a cozy, rainy-day dessert that always feels like a warm hug.

This recipe blends cooked rice with butter and eggs, sweetened just right with sugar, so you get that smooth, creamy texture without any hassle.

The vanilla extract adds a lovely fragrant note that makes every bite special, while the raisins bring little bursts of sweetness—just like mom used to make.

And if you’re not a raisin fan, that’s totally fine! It’s delicious without them, too.

Finish it off with a dusting of cinnamon, and trust me, you’ll be hooked on this easy, classic rice pudding recipe—a true family favorite.

Ingredients You’ll Need

• 2 cups water
• 1 cup long grain white rice uncooked
• 3 cups whole milk divided
• ¼ teaspoon kosher salt
• 2 large eggs beaten
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 Tablespoons salted butter
• 1 cup raisins optional
• Cinnamon to taste

Stovetop, One-Pot Method

1. Bring 2 cups water to a boil in a large saucepan.
2. Add 1 cup long-grain white rice, cover, and simmer over low heat about 20 minutes until tender and water is absorbed.
3. Pour in 2½ cups of whole milk and ¼ teaspoon kosher salt; stir to combine.
4. Cook over medium heat, stirring often, 15–20 minutes until the mixture is thick and bubbling.
5. Stir in ⅔ cup granulated sugar and the remaining ½ cup milk.
6. Whisk 2 large eggs until smooth (if not already beaten).

7. Slowly add the beaten eggs to the hot rice mixture while stirring constantly; cook 2–3 minutes until the eggs set and pudding thickens.

8. Stir in 2 tablespoons salted butter and 1 teaspoon vanilla extract.
9. Fold in 1 cup raisins or dried cranberries, if using.
10. Spoon pudding into bowls and sprinkle cinnamon to taste.

Timing, Toppings, and Tricks

• Serving: Enjoy this rice pudding warm, at room temperature, or cold from the fridge. It’s just as delicious any way you serve it! If you prefer a set, custard-style finish, try our Baked Rice Pudding.
• Storing: Keep leftovers in a sealed container in the refrigerator, and use within 4 days for the best taste.
• Beating eggs: Whisk your eggs well before adding. This helps them blend smoothly into the hot rice mixture and prevents scrambling.
• Toppings: A sprinkle of cinnamon or nutmeg is classic. For extra indulgence, top with homemade whipped cream—it’s a crowd-pleaser!

Mix-Ins, Swaps, and Substitutions

Want to switch things up? Here are some easy tweaks to keep this rice pudding recipe fresh:

• Swap raisins for craisins, chopped dried cherries, or chopped dates (the pistachio-and-date pairing is lovely for added crunch). Stir them in at the end so they plump without getting mushy.
• Try swapping 1 cup of milk for heavy cream or evaporated milk if you want an extra rich pudding. Or, go dairy-free with full-fat coconut milk (see notes on thickening below).
• Mix in a pinch of ground nutmeg, a dash of cardamom, or zest from orange or lemon for subtle spice and brightness. Almond extract also pairs beautifully with vanilla.
• If you want to skip eggs, whisk 1–2 tablespoons cornstarch with ¼ cup cold milk and stir into the hot mixture. Cook until thickened for a creamy egg-free version.
• Top with whipped cream, drizzle caramel or maple syrup (or a quick caramelized banana sauce from My Southern Bananas Foster), or sprinkle toasted nuts or shredded coconut for added crunch and flavor contrast.
• For something exotic, try steeping a pinch of saffron in warm milk before adding, plus a few drops of rosewater for a delicate floral note.
• If you prefer hands-off cooking, check out Instant Pot or slow cooker variations, which require different cooking times and adjustments.

Storing and Reheating Tips

Here’s how to keep your rice pudding tasty no matter when you eat it:

• Refrigeration: Let the pudding cool to room temp, transfer to an airtight container, and chill up to 4 days. Because of the eggs and dairy, it’s important to keep it cold until serving.
• Freezing: It freezes well for up to 2 months, though the texture might become a bit grainy once thawed. Defrost overnight in the fridge. For ultra-creamy texture from the start, the rice you choose matters—see our guide to the best rice for rice pudding.
• Reheating on stovetop: Warm gently in a saucepan over low heat, stirring in 1–2 tablespoons milk per cup of pudding to keep it smooth.
• Reheating in microwave: Scoop a portion into a microwave-safe bowl, stir in a tablespoon of milk, and heat in 20-30 second bursts, stirring after each, until hot. Add more milk as needed to loosen.
• Make-ahead tips: This pudding actually tastes better the next day once the flavors settle. So go ahead and prep it ahead for stress-free dessert! Keep any crunchy toppings separate until serving.

Troubleshooting and FAQs

Can rice pudding be reheated?

Absolutely! Leftover rice pudding tastes great warmed up. Just add a splash of milk, stir well, and heat gently in the microwave or on the stove until hot.

Can I make this recipe with brown rice?

Brown rice isn’t a good fit here because it needs a longer cook time and the texture won’t be as creamy. For the best rice pudding, stick with long grain white rice.

Does the rice need to be rinsed for this recipe?

Nope, don’t rinse the rice for this pudding. Keeping the starch helps thicken the dish and gives it that lovely creamy texture we’re after.