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Creamy rice pudding recipe easy served in a rustic bowl with cinnamon

rice pudding recipe easy

This creamy, old-fashioned rice pudding is made with simple pantry staples like milk, sugar, and vanilla. Perfect for using leftover rice, this easy stovetop or oven-baked recipe brings nostalgic comfort in every bite gluten-free, beginner-friendly, and endlessly customizable.
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Course: Dessert
Cuisine: Comfort Food
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3/4 cup uncooked white rice (or 2 cups cooked rice)
  • 2 cups water
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 pinch salt
  • 1/2 cup sweetened condensed milk (optional)
  • 1 tsp ground cinnamon (optional)
  • 1 tsp nutmeg (optional)
  • 1/2 cup raisins or dried fruit (optional)

Equipment

  • Saucepan
  • mixing spoon
  • measuring cups
  • measuring spoons
  • serving bowls

Method
 

  1. Rinse ¾ cup uncooked white rice under cold water to remove excess starch.
  2. In a heavy-bottomed saucepan, bring 2 cups of water and a pinch of salt to a boil.
  3. Add the rice, reduce heat, and simmer until most of the water is absorbed.
  4. Stir in 4 cups of whole milk and ½ cup of sugar. Simmer uncovered for 30–40 minutes, stirring frequently.
  5. Once thick and creamy, stir in 1 tbsp vanilla extract and optional condensed milk, raisins, or spices.
  6. Serve warm or chilled with toppings of choice such as cinnamon, jam, or fresh fruit.

Nutrition

Calories: 295kcalCarbohydrates: 53gProtein: 7gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 280mgFiber: 0.5gSugar: 23gVitamin A: 300IUCalcium: 200mgIron: 0.4mg

Notes

Use Arborio rice for extra creaminess. For a richer pudding, stir in ½ cup sweetened condensed milk before serving. Add raisins, cinnamon, or nutmeg to customize. Serve warm with a pat of butter or chilled with a drizzle of cream.

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