Creamy Rice Pudding
Creamy stovetop rice pudding with vanilla and cinnamon, a simple winter dessert from pantry staples.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 55 min.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Creamy Rice Pudding recipe takes 55 minutes and makes 6 servings. Rice pudding is a stovetop dessert of short-grain rice simmered in milk with sugar, vanilla, cinnamon, and a little butter until the grains are tender and the mixture is creamy.
Helpful guides
Instructions
Rinse the rice in a strainer under cold water until the water runs mostly clear. Rinsing removes loose surface starch so the pudding thickens from the milk instead of turning gluey.
Combine the milk, rice, sugar, and salt in a heavy saucepan and bring it to a bare simmer over medium heat, stirring often. Stirring from the start keeps the rice from sticking before the milk is hot.
Reduce the heat to low and cook uncovered 35 to 40 minutes, stirring every few minutes and scraping the bottom, until the rice is tender and the mixture coats a spoon. Low heat is what keeps the milk from scorching.
Stir in the butter, vanilla, cinnamon, and raisins if using, and cook 3 minutes more. Pull the pot off the heat while the pudding still looks a little loose, because it thickens noticeably as it stands.
Rest 10 minutes in the pot, stirring once, then spoon into bowls and dust with cinnamon. Serve warm, at room temperature, or chilled, depending on preference.
Troubleshooting — fixes, not repeats
- If the pudding scorches, do not scrape the browned layer back in; pour the rest into a clean pot and lower the heat next time.
- If it turns out too thick, stir in warm milk a tablespoon at a time, since rice pudding sets firm as it cools and firms further overnight.
- If the rice is still firm at 40 minutes, add 1/2 cup hot milk and cook 10 minutes more, because older rice takes longer to soften.
- Use a heavy-bottomed pot and a silicone spatula that reaches the corners, the two changes that most reliably prevent scorched milk.
Make it your way
- For a coconut version, replace 2 cups of the milk with full-fat coconut milk and stir it in near the end so it does not split.
- Cardamom with a pinch of saffron makes a fragrant pudding, and 1 teaspoon lemon zest added with the sugar brightens the pot.
- A baked version spreads the mixture in a buttered dish and bakes at 325 degrees F for 50 minutes with nutmeg on top.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
The pudding thickens as it chills, so stir in a splash of milk when reheating or serving cold.
Reheat gently on the stovetop or in the microwave to 165 degrees F and do not leave it at room temperature more than 2 hours.
FAQ
Can I use leftover cooked rice?
Yes. Use 2 cups cooked rice, reduce the milk to 3 cups, and simmer about 20 minutes. The pudding will be slightly less creamy because cooked rice has already released much of its starch.
Can I make it dairy-free?
Use oat milk or full-fat soy milk, which thicken better than almond milk, and replace the butter with coconut oil. Add 1 tablespoon cornstarch with the sugar for a creamier set.
Why did my pudding boil over?
Milk foams and climbs the pot quickly once it simmers. Use a pot at least twice the volume of the liquid, keep the heat low, and stir often in the first 10 minutes while the milk heats.