creamy rice pudding recipe
The Best creamy rice pudding recipe
I love how versatile it is—you can adjust the spices to suit your taste, whether you lean toward warm cinnamon or a hint of cardamom. It’s also a great way to use up leftover rice, and the texture is always just right: tender but not mushy, with a silky creaminess that melts in your mouth. For a healthier twist, you can even make it with a little coconut milk instead of heavy cream, and it still turns out just as delicious. It’s a perfect dessert for potlucks, holiday feasts, or just a simple treat for the whole family. Plus, it’s a great way to sneak in some extra fiber and slow-digesting carbs without anyone even noticing.
Creamy Vanilla Rice Pudding
A comforting, creamy rice pudding recipe that’s naturally sweetened with cinnamon and topped with toasted nuts for extra texture. Perfect for a cozy dessert or a comforting breakfast.
🥘Ingredients
- 2 cups long-grain white rice
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup water
- 1 cinnamon stick
- 1 tsp vanilla extract
- ½ cup granulated sugar
- Pinch of salt
- ½ cup chopped walnuts or pecans
- 1 tbsp melted butter
👨🍳Directions
-
1
In a saucepan, combine rice, milk, heavy cream, water, cinnamon stick, vanilla, sugar, and salt. Bring to a boil over medium-high heat. -
2
Once boiling, reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until the rice is tender and the mixture thickens. -
3
Remove the cinnamon stick, then strain the mixture through a fine-mesh sieve into a clean bowl to remove any rice grains. -
4
Let the pudding cool slightly, then stir in melted butter if using. Chill for at least 1 hour before serving. -
5
Before serving, top with toasted nuts and a sprinkle of cinnamon for extra flavor.
🔧Equipment
- Medium saucepan
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Vanilla Rice Pudding Works
❓ Frequently Asked Questions About Creamy Vanilla Rice Pudding
How long does it take to make creamy rice pudding?
Creamy rice pudding typically takes about 45 minutes to 1 hour to prepare, including simmering time. The exact time can vary slightly depending on the rice variety and your stove’s heat level, but most batches are ready in under 60 minutes.
Can I use instant rice for this recipe?
No, this recipe calls for long-grain white rice or jasmine rice because they hold their shape and absorb liquid evenly. Instant rice would turn mushy and lose its creamy texture.
What if I don’t have vanilla extract?
You can skip vanilla extract entirely or use 1 teaspoon of vanilla bean paste or a pinch of cinnamon for warmth. A splash of orange zest or a drop of almond extract also works subtly.
How do I adjust the sweetness?
Start with 1–2 tablespoons of sugar (adjust to taste) and add more gradually. If you prefer less sweetness, use maple syrup, honey, or brown sugar instead of white sugar.
Can I make this ahead of time and reheat?
Yes! Creamy rice pudding tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days. Reheat gently on low heat, stirring occasionally, until warm and creamy.
