Rice Pudding

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Rich, creamy Rice Pudding is a classic comfort dessert with hints of cinnamon and studded with plump raisins. It's so easy to make and can be enjoyed warm or cold.

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Keyword: rice pudding, rice pudding recipe

Servings:

Ingredients

5 cups whole milk (plus more if needed)
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup uncooked medium grain white rice (don't rinse)
1 large egg (see note)
1/3 cup raisins (see note)
1/2 teaspoon cinnamon
1 tablespoon unsalted butter
1½ teaspoons vanilla extract
ground cinnamon for garnish
whole milk for drizzling

Instructions

Combine the milk, sugar, and salt in a large saucepan. Bring to a boil over medium-high heat, stirring frequently so the sugar doesn't scorch on the bottom of the pan (watching carefully, as the liquid can quickly rise to the top of the pan.)
Once milk is boiling, add rice and reduce heat to medium/medium-low, adjusting to maintain a gentle simmer (it should still be bubbling.) Cook, stirring every 1-2 minutes while scraping the base and sides of the pan with a wooden spoon, until mixture is thick and rice is tender, about 22 minutes. (NOTE: the ratio of milk to rice in the beginning will seem ridiculously high, but it will reduce and thicken, I promise!)
Temper the egg: in a large measuring cup, whisk together the egg with 1/2 cup of the hot rice, then add that back into the pot; stir to combine.
Add in the raisins and cinnamon; cook for another 3-5 minutes or so, stirring constantly, until raisins plump and pudding is thickened.
Remove from heat and stir in butter and vanilla.
If pudding seems too thick, you can add in 1/4-1/2 cup extra milk, only if needed to loosen and achieve desired consistency.
Pour mixture into individual custard cups or bowls and serve warm with a little drizzle of milk and sprinkle of cinnamon. (The rice pudding will continue to thicken as it cools. Thin out with more milk if desired.)

Video

Notes

Medium grain rice is my preference. Not all grains produce the same results. Please see the list above the recipe card for different types of rice and the results they render.

Hate raisins? You can omit them, but keep in mind they do add necessary sweetness, so you should consider replacing them with a different dried fruit or you might need to add more sugar.

To make without the egg. The egg adds richness and helps thicken the pudding, but if you are allergic to eggs, you can simply leave it out and skip step #3.

Proper storage. Any leftovers should be stored in an airtight container in the fridge up to 5 days. I do not recommend freezing it. More detailed info below.

Nutrition