This Rice Pudding is made with short grain white rice slowly simmered in whole milk with sugar and warm spices. It is finished with egg yolks and heavy cream for a rich, silky custard and topped with a brown sugar cinnamon swirl. It makes a classic old fashioned stovetop dessert that is also delicious for breakfast.
Rice pudding has become one of our most made fall and winter desserts — the whole house fills with the most incredible cinnamon smell while it cooks and the brown sugar swirl on top makes every single bowl look like it came from a restaurant. My kids love it warm right off the stove and I love that I can make it the night before and have dessert completely handled before dinner even starts.
If you loved our Tapioca Pudding then you are going to love this recipe. If you prefer, you can even make Slow Cooker Rice Pudding.
What is Rice Pudding?
Rice pudding is a combination of rice and milk that is cooked on the stovetop for a delicious dessert. The warm spices make it the perfect fall dessert. You can serve it warm, cold, sweet or savory.
Why This Recipe Uses Egg Yolks
Most basic recipes skip the egg yolks — but they are what separates a genuinely rich custard-style pudding from a thinner simpler version. The egg yolks add fat and lecithin which give the pudding a velvety smooth texture and a deeper more complex flavor that tastes significantly more indulgent than a no-egg version.
The most important step when adding the egg yolks is to pour the egg and milk mixture in slowly and gradually while stirring constantly — never dump it in all at once. Pouring too fast into the hot liquid scrambles the eggs and gives you lumpy pudding instead of a silky smooth custard. Always stir the hot pudding constantly as you pour so the temperature rises gradually and the eggs cook smoothly into the mixture rather than curdling.
Ingredients
- Uncooked Short-Grain White Rice — you can also use long-grain, medium-grain, jasmine, or basmati rice, though the pudding will be less creamy with long-grain varieties. If using brown rice, use pre-cooked brown rice rather than uncooked — uncooked brown rice needs significantly more liquid and a longer cook time than this recipe is built around.
- Whole Milk – We like the creamy texture that whole milk gives the rice. But you can also use dairy free milk such as coconut milk or almond milk
- Sugar – We used white sugar, but you can use a sweetener of your choice
- Brown Sugar – Learn How to Make Brown Sugar
- Ground Cinnamon – Other spices to add in nutmeg, vanilla bean, cardamom or pumpkin spice
Carrie’s Tip: The single most important technique in this recipe is how you add the egg yolks — always pour the egg and milk mixture in a slow steady stream while stirring the hot pudding constantly with your other hand. Pour too fast and the eggs scramble giving you lumpy pudding no matter how hard you stir afterward. Pour slowly and stir constantly and you get a perfectly silky smooth custard every single time.
How to Make Rice Pudding
Step 1 – In a medium saucepan, combine the short-grain rice, 3 cups of the whole milk, sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer.
Step 2 – In a small bowl, whisk together the remaining 1 cup of whole milk and the egg yolks until smooth.
Step 3 – Gradually pour the egg mixture into the saucepan with the rice pudding, stirring constantly to prevent the eggs from scrambling. Continue cooking until mixture thickens over medium heat.
Step 4 – Remove the saucepan from the heat and stir in the heavy cream and vanilla extract.
Step 5 – In a separate small bowl, mix together the brown sugar and ground cinnamon.
Step 6 – Spoon the rice pudding into individual serving dishes and swirl the cinnamon-brown sugar mixture into each serving. Cool, serve and enjoy with optional garnishes like orange zest and chopped nuts
Can I Use Leftover Cooked Rice?
Yes — and this is one of the most budget-friendly ways to use up leftover rice from a previous meal. The method is slightly different from starting with uncooked rice:
Adjusted quantities for 2 cups of already-cooked rice:
- Use 2 cups cooked short or medium grain rice
- Reduce the milk to 2 cups total rather than 4
- Keep the sugar egg yolks vanilla and cinnamon the same
Adjusted method:
Combine the cooked rice and milk in the saucepan over medium heat stirring frequently until the mixture comes to a gentle simmer. Cook for 15–20 minutes rather than 30 since the rice is already cooked — the pudding is ready when it has thickened to your preferred consistency. Add the egg mixture as directed in Step 2 and 3 then finish with the heavy cream and vanilla.
The finished pudding made with leftover rice has a slightly different texture — a little softer and less firm than the from-scratch version — but the flavor is just as rich and satisfying and it is a wonderful zero-waste use for yesterday’s dinner rice.
Expert Tips
- Type of Rice – Short-grain rice is the best choice for rice pudding because its high starch content is what creates that signature thick creamy texture as it cooks. Arborio rice — which is itself a short-grain variety — is our top recommendation because its starch releases gradually during the long simmer giving you the creamiest most luxurious result. Do not rinse the rice before cooking — rinsing removes the surface starch that helps thicken the pudding. Medium-grain rice works as a good substitute. Long-grain rice like jasmine or basmati can be used but the finished pudding will be noticeably thinner and less creamy.
- For a Richer Pudding, you can use half-and-half or a combination of whole milk and heavy cream instead of just whole milk.
- Texture – If you prefer a smoother texture, you can blend the pudding with an immersion blender.
- Consistency – Don’t worry if the mixture still looks thin and milky after 15-20 minutes — this is completely normal. The starch releases gradually, and the pudding will noticeably thicken in the final stretch of cooking, then continue to thicken further as it cools.
Variations and Mix-Ins
This rice pudding is a perfect blank canvas — here are our favorite ways to make it your own:
Dried Fruit
Stir in ¼ cup of raisins golden raisins or dried cranberries during the last 5 minutes of cooking. The dried fruit softens beautifully in the warm pudding and adds a chewy sweet element in every bite.
Warm Spice Variations
The recipe uses cinnamon but cardamom gives a more exotic floral warmth that is beautiful for a special occasion. A pinch of nutmeg adds depth alongside the cinnamon. Pumpkin pie spice is the easiest fall variation — substitute one-for-one with the cinnamon.
Citrus
Stir in 1 teaspoon of fresh orange or lemon zest right before serving for a bright fresh note that cuts through the richness of the custard beautifully.
Toasted Coconut
Swap half the whole milk for full-fat coconut milk and top with toasted shredded coconut for a tropical inspired version that pairs beautifully with fresh mango.
Chocolate
Stir 2 tablespoons of cocoa powder into the sugar before adding to the saucepan for a chocolate rice pudding that the kids absolutely love drizzled with chocolate syrup.
Splash of Rum
Add 1 tablespoon of dark rum alongside the vanilla extract for an adult version with a warm caramel-like depth. Rum extract works as a non-alcoholic substitute.
Serving Suggestions
Rice pudding is traditionally served as a breakfast but we also like to serve as a dessert. When serving for breakfast, I like to serve with a side of Fruit Salad Recipe topped with sliced almonds, butter, chopped pistachios and raisins.
For a sweet dessert, drizzle with honey or chocolate syrup for a after-dinner treat.
Storage and Freezer Instructions
Refrigerator
- Store in an airtight container for up to 3–4 days. Rice pudding thickens significantly as it chills so always stir in a splash of whole milk before serving to loosen it back to the right creamy consistency
Make-Ahead
- Rice pudding is actually better made a day ahead — the flavors deepen overnight and the brown sugar cinnamon swirl fully infuses throughout. Make the day before refrigerate and stir in a splash of milk before serving warm or cold
Freezer
- Freeze in a freezer-safe container or zip-top bag for up to 3 months — leave extra space at the top since the pudding expands as it freezes. Thaw overnight in the refrigerator and stir in a splash of milk after thawing to restore the creamy texture
Reheating
- Reheat on the stovetop over medium-low heat stirring frequently and adding a splash of milk until warmed through and creamy — microwave in 30-second intervals stirring between each one also works well for individual portions
Frequently Asked Questions
Rice pudding can be served hot or cold depending on your preference.
Cook the rice mixture until it is tender and the mixture has thickened. Cooking time will vary, but we allow the rice mixture to simmer for about 30-35 minutes.
Old fashioned rice pudding refers to the stovetop custard method — cooking simple pantry staples of rice milk sugar salt and vanilla slowly on the stovetop then finishing with egg yolks for a rich custard-like texture. This is exactly what this recipe makes and is what distinguishes it from instant or baked versions.
The five essential ingredients are rice, milk, sugar, salt, and vanilla extract. Egg yolks, heavy cream, brown sugar, and cinnamon add extra richness and flavor, but the pudding can be made with just those five basics.
The four most common mistakes are cooking over too high heat, not stirring frequently enough, using a low starch long grain rice, and adding the egg yolk mixture too quickly. These mistakes can cause scorched milk, sticking, watery pudding, or scrambled eggs instead of a smooth custard.
More Easy Pudding Recipes
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Rice Pudding Recipe
Ingredients
- 1 cup uncooked short-grain white rice
- 4 cups whole milk divided
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 2 large egg yolks
- ¼ cup heavy cream
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
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Instructions
- In a medium saucepan, combine the rice, 3 cups of the whole milk, sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to low and simmer the rice pudding, stirring frequently, until the rice is tender and the mixture thickens, about 30-35 minutes.
- In a small bowl, whisk together the remaining 1 cup of whole milk and the egg yolks until smooth.
- Gradually pour the egg mixture into the saucepan with the rice pudding, stirring constantly to prevent the eggs from scrambling.
- Continue to cook the rice pudding over low heat, stirring constantly, until it thickens further and coats the back of a spoon, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the heavy cream and vanilla extract.
- In a separate small bowl, mix together the brown sugar and ground cinnamon.
- Spoon the rice pudding into individual serving dishes and swirl the cinnamon-brown sugar mixture into each serving.
- Allow the rice pudding to cool for about 15 minutes before serving. The pudding will continue to thicken as it cools.
I literally had to search what rice pudding is before trying this recipe, just out of curiosity, and it was surprisingly yummy. I had two servings myself.
So tasty!
Love this rice pudding recipe!
So yummy!
This was amazing!
So easy to make and delicious too!
delicious
This rice pudding was so delicious!