Creamy rice pudding is a deliciously soothing dessert that the whole family will love!
This rice pudding recipe uses leftover white rice cooked in sweetened milk to make an incredibly flavorful dish that can be served anytime and is always welcome!
What is Rice Pudding?
Similar to tapioca, rice pudding is a sweet, thickened dessert with rice, milk, and eggs.
- Rice pudding is a versatile dish that can be served hot or cold and often includes nuts or dried fruit.
- While believed to have originated in Asia, most versions of rice pudding have made their way to Europe and beyond. We often enjoy chilled arroz con leche in Mexico when visit since rice pudding is my husband’s favorite dessert!
- Ready in just 20 minutes, this recipe is quick and easy, requiring fresh or leftover rice, eggs, dairy, and a sweetener.
Ingredients in Rice Pudding
Rice – Any type of rice can be used for this recipe. Fresh white or brown rice works great, or you can use leftover rice. For a speedy option, use an Instant Pot to cook the rice
Milk – Whole milk is the best choice to achieve a rich and creamy texture. However, any non-dairy milk can be used. Oat milk makes a delicious creamy rice pudding.
Spices – To add flavor to this rice pudding recipe, use vanilla, cinnamon, and nutmeg. For more depth, try adding cardamom, allspice, or cloves. Another option is to use apple pie spice or pumpkin pie spice.
Add-ins – Dress up this dessert with raisins, currants, dried fruit, nuts, toasted coconut, or any type of nuts or seeds.
How to Make Rice Pudding
- Heat cooked rice with milk, sugar, & salt in a saucepan until thick & creamy.
- Whisk egg & milk in a bowl (as per the recipe below).
- Stir a cup of the hot rice into the egg mixture until smooth.
- Pour the tempered egg & rice mixture back into the rice along with the raisins (or other add-ins) & cook another two minutes.
- Remove from heat & stir in butter & vanilla. Serve warm.
PRO TIP: Make a baked version by pouring prepared rice pudding into a baking dish and sprinkling on brown sugar, heat under the broiler until the brown sugar is melted and bubbly before serving.
How to Store Rice Pudding
Keep leftover creamy rice pudding in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop and add a little milk to loosen it up, if needed. Freeze portions in zippered bags in the freezer and thaw them overnight in the refrigerator before reheating.
Can You Freeze Rice Pudding?
If you happen to have leftovers (this is never a thing in my house), you can definitely freeze rice pudding. It will last 3-4 days in the fridge or a couple of months in the freezer.
Defrost in the refrigerator overnight and warm on the stove or in the microwave.
Classic Desserts to Try
Did you try this Creamy Rice Pudding recipe? Leave us a rating and a comment below!
Creamy Rice Pudding
Creamy Rice Pudding is one of life’s simple pleasures! So rich, creamy and delicious, it is a dreamy dessert your family will love as much as mine!
In a saucepan mix the cooked rice, 1 ½ cups milk, sugar and salt. Cook uncovered over medium heat for about 15-20 minutes until thick and creamy. Stir frequently to prevent the rice from sticking to the bottom of the pan
Whisk egg and remaining ½ cup of milk in a medium bowl. Add about 1 cup of the hot rice mixture to the egg while stirring.
Stir the egg mixture and raisins into the rice. Cook 2 minutes more.
Remove from heat and stir in butter and vanilla.
Serve warm and garnish with a sprinkle of nutmeg and cinnamon.
Calories: 304 | Carbohydrates: 58g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 100mg | Potassium: 412mg | Fiber: 1g | Sugar: 22g | Vitamin A: 380IU | Vitamin C: 1.3mg | Calcium: 166mg | Iron: 0.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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