Creamy Rice Pudding is a quick and easy recipe that can be eaten hot or cold. It’s a super comforting old-fashioned dessert I’ve loved since I was little!
Who doesn’t love rice pudding? I have to be honest with you, I never really liked rice pudding until I became an adult and more importantly since I started making this Creamy Rice Pudding recipe.
Although I didn’t appreciate this recipe until later in life I have always been told it’s just one of those desserts that evoke nostalgia. Recently I was told by a friend that this and an amazing Red Velvet Cake recipe bring her back to a warm happy time surrounded by family and friends on special occasions and holidays.
RICE PUDDING
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We love super easy recipes around this house. With all the activities that we are in each and every day after school, it makes creating anything complicated non-existent in our house. We are also a comfort food-loving family, this recipe is the one my mom used to make and try to get me to eat when I was a kid which is now my go-to recipe I use all the time.
This easy Rice Pudding is one of our favorites most certainly because it makes a bunch and even our kids absolutely love this stuff. My husband took a little bit to get on board but now he has become a true believer in one of the oldest and greatest recipes ever.
Ingredients for this Easy Rice Pudding
- Cooked rice
- Milk
- Sugar
- Cinnamon
- Butter
- Vanilla
With that short list of ingredients, how can you not run to your kitchen and whip up a batch of easy rice pudding? I know that is one of the things I do when I’m really searching for something comforting. You can even use up the extra rice you cooked from the night before!
How to Make Rice Pudding
- Add 2 cups cooked rice to a medium-sized saucepan.
- Add in milk, sugar, cinnamon, butter, and vanilla, and bring to a low boil over medium heat.
- Continue stirring for about 15-20 minutes until the mixture starts to thicken.
- Serve warm or cold with a sprinkle of cinnamon if desired
This rice pudding recipe really has just the right amount of sweetness to it, sometimes we sprinkle a little nutmeg over the top instead of cinnamon to give it a little different flavor.
We also love drizzling a little caramel over the top, we actually really love this Bananas Foster Rice Pudding version as well since it’s a fun and easy different flavor to your traditional recipe.
Some other comforting recipes that we love to turn to are these Homemade Chicken and Dumplings and this Chicken Noodle Soup. Whenever the weather gets cooler, we jump on the comfort train and whip up all the things!
Here are some more dessert ideas that everyone will love!
- No-Bake Chocolate Banana Pudding Pie
- German Chocolate Cookie Bars
- French Apple Cobbler
- Buttered Rum Snickerdoodles
- Eclair Icebox Cake
- More dessert recipes…
Tools used to make this Rice Pudding recipe
Medium Saucepan: I don’t what I’d do without this saucepan. It gets used in my kitchen every day.
Serving Bowl: This large glass serving bowl is one of my favorite dishes. It’s perfect for everything from salads to pasta. Simple, classic, and a must-have!
Dessert Dishes: Get ready for some serious brownie points when you serve up dessert in these cute dishes. They’re fun for kids and a treat for dinner party guests.
*This post originally posted on 11/27/2018.
Ingredients
- 2 cups cooked rice
- 2 cups milk
- 3 Tbs butter
- 1/3-1/2 cup granulated sugar your sweetness preference
- 1 tsp vanilla
- ½ tsp cinnamon extra for sprinkling
Instructions
- In a medium saucepan add all your ingredients and stir.
- Bring to a low boil over medium heat and stir to prevent burning for about 15-20 minutes until thickened.
- Serve hot or cold with a sprinkling of cinnamon or nutmeg.
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Nutrition
Joan Theurer says
I was so looking forward to this easy recipe for Rice Pudding. Getting it together & making it was fine. Followed the directions to the “T”.
However, when you refrigerate overnight the rice pudding substance was not at all the best, the rice was not soft enough, the substance was not creamy at all.
Just for the assurance of the recipe, the next day (a rainy ) I tried the recipe to the “T” again and the turnout was the same.
By the way, I have been cooking for over 30 yrs. I just happened to be online & saw your recipe. Figured it seemed simpler than mine & I tried, will stay with my recipe. Takes a little longer, however, the rice is soft and texture creamy.
Raven Addison says
I absolutely loved this recipe & so did my husband & my niece & 2 nephews they love the “warm fuzzy feeling it gives them.” I’m so glad to have made this & thank you for providing the recipe. ❤️🥰
mt says
I scaled this down to one serving since I had a small container of Chinese takeout rice. I only had 2% milk so I added a few tablespoons of heavy cream. This is the BEST EVER RICE PUDDING RECIPE! I’m on a fitness challenge and this became my cheat meal over two days..uh oh!!! So I worked it off the next day…lol!!!!
N Spady says
Thanks! Super, comfort dessert. Used skim milk (because that’s what was in the house) and 1/3 c. sugar and it was still plenty creamy and rich, with a bit less calories and fat. Definitely in our sweets rotation!
Jennifer says
Would this work with soy milk? My husband can’t have dairy. Any suggestions would be welcome!
Jennifer Kimmel says
Hello Jennifer! I haven’t tried this with soy milk. Let me know how it turned out. I also like coconut milk as an alternative.
Deana says
Was looking for a simple delicious recipe. This one is fabulous! Putting in my recipe box!
Lisa Ciacci says
Made this last night with some leftover Jasmine Rice. Used the 1/3 c sugar and added raisins. Came out great! Glad this recipe was so straight forward and didn’t require any special ingredients!
Wendy says
I love this recipe! I use 1/3 c sugar and it’s perfect! Thanks for sharing! Is the calories per serving?
Jennifer Kimmel says
Hey Wendy! Yes, the calories are per serving and there are 4 servings in this dish. Hope this helps!
Elise says
Really good!!
Christina Henry says
I had this recipe years ago and I loved it. I use less sugar but add raisins. I love this recipe. Thank you for sharing so I could enjoy my favorite rice pudding again.
Penny Myers says
Your comment is awaiting moderation.
What an amazing easy and tasty recipe. I have made 5 batches over a 2 week period and leaving out the sugar. Yummy so delicious.
Thank u
Sorry i forgot the 5 *
Penny Myers says
What an amazing easy and tasty recipe. I have made 5 batches over a 2 week period and leaving out the sugar. Yummy so delicious.
Thank u
Chris Matelski says
I work at a boys camp in michigan and i needed something for dessert tonight and guess what i made this recipe.
As being the first one to try it to see if they would like I LOVED IT AND SO DID THEY.
They ate it all and it was a big pan of it i forgot to tell you i served 90 boys.
So thank you from chris and the gang at CAMP SANCTA MARIA GAYLORD.
I’LL be making it again
Matthew Lovelace says
This is the best rice pudding ever i made it for a dessert and my grandpa is in love with this recipe
Sherryl Harrison says
I just made it and is so wonderful! Just like my Mom’s used to be. I like ole fashined rice pudding. Next time I will put raisins in it!
Thanks so much!
Laurette says
Trying this for the first time wish me luck
charles A zito says
Great, I’m no cook (77 y/o bachelor) had some left over rice and made this. Next time bit less sugar I seed the high end 1/2 cup next time 1/3 cup.
Aubrey Cota says
Thank you, Charles.
Crystal says
I have made this exactly as written 3 times in the last two weeks and it’s great!! It’s a very easy way to use leftover rice and it doesn’t require any eggs. (a friend of mind is allergic) I like the sweetness, so I use the 1/2 cup sugar, but I’m sure it is fine with the lower amount. Even made a half recipe for a friend who wants to try it before making it.
Aubrey Cota says
Awesome! on behalf of your friends, thanks for sharing!