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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This creamy rice pudding is more than just a dessert—it’s a warm embrace in a bowl.
- Rich and Creamy: Made with simple ingredients, this pudding achieves a perfect, velvety texture that’s irresistibly comforting.
- Versatile Serving: Enjoy it warm to soothe your soul on a chilly day or cold as a refreshing treat.
- Nostalgic Flavor: Each spoonful brings a taste of fond memories, evoking a sense of home and tradition.
- Easy and Quick: With ONLY 15 minutes of prep and 35 minutes of cooking, you’ll have a delicious dessert ready to enjoy.
For me, nothing feels more like home than a bowl of this creamy dessert. Growing up, my mum’s oven-baked rice pudding was the perfect comfort for a chilly Irish evening. While we always enjoyed it warm in Ireland, in America, it often shows up chilled in diners’ dessert cases. Even though traditional “pudding rice” isn’t available in American stores, you can still create a rich and creamy pudding with easily accessible ingredients.
Each bite of this treat takes me back to our cozy kitchen in Ireland, and I’m confident it will delight everyone in your family as well.
Bold Bakers Loved it!
“Gemma, you never disappoint. I have been looking for a recipe like this for over 50 years. This is AMAZING.” — Ginny M.
“Made this using medium grain rice, I am lactose intolerant, so used lactose-free milk and lactose-free cream, turned out perfect, and was one of the nicest rice puddings I’ve had.” — Christine L.
“This is the best rice pudding recipe. Turned out perfectly soft and creamy. My new go to dessert on cold evenings.” — Mary S.
IMPORTANT NOTE: This recipe was updated on 9/22/2024, to include new step-by-step photography, explanations and substitutes of key ingredients, flavor variations, make-ahead and storage instructions, and Pro Chef Tips.
Table of Contents
- What is Rice Pudding?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make the Creamiest Rice Pudding Recipe
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- What is the best rice for making rice pudding?
- FAQs
- More Pudding Recipes
What is Rice Pudding?
Rice pudding is a classic dessert made by cooking rice in milk and sugar until it becomes creamy and tender. It’s a comforting treat that has variations around the world. Here’s what you need to know:
- Creamy Texture: The rice absorbs the milk and sugar, creating a smooth, velvety consistency that melts in your mouth.
- Versatile Flavor: Typically flavored with ingredients like vanilla, cinnamon, or nutmeg, it can be enjoyed plain or with various toppings like fruit or jam.
- Simple Ingredients: Made from basic ingredients like rice, milk, and sugar, with optional additions for enhanced flavor and richness.
- Global Variations: While often served warm in Ireland, it can be enjoyed cold in other regions, and recipes may vary with different types of rice and additional ingredients.
Tools You Need for the Best Rice Pudding Recipe
- Medium saucepan
- Measuring cups
- Measuring spoons
- Wooden spoon or rubber spatula
Key Ingredients and Substitutes
Short-Grain Rice
- The primary ingredient that absorbs milk and sugar, providing the pudding’s texture and structure.
- Alternatives include Arborio, Calrose, or sushi rice. In Ireland and England, you will find “pudding rice” in baking sections. It’s a general term for short-grain white rice used for making rice pudding.
Whole Milk
- Creates a creamy base and provides the liquid needed to cook the rice.
- Dairy-free alternatives include almond milk, coconut milk, or oat milk.
Sugar
- Adds sweetness to the pudding. It can be replaced with honey, maple syrup, or agave syrup for natural sweetness.
- For a lower-sugar option, try stevia, erythritol, or other sugar-free substitutes from our chart.
Butter
- Contributes to the richness and smooth texture of the pudding.
- Coconut oil or dairy-free butter substitutes work well for a vegan alternative.
- We prefer slated butter because salt enhances flavors. But unsalted butter will also work.
Vanilla Extract
- Enhances the flavor with a sweet, aromatic note.
- Vanilla bean paste can be used as a substitute.
Cinnamon
- Provides warmth and spice, complementing the sweetness of the pudding.
- Nutmeg, cardamom, or allspice are great alternatives for a different flavor profile.
How to Make the Creamiest Rice Pudding Recipe
- Bring to a simmer: Combine all of the above ingredients in a medium saucepan over low heat and allow it to come to a gentle simmer.
- Cook the rice mixture: Put on the lid and boil on low for 35-40 minutes or until the rice is tender and the liquid has thickened but not absorbed fully. Stir occasionally and avoid medium heat or high heat to prevent spills or burns at the bottom of the pan.
- Resting: Remove from the heat while the rice pudding is still quite’saucy’ and allow to sit with the lid on for 20 minutes. During this time the rice will continue to absorb and thicken the liquid leaving you with a rich and creamy rice pudding.
- Serve: Serve warm or cold with a dollop of raspberry jam on top.
Gemma’s Pro Chef Tips
- For the best results, don’t overcook this pudding! Leave it saucy: you want the rice to be tender, but you should take your saucepan off the heat when the liquid has ALMOST been absorbed. Letting your rice sit for 20 minutes afterward will cause it to absorb all that deliciousness and leave you with a rich and creamy dessert.
- To make a vegan or dairy-free rice pudding, you can substitute dairy-free milk such as coconut milk, almond milk, oat milk, or cashew milk for milk. And substitute coconut oil or vegan butter for butter.
- Instead of raspberry jam, you can top this with one of our 3-Ingredient Microwave Jams or some macerated berries.
- Rice has a natural sweetness and makes some delicious desserts from around the world. If you like rice pudding, definitely try our Thai Coconut Sticky Rice with Mango, Filipino Chocolate Rice Pudding or the classic Danish Christmas dessert Risalamande.
Make Ahead and Storage Instructions
Once cooled, store any leftover rice pudding in an airtight container in the refrigerator for up to 4 days.
Enjoy it cold or reheat on the stovetop over low heat with a splash of milk or heavy cream, or in the microwave in a covered bowl for about 30 seconds.
What is the best rice for making rice pudding?
- In a creamy rice pudding recipe, short-grain rice such as Arborio rice is often considered the best choice. Its high starch content is released to create rich, creamy texture that’s perfect for this dessert. In Ireland and England, you will find “pudding rice” in baking sections.
- Alternatively, medium-grain rice like Calrose can also yield a similar creamy consistency while still maintaining a bit of texture.
- However, long-grain rice such as Basmati rice or jasmine rice won’t work well. They will not absorb the liquid like the rice mentioned above.
FAQs
What are other flavor variations of a cream rice pudding recipe?
These variations can elevate the classic recipe to suit different tastes and occasions.
- Spiced Rice Pudding: Add cinnamon, nutmeg, or cardamom for warm, aromatic flavors.
- Coconut Rice Pudding: Use coconut milk instead of regular milk and top with toasted coconut.
- Fruit-Infused Pudding: Stir in fresh or dried fruits like mango, raisins, or berries.
- Chocolate Rice Pudding: Mix in cocoa powder or melted chocolate for a rich twist.
- Caramel or Dulce de Leche: Swirl in caramel sauce for added sweetness.
Get More Pudding Recipes!
And don’t forget to buy my Bigger Bolder Baking cookbook for more desserts!
Full (and printable) recipe below the video!
IMPORTANT NOTE: This recipe was updated on 9/22/2024, to include new step-by-step photography, explanations and substitutes of key ingredients, flavor variations, make-ahead and storage instructions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
The Creamiest Rice Pudding Recipe
Ingredients
- 3 cups (24 fl oz/675 ml) whole milk
- ½ cup (4 fl oz/120 ml) heavy whipping cream
- ½ cup (4 oz/115 g) starchy rice (like arborio, calrose or sushi rice)
- ¼ cup (2 oz/57 g) granulated sugar
- 2 tablespoons (1 oz/28 g) butter
- 1 teaspoon vanilla extract
- ⅛ teaspoon cinnamon
Instructions
- Combine all of the above ingredients in a medium saucepan over low heat and allow it to come to a gentle simmer.
- Put on the lid and cook on low for 35-40 minutes or until the rice is tender and the liquid has thickened but not absorbed fully. Stir occasionally.
- Remove from the heat while the rice pudding is still quite 'saucy' and allow to sit with the lid on for 20 minutes. During this time the rice will continue to absorb and thicken the liquid leaving you with a rich and creamy rice pudding.
- Serve warm or cold with a dollop of raspberry jam on top.
- Once cooled, store in the fridge for up to 4 days. Enjoy cold or reheat before serving either on the stovetop over low heat with a small splash of milk or in a covered bowl in the microwave for about 30 seconds.
Recipe Notes
Gemma’s Pro Chef Tips
- For the best results, don’t overcook this pudding! Leave it saucy: you want the rice to be tender, but you should take your saucepan off the heat when the liquid has ALMOST been absorbed. Letting your rice sit for 20 minutes afterward will cause it to absorb all that deliciousness and leave you with a rich and creamy dessert.
- To make a vegan or dairy-free rice pudding, you can substitute dairy-free milk such as coconut milk, almond milk, oat milk, or cashew milk for milk. And substitute coconut oil or vegan butter for butter.
- Instead of raspberry jam, you can top this with one of our 3-Ingredient Microwave Jams or some macerated berries.
- Rice has a natural sweetness and makes some delicious desserts from around the world. If you like rice pudding, definitely try our Thai Coconut Sticky Rice with Mango, Filipino Chocolate Rice Pudding or the classic Danish Christmas dessert Risalamande.
Hi Jemma, being from Scotland, this is a very familiar recipe. My Mother, who was a magnificent cook and baker, with 6 kids, used evaporated milk, and baked the rice, which them formed a lovely skin, which we all fought to have a piece of. Those were the days. Love your recipes. Warmest regards Mary
Indian version of rice pudding is called kheer which is made with a little variation and same ingredients rice milk and sugar and cardamon powder or saffron for flavouring and dry fruits added to it
Hi Gemma, this seems to be like a Filipino dish I love which we call Biko. We use glutinous rice cooked in coconut milk with brown sugar. Yummm!!!
My mom loves rice pudding. If social distancing is lifted I will make this and take this to her for Mother’s Day 🙂
I’ve never made rice pudding so I was hesitant to try. This is the absolute best creamy rice pudding I’ve ever had. I didn’t have whole milk so I substituted Lactose free 1/2 & 1/2! Yummy…thank you!
Hi Gemma, amazing recipe!
Can I make a single serving recipe in a small saucepan ?
You may try out another flavour combo: saffron strands instead of vanilla extract and cardamom powder instead of cinnamon.
Also, in the end you can garnish it with pistachios, roasted cashews and almonds , and raisins.
Dried or powdered rose petals will also be good in this pudding.
Can’t wait to try this out tomorrow. I will try out the cinnamon vanilla flavour combo with dry fruits.
Hi! Love your recipes! Before I make a fool of myself and prepare this recipe all I have in my pantry right now since I’m quarantined is long grain rice. Can I use that? Thanks! Stay safe.
Only thing about your recipe is the number of servings. It should say only one serving! And I love rice pudding hot! Once it is done being cooked, I can’t wait until it is cooled…ever. It is not just a dessert but something good for breakfast.
I just finished making this! Absolutely fabulous ???? It’s creamy and tender with just the right amount of sweet. Thank you!
It would be helpful to include the nutrients, etc. I am on Weight Watchers and having the calories, etc, included in your recipes, I can figure out my points. Thank you.