Rice Pudding Recipe

Rice pudding with raisins in a white bowl with a spoon. A bowl of raisins is behind the pudding.

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Homemade rice pudding is incredibly easy to make and uses kitchen staples you probably already have—rice, milk, sugar, vanilla, and cinnamon. Serve it warm or chilled.

Prep Time5

Cook Time25

Total Time30

Course: Desserts

Cuisine: American, Mexican

Keyword: creamy rice pudding, rice pudding, stovetop rice pudding

Servings: servings

Author: Danae Halliday

Equipment

Saucepan

Ingredients

4 1/2 cups whole milk
1/4 cup sugar
1/8 teaspoon kosher salt
3/4 cup uncooked white rice short grain, such as arborio
1/4 cup plain Greek yogurt full fat is best, room temperature
1 1/2 teaspoons vanilla bean paste
1/2 teaspoon ground cinnamon
Raisins optional

Instructions

Add the milk, sugar, and salt to a large saucepan and bring it to a boil. Once boiling add in the rice and stir. Reduce the heat to low and partially cover the saucepan with a lid.
Simmer while stirring frequently for approximately 25-30 minutes or until the rice is tender and the mixture has thickened. Remember it will continue to thicken as it cools.
Remove from the heat and stir in the cinnamon, vanilla, Greek yogurt, and raisins (if using). If it's too thick for your liking, stir in a splash of milk to thin it.
Serve the rice pudding warm or hot with extra raisins and cinnamon on top.

Notes

Leftover rice pudding will keep for 4-5 days in an airtight container in the fridge. It may be eaten warm or cold. The pudding will thicken so you may want to stir in a splash of milk if it's too thick for your liking.

Nutrition