Rice Pudding Creamy

Creamy Rice Pudding: Comfort Dessert with Simple Pantry Ingredients

Creamy Rice Pudding made with pantry staples. A cozy dessert that’s easy to prepare and perfect for any mood. Rice pudding is a warm, soft dessert that feels like a hug in a bowl. It uses simple pantry ingredients and cooks in one pot.
No special tools are needed. Even if you’re new to cooking, you’ll have a smooth, creamy pudding in under an hour.

Why you’ll love this recipe

— Uses basic ingredients you likely have at home
— Hands-on time is just a few minutes
— Creamy texture with a mild, sweet flavor
— Perfect warm or chilled
— Easy to customize with spices or toppings

Ingredients
(serves 4)

— 3/4 cup (150 g) long-grain white rice
— 4 cups (1 L) whole milk
— 1/2 cup (100 g) granulated sugar
— 1/4 teaspoon salt
— 1 teaspoon vanilla extract
— 1 cinnamon stick (optional)
— Ground cinnamon, for sprinkling

How to make it

1. Rinse the rice under cold water until the water runs clear.
2. In a medium pot, combine the rice, milk, sugar, salt, and cinnamon stick.
3. Bring to a gentle boil over medium-high heat, stirring occasionally.
4. Once boiling, reduce the heat to low. Simmer uncovered for 30–35 minutes. Stir every 5 minutes to stop the rice from sticking.
5. When the mixture is thick and the rice is soft, remove from heat. Discard the cinnamon stick.
6. Stir in the vanilla extract.
7. Let the pudding rest 5 minutes. It will thicken as it cools.
8. Spoon into bowls and sprinkle with ground cinnamon. Serve warm or chilled.

Tips and common mistakes

— Stir often to prevent burning on the bottom.
— Use low heat for a creamier texture.
— Don’t skip the rest time: the pudding sets better.
— If it looks too thick, stir in a splash of milk before serving.

Substitutions

— Milk: swap for almond, soy, or oat milk for a dairy-free version
— Sugar: use honey or maple syrup (add at end of cooking)
— Rice: try arborio rice for an even creamier result
— Flavor: add a strip of lemon or orange zest while cooking

Storage instructions

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, stirring in a little milk to loosen. You can also serve it cold straight from the fridge.

FAQ

Q: Can I use leftover cooked rice?
A: Yes. Use 1½ cups cooked rice, reduce cooking time, and add more milk as needed.
Q: How do I make vegan rice pudding?
A: Replace milk with your favorite plant milk and use maple syrup instead of sugar.
Q: Can I freeze rice pudding?
A: It’s not ideal. Texture can become grainy after freezing. Best kept in the fridge.
Q: What toppings go well?
A: Fresh fruit, toasted nuts, jam, or a drizzle of caramel sauce all work great.

New to baking? You don’t need fancy equipment to create something delicious. Start with our easy lemon loaf cake—it’s a fail-proof recipe that delivers professional results every time. If you prefer something even quicker, these raisin sponge muffins are a pantry-staple favorite. And for a no-bake win, try our creamy ice cream recipe that’s guaranteed to satisfy any sweet tooth.