The very best Rice Pudding is incredibly creamy, a little bit sweet, and perfectly balanced with vanilla, and a touch of cinnamon. Since it relies on kitchen and pantry staples, it can be made whenever the mood strikes you!
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Editor’s Note: This recipe takes about 1 hour to cook. If you have soupy rice pudding after 25 minutes, please go back and read the instructions or watch the video in the recipe card. We’ve tested this recipe on multiple cooking surfaces (gas and electric) and while the cooking time may vary depending on the type of stove you have it’s important to note that this is not a “quick” rice pudding.
I’ve eaten countless varieties of rice pudding in my life, but this deli-style rice pudding is the version I come back to again and again because it really is that good.
The method I use to cook the rice ensures a perfectly creamy, never gluey consistency, and it’s got just the right amount of sugar.
I love to serve my rice pudding with a sprinkle of cinnamon and a Maraschino cherry – simple and classic!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Rice. While you can use any type of rice for rice pudding, I’ve found that medium-grain rice or Arborio rice yields the best creamy texture and starchiness. We used medium-grain when testing this recipe; if you use a different type of rice, it may yield different results and cook times.
- Raisins. Feel free to scale up (or down) depending on how you feel about raisins. I love them and find they provide a little extra sweetness.
- Vanilla. I used vanilla extract when creating this recipe but a vanilla bean would be even better! If using, slice the pod open lengthwise and remove the seeds. Add the seeds at the same time as called for the extract in the recipe.
- Liquid. This recipe calls for a combination of whole milk and water totaling 8 1/2 cups. This amount of liquid is needed to cook the rice slowly in a way that allows it to gradually release its starch.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- In a large pot over medium heat place 3 cups of whole milk, 5 cups of water, 1 cup of uncooked medium-grain rice, 1/2 cup of granulated sugar, and a pinch of fine sea salt. Bring the mixture to a simmer while stirring frequently to prevent scalding.
- Once the mixture begins to bubble (about 15-25 minutes), reduce the heat to low and cook for 25-35 minutes or until the rice is soft and the mixture has thickened and liquid has reduced by about half. Be sure to stir frequently to prevent the rice from sticking or burning.
- In a separate bowl beat together 1/2 cup of whole milk and 1 egg. Temper the egg mixture by gradually adding approximately 1 cup worth of the rice mixture to the egg mixture while stirring, then add the tempered egg mixture to the pot while stirring.
- Add 2 teaspoons of vanilla extract and 1/2 cup of raisins and cook for an additional 3 minutes, or longer depending on the thickness, however, it’s important to note that the rice pudding will continue to thicken as it cools. Remove from the heat and add 1 tablespoon of unsalted butter. You can add some ground cinnamon to taste now if you’d like, but doing so may cause the mixture to turn brown. Serve the rice pudding warm or allow it to cool, then place in the refrigerator to chill for 2 hours. Serve with cinnamon and Maraschino cherries if desired. Enjoy!
Top tips
- Don’t rush. The best rice pudding shouldn’t be rushed! The first step of the recipe is to cook the rice, milk, water, and sugar over medium-low to medium heat and no higher than that. You want to make sure that the milk doesn’t burn, so keep stirring and let it come up to a simmer slowly! This can take 15-25 minutes. After that initial step, you will turn the heat to low and cook the rice until it is tender and the liquid has been reduced by about half. This can take anywhere from 25-35 minutes, or even longer. That’s a total cooking time of about 1 hour. Everyone’s stove is different. Note: the rice pudding will continue to thicken as it cools, especially when placed in the refrigerator.
- Cinnamon. I recommend adding the cinnamon at the very end, right before serving. Adding it earlier on will still taste ok, but may turn the rice pudding a brownish color.
- Additions. Deli-style rice pudding is typically served with cinnamon and Maraschino cherries, but this recipe is versatile enough for you to make it your own! Other flavor combinations that would be great are pistachio, cardamom, and rose water, Fiori di Sicilia, pine nuts, and orange zest, or shredded coconut and coconut extract.
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More sweet treats
We’re big fans of dessert in our home and often make things on a whim, which is why we love rice pudding! Here are a few more simple treats that can be made with kitchen staples.
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The Best Rice Pudding
Ingredients
- 3 1/2 cups whole milk divided
- 5 cups water
- 1 cup medium-grain rice uncooked
- 1/2 cup granulated sugar
- 1 pinch fine sea salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1/2 cup raisins
- 1 tablespoon unsalted butter
- ground cinnamon plus more for garnish
- maraschino cherries optional, for garnish
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Instructions
- In a large pot over a touch less than medium heat add 3 cups of milk, water, rice, sugar, and salt, and bring to a simmer while stirring frequently to prevent the milk from burning or scalding.
- Once it begins to bubble (should take about 15-25 minutes), reduce the heat to low and cook for another 25-35 minutes, or until the rice is soft and the mixture has thickened. The liquid will have reduced by about half. Make sure to stir frequently to prevent the rice from sticking or burning.
- In a separate bowl, beat the egg and the remaining 1/2 cup of milk. Then temper the mixture by gradually adding approximately 1 cup of the hot rice mixture to the egg mixture while stirring. Then add the tempered egg mixture back to the pot while stirring.
- Add the raisins and vanilla and cook for an additional 3 minutes or longer depending on the thickness, however, it's important to note that the rice pudding will continue to thicken as it cools.
- Remove from the heat and add the butter. You can mix in cinnamon if you like, but it will turn the rice pudding brown.
- The rice pudding can be eaten warm or allow to cool, then place it in the refrigerator to chill for at least 2 hours. Serve and garnish with cinnamon and maraschino cherries, if desired. Enjoy!
Notes
- The exact cooking time will vary but it will take about 50-75 minutes for the liquid to reduce enough and for the rice to become tender and creamy depending on your stove top and the type of rice you use.
- Rice pudding can be served warm or cold. The rice pudding will continue to thicken as it cools. If you plan to serve it cold, note that it will continue to thicken even more once placed in the refrigerator for a few hours.
- Medium-grain rice works best for texture and creaminess, but any type of rice can be used.
- Cinnamon can be mixed in towards the end of cooking but will turn the rice pudding brown. I recommend sprinkling on top of each bowl when serving.
- If you love raisins, you can increase to 3/4 cup or more.
- Store the rice pudding in an airtight container in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Good morning. I would like to use long grain rice in this recipe . Would I need to increase the liquid or the cooking time at all. Thank you.
Annamarie DeLotto
Hi Annamarie, long grain rice isn’t ideal for rice pudding because the kernels tend to stay separate and there’s less starch so the end result isn’t as creamy. That being said, you could likely use it but since we haven’t tested the recipe we can’t say for sure what adjustments to liquid or cook time would be needed.
do you have a recipe for pastacciati you can only get them in brookslyn and florida
Hi Geraldine, we don’t although our cream puff recipe may help if you want to try that.
I make rice pudding quite frequently. Always a favorite on my dessert table. I am looking forward to taste testing this recipe. Anxious to try the liquid ratio. Thank You
We hope you enjoy it, Joyce. If you’re anxious about the liquid ratio, I suggest watching the video and you can see exactly how Jim makes it.
Hello James and Tara,
Can this recipe be halved or even quartered? I do a lot of camping and this would be an awesome addition to a great campfire meal. Can this recipe be created with cooked rice?
Thank you,
Todd
Hi Todd, yes, you can certainly halve the recipe. As far as cooked rice, you could try but you’d need far less liquid and less cooking time. Since we haven’t tested the recipe using cooked rice we can’t say for sure what the ratio would be.
This is the very best rice pudding I have ever made. Thank you.
We are so happy to hear that, Kathy!
This is absolutely the BEST rice pudding. I found the video first and decided to try it and it came out perfect the first time! My second time it took a LOT longer. (I ws at my son’s house and I was using a gas stove this time). The first 15 minutes went as it should, but I turned the flame too low for the next part. Couldn’t figure out why my rice was not getting done. I finally realized what was wrong and turned it up. It took almost 2 hours though, but it still came out great. 😊
We’re so happy you enjoyed, Eva! It definitely can take longer depending on your heat source but glad you found it worthwhile!
My sister and I made your rice pudding according to your video. It turned out amazing. Best rice pudding we have ever had by far. It did take us an hour and a half tho. We were almost too careful with the temperature. But worth the time and effort.
Hi Luwana, thanks for the comment and we’re so happy you enjoyed it. It can take some time depending on the heat your using but glad you found it was worth the time!
Has this been tried with saffron rice? I love rice pudding but the rice was always firmer than I wanted. This is definitely being made tonight. I believe I’ll try the saffron rice. Nothing ventured…. Thanks.
Eric, I hope you meant to say Jasmine Rice not Saffron Rice. I personally use Jasmine Rice and it comes out great.
Sounds like a great recipe. Our recipe is similar, however, we use 4 cups of milk and 4 cups of half & half. This makes for a slightly firmer, but very creamy finished product. I’m looking forward to using this recipe with the water. Btw, the raisins should be required by law.
Thanks for the comment, Roger, and hope you enjoy!
One of the easiest and creamiest recipe for rice pudding the only thing missing from my grandmother’s recipe as I couldn’t remember was the egg, so I’m glad I stumbled on to your rice pudding recipe. In the past I usually use jasmine rice for the Nutty or popcorn flavor, as my kids call it for a twist. I’ve also made it with arborio rice adding the milk in increments like making risotto. It turns out just as wonderful. Again, thank you for your recipe!
We’re so happy you enjoyed, Rebecca!
Reading prior comments, I reduced the water quantity by 1/2 cup, but later used about 1/2 cup to soften the raisings – the pudding is plenty thick. I also used short grain rice, which is starchier and added an additional egg yolk because I like the custardy flavor – it was wonderful. I used 1 1/2 tsp of cinnamon which was a bit too much and 3/4 cup raisins, which was a bit too much also. It cooked up just as the recipe is written and was thick and creamy after about an hour – and delicious! definitely a keeper
Thanks for the feedback, Ronda.
Reading prior comments, I reduced the water quantity by 1/2 cup, but later used about 1/2 cup to soften the raisings – the pudding is plenty thick. I also used short grain rice, which is starchier and added an additional egg yolk because I like the custardy flavor – it was wonderful. I used 1 1/2 tsp of cinnamon which was a bit too much and 3/4 cup raisins, which was a bit too much also. It cooked up just as the recipe is written and was thick and creamy after about an hour – and delicious!
This was so creamy,
We’re so happy you enjoyed, Marianne!
I absolutely am in love with this recipe. It taste like I bought it from a 5 star restaurant. Thank you!
We’re so happy you enjoyed it, Megan!
I was a little skeptical with all that liquid but it works! Best homemade rice pudding I ever made! Tastes just like from the delI!
We’re so happy you enjoyed and trusted the process, Deb! Thanks for the comment!
This is the Best Rice pudding my husband and I have ever had. Thanks for sharing. Would love to see more italian desserts.
We’re so happy to hear that, Dawn!
Can non dairy milk be used?
Hi Nancy, we haven’t tested with non dairy milk so can’t say what the results would be.
I have always loved rice pudding. Yours is the BEST! No alterations necessary. It doesn’t last long. Sooo creamy. It’ll be my forever rice pudding recipe.
I believe the instructions are misleading. The statement “ add 3 cups of milk, water, rice, sugar, and salt, and bring to a simmer while stirring frequently” implies 5 cups of water goes in the pot with the milk and rice. BUT, I think it is meant to be a separate pot as a double boiler to prevent burning the milk.
No, it is not a separate pot as a double boiler. They’re all cooked in one pot. Please watch the video where you can see exactly how it’s made.
Hi James,
I made your recipe for the Rice Pudding. Fantastic. I put in a can of Coconut Milk and reduced the amount of Whole Milk by one cup. Love the taste. I also used one egg plus one egg yoke to make it a little thicker. It worked so well and with the coconut milk the taste was scrumptious. Oh, I did put in raisins also. I plan on making this again. Thanks for all your videos. Good job.
We’re so happy you enjoyed, Donald, and thanks for sharing your addition of the coconut milk. That sounds amazing!
I LOVE rice pudding. But mine never came out creamy. I followed your recipe exactly but used arborio rice, as that’s all I had. It is delicious and creamy! Thanks for this (and other) great recipes.
So happy you enjoyed, Annette!