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!
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.
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
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.
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!