Easy Rice Pudding Recipe

Warm, rich, and comforting, this old-fashioned rice pudding recipe uses simple pantry staples to create a ultra-creamy classic dessert. Perfectly sweetened and finished with a dusting of cinnamon, it’s quick, easy, and endlessly satisfying.

Classic Homemade Rice Pudding

Nothing beats the cozy simplicity of traditional rice pudding. With just a few ingredients and minimal effort, you can whip up a thick, velvety dessert that tastes like a warm hug in a bowl.

Prep Time & Yield

• Prep time: 5 minutes

• Cook time: 25 minutes

• Servings: 4

Ingredients

• 2 cups cooked white rice (Arborio or short-grain works best)

• 2 cups whole milk (divided)

• 1/3 cup granulated sugar

• 1/4 tsp salt

• 1 large egg, beaten

• 1 tbsp unsalted butter

• 1 tsp pure vanilla extract

• 1/2 tsp ground cinnamon (plus extra for dusting)

Instructions

1. Combine the Base: In a medium saucepan, stir together the cooked rice, $1 \frac{1}{2}$ cups of the whole milk, sugar, and salt. Bring the mixture to a gentle simmer over medium heat.

2. Simmer until Creamy: Reduce the heat to low and cook uncovered for about 15 to 20 minutes, stirring frequently so the rice doesn't stick to the bottom. It should turn thick and creamy.

3. Temper the Egg: In a small bowl, whisk the remaining $1/2$ cup of milk with the beaten egg. Gradually pour about $1/2$ cup of the hot rice mixture into the egg mixture while whisking constantly (this tempers the egg so it doesn't scramble).

4. Thicken: Slowly pour the tempered egg mixture back into the main saucepan, stirring constantly. Cook over low heat for another 2 minutes until fully incorporated and thickened.

5. Finish & Serve: Remove the pan from the heat. Stir in the butter, vanilla extract, and ground cinnamon until smooth.

Tip: Spoon into bowls or ramekins and sprinkle generously with ground cinnamon on top. Serve warm, or chill in the fridge for a refreshing cold treat!