Rice Pudding

This easy, old fashioned Rice Pudding recipe is the ultimate, comforting dessert.

The Best Rice Pudding Recipe

Creamy, comforting Rice Pudding is an old-fashioned dessert that is extremely easy to make and SO delicious! You can serve it warm from the pot or serve cold.

Plump rice grains are cooked in a combination of milk, cream, eggs, sugar, and flavorings to create a sweet, spoonable dessert that both kids and grownups love. We included golden raisins in our rice pudding, which add little bites of sweetness throughout, plus a sprinkle of cinnamon on top when served.

You can enjoy rice pudding still warm from the pot, or chill and serve cold. Either way is delicious.

• It’s simply delicious – with cinnamon and vanilla plus sweet raisins in every bite.
• You can make this easy dessert ahead of time – then reheat before serving or simply serve chilled. Just add more milk or cream as needed to bring the pudding back to your desired consistency.  

• Rice – Arborio rice is the ideal rice to use for a rice pudding recipe because of its high starch content and the plump, chewy texture of the cooked grains. Arborio is the same rice used to make risotto. While you can use other rice varieties such as a ‘sushi rice’ (sometimes labeled as Japonica rice) or a sweet rice (also referred to as ‘sticky’ rice),  we do not recommend using a long-grain Indian or American rice. Those varieties cook up light and fluffy with distinctly separate grains and a rice pudding won’t be as creamy.   
• Dairy – Both whole milk and heavy whipping cream are used to cook the rice and provide a creamy texture to the dish. If you use a lower fat milk, the finished pudding will not be as creamy and rich.
• Raisins – Chose golden raisins for their color and sweetness. You certainly could omit raisins all together, or use regular dark raisins, currents, or other dried fruits – but we think the golden raisins are best-suited for this dessert.
• Eggs – Both a whole egg and an egg yolk are add to thicken and flavor the pudding.
• Granulated Sugar
• Salt –A little bit of salt added to a sweet dish enhances the sweetness.
• Vanilla Extract
• Cinnamon – The pudding will simmer with a cinnamon stick in the liquid (removed before serving) to infuse flavor, and you’ll use ground cinnamon to garnish each serving if you’d like.

1. Soak the raisins in heated heavy cream, then set aside.
2. Cook rice until tender in whole milk plus sugar, salt, and cinnamon stick. Remove the cinnamon stick once the rice is cooked.
3. Beat egg yolks, whole egg and vanilla while rice is cooking and set aside.
4. Temper egg mixture by stirring in a little of the hot cooked rice, then stir back into the pudding.
5. Stir in raisin and cream mixture, then cook for three to five minutes on medium.
6. Adjust thickness by adding more heavy cream as it cools.
7. Serve warm or chilled with a sprinkle of ground cinnamon.

• Can I make Rice Pudding ahead of time?  Yes, cooking, cooling, and adjusting the creaminess while cooled is actually the best way to get the correct consistency for serving.
• How do I store leftovers?   Store covered in the refrigerator for up to three days. Just remember that you might want to stir in some additional cream or milk before serving.

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