Easy Rice Pudding Recipe (2024)

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Ingredients in this Creamy Rice Pudding Recipe

• milk
• white rice
• sugar
• salt
• almond extract
• cinnamon
• raisins (optional)

What type of rice should I use to make rice pudding?

Let’s start with the types of rice that you should not use – do not use parboiled rice or Instant rice. The texture, creaminess, and taste are subpar at best.

So, what should you use? Long-grain white rice or medium-grain rice are your best bets, though short-grain rice will also work if that’s all you have available.

• Long-grain white rice: regular white long-grain white rice, basmati rice, or jasmine rice
• Medium-grain white rice: Calrose rice or Arborio rice

RELATED:Different Types of Rice: Varieties and What to Do With Them

Can you use pre-cooked rice?

Yes, you can…However, when you make rice pudding pre-cooked or leftover rice you will be missing out on half the flavor!

Pre-cooked rice will have been cooked in water rather than milk and sugar. I don’t know about you guys, but if I had to choose which rice I’d rather eat it would definitely be the latter.

For this recipe, you will start with uncooked rice and cook it directly in milk and sugar. This makes for the creamiest, most delicious rice pudding ever.

Can I add sweetened condensed milk?

Absolutely. If you’re more partial to sweeter tasting desserts, try adding a small can (14 ounces) of sweetened condensed milk. For best results, add this after the rice has already cooked in milk (while it is still warm) as condensed milk is more likely to burn (reduce the total amount of milk from 5 cups to 6).

Can I use vanilla extract instead of the almond extract?

Yes. Add approximately one teaspoon vanilla extract.

How to Make Rice Pudding (Stovetop)

1. Cook the rice in milk. In a medium saucepan, bring the rice, milk, sugar, and salt to a low boil over medium-high heat. Immediately reduce to low heat, cover, and simmer for approximately 25 minutes, stirring occasionally to prevent the rice from sticking and burning to the bottom of the pot.

2. Remove from heatand stir in the almond extract, cinnamon, and golden raisins. At this step, add any additional spices or flavorings.

3. Transfer the rice pudding to a container and cover with a tight-fitting lid or plastic wrap. Allow your rice pudding to rest, at room temperature, for approximately 30 minutes, or until it has cooled slightly.

4. Serve and enjoy or (for best results) transfer to the refrigerator to chill for at least 4 hours to overnight. This will allow your rice pudding to become nice and creamy (without the need to add eggs or egg yolks).

5. When ready to serve, remove from the refrigerator and garnish with additional raisins, slivered almonds, and maple syrup, if desired.

How to Make Rice Pudding (Slow Cooker)

You can also make this easy recipe in your crockpot!

1. Add the rice, milk, sugar, salt, almond extract, and ground cinnamon to the bowl of a large slow cooker. Whisk well to combine the cinnamon with the milk.

2. Cook on HIGH for 2-3 hours or on LOW for 4-5 hours. Stir once halfway through cooking.

3. Serve immediately garnished with raisins and slivered almonds, or allow the rice pudding to cool slightly before covering and transfer to the refrigerator to chill and thicken.