Introduction

Hey there, friend! Ready to whip up something truly special? There are some desserts that just wrap you up in a warm hug, and for me, homemade rice pudding is definitely one of them. It instantly transports me back to simpler times, maybe a cozy afternoon curled up on the couch with a bowl of creamy goodness. Forget the watery stuff from the store – this recipe is the real deal. It’s incredibly easy to make, surprisingly quick for how luxurious it feels, and honestly, it’s just pure comfort in a bowl. Whether you’re making it for a special occasion or just because it’s Tuesday, this recipe is bound to become a cherished favorite in your home. Let’s get started!

Why You’ll Love This Recipe

Why choose this rice pudding recipe? Well, besides being utterly delicious, here are a few reasons why I think you’re going to fall head over heels for it:

Fast (Comes together quicker than you might think for homemade!)
Easy (Simple ingredients, straightforward steps)
Giftable (Jars of warm rice pudding make amazing cozy gifts!)
Crowd-pleasing (Who doesn’t love creamy, sweet comfort?)

Ingredients

Alright, let’s gather our goodies. You likely have most of these staples in your pantry already! Here’s what you’ll need for this magical transformation:

4½ cups whole milk: The base of our creamy dream. Whole milk gives the best richness!
1½ cups water: Helps the rice cook without making the pudding too heavy.
¾ cup granulated sugar: Just the right amount of sweetness to make it dessert-worthy.
1 cinnamon stick, 3 or 4 inches long: Oh, the aroma this adds! A must for that classic flavor. Don’t use ground cinnamon here; the stick imparts a gentle flavor without making the pudding grainy or murky.
1 cup Arborio rice (or Boomba rice, used in paellas): Our secret weapon for ultimate creaminess! This starchy short-grain rice is perfect for absorbing liquid and creating that luxurious texture.
1 teaspoon vanilla bean paste or vanilla extract: Pure warmth and flavor. Vanilla bean paste gives those lovely black flecks, but a good quality extract works beautifully too.
⅔ cup golden raisins (optional): Totally optional, but they add a chewy sweetness that some people adore. If you’re not a raisin fan, just leave them out!

How to Make It

Okay, ready to make some magic? Follow these simple steps:

First things first, grab a nice heavy-bottomed pot. This helps prevent sticking. Add the whole milk, water, sugar, and the cinnamon stick to the pot. Give it a little stir to help the sugar dissolve.
Heat the mixture gently over medium heat, stirring occasionally, until it’s steaming and just barely starting to simmer around the edges. We’re just warming everything up and letting that cinnamon start its magic – don’t let it come to a rolling boil.
Once it’s gently simmering, stir in your Arborio rice.
Now, this is where the patience comes in, but I promise it’s worth it! Reduce the heat immediately to low. You want a very gentle simmer, just barely bubbling. This low and slow method is key for creamy rice pudding.
Stir, stir, stir! Or at least stir often. Seriously, set a timer for every 5 minutes if you need to! Stirring frequently, especially in the last 15-20 minutes, helps the rice release its starches evenly and keeps it from sticking to the bottom and burning. Continue to simmer and stir for about 25 to 35 minutes, or until the rice is tender and the pudding has thickened to your desired consistency. Remember, it will thicken more as it cools.
Once it’s looking thick and creamy, carefully fish out that cinnamon stick and discard it.
Stir in the vanilla bean paste or extract, and the golden raisins if you’re using them. Give it a final gentle stir to combine everything.
And there you have it! Ladle the warm pudding into bowls. It’s absolutely wonderful served warm right off the stove, but it’s also heavenly chilled. Top with a sprinkle of cinnamon if you like!

Substitutions & Additions

This recipe is fantastic as is, but here are a few ways you can play around with it:

Different Milk: Want to change it up? You can try using half-and-half for extra richness, or experiment with coconut milk or almond milk for a dairy-free twist (though the texture might be slightly different).
Sweetener: Maple syrup or honey could work, but they will change the flavor profile. Stick with granulated sugar for the classic taste. You could also try brown sugar for a slightly deeper flavor.
Spices: Instead of or alongside the cinnamon stick, try adding a few whole star anise, a strip of orange peel (removed at the end), or a pinch of nutmeg.
Additions: This is where you can get creative! Stir in some lemon zest, orange zest, chopped nuts, dried cranberries, or even a swirl of caramel or chocolate sauce after cooking.
Toppings: Don’t forget toppings! A sprinkle of ground cinnamon, fresh berries, sliced banana, toasted coconut flakes, or a dollop of whipped cream are all fantastic ways to finish your bowl.

Tips for Success

Making perfect rice pudding is easy, but a few simple tips will ensure yours turns out beautifully every time:

Stir, Stir, STIR!: I can’t say this enough! Especially in the last 15 minutes of cooking. This is the absolute key to prevent burning on the bottom and ensures that beautiful creaminess as the starches release.
Low and Slow: Keep that heat low once the rice is added. A vigorous boil will break down the rice too quickly and greatly increase the chance of sticking and scorching.
Use a Heavy Pot: If you have one, use a heavy-bottomed saucepan. It distributes heat more evenly and reduces the risk of the bottom burning.
Check for Tenderness: Taste a grain of rice to make sure it’s tender and cooked through before removing it from the heat.
Consistency is King: Remember that rice pudding thickens a lot as it cools. Take it off the heat when it’s slightly thinner than you want the final result to be.

How to Store It

Got leftovers? Lucky you! Let the pudding cool completely at room temperature. Then, store it in an airtight container in the refrigerator. It will keep well for 3-4 days.

It will thicken considerably when cold, becoming quite firm. To reheat, you can gently warm it on the stove over low heat or in the microwave, adding a splash or two of milk (dairy or non-dairy) as you stir until it reaches your desired consistency. You can also enjoy it cold straight from the fridge – it’s delicious both ways!

FAQs

Here are answers to a couple of common questions about homemade rice pudding:

Can I use a different type of rice? Arborio or Boomba are ideal because they are starchy short-grain rices that release starch as they cook, creating that signature creamy texture. Other short-grain rice can work, but may not be as luxurious. Long-grain rice generally won’t give you the same creamy result.
Why is my rice pudding not creamy? The most common culprits are not stirring often enough (preventing starch release and causing sticking) or cooking at too high a heat. Patience and frequent stirring on low heat are your best friends here!
What if it gets too thick after cooling? This is totally normal! Just stir in a little extra milk (dairy or non-dairy) when you’re reheating or serving cold until it reaches your preferred consistency.

Making homemade rice pudding is such a simple pleasure, and I truly hope this recipe brings as much comfort to your kitchen as it does to mine. Enjoy every creamy, cozy spoonful!

The BEST Creamy Homemade Rice Pudding Recipe (Pure Comfort!)

Hey there, friend! Ready to whip up something truly special? There are some desserts that just wrap you up in a warm hug, and for me, homemade rice pudding is definitely one of them. It instantly transports me back to simpler times, maybe a cozy afternoon curled up on the couch with a bowl of creamy goodness. Forget the watery stuff from the store – this recipe is the real deal. It's incredibly easy to make, surprisingly quick for how luxurious it feels, and honestly, it's just pure comfort in a bowl. Whether you're making it for a special occasion or just because it's Tuesday, this recipe is bound to become a cherished favorite in your home. Let's get started!

Print Recipe Pin Recipe

Cook Time 25

Equipment

heavy-bottomed pot This helps prevent sticking.

Ingredients

Main Ingredients

4.5 cups whole milk The base of our creamy dream. Whole milk gives the best richness!
1.5 cups water Helps the rice cook without making the pudding too heavy.
0.75 cup granulated sugar Just the right amount of sweetness to make it dessert-worthy.
1 cinnamon stick 3 or 4 inches long: A must for that classic flavor. Don't use ground cinnamon here; the stick imparts a gentle flavor without making the pudding grainy or murky.
1 cup Arborio rice (or Boomba rice, used in paellas): Our secret weapon for ultimate creaminess! This starchy short-grain rice is perfect for absorbing liquid and creating that luxurious texture.
1 teaspoon vanilla bean paste or vanilla extract: Pure warmth and flavor. Vanilla bean paste gives those lovely black flecks, but a good quality extract works beautifully too.
0.67 cup golden raisins (optional): Totally optional, but they add a chewy sweetness that some people adore. If you're not a raisin fan, just leave them out!

Instructions

First things first, grab a nice heavy-bottomed pot. This helps prevent sticking. Add the whole milk, water, sugar, and the cinnamon stick to the pot. Give it a little stir to help the sugar dissolve.
Heat the mixture gently over medium heat, stirring occasionally, until it's steaming and just barely starting to simmer around the edges. We're just warming everything up and letting that cinnamon start its magic – don't let it come to a rolling boil.
Once it's gently simmering, stir in your Arborio rice.
Now, this is where the patience comes in, but I promise it's worth it! Reduce the heat immediately to low. You want a very gentle simmer, just barely bubbling. This low and slow method is key for creamy rice pudding.
Stir, stir, stir! Or at least stir often. Seriously, set a timer for every 5 minutes if you need to! Stirring frequently, especially in the last 15-20 minutes, helps the rice release its starches evenly and keeps it from sticking to the bottom and burning. Continue to simmer and stir for about 25 to 35 minutes, or until the rice is tender and the pudding has thickened to your desired consistency. Remember, it will thicken more as it cools.
Once it's looking thick and creamy, carefully fish out that cinnamon stick and discard it.
Stir in the vanilla bean paste or extract, and the golden raisins if you're using them. Give it a final gentle stir to combine everything.
And there you have it! Ladle the warm pudding into bowls. It's absolutely wonderful served warm right off the stove, but it's also heavenly chilled. Top with a sprinkle of cinnamon if you like!

Notes

Tips for Success: Stir, Stir, STIR! Especially in the last 15 minutes of cooking. This is the absolute key to prevent burning on the bottom and ensures that beautiful creaminess as the starches release.
Low and Slow: Keep that heat low once the rice is added. A vigorous boil will break down the rice too quickly and greatly increase the chance of sticking and scorching.
Use a Heavy Pot: If you have one, use a heavy-bottomed saucepan. It distributes heat more evenly and reduces the risk of the bottom burning.
Check for Tenderness: Taste a grain of rice to make sure it's tender and cooked through before removing it from the heat.
Consistency is King: Remember that rice pudding thickens a lot as it cools. Take it off the heat when it's slightly thinner than you want the final result to be.
How to Store It: Got leftovers? Lucky you! Let the pudding cool completely at room temperature. Then, store it in an airtight container in the refrigerator. It will keep well for 3-4 days.
It will thicken considerably when cold, becoming quite firm. To reheat, you can gently warm it on the stove over low heat or in the microwave, adding a splash or two of milk (dairy or non-dairy) as you stir until it reaches your desired consistency. You can also enjoy it cold straight from the fridge – it's delicious both ways!