Finding the perfect rice pudding recipe can transform your dessert game completely. This creamy, comforting dessert combines tender rice grains with rich milk and warm cinnamon to create a heavenly treat that works for any occasion.
After testing countless variations in my kitchen, I’ve discovered the secret to achieving that perfect creamy texture without any fuss. This foolproof method delivers restaurant-quality results every single time, making it my go-to comfort food recipe.
Best Rice for Rice Pudding
Choosing the right rice makes all the difference in your homemade rice pudding. Medium grain white rice creates the perfect creamy consistency with tender grains that never turn mushy.
Here’s what I’ve learned from testing different rice types:
- Medium grain white rice: Creates the creamiest texture with perfectly soft grains
- Arborio rice: Works excellently but needs extra liquid and longer cooking time
- Jasmine rice: Produces softer grains but still delicious results
- Long grain rice: Stays too firm and doesn’t blend well with the creamy sauce
- Brown rice: Too chewy for smooth rice pudding texture
Always use uncooked rice because stirring raw grains releases starch, which naturally thickens the milk into that signature creamy sauce we love.
Simple Rice Pudding Ingredients
This easy rice pudding requires just a handful of pantry staples to create magic in your kitchen:
- 1 tablespoon unsalted butter (for greasing)
- 4 cups whole milk or reduced-fat milk
- 1/3 cup white sugar
- 2 teaspoons vanilla extract
- 3/4 cup medium grain white rice (uncooked)
- 1/2 cup sultanas or raisins
- 3/4 teaspoon ground cinnamon
- 1/2 cup heavy cream
The beauty of this recipe lies in its simplicity. You probably have most ingredients already, making it perfect for those spontaneous dessert cravings.
How to Make Rice Pudding (Step-by-Step)
Making rice pudding in the oven eliminates the constant stirring required for stovetop methods. This baked rice pudding technique prevents burning and delivers consistent results every time.
Preparation Steps:
- Preheat your oven to 350°F (180°C)
- Grease a large casserole dish with butter
- Heat milk, sugar, and vanilla in a saucepan until foamy (don’t boil)
- Combine rice, sultanas, and cinnamon in the prepared baking dish
- Pour the hot milk mixture over rice and stir briefly
- Cover tightly with foil or a lid
Baking Process:
- Bake for 60 minutes total
- Stir every 20 minutes to prevent sticking
- Add cream after removing from oven
- Mix well and let it rest for 5 minutes
The pudding looks watery when first removed but thickens quickly as it cools. This resting period allows the flavors to meld beautifully.
Perfect Rice Pudding Texture Tips
Achieving creamy rice pudding consistency requires understanding a few key techniques I’ve mastered over years of testing.
Essential Texture Tips:
- Heat milk gently to a simmer, never boil vigorously to prevent curdling
- Stir every 20 minutes during baking for even cooking
- Add hot water gradually if pudding becomes too thick
- Cook uncovered for 10-15 extra minutes if mixture seems too thin
- Let pudding rest 5 minutes after baking to reach perfect consistency
Serving Suggestions and Variations
This cinnamon rice pudding tastes incredible served warm straight from the oven. The combination of tender rice, plump raisins, and aromatic cinnamon creates a dessert that needs no additional toppings.
Delicious Serving Ideas:
- Top with vanilla ice cream for temperature contrast
- Drizzle with honey or maple syrup
- Sprinkle with toasted nuts
- Add fresh berries for color and freshness
- Serve with whipped cream
Flavor Variations:
- Coconut rice pudding: Replace milk with coconut milk and water
- Chocolate version: Add cocoa powder and chocolate chips
- Lemon rice pudding: Include lemon zest and juice
- Spiced version: Add nutmeg, cardamom, or allspice
Storage and Reheating Instructions
Leftover rice pudding keeps well in the refrigerator for up to four days. The texture firms up when cold, which is completely normal for this type of dessert.
Storage and Reheating Tips:
- Store covered in refrigerator for up to 4 days
- Texture will firm up when cold (this is normal)
- Microwave individual portions to reheat
- Add splash of milk or water when reheating to restore creaminess
- Medium grain rice reheats without becoming mushy
- Flavor improves overnight as spices infuse throughout
Why This Rice Pudding Recipe Works
After making dozens of batches, I’ve learned that simplicity creates the best results. This recipe eliminates common problems that plague many rice pudding attempts.
Key Success Factors:
- Oven method provides gentle, even heat for perfect cooking
- Medium grain rice creates ideal balance of creamy sauce and tender grains
- Simple ingredients eliminate variables that cause failures
- Forgiving technique works for beginners and experienced bakers
- Consistent results regardless of small timing variations
- No constant stirring required like stovetop methods
- Prevents common issues like scorching, uneven cooking, and grainy texture
Easy Creamy Rice Pudding Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C). Grease a large casserole dish (10+ cups capacity) with butter, making sure to coat the bottom and sides well.
- In a medium saucepan, combine milk, sugar, and vanilla extract. Heat over medium-high heat, stirring occasionally to dissolve the sugar. Bring to a gentle simmer until the surface becomes foamy – do not let it boil as this can cause the milk to split.
- In the prepared baking dish, combine the uncooked rice, sultanas (or raisins), and ground cinnamon. Mix these dry ingredients together briefly.
- Pour the hot milk mixture over the rice mixture in the baking dish. Give it a brief stir to combine, then cover tightly with aluminum foil or a lid.
- Bake for 60 minutes total, stirring every 20 minutes to break up any rice that starts to set on the bottom. This ensures even cooking and prevents sticking.
- After 60 minutes, remove from oven and immediately stir in the heavy cream. Mix well – the pudding will look watery at first but will thicken quickly as it cools. Let rest for 5 minutes before serving.
- Serve warm straight from the dish, or top with a scoop of vanilla ice cream for an extra special treat. The pudding can be enjoyed immediately while creamy and slightly loose.