Easy, Creamy Rice Pudding Recipe

I grew up eating Kozy Shack rice pudding, and I have to say, it’s really hard to beat its nostalgic flavor and oh-so creamy texture. But this rice pudding recipe is even better than the OG stuff. The secret? Arborio rice. Yes, you heard it right. The rice you use to make Risotto is the best for rice pudding too! Arborio rice has a high starch content creating the creamiest pudding with distinct rice grains that aren’t disintegrated into a mush.

Outside of texture, this rice pudding is just sweet enough without being cloyingly sweet, with a generous splash of vanilla that’s just (*sigh*) perfection. If you’re a cinnamon raisin fan, mix them in too, or leave this rice pudding just as-is. Because it really doesn’t need anything but a big spoon…

And keep your spoon out for my other favorite pudding recipes like my grandma’s signature Icebox Cake recipe with butterscotch pudding, and my easy Chocolate Eclair Cake with vanilla pudding!

Here’s a list of ingredients needed to make rice pudding. The quantities and full instructions are in the recipe card below. This is just an outline. Wondering what is the best rice for rice pudding? Arborio! Here are the details:

• Whole milk – whole milk is classic in rice pudding. I’ve found that half and half or cream is too heavy while whole milk is just the right consistency blended with the natural starch of arborio rice. I haven’t tried using non-dairy milk; I recommend sticking to the good, old-fashioned regular stuff!
• Water – water helps cook the rice to al dente before adding the milk and flavorings.
• Arborio rice – arborio rice is the best type of rice for rice pudding because of its high starch content that creates a creamy pudding while keeping the individual rice grains intact and not mushy!
• Granulated sugar – sugar sweetens things up! This rice pudding is sweet but not too sweet.
• Vanilla extract – vanilla adds warm, nostalgic flavor.
• Salt – salt enhances the flavor of the pudding.
• Raisins (optional) – plump the raisins up in some warm water to add little bursts of sweet juiciness!
• Cinnamon or pumpkin pie spice (optional) – love warm spices? Add a dash of cinnamon or a blend.

Making rice pudding is easy! Here are photos to help you every step of the way. This is just an outline, so see the full recipe for all detailed instructions!

Step 1: Add rice and water to a medium pot, bring to a boil, and then simmer (covered) for 15 minutes.

Step 2: Mix in milk, sugar, vanilla, and salt.

Step 3: Increase heat to medium-high, stirring often, and bring to a simmer.

Step 4: Lower to medium to maintain a gentle simmer.

Step 5: Simmer (uncovered) for 13-18 minutes, stirring often, until creamy and slightly thinner than desired. Rice pudding will continue to thicken when cooled.

Step 6: Remove from heat, add raisins and spices if desired, then serve warm or cool. Picture shows warm pudding right off the stove which is still loose (will thicken more as it cools).