Easy, Creamy Rice Pudding Recipe

5 from 6 votes

This 45-minute recipe from start to finish is super easy and will yield the best, creamy rice pudding you’ve ever had!

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Servings: servings (about 6 cups total)

Add rice and water to a medium pot. Bring to a boil over high heat, then lower to medium heat to maintain a simmer. Cover and let cook for 15 minutes.
Then add milk, sugar, vanilla, and salt to the rice. Stir until combined.
Increase heat to medium-high and bring to a simmer. Stir often. It will take several minutes to reach a simmer.
Once simmering, lower heat to medium, or whatever temperature keeps your rice at a gentle simmer.
Let gently simmer for 13-18 minutes (uncovered), stirring often, until creamy and about 20% thinner than you want the final result to be (as the pudding cools, it will continue to thicken a decent amount).
Remove from heat, add plumped raisins and spices if desired, and scoop into serving dishes to serve warm or a large storage bowl to cool. Stir well before serving.

Use a medium pot. A small or large pot will change the cook time given the surface area of the pot is different.
Stir pudding often as it cooks to prevent the rice and sugar from burning on the bottom of the pan!
Don’t crank up the heat when cooking the pudding to prevent the sugar or rice from burning or the milk from scorching.
Rice pudding is done cooking when it is about 80% as thick as you’d want it to be when cooled. As the pudding cools, it continues to thicken even more.
Cool pudding by allowing it to sit at room temperature for an hour, uncovered. Then place in the fridge, uncovered, until cooled completely. Cover afterward. Stir well before serving.
Reheat gently in the microwave, in increments of 30 seconds, adding an extra splash of milk to loosen if desired.
Homemade rice pudding is best enjoyed within 3-4 days.