A simple, homemade rice pudding recipe that turns out creamy, lightly sweet, and full of warm flavor.
It’s made with basic ingredients like milk, short-grain rice, and a few spices, but the end result feels like something much richer.
The whole thing comes together in about 35 minutes, and while you can eat it warm right away, I usually let it chill for a bit so it thickens and the flavors settle.
I like this recipe because it’s very forgiving, even if you’re not used to making custards. The only step you don’t want to rush is adding the hot rice mixture to the egg.
Take it slow and keep stirring so everything blends smoothly and you don’t end up with scrambled eggs in your pudding. After that, it’s just a few more minutes on the stove.
Short-grain rice works best here because it releases more starch and gives that naturally creamy texture. The mix of cinnamon, nutmeg, and vanilla adds a warm, cozy flavor, and the raisins bring a little sweetness in every bite.
If you don’t like the thin skin that forms on top, just press a piece of plastic wrap directly onto the surface while it cools.
Ingredients You’ll Need
2.5 cups milk
4 tbsp short-grain rice
1/3 tsp salt
1 egg
3 tbsp brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/5 tsp nutmeg
3 tbsp raisins
How to Make Rice Pudding
Start by adding the rice and milk to a saucepan. Give it a good stir and bring it to a gentle simmer over medium heat.
Add the salt, then lower the heat and let it cook slowly for about 25 minutes. Stir it from time to time so nothing sticks, and let the rice soften and turn creamy.
In a separate bowl, whisk together the egg and brown sugar until the mixture looks lighter and a bit frothy.
Take a few spoonfuls of the hot rice mixture and slowly add them to the egg mixture while stirring constantly. This step helps warm the egg without cooking it too fast.
Pour the egg mixture back into the saucepan, stirring the whole time. Let it cook for another 5 minutes on low heat. Don’t let it boil, just keep it warm enough to thicken.
Remove from heat and stir in the vanilla, cinnamon, nutmeg, and raisins. Mix everything well so the flavors come together.
Let it sit for a few minutes before serving so it thickens slightly. You can serve it warm, or chill it in the fridge and enjoy it cold later.
Recipe Notes
Short-grain rice works best for this recipe because it releases more starch and gives that naturally creamy texture. If you use long-grain rice, the pudding won’t be as thick.
Keep the heat low and stir occasionally while cooking the rice. This helps prevent sticking and gives you a smoother result.
When adding the hot rice mixture to the egg, go slowly and keep stirring. This step is important so the egg blends in smoothly instead of cooking too fast.
If the pudding feels too thick, you can stir in a splash of milk at the end to loosen it up. If it’s too thin, let it cook a few minutes longer.
I like using brown sugar for a deeper flavor, but you can swap it with regular sugar if that’s what you have.
If you don’t like raisins, you can leave them out or replace them with something like dried cranberries.
To avoid that thin skin forming on top while it cools, press plastic wrap directly onto the surface of the pudding.