This creamy classic rice pudding is the kind of dessert that brings warmth and nostalgia with every spoonful. Made with just a handful of pantry staples—whole milk, Arborio rice, sugar, vanilla, and cinnamon—it’s rich, velvety, and deeply comforting. Whether I serve it warm on a chilly evening or chilled on a sunny afternoon, it always satisfies.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
4½ cups whole milk
1½ cups water
¾ cup granulated sugar
1 cinnamon stick (3–4 inches)
1 cup Arborio rice (short‑grain)
1 teaspoon vanilla bean paste or vanilla extract
⅔ cup golden raisins (optional)
Grated or ground cinnamon for garnish
Directions
In a heavy-bottomed saucepan, I combine the whole milk, water, sugar, cinnamon stick, and Arborio rice. I give everything a good stir to blend.
I bring the mixture to an intense simmer over medium-high heat, stirring frequently to prevent sticking.
Once it starts bubbling, I reduce the heat to keep a steady simmer and cook for 35 to 45 minutes, stirring often, until the rice is tender and the mixture thickens.
I remove the pan from the heat and discard the cinnamon stick.
I stir in the vanilla bean paste or vanilla extract, and if I’m using golden raisins, I fold them in now.
I spoon the pudding into ramekins or a large serving dish, let it cool slightly, and either serve it warm or refrigerate it until chilled.
Just before serving, I sprinkle the top with a dusting of cinnamon.
Servings and timing
This recipe makes about 8 servings.
Prep time: 5 minutes
Cooking time: 35–45 minutes
Total time: 40–50 minutes
Each serving is approximately 250 kcal.
Variations
Dairy-free: I swap whole milk with unsweetened coconut milk or almond milk for a plant-based version.
Extra rich: I replace one cup of milk with heavy cream for an even creamier pudding.
Spiced: I sometimes add a pinch of ground nutmeg or cardamom for more warmth.
No raisins: I leave out the raisins if I want a smoother texture, or swap them for chopped dried apricots or dates.
Citrus twist: I stir in some fresh orange or lemon zest for a bright, refreshing flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I want to reheat it, I warm it gently on the stovetop or in the microwave, adding a splash of milk to loosen the texture. If I prefer it cold, I just enjoy it straight from the fridge.
FAQs
How do I prevent the rice from sticking to the bottom of the pan?
I stir frequently, especially during the last half of cooking, to make sure the rice doesn’t stick or burn. Using a heavy-bottomed saucepan also helps distribute heat evenly.
Can I use a different type of rice?
Yes, but Arborio rice gives the creamiest result. If I use long-grain or basmati rice, I find the texture less rich and it may take a bit longer to cook.
Is it okay to skip the cinnamon stick?
Absolutely. I sometimes use a pinch of ground cinnamon instead, though the stick gives a more subtle, infused flavor.
Can I make this pudding ahead of time?
Yes, I often make it a day in advance and keep it chilled. It actually thickens and develops more flavor after sitting overnight.
Why is my pudding too thick or too runny?
If it’s too thick, I stir in a bit more milk. If it’s too runny, I let it simmer a little longer. Rice pudding continues to thicken as it cools, so I try not to overcook it.
Conclusion
Creamy classic rice pudding is my go-to when I want something nostalgic, simple, and soul-soothing. It’s a versatile treat that’s easy to make with ingredients I usually already have in the kitchen. Whether warm or cold, as a dessert or breakfast, it’s pure comfort in a bowl.
📖 Recipe:
Creamy Classic Rice Pudding
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This creamy classic rice pudding is a comforting, nostalgic dessert made with pantry staples like Arborio rice, whole milk, sugar, cinnamon, and vanilla. It's rich, velvety, and perfect served warm or chilled.
Ingredients
4½ cups whole milk
1½ cups water
¾ cup granulated sugar
1 cinnamon stick (3–4 inches)
1 cup Arborio rice (short‑grain)
1 teaspoon vanilla bean paste or vanilla extract
⅔ cup golden raisins (optional)
Grated or ground cinnamon for garnish
Instructions
- In a heavy-bottomed saucepan, combine whole milk, water, sugar, cinnamon stick, and Arborio rice. Stir to blend.
- Bring the mixture to an intense simmer over medium-high heat, stirring frequently to prevent sticking.
- Reduce the heat to maintain a steady simmer and cook for 35 to 45 minutes, stirring often, until the rice is tender and the mixture thickens.
- Remove the pan from heat and discard the cinnamon stick.
- Stir in the vanilla bean paste or vanilla extract. Fold in the golden raisins if using.
- Spoon the pudding into ramekins or a large serving dish. Let cool slightly, then serve warm or refrigerate until chilled.
- Before serving, sprinkle the top with grated or ground cinnamon.
Notes
Use a heavy-bottomed pan to prevent burning.
Stir frequently, especially in the final minutes of cooking, to avoid sticking.
For extra creaminess, substitute 1 cup of milk with heavy cream.
Swap raisins with dried apricots or dates for variety.
The pudding will thicken more as it cools.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 20mg
