How to Make Rice Pudding?

Warm rice is flavorful, creamy without being overly heavy, delicately sweet, and easily customizable to your mood, whether you feel like adding some cinnamon or some ripe, chewy raisins. With just a few common household ingredients and countless customization options, it is also one of the simplest puddings you will ever prepare. Here’s the recipe for the simplest rice pudding you’ll ever make.

How to Make Rice Pudding

What is Rice Pudding?

Rice is simply boiled in sweetened milk to make rice pudding. As the rice cooks, starch is released, thickening the milk and suspending the fragile rice grains, adding to the creaminess of the dish. If you want to use up leftover rice, you can start with either cooked or uncooked rice. You may find instructions for both in this recipe.

How to Make Rice Pudding?

The five essential components of rice pudding are as follows:

Long- or short-grain uncooked white rice can be used in this recipe, however uncooked brown rice should not be used because it requires more cooking liquid than white rice. However, you can use white or brown rice if you’re starting with cooked rice. Because of its lovely flowery flavor, jasmine rice is my go-to option for rice pudding.

Any type of milk will work, however, the results will be creamier the higher the fat content. Want to become vegan or give up dairy? Use unsweetened non-dairy milk; one of our editors recommends cashew milk, and I believe oat milk would taste nice. Even canned coconut milk can be used, but be aware that it will have a strong coconut flavor (or try the subtler stuff found in boxes). If you start with uncooked rice, use 4 cups of milk; if you start with cooked rice, use 3 cups.

If you want it sweeter, start with 1/3 cup of granulated sugar and add more at the very end. Play experiment with liquid sweeteners or brown sugars if you like, but start with a few tablespoons and adjust as needed. Don’t forget the salt; a little bit of it pulls out all the flavors.

Vanilla: To give the rice pudding a lovely vanilla flavoring, add vanilla bean paste or half a vanilla bean right at the start. You can also add vanilla extract immediately before serving.

Rice pudding can be altered by adding extras like raisins or ground cinnamon. Play around with your preferred dried fruit or toasty spices.


  • 1 cup of uncooked white rice, either short grain or long grain, or 3 cups of cooked rice
  • 3 to 4 glasses of dairy or unsweetened soy milk
  • more sugar as necessary in addition to the 1/3 cup of granulated sugar
  • 1/four teaspoon kosher salt
  • 1 1/2 teaspoons vanilla bean paste, 1 1/2 vanilla beans, or 1 teaspoon vanilla extract
  • Unsalted butter, 1 tablespoon (optional)
  • Optional add-ins 1/4 teaspoon ground cinnamon, 1/2 cup raisins


A rubber spatula or a wooden spoon.


  • Take the milk and rice measurements. Put 3 cups of cooked rice or 1 cup of uncooked short- or long-grain white rice in a big saucepan. For uncooked rice, add 4 cups milk; for cooked rice, add 3 cups milk.
  • Spices should be added. Add 1/4 teaspoon kosher salt and 1/3 cup granulated sugar. If using a vanilla bean, scrape the seeds from half of the bean into the saucepan along with the pod. Adding 1 1/2 teaspoons of vanilla bean paste is recommended. Add any extras you want.
  • Simmer for a while. Over medium-high heat, bring the mixture to a vigorous simmer while stirring regularly and scraping the pan’s bottom with a wooden spoon or rubber spatula to prevent the rice from sticking.
  • Till the rice is tender, simmer. Cook uncovered, stirring periodically, for 20 to 22 minutes for uncooked rice or 10 to 12 minutes for cooked rice, or until the mixture begins to thicken. Reduce the heat to maintain a minimum simmer.
  • Butter and vanilla extract should be added. When ready to serve, turn off the heat and mix in 1 1/2 teaspoons vanilla essence and, if preferred, 1 tablespoon unsalted butter. If necessary, take off the vanilla bean pod. If necessary, taste and add additional sugar.
    Rice pudding should be served. As it cools, the rice pudding will keep getting thicker. If necessary, thin up with additional milk and serve warm or cold.

Benefits of Rice Pudding

1. May Support Weight Maintenance

Brown rice has a lower glycaemic index (GI) than white rice because it contains fiber and protein, both of which are known to have a satiating effect. This means that a serving of brown rice contains carbohydrates that are gradually turned into energy.

Because of this, choosing brown rice over white rice lowers blood sugar and fasting insulin levels. This all regulates energy levels, stops cravings, and might aid in weight management.

White rice’s role is less apparent; some studies link it to an increase in weight growth, particularly belly fat, while others find no link. White rice is known to boost blood sugar levels when consumed frequently, which could eventually raise your chance of developing metabolic syndrome, which includes weight gain.

2. Brown Rice Guards Against Long-Term Illness

Due to the retention of the bran layer, brown rice contains antioxidants called flavonoids, such as apigenin and quercetin. These substances are essential in the fight against sickness. According to numerous studies, eating whole grains like brown rice may lessen your risk of developing diseases including heart disease, some types of cancer, like pancreatic and gastric cancer, as well as type 2 diabetes.

3. White Rice Replenish Glycogen Levels and Provides Energy

When refueling after exercise, athletes frequently choose white rice as their favorite energy source. This is so that following physical exercise, muscle glycogen may be restored. Refined carbohydrates, such as white rice, are a source of rapid, readily available carbohydrates.

4. Low in Fiber

White rice is low in fiber, quickly absorbed, and unlikely to upset the stomach when prepared and served properly. For people who have heartburn or nausea as well as during flare-ups brought on by illnesses like diverticulitis and Crohn’s disease, it might be a valuable addition.

5. It’s Grain-Free of Gluten

Rice is a good choice for people with coeliac disease or non-coeliac gluten sensitivity because it is naturally gluten-free. Because it contains insoluble fiber, which aids in digestion and “fuels” the good gut flora that is so vital to health, the brown, wholegrain type is particularly healthy.

Is Rice Suitable for All People?

Although rice is a crucial dietary staple, research has connected it to arsenic contamination. High levels of arsenic have been associated with an increased risk of heart disease and cancer over time. Wholegrain rice may potentially have higher levels of this heavy metal pollutant than white rice since arsenic tends to accumulate most in the bran portion of the grain.

Children are particularly at risk from arsenic exposure due to their smaller body weights. Their restricted dietary options and the fact that many of their first foods are made of rice heighten this risk. For this reason, all children under the age of five should not consume rice milk, which is made from the bran of the grain.

Some helpful cooking advice, such as cleaning rice before use and using a lot of water when cooking rice, may help lower levels of arsenic. So, for the most part, eating rice in moderation as part of a diverse and balanced diet shouldn’t be an issue.

Can You Freeze Rice Pudding?

White rice and milk are combined to make rice pudding, a tasty and nutritious dessert. Rice pudding is the ideal snack for youngsters and kids at heart because it can be eaten as a dessert or as a side dish. How long does rice pudding last though? Can rice pudding be frozen?

Since rice and milk are both quite sensitive to temperature changes, freezing the pudding may result in flavor and texture changes. Still, if you produced a large amount, there is no need to worry because rice pudding keeps surprisingly well in the freezer.

How to Freeze Rice Pudding?

Wait until the rice pudding has completely cooled to room temperature before preparing it for freezing. Pour the rice pudding into a freezer-safe container with an airtight cover after it has cooled. To allow for expansion when freezing, leave about two inches of the gap. Before adding the airtight lid, wrap the container in cling wrap. Place in the freezer after writing the storage date.

Giving the sealed container an ice bath will hasten the cooling process if you are rushed for time. Simply spoon the rice pudding while it’s still warm into a freezer-safe container with an airtight lid, then wrap it up in plastic wrap. Put the container in ice water after sealing the lid airtight. Before placing it in the freezer, let the mixture cool for at least 20 minutes. Never put frozen rice pudding back in the freezer.

What is the Shelf Life of Rice pudding?

Homemade rice pudding that has been frozen will remain fresh for at least three months. But we don’t suggest waiting this long before using up your supply. For the best flavor and texture, you must consume the rice pudding as quickly as possible.

The traditional method of thinking Rice pudding can be kept in the fridge for up to seven days when kept in an airtight container. It can either be served warm or cold. When allowed to cool, rice pudding that has been cooked on the stove will thicken. It can be made creamier by adding a teaspoon of milk, although it is not required.

How to Thaw Rice Pudding?

Simply place the frozen serving in the refrigerator to thaw the rice pudding. Overnight thawing is required for the frozen rice pudding. If you don’t like the rice pudding cold, it can be reheated once it has fully defrosted. Rice pudding should never be defrosted at room temperature. If thawed in this manner, the pudding will spoil considerably more quickly.

How to Reheat Rice Pudding?

Simply boil the meal in a pot over low heat to reheat the pudding. Then top with a few garnishes and serve the food in a bowl. The rice pudding can also be heated in the microwave. To prevent the pudding from drying out while being reheated, add one cup of water.

Is it Okay to Consume Cold Rice Pudding?

Eating cold or reheated rice increases your risk of contracting Bacillus cereus food poisoning, which can result in stomach pains, diarrhea, or vomiting within 15 to 30 minutes of consumption. Bacillus cereus, a soil-borne bacteria, can contaminate rice if it has been exposed to it. The warm temperature will keep the pudding supple and creamy.) Lower the temperature and seek shelter.

Rice pudding needs to cool to room temperature before being chilled. By submerging the pudding in an ice bath, the pudding can be quickly cooled.

Can I Make a Pudding Using Leftover Rice?

The recipe must be slightly altered, but it’s rather simple!

  • Because the rice has already been cooked, you will need less milk.
  • Alternatively, you can use 1 cup of whole milk and 1 cup of half-and-half.
  • The remaining ingredients should remain the same.
  • To make a straightforward and creamy rice pudding, you must simmer it for 20 minutes at a moderate temperature.


You can easily make rice pudding, a traditional dessert. Nothing specialized is required to make this dessert; just a few cupboard ingredients. Any surplus rice you have around can be used in this simple and affordable recipe for an old-fashioned treat. This simple yet wonderful rice pudding dish will warm you from the inside out on a chilly winter night. It’s perfectly sweet and very nostalgic.