This classic creamy rice pudding is made the traditional stovetop way using cooked rice. It’s rich, comforting, and gently sweet, with a smooth texture that feels nostalgic and satisfying. Perfect for a cozy dessert or a warm treat any time of year, this recipe turns simple pantry ingredients into something truly special.

Why You’ll Love This Recipe

This recipe is quick and straightforward, making it ideal for using leftover cooked rice. It delivers a luxuriously creamy texture without requiring hours of cooking or baking. The flavor is balanced, not overly sweet, and can be easily customized with spices or mix-ins. It’s a timeless dessert that feels both humble and indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups cooked white rice
2 cups whole milk, divided
1/4 teaspoon salt
1/3 cup white sugar
1 large egg, beaten
1/3 cup golden raisins (optional)
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract

Directions

In a medium saucepan set over medium heat, combine the cooked rice, 1 1/2 cups of the milk, and the salt. Cook, stirring frequently, until the mixture begins to thicken and looks creamy, about 8 to 10 minutes.

In a small bowl, whisk together the remaining 1/2 cup milk, the sugar, and the beaten egg. Slowly pour this mixture into the saucepan, stirring constantly to prevent the egg from curdling.

Add the raisins, if using, and continue to cook for another 2 to 3 minutes, stirring gently, until the pudding thickens slightly.

Remove the saucepan from the heat. Stir in the butter and vanilla extract until fully melted and incorporated. Let the pudding rest for a few minutes before serving to allow it to thicken further.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

For extra warmth, add 1/4 teaspoon ground cinnamon or nutmeg during cooking. You can substitute part of the milk with evaporated milk for an even richer texture. Chopped dates or dried apricots can replace raisins for a different sweetness. A splash of rose water or orange blossom water adds a subtle aromatic twist.

Storage/Reheating

Allow the rice pudding to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of milk and stirring well to restore the creamy consistency.

FAQs

Can I use leftover rice for this recipe?

Yes, leftover plain cooked rice works perfectly and is ideal for this recipe.

What type of rice is best?

Short- or medium-grain white rice gives the creamiest texture, but long-grain rice also works.

Can I make this recipe without raisins?

Absolutely. The raisins are optional and can be omitted without affecting the base recipe.

Is it possible to make this pudding less sweet?

Yes, you can reduce the sugar to 1/4 cup or adjust to taste.

Can I serve rice pudding cold?

Yes, it can be enjoyed chilled, though it will thicken more as it cools.

How do I prevent the egg from scrambling?

Always mix the egg with milk and add it slowly while stirring constantly over moderate heat.

Can I use a different type of milk?

Whole milk is recommended for creaminess, but other milks can be used with slightly different results.

Why did my pudding turn too thick?

Rice pudding thickens as it cools. Simply stir in a little warm milk to loosen it.

Can this be made ahead of time?

Yes, it can be prepared a day in advance and reheated before serving.

Is this recipe suitable for children?

Yes, it’s a gentle, comforting dessert that’s well-suited for all ages.

Conclusion

Old-fashioned creamy rice pudding is a timeless dessert that proves simple ingredients can create something truly comforting. With its smooth texture, gentle sweetness, and quick stovetop method, this recipe is perfect for both weeknight treats and nostalgic moments. Once you try it, it’s sure to become a favorite in your home.

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