Is rice pudding best served warm or cold?

It truly depends on personal preference! Warm rice pudding is creamy, comforting, and soothing—great for chilly evenings. Chilled rice pudding is refreshing and thicker, perfect as a sweet snack or summer dessert.

Can I use other types of rice in this recipe?

Absolutely! Short-grain rice like Arborio or sushi rice yields the creamiest pudding thanks to its starch content, but jasmine or even leftover cooked rice can be used in a pinch. Just note that texture may vary.

What if I don’t have whole vanilla beans?

No worries—a good-quality vanilla extract (add it at the end of cooking) is a great substitute. The flavor may be a little less complex, but the pudding will still be delicious.

Can I make this dairy-free?

Yes! Full-fat coconut milk, almond milk, or oat milk can all be used in place of whole milk. Just remember the final pudding will have a slightly different flavor profile, but still creamy and satisfying.

The Best Rice Pudding Recipe

Sumptuously creamy, lightly perfumed with vanilla, and finished with a happy dusting of cinnamon and nutmeg, this truly is the best rice pudding recipe around. It’s that comforting dessert you can pull together with pantry staples, perfect for when you crave something cozy and nostalgic, but need it to be easy—ideal for busy weeknights or last-minute guests. Each creamy spoonful offers memories of home, and with simple, straightforward prep, you’ll find yourself making this recipe again and again.

Why You’ll Love This Recipe

Ridiculously Simple: If you can stir, you can make this pudding. Minimal hands-on time and hardly any fancy equipment—just perfect for a low-fuss, high-reward treat.
Luxuriously Creamy Texture: Thanks to slow simmering, the rice plumps and thickens the milk into pure silkiness, with tender little grains in every bite.
Delicate, Warming Flavors: Real vanilla beans, plump raisins, and the finishing touch of cinnamon and nutmeg take this pudding from basic to spectacular.
Enjoy Warm or Cold: Satisfying after-dinner or as a cozy afternoon snack, rice pudding is delicious straight from the pot or chilled from the fridge.

Ingredients You’ll Need

Whole Milk: The heart of the pudding. Whole milk delivers the creamy, rich texture everything else builds upon. For an ultra-rich version, swap out a splash for cream.
White Rice (Jasmine, Sushi, or Arborio): Rice with a bit of starch is your friend here. Arborio yields a particularly creamy, classic finish, but jasmine brings subtle floral notes.
Sugar: Essential for sweetness; adjust to taste if you like things less sweet.
Kosher Salt: Just a small pinch to gently round out all the flavors and keep everything balanced—don’t skip it!
Whole Vanilla Beans: They make all the difference, lending great depth and those telltale specks. If you can’t find them, real vanilla extract works in a pinch.
Raisins: For little pockets of chewy sweetness. Purists may leave these out, but they’re classic (and soaking them in warm liquor makes them even more delightful).
Cinnamon & Nutmeg (for serving): Essential dusting for warmth and a bit of spice on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Boozy Raisins: Soak raisins in bourbon, rum, or brandy for added flavor and plumpness. A grown-up treat!
Vegan Twist: Use full-fat coconut milk or almond milk for a dairy-free version. Add a touch of coconut cream at the end for thickness.
Egg-Enriched: If you love a slightly richer, thicker rice pudding, whisk in a tempered egg before the final simmer.
Other Mix-ins: Swap in dried cherries, chopped apricots, or even a handful of toasted nuts for texture.
Flavor Swaps: Try a dash of cardamom for a fragrant, global spin.

How to Make The Best Rice Pudding

Step 1: Combine and Heat

In a large, heavy-bottomed Dutch oven or deep saucepan, add the whole milk, rice, sugar, salt, and split vanilla beans and seeds. Stir well. Set over medium-high heat and bring just to a boil, stirring often. Keep a watchful eye—milk loves to boil over the moment you look away.

Step 2: Simmer

Once boiling, immediately lower to a gentle simmer. Cover with a lid and let it cook for 30 minutes. Stir occasionally to prevent the rice sticking to the bottom or scorching.

Step 3: Add Raisins and Thicken

After the first 30 minutes, stir in the raisins (if using). Let it cook uncovered for another 20 to 30 minutes, until the mixture thickens to your desired creaminess. Remember, it will continue to thicken as it cools.

Step 4: Finish and Serve

Ladle into bowls. Dust generously with cinnamon and a little grating of fresh nutmeg. Serve warm for ultimate comfort, or chill for a refreshing treat.

If you prefer a looser pudding or a richer texture, see pro tip below about adding an egg.

Pro Tips for Making the Recipe

Go Low and Slow: The gentle simmer is crucial for the creamy consistency—don’t rush it.
Use the Right Pot: A heavy-bottomed pan prevents scorching, especially with milk-based desserts.
Temper the Egg: If adding egg for richness, whisk it in a bowl and slowly add a spoonful of hot pudding at a time to avoid scrambling, then pour back into the pot to finish cooking.
Milk Matters: Full-fat milk or even a bit of cream ensures that luscious texture you want.
Soak Your Raisins: Elevate classic rice pudding by soaking raisins in liquor or warm water before adding, making them tender and flavor-packed.

How to Serve

Rice pudding is delightfully versatile when it comes to serving.

Warm or Cold: Serve it fresh from the pot when you want something soothing and comforting, or chill it in the fridge for an ultra-creamy, cold treat.
Toppings: Sprinkle with extra cinnamon and nutmeg, add a dollop of whipped cream, a handful of toasted nuts, or a swirl of fruit jam for color and tang.
Pairings: Enjoy with a cup of bold coffee, chai, or even a dessert wine for an elegant finish to a dinner party.

Make Ahead and Storage

Storing Leftovers

Scoop any leftovers into an airtight container. Rice pudding keeps very well in the fridge for up to four days—often becoming even silkier as it sits.

Freezing

Freezing rice pudding is possible but can affect the texture. If you do freeze, thaw in the fridge overnight and give it a good stir before serving.

Reheating

For reheating, gently warm in a saucepan with a splash of milk to restore creaminess. Microwave in short bursts, stirring often to avoid hotspots.

FAQs

Is rice pudding best served warm or cold?

It truly depends on personal preference! Warm rice pudding is creamy, comforting, and soothing—great for chilly evenings. Chilled rice pudding is refreshing and thicker, perfect as a sweet snack or summer dessert.
Can I use other types of rice in this recipe?

Absolutely! Short-grain rice like Arborio or sushi rice yields the creamiest pudding thanks to its starch content, but jasmine or even leftover cooked rice can be used in a pinch. Just note that texture may vary.
What if I don’t have whole vanilla beans?

No worries—a good-quality vanilla extract (add it at the end of cooking) is a great substitute. The flavor may be a little less complex, but the pudding will still be delicious.
Can I make this dairy-free?

Yes! Full-fat coconut milk, almond milk, or oat milk can all be used in place of whole milk. Just remember the final pudding will have a slightly different flavor profile, but still creamy and satisfying.

Final Thoughts

This rice pudding recipe is more than just a dessert—it’s a bowl of comfort, simplicity, and old-fashioned goodness made modern for today’s busy schedules. With minimal effort and max flavor, it’s the perfect treat for busy nights, cozy weekends, or anytime you want a touch of home. Don’t be afraid to experiment with flavors and textures to make it your own. Give it a try—you might just discover your new favorite dessert!