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

Description

This creamy rice pudding is a classic dessert made with whole milk, rice, sugar, and fragrant vanilla beans, finished with plump raisins and a touch of cinnamon. The stovetop method yields an ultra-rich and comforting treat that can be served warm or chilled, making it perfect for any season.

Ingredients

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Main Ingredients

4 cups whole milk
1/2 cup white rice (such as jasmine, sushi rice, or arborio)
1/2 cup sugar
1/2 teaspoon kosher salt
2 whole vanilla beans, split and seeds removed

Add-Ins

1/4 cup raisins

To Serve

Cinnamon, for serving
Nutmeg, for serving

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Instructions

Combine and Heat Ingredients: In a large heavy-bottom Dutch oven or deep saucepan, combine the whole milk, white rice, sugar, kosher salt, and vanilla bean (with seeds). Place over medium-high heat and bring the mixture to a boil, stirring often. Watch carefully to prevent the milk from boiling over.
Simmer the Pudding: Once the mixture reaches a boil, reduce the heat to low and cover with a lid. Let it simmer gently for 30 minutes, stirring occasionally to prevent sticking.
Add Raisins and Continue Cooking: Stir in the raisins and continue to cook the pudding uncovered for another 20-30 minutes, or until the rice is fully cooked and the pudding has thickened to your desired consistency. Stir regularly to keep the mixture smooth and creamy.
Serve: Spoon the warm pudding into bowls or allow it to cool and chill in the refrigerator. Sprinkle each serving with cinnamon and nutmeg to taste before serving, if desired.

Notes

This pudding can be enjoyed warm or chilled depending on your preference.
For a looser pudding, an egg can be whisked and tempered with the hot rice mixture, then stirred in and cooked for an additional 5-10 minutes.
Soaking raisins in bourbon, whiskey, brandy, or dark rum before adding will soften and flavor them beautifully.
Use short or medium-grain rice like jasmine, sushi rice, or arborio for the creamiest results.

Nutrition

Serving Size: 1/6 of recipe
Calories: 245
Sugar: 22 g
Sodium: 160 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 0.5 g
Protein: 7 g
Cholesterol: 20 mg