Creamy Rice Pudding

This sweet rice pudding is thick, creamy, and utterly decadent. Made with basic ingredients you likely already have on hand, this rice pudding recipe is the perfect comforting treat.

What Is Rice Pudding?

Rice pudding is a creamy mixture of rice and milk that is cooked until it's thick and soft. It can be sweet or savory. This raisin-studded dessert rice pudding is thickened with an egg, sweetened with sugar, and enhanced with vanilla.

How to Make Rice Pudding

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Rice Pudding Ingredients

These are the ingredients you'll need to make this classic rice pudding recipe:

· Rice: This creamy rice pudding recipe starts with white rice cooked until tender.
· Milk: You'll need two cups of milk, divided.
· Sugar: The rice pudding is sweetened with white sugar.
· Salt: A pinch of salt enhances the flavor of the other ingredients, but it won't make the pudding taste salty.
· Egg: An egg adds moisture and helps bind the pudding together.
· Raisins: Raisins lend bursts of fruity flavor.
· Butter: Butter adds even more moisture and richness.
· Vanilla: A dash of vanilla enhances the overall flavor of the rice pudding.

How Do You Make Rice Pudding?

Here's a very brief overview of what you can expect when you make homemade rice pudding:

1. Cook the rice.
2. Cook the cooked rice, some of the milk, sugar, and salt over medium heat until thick.
3. Stir in the remaining milk, egg, and raisins. Cook for two more minutes.
4. Remove from heat and stir in the butter and vanilla.

How to Store Rice Pudding

Allow the leftover rice pudding to cool, then transfer it to an airtight container. Store in the fridge for up to three days. Reheat until piping hot on the stove or in the microwave.

Can You Freeze Rice Pudding?

Yes, you can freeze homemade rice pudding. Ladle the pudding into freeze-safe bags, leaving about an inch of space at the top to allow for expansion. Freeze flat for up to three months. Thaw in the refrigerator overnight or in the microwave using the defrost setting.

Allrecipes Community Tips and Praise

"I made it with dried cranberries instead of the raisins," says DAG999. "Delicious!"

"Excellent recipe, super simple, and delicious," raves Carla. "This is my go-to every time. I changed the serving size and it still turned out amazing."

"Delicious," according to June. "I used almond milk and pre-cooked rice. Not sure how it could be more delicious! I'll never throw out left-over rice again!"

Editorial contributions by Corey Williams