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Simple Guide to Rice Pudding Recipe

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In order to make this Rice Pudding meal on the stovetop, you will only need a few key components. It is a wonderful dish that is warm, velvety, and opulent all at the same time. This simple pudding is elevated to the level of a scrumptious and reassuring dessert by the addition of a dash of cinnamon, some vanilla extract, and plump raisins.

Rice pudding is a common dessert, and this one can be prepared in a short amount of time using a burner. This recipe calls for simply a few common cupboard items and does not require any specialized tools or ingredients. This classic dessert is a quick and easy way to use up any leftover rice, and it won’t break the bank too.

On a chilly winter evening, this dish of rice pudding, which is both delightfully sweet and reminiscent of simpler times, will not only satisfy your sweet tooth but also warm you up from the inside out. On the other hand, given that it may be prepared either warm or cold, you can have this sweet treat whenever the mood strikes you. The ingredients for this Rice Pudding dish are so simple that you should already have them in your pantry. Deliciously warm and reassuring to the soul!


  • Milk I think that using whole milk will produce the best results while making rice pudding. If you use milk with a lower fat content, the pudding will be less rich, creamy, and thick.
  • Sugar — I often use white sugar, but brown sugar is also an excellent choice for those looking for a flavorful sweetener. Depending on how sweet or not sweet you like your pudding, adjust the amount of sugar accordingly.
  • Rice – you can use any type of white short-grain rice in this recipe. There is arborio rice, sushi rice, and sticky rice; all of these are wonderful options. Rice pudding is best made with long-grain rice because it holds its shape better than short-grain rice, which tends to become mushy when cooked.
  • Golden raisins are my personal preference when it comes to the pudding, but if you don’t care for them, feel free to leave them out.
  • Vanilla: If you want the best flavor, use real vanilla extract rather than imitation vanilla extract. Authentic vanilla extract can be found in health food stores.

Prep Time: 10 minutes

 Cook Time: 25 minutes

 Total Time: 35 minutes

 Servings: 4 servings

 Calories: 387kcal


  • 4½ cups whole milk (1L)
  • ¼ cup sugar (50g)
  • Pinch of salt
  • ¾ cup uncooked white rice (short grain) (135g)
  • ⅓ cup golden raisins (optional) (55g)
  • 1 teaspoon vanilla extract
  • Ground cinnamon


  • Calories: 387kcal 
  • Carbohydrates: 65g 
  • Protein: 12g 
  • Fat: 9g 
  • Saturated Fat: 5g 
  • Polyunsaturated Fat: 0.4g 
  • Monounsaturated Fat: 2g 
  • Cholesterol: 33mg 
  • Sodium: 106mg 
  • Potassium: 532mg 
  • Fiber: 2g 
  • Sugar: 33g 
  • Vitamin A: 445IU 
  • Vitamin C: 0.4mg 
  • Calcium: 346mg 
  • Iron: 2mg


  1. In a large saucepan, whisk together the milk, sugar, and salt. Bring to a boil over a heat setting anywhere between medium and high. Rice should be worked into the dish.

2. Turn the heat down to low and cover the pan partially. Simmer for 25 to 30 minutes, stirring frequently, or until the rice is tender and the stew has thickened to the desired consistency.

3. If you’re using raisins, mix them in with the vanilla, and sprinkle cinnamon on top to taste. Continue cooking until the desired consistency is obtained. (Be mindful that as the pudding cools, it will become more pudding-like. If it gets too thick, you can thin it out by adding a little bit more milk.)

4. Wait for the food to reach room temperature before storing it in the refrigerator in a container that seals tightly and serving it cold. If you like more cinnamon flavor, you can sprinkle more on top.


  • The pudding can take on whatever flavoring that you choose to put into it. Try including some orange zest and ground cardamom in your holiday cooking for a dish that is both simple and straightforward to prepare. You could also use other dried fruits in place of the raisins, such as cranberries, apricots, or apples.
  • Because it is more starchy and can more easily keep its shape, short-grain rice is the type of rice that goes best with this recipe. In a pinch, whatever you currently have stored away in the pantry will do! Brown rice, on the other hand, is not something that I would recommend at all.
  • Take care to ensure that the temperature is kept cool. If the heat is cranked up too high and the pudding comes to a boil, the pudding may become lumpy.
  • Remember that the pudding will become even more thick as it cools, so plan accordingly. Be careful not to overcook the pudding, or else it will have a consistency that is unappealing.
  • While the rice combination is simmering, make sure to keep an eye on it and stir it every so often. If you walk away for too long without checking on the rice, it will stick to the bottom of the pan and burn.
  • You can use vanilla bean paste for vanilla extract if you have it on hand. Vanilla extract is more commonly found in grocery stores.
  • Before it is cooked, the rice should be cleaned to remove any dirt, dust, or other material that may be on it.


The question I have is whether or not I may use cooked rice as a substitute?

Utilizing rice that has already been cooked is one way to save time. Since the rice has already been cooked, the amount of liquid needed is significantly less. To begin, I’d use a third of the recommended amount of milk, and then I’d add more if it was required. An additional option for preparing the pudding is to cook it for a shorter period of time.

Is it acceptable for me to use a different kind of milk instead?

If you have an allergy to dairy products, you can substitute almond milk for cow’s milk. It is important to keep in mind that the rice pudding’s texture and consistency will shift significantly if you use a milk that is not the traditional rice pudding milk. Coconut milk that has been reduced to a thicker consistency is an excellent option for those looking for a dairy-free alternative that retains the product’s richness and creaminess.

I have some pudding left over; can I freeze it?

Rice pudding can be preserved in the refrigerator for up to four days if it is placed in a container that does not allow air to circulate. If the leftover pudding has become more solid after being stored in the refrigerator, you can reheat it on the stove by adding one or two tablespoons of milk and stirring it in.

Is there some way that this could be stored in the freezer?

This dish can be safely frozen for later use. Rice pudding can be stored in the freezer for up to two months if it is first allowed to cool to room temperature before being placed in a bag or container that is safe for the freezer. Put it in the refrigerator the night before you plan to eat it so that it can defrost, and then consume it.

What am I supposed to do if the pudding ends up being too runny or too thick?

What a brilliantly easy answer! If the pudding is too thick for your liking, add a few tablespoons of milk to the saucepan. If the pudding is not getting thick enough while it cooks, give it a few more minutes.

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