If you’re searching for a comforting, soul-satisfying dessert, let me introduce you to this Creamy Rice Pudding Recipe that’s truly fan-freaking-tastic. I absolutely love how it turns out silky smooth with just the right touch of sweetness and that warm cinnamon scent that fills your kitchen. Whether you’re new to rice pudding or a longtime fan, you’ll find this recipe delightfully simple and incredibly rewarding. Stick around—I’m going to share everything I’ve learned, so you can nail this dessert every time!
Why You’ll Love This Recipe
- Easy to Make: This recipe uses simple ingredients and minimal steps, perfect for both beginners and seasoned cooks.
- Versatile Ingredients: You can swap whole milk for coconut milk or choose maple syrup or honey to suit your taste or dietary needs.
- Comforting Texture: Slow cooking gives it a luscious creaminess you’ll crave on chilly evenings.
- Crowd-Pleaser: My family goes crazy for this dessert, making it a go-to for holidays and everyday treats alike.
Ingredients You’ll Need
The magic of this Creamy Rice Pudding Recipe lies in choosing the right rice and balancing the sweet and spice. Using short grain rice gives you that lovely creamy texture, and whole milk (or coconut milk if you’re dairy-free) adds richness. I love using natural sweeteners like maple syrup or honey—they deepen the flavor beautifully.
- Whole milk or full-fat coconut milk: Provides a rich base; coconut milk gives a subtle tropical twist that’s delightful.
- Short grain rice: This type absorbs liquids perfectly, making your pudding creamy instead of gritty.
- Maple syrup or honey: Natural sweeteners that add depth; maple syrup is my favorite for a cozy fall vibe.
- Kosher salt: Just a pinch enhances all the flavors without making it salty.
- Raisins: They plump up when stirred in warm pudding, adding bursts of sweetness and chewiness.
- Vanilla extract: A splash makes the flavors sing and gives that classic comforting aroma.
- Ground cinnamon: Warm spice that pairs perfectly with creamy rice and sweet raisins.
Variations
I love how flexible this Creamy Rice Pudding Recipe is—it’s like a canvas where you can add your own personal flair. I often switch things up depending on the season or what I have on hand, and I encourage you to do the same! Experimenting keeps this classic dessert fresh and exciting.
- Vegan Variation: I switch to full-fat coconut milk exclusively and use maple syrup to keep it rich and dairy-free without sacrificing creaminess.
- Fruit Swaps: Instead of raisins, try chopped dried apricots or fresh berries stirred in at the end for a bright twist.
- Spice Mix: Add a pinch of nutmeg or cardamom for a more exotic flavor—my family loves this especially during the holidays.
- Texture Boost: Sprinkle chopped toasted nuts on top to add crunch alongside the creamy pudding.
How to Make Creamy Rice Pudding Recipe
Step 1: Combine and Bring to Simmer
Start by stirring together the whole milk (or coconut milk), short grain rice, maple syrup or honey, and a pinch of kosher salt in a large saucepan. Bring everything up to a gentle simmer over medium-high heat. Here’s the trick: stir frequently during this stage to prevent the rice from sticking to the bottom. I learned this one the hard way after a few scorched bottoms in my early attempts!
Step 2: Slow Cook on Low Heat
Once it’s simmering, reduce the heat to low, partially cover the pot with a lid, and let it cook for 25 to 30 minutes. Be sure to stir often during this time—it keeps the pudding creamy and stops the rice from clumping or sticking. You’ll notice the rice softens and the mixture thickens. It’s that patience during this step that makes all the difference in creaminess.
Step 3: Stir in Flavor and Serve
Remove the pudding from heat and stir in the plump raisins, fragrant vanilla extract, and warm ground cinnamon. You can serve it warm right away if you like it that way, but if you let it cool, it thickens up even more. I’ve found that it tastes just as good chilled—perfect for making ahead!
Pro Tips for Making Creamy Rice Pudding Recipe
- Use Short Grain Rice: I always recommend short grain rice because its high starch content delivers that luscious, creamy texture you want in rice pudding.
- Stir Often but Gently: Stirring frequently prevents sticking, but be gentle so you don’t break down the rice too much and turn it into porridge.
- Sweetener Choice Matters: Maple syrup adds a subtle caramel note that honey can’t replicate, so pick your sweetener to complement your mood or pantry.
- Don’t Rush the Cooling: I used to be impatient about chilling it, but letting the pudding cool and set overnight intensifies the flavors and texture beautifully.
How to Serve Creamy Rice Pudding Recipe
Garnishes
I keep it simple with a sprinkle of extra cinnamon on top or a few toasted almonds for crunch. Sometimes, I add a dollop of whipped cream or a few fresh berries for contrast—that pop of color and freshness really elevates the experience.
Side Dishes
Since this pudding is rich and filling, I like to pair it with light, refreshing sides—think a crisp apple salad or a simple crisp cookie. It also makes a lovely breakfast treat alongside a cup of strong coffee or chai tea.
Creative Ways to Present
For special occasions, I love serving the pudding in individual glass jars layered with fruit compote or a drizzle of caramel sauce. It looks charming and feels a little fancy, perfect for holiday dinners or cozy family gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover rice pudding keeps wonderfully in an airtight container in the fridge for up to 3 days. I always give it a good stir before serving to bring back that creamy consistency since it thickens and firms up when chilled.
Freezing
Though I don’t freeze it often, when I do, I portion it into small containers to freeze for up to 2 months. Just be aware that the texture might be a bit grainier after thawing, so I usually prefer fresh or refrigerated pudding.
Reheating
To reheat, I gently warm single servings in a saucepan over low heat or microwave with a splash of milk to loosen things up. Stir frequently and don’t rush it—you want creamy, not scorched!
FAQs
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Can I use other types of rice for this Creamy Rice Pudding Recipe?
While you can technically use other rice varieties, short grain rice is key because it releases more starch, which gives the pudding its signature creaminess. Long grain rice tends to be less sticky and won’t yield the same velvety texture.
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Is it possible to make this recipe vegan?
Absolutely! Simply swap the whole milk for full-fat coconut milk and use maple syrup instead of honey. The coconut milk adds wonderful richness, so your pudding will still feel indulgent and satisfying.
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How do I prevent my rice pudding from sticking to the pan?
The biggest help is stirring frequently, especially during the simmering phase. Using a heavy-bottomed saucepan also helps distribute heat evenly. Avoid high heat once it starts simmering, and partially cover the pot to reduce evaporation while still allowing some steam escape.
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Can I prepare Creamy Rice Pudding Recipe ahead of time?
Yes! It actually tastes even better the next day as the flavors meld. Make it a day in advance, refrigerate it, and serve chilled or gently reheated for best results.
Final Thoughts
This Creamy Rice Pudding Recipe has truly become a comfort staple in my kitchen. It’s one of those dishes that feels like a warm hug after a long day, easy enough to whip up anytime yet special enough for celebrations. I love sharing it with friends and family, and I hope you’ll find the same joy making and eating it as I do. Give this a try, trust the process, and get ready to fall in love with the simplest, creamiest rice pudding you’ll ever make.
Print
Creamy Rice Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Perfect Rice Pudding recipe is a creamy, comforting dessert made with whole milk or full-fat coconut milk, short grain rice, and sweetened naturally with maple syrup or honey. Infused with warm vanilla and cinnamon, and studded with plump raisins, it offers a classic, cozy treat that can be served warm or chilled, perfect for any season.
Ingredients
Basic Ingredients
- 4 ½ cups whole milk or full-fat coconut milk
- ¾ cup short grain rice
- ¼ cup maple syrup or honey
- Pinch kosher salt
Flavorings
- ½ cup raisins
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Combine Ingredients: In a large saucepan, stir together the whole milk (or coconut milk), short grain rice, maple syrup (or honey), and a pinch of kosher salt, ensuring everything is mixed evenly.
- Simmer Rice Mixture: Place the saucepan over medium-high heat and bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking or burning on the bottom.
- Cook on Low Heat: Reduce the heat to low, partially cover the saucepan with a lid to allow some steam to escape, and cook the rice pudding for 25 to 30 minutes. Stir often during this time to avoid sticking and to ensure the rice cooks evenly until tender and the mixture thickens.
- Add Flavorings: Remove the saucepan from the heat. Stir in the raisins, vanilla extract, and ground cinnamon, mixing thoroughly to distribute the flavors evenly throughout the pudding.
- Serve: Serve the rice pudding warm for a thinner, creamier texture, or let it cool to allow it to thicken up more. It can be enjoyed chilled as well, making it versatile for any preference.
Notes
- This recipe is particularly suitable for a cozy winter dessert but can be enjoyed year-round.
- Use short grain rice for the best creamy texture; other types of rice may not yield the same result.
- Maple syrup or honey can be adjusted to your preferred sweetness level.
- The pudding thickens as it cools, so keep this in mind when deciding how long to cook and when to serve.
- Watch the video tutorial provided in the original source for step-by-step guidance on preparation.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 402 kcal
- Sugar: 25 g
- Sodium: 113 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 33 mg
