Recipe

Creamy Rice Pudding

Sweet, cozy, and ultra creamy with warm cinnamon and vanilla. This stovetop rice pudding is low effort, high comfort, and exactly the kind of dessert that makes the kitchen smell like home.

By Matt Campbell

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4.8

A close-up photo of creamy rice pudding in a ceramic bowl topped with cinnamon, with a spoon resting beside it on a wooden table

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Rice pudding is the dessert I make when I want something gentle and nostalgic, but still crave that real payoff: creamy texture, soft rice, warm spice, and just enough sweetness to make you go back for “one more spoon” three times.

This version is a classic stovetop rice pudding, but with a few smart moves. We cook the rice slowly in milk so it turns plush and tender, then finish with butter, vanilla, and a little pinch of salt so the flavor pops instead of tasting flat. You can serve it warm like a hug, or cold like the best kind of midnight snack.

A real photo of a saucepan on a stovetop with rice pudding gently simmering, a wooden spoon stirring through the creamy mixture

Why It Works

Deeply creamy texture without fuss: A low simmer and frequent stirring keeps the milk from scorching and coaxes out that classic pudding thickness.
Soft rice, not mush: Short or medium grain rice turns tender and starchy in the best way, giving you a spoonable pudding that still has texture.
Flavor that tastes finished: Vanilla, cinnamon, and a pinch of salt make it taste like a dessert, not just sweet rice.
Easy to customize: Add raisins, citrus zest, toasted nuts, or a drizzle of caramel and it still behaves.

Pairs Well With

Storage Tips

Refrigerate: Cool to room temp, then store in an airtight container for up to 4 days. It will thicken as it sits.

Reheat: Warm gently in a saucepan or microwave. Add a splash of milk and stir to loosen it back into that creamy zone.

Freeze: You can, but the texture can get a little grainy after thawing. If you do freeze, thaw overnight in the fridge and reheat with extra milk, stirring well.

Make-ahead tip: If you know you want it cold, slightly undercook the final thickness on the stove. It tightens up in the fridge.

Common Questions

Do I need to rinse the rice?

Usually, no. Not rinsing keeps more starch on the rice, which means a creamier pudding. If you prefer it a little lighter and less starchy, you can give it a quick rinse, but it may take a bit longer to thicken.

What kind of rice is best for rice pudding?

Short or medium grain rice is the move. Arborio works great (very creamy), but regular medium grain or sushi rice is also excellent. Long grain will work, but it tends to be less creamy.

Can I use leftover cooked rice?

Yes. It is faster, but the texture is a bit different. Use about 2 1/2 to 3 cups cooked rice (best if it is plain, not oily or heavily salted). Warm it with the milk, sugar, salt, and cinnamon, then gently simmer until creamy, about 15 to 25 minutes.

Why did my milk scorch?

Usually it is heat that is too high or not stirring enough. Keep it at a gentle simmer (not a boil) and scrape the bottom and corners with your spoon or spatula every couple minutes. A heavy-bottom pot helps a lot.

How do I thicken rice pudding?

Simmer longer and stir more often. If it is still loose at the end, give it 5 to 10 more minutes. Remember it thickens a lot as it cools.

How do I fix rice pudding that is too thick?

Easy fix. Stir in a splash of milk (warm is best) until it is creamy again. Taste and add a tiny pinch of salt if the sweetness feels loud.

Can I make it dairy-free?

Yes. Unsweetened oat milk works well. Coconut milk works too, but it can set firmer and will taste like coconut. For a balanced result, use 1 can full-fat coconut milk plus 2 to 2 1/2 cups water or unsweetened oat milk to equal 4 cups total. Keep the heat extra gentle since some plant milks scorch more easily, and add a touch more vanilla and salt to round out the flavor.

Can I double the recipe?

Yes. Use a larger, wide pot and expect a little more cook time. Keep it at a gentle simmer and stir more often as it thickens, especially toward the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium heavy-bottom saucepan
Wooden spoon or silicone spatula (silicone helps you scrape the corners)
Measuring cups and spoons
Whisk (optional, for extra smooth finishing)
Ladle or serving spoon

I started making rice pudding when I realized it is basically the ultimate “use what you already have” dessert. Rice, milk, sugar, a little spice. That is it. The first time I made it, I cranked the heat because I was impatient and learned the hard way that milk has opinions.

Now I treat it like a slow, cozy project you can do while you clean up the kitchen or listen to a podcast. Stir, taste, adjust. When it is done, it feels like you made something special out of nothing, which is my favorite kind of cooking.