Rice Pudding


Classic, creamy rice pudding! Boiled rice with milk, cream, egg, brown sugar, cinnamon, vanilla, and raisins.

Photography Credit: Elise Bauer

“Rice pudding is how God intended us to eat rice,” my father announced when I mentioned I was thinking about making some. Well that settled it, rice pudding it would be.

With a little investigation, I found that there are two basic ways to make rice pudding—baking or boiling.

Then there is my father’s way, which is take some cold white rice, add some cream, sugar, and cinnamon. Mix and eat. Dad has been making rice pudding this way my whole life, but dad’s method has never appealed to me that much, so boiling or baking it would have to be.

The first recipe I tried called for 3/4 cup of heavy cream for a recipe that only served 2 people. Yikes! Too rich, couldn’t eat it. (Ever notice that recipes 20 years and older can be a bit heavy on the cream and butter?) A couple of adjustments later, I settled on this recipe, using the boiling method. It is especially tasty with raisins.

Rice Pudding Recipe

  • Cook time: 35 minutes
  • Yield: Serves 3-4


  • 2 1/2 cups (600 ml) of whole milk
  • 1/3 cup (66 grams) of uncooked short grain white rice
  • Pinch of salt
  • 1 egg
  • 1/4 cup (50 grams) dark brown sugar
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of cinnamon
  • 1/3 cup (40 grams) raisins


1 Cook the rice in milk: In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 Mix egg and brown sugar, temper with rice mixture: In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

Whisk eggs and brown sugar to make rice pudding temper eggs with hot rice pudding mixture

3 Add tempered egg mixture back to rice mixture: Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C).

add tempered eggs back into rice pudding mixture to make rice pudding

Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

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Rice Pudding

Showing 4 of 145 Comments / Reviews

  • [email protected]

    I am making this for my sick Mother. Rice pudding has always been a favorite of hers! I love the thought of boiling it, as I always baked it. She is going to love it! Thanks for the recipe!

  • Milena

    I made this recipe exactly how it’s written. Whole milk, raisins, sugar, and cinnamon — the whole bit. It’s devine. I cooked the rice over medium heat and stirred regularly, but I grew up making rice pudding with my mum telling me to stir stir stir. So babysitting the pudding was to be expected. Great rice pudding takes time and attention– I gave it both and am so happy I did. Thank you for the recipe!


  • kate

    Yummy ….this recipe is amazing BUT it does take a long time to make, but is totally worth it! YUM! BEST RICE PUDDING EVER!


  • Jackie

    I made this using leftover jasmine rice cooked in coconut milk. Was also out of brown sugar and even out of molasses, so I just used a little bit of white sugar since the rice was already a little sweet..Also added just a splash of milk to the rice as I was reheating it. Very yummy! Thanks for another winner Elise!

  • Valerie

    Delicious! Followed the recipe except I used fat free milk (all we had), skipped the raisens, and doubled the recipe. So good! Thank you!!


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