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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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165 Comments / Reviews

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Did you make it? Rate it!

  • Chris

    Best rice pudding ever! My family loves their sweets, so I used 1/3 cup of light brown sugar. We also love cinnamon so increased to 3/4 tsp.


  • Min

    Simple and basic recipe for rice pudding. I added some more spices – cinnamon, ground star anise, chai spice, pumpkin spice. Consequently, more autumnal flavour. Absolutely loved it. I’d also lesson the sugar next time though. It was a bit too sweet for me, so I had to put some tart fruits on the side. Overall, a wonderful recipe that you can adjust in so many ways!!


  • Laura

    It was wonderful and I followed the recipe almost to a T. I whipped up a small batch of meringue, sprinkled with a dash of cinnamon and added it to the top of the rice pudding. Heaven on earth!


  • Patti

    I don’t even like rice pudding, I made it for my husband and under great distress I took a bite…I ate the whole serving…little made whipped cream on top…really good…,]


  • Gayle Brown

    YES I made it! It was great. But I threw everything into a crockpot and put it on for 4hr at high. Even though, the rice was not done. (My fault). I do believe though, if I had put the pudding on for 6hrs it would have been perfect. I also would lessen the sugar. (I am Diabetic, and I thought I could do with cutting the sugar in half.) I will have to try it again with these changes. But I love the recipe.


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