Rice Pudding


Classic, creamy rice pudding! Boiled rice with milk, 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.

VIDEO! How to Make Rice Pudding

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.

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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 partially covered 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. Remove from heat and stir in the vanilla, raisins, and cinnamon.

Serve warm or cold.

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Rice Pudding

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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350 Comments / Reviews

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Did you make it? Rate it!

  1. Brandi

    Awesome! Never used an egg before


  2. Henry

    The story of your dad making it by eating rice with cream and sugar reminds me of a story my dad used to tell. He grew up on a farm in West Texas in the Depression, and that was the way his father was used to eating rice.
    After going off to college, my dad moved to southeast Texas. On a trip home , my grandfather asked him about the sorts of crops they grew there, and my dad told him about the miles and miles of rice fields.
    My grandfather was amazed. “What can they possibly do with all that rice?” he asked. My dad told him that in southeast Texas and Louisiana that people would often serve it as a side dish, putting butter or gravy on it like mashed potatoes.
    “You mean they don’t put milk and sugar on it and eat it for breakfast?” was his reply.

    Anyway, for some reason lately I’ve been wanting rice pudding, and was really happy to stumble on this recipe. I’ll make it this weekend!

    Show Replies (1)
  3. JohnScone

    I cooked the raisins with the rice to kill the gas producing bacteria they seem to harbor , and I put 2 scoops of vanilla whey protein into the mix, along with 1 tb.spoon of custard powder, it tastes pretty good.


  4. Susan

    Delicious!! I’ve been making baked rice pudding for decades but will make this recipe from now on. Left out raisins (hubby is not a fan) but otherwise followed recipe. Thank you for sharing :)


    Show Replies (1)
  5. Olivia

    Great recipe! The only thing I would change is I would use a half a cup of rice instead of a third. I cooked it until I could push a spatula across and it left a trail. I also added a hint of nutmeg.

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