Easy Rice Pudding Recipe You’ll Love

This traditional rice pudding is such a yummy, comforting, inexpensive dessert! My family eats it year-round and some of us prefer it warm, while others of us eat it cold — but we can all agree that this recipe is a winner! I got the recipe from my mother-in-law, who often made it for her children when they were growing up (and she still makes it for us when we come to visit!).

It requires only a few simple ingredients, all of which are staples at our house, meaning this is a recipe I can always throw together quickly. It’s an easy, budget-friendly, crowd-pleasing recipe to bring to get-togethers (plus it’s gluten-free!), and I often get asked for the recipe. You can’t go wrong with this one!

Ingredients for rice pudding are arranged on a table beside a baking pan. Visible labels include "Iodized Salt," "Evaporated Milk," and "JASMINE RICE," along with milk in a measuring pitcher, sugar, eggs, butter, and vanilla.

Rice Pudding Ingredients

4 cups whole milk plus 4 cups water

1 cup rice

1/2 teaspoon salt

3 eggs

1 cup sugar

1/2 cup evaporated milk

1 teaspoon vanilla

2 Tablespoon butter

Cinnamon for sprinkling, if desired

A glass dessert cup filled with simple, classic rice pudding sits on a white porch railing with a spoon tucked inside. The pudding is creamy and topped with cinnamon.

How to Make Easy Rice Pudding

1. In a large pot, bring rice, milk, water and salt to a boil. Cover and reduce heat to low (I leave the lid cracked open to avoid it spilling over). Simmer until thick, stirring occasionally.

Steam rises from a large pot of hot milk on the stovetop.

A large stockpot with the lid on sits on a stovetop while the rice pudding cooks.

A large pot of thick white rice mixture sits on the stove with a blue spatula inside. The rice pudding looks creamy and partially cooked

2. In a separate bowl, beat the eggs. Add the sugar and evaporated milk to the eggs and beat well.

A bright green mixing bowl holds the egg mixture with a whisk resting inside.

3. Beat a little of the hot rice mixture into the egg mixture. Slowly pour the egg mixture into the rice, stirring constantly until combined well.

A wet mixture is being poured from a bright green bowl into a large pot of cooked rice pudding on the stove.

4. Continue cooking and stirring over low heat until bubbly.

5. Remove from the heat and stir in the butter and vanilla.

6. Pour the classic rice pudding into a 9×13 pan or casserole dish and sprinkle with cinnamon, if desired. This can be enjoyed either warm or cold!

A corner view of a square metal pan filled with old-fashioned rice pudding. Cinnamon is lightly scattered across the top.

Rice Pudding

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Rice pudding is such a yummy, comforting, inexpensive dessert! My family eats it year-round and some of us prefer it warm, while others of us eat it cold — but we can all agree that this recipe is a winner!

Course Dessert, Snack

Cuisine American, Indian

Keyword dessert, family favorite, gluten free, homemade, no-bake, quick snack, snack

Prep Time 10

Cook Time 15

Servings

Calories 325kcal

Author Brigette

Ingredients

4 cups whole milk4 cups water1 cup rice1/2 teaspoon salt3 eggs1 cup sugar1/2 cup evaporated milk1 teaspoon vanilla2 Tablespoons butterCinnamon for sprinkling if desired

Instructions

In a large pot, bring rice, milk, water and salt to a boil. Cover and reduce heat to low (I leave the lid cracked open to avoid it spilling over). Simmer until thick, stirring occasionally.

In a separate bowl, beat the eggs. Add the sugar and evaporated milk to the eggs and beat well.

Beat a little of the hot rice mixture into the egg mixture. Slowly pour the egg mixture into the rice, stirring constantly until combined well.

Continue cooking and stirring over low heat until bubbly.

Remove from the heat and stir in the butter and vanilla.

Pour into a 9×13 pan or casserole dish and sprinkle with cinnamon, if desired. This can be enjoyed either warm or cold!

Nutrition

A glass dessert cup filled with rice pudding sits on a white porch railing with a spoon tucked inside. The pudding is creamy and topped with cinnamon,

Rice Pudding FAQs:

Is rice pudding healthy?

Rice pudding has calcium, protein, and rice, making it a healthier dessert, but it also has a high sugar content so enjoy in moderation.

Can dogs eat rice pudding?

Rice pudding isn’t toxic for dogs (as long as it doesn’t have raisins added!), but due to the high sugar content and dairy it’s not a healthy treat for them.

Can you freeze rice pudding?

Yes! Cool it completely and freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.

What rice to use for rice pudding?

I recommend using white rice. The length of rice you use will determine how creamy it is — shorter rice like Arborio will yield an extra creamy texture.

What does rice pudding taste like?

Rice pudding is creamy and custardy with flavors of vanilla, cinnamon, and milk.

Where did rice pudding originate?

Rice pudding has been enjoyed around the world for centuries and is thought to have originated in India and China.