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Every culture in the world seems to have their own version of Rice Pudding. My version starts with dry rice and has plenty of whole milk, sugar, and cinnamon, just the way Wisconsin Supper Clubs serve it after dinner.
Why Youโll Love this Recipe for Rice Pudding
Rice Pudding is a celebrated Supper Club dessert popular in Wisconsin and served after fish fries or a Prime Rib dinner. As a classically-trained chef, I love breaking down classic desserts and other Midwestern favorites. I take all the guesswork out of Rice Pudding so you can make it anytime you have leftover rice (or anytime the mood strikes).
The secret the best Rice Pudding is to use whole milk instead of reduced fat. Whole milk adds a rich flavor and the smoothest possible texture without the heaviness of whipping cream. I also provide instructions for using leftover rice if you have it. If not, you can easily start with dry rice and simmer it on the stove.
A splash of vanilla and a dusting of vanilla finish off this classic, old-fashioned pudding recipe.
Table of Contents
Rice Pudding Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
What is Rice Pudding?
Rice pudding is a grain-based dessert made with long-grain, medium-grain, or short-grain rice. Itโs creamy from milk or half and half and sweetened with sugar and vanilla.
- White rice: I prefer a long-grain variety of white rice, such as Jasmine rice, Basmati rice, or American long-grain rice. But you can also use a medium-grain rice variety, like Valencia or Arborio rice. If you only have short-grain rice, that will work too. Do not substitute sushi rice.
- Milk: For the best rice pudding flavor, use whole milk if you have it. For even richer Rice Pudding, opt for a combination of milk and half-and-half, or even heavy cream.
- Sugar: Adds a very necessary sweetness. You can substitute, to taste, your preferred sweetener such as honey or maple syrup. The flavor will change, but not in a bad way.
- Vanilla: Adds warmth and more natural sweetness without additional sugar.
- Cinnamon: Dust your finished pudding with ground cinnamon or try cinnamon-sugar topping.
How to Make Rice Pudding
- In a large saucepan, bring water to boil. Stir in rice and salt. Cover and reduce heat to low. Simmer, stirring occasionally, until water is mostly absorbed, about 15 to 20 minutes.
- Microwave milk until steaming (140 to 160 degrees), about 1 to 2 minutes. To the rice, stir in milk and granulated sugar and bring to a slow simmer. Cook, uncovered and stirring occasionally until mixture is thick, about 45 minutes (a spoon should be able to stand up in the pudding).
- Remove from heat and stir in vanilla extract. Allow pudding to cool slightly before serving, or refrigerate until chilled to serve cold, about 2 hours. Dust with ground cinnamon.
Yield: This recipe makes about 4 cups of rice pudding, enough for 8 servings ยฝ cup each.
Recipe Tips
- Start the rice in water: Cooking the rice in water at first (rather than milk) makes a more tender product that tastes more rice-like.
- Leftover rice: To substitute leftover cooked rice, add three cups cooked rice to a saucepan. Stir in the hot milk and sugar as directed and proceed with the recipe as written.
Easy Rice Pudding Variations and Substitutions
- Non-dairy: You can use a non-dairy milk, like soy, almond milk, coconut milk, oat, or another nut milk instead of regular dairy milk.
- Fruit: For a naturally-sweeter treat, whisk in or top with some fresh fruit like diced mango, berries, or sliced bananas.
- Nuts: Top with toasted pecans, almonds, chopped pistachios, walnuts, or pine nuts.
- Raisins: If you like raisin-spiked Rice Pudding, add 1 cup of plain or golden raisins to the pudding before itโs completely done, so the dried fruit has a chance to absorb some moisture and flavor. Dried currants, cranberries, or cherries would be tasty, too.
- Spice it up: Think of rice pudding as a blank canvas for any flavor combo you love. Ground nutmeg, cardamom, vanilla bean paste, lemon zest, orange zest, and ginger can all amp up the creamy rice if you prefer them over (or in addition to) the cinnamon.
How to Store Easy Rice Pudding
Store leftovers covered in the refrigerator for up to 4 days.
Freezing: Store in a freezer-safe container, label, date, and freeze for up to 3 months. Thaw overnight in the fridge before eating.
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Easy Rice Pudding Recipe
Ingredientsย
- 2 cups water
- 1 cup long-grain white rice (see note 1)
- 1/4 teaspoon salt
- 4 cups milk (see note 2)
- 2/3 cup granulated sugar
- 1 1/4 teaspoons vanilla extract
- ground cinnamon for garnish
Instructionsย
- In a large saucepan, bring water to boil. Stir in rice and salt. Cover and reduce heat to low. Simmer, stirring occasionally, until water is mostly absorbed, about 15 to 20 minutes.
- Microwave milk until steaming (140 to 160 degrees), about 1 to 2 minutes. To the rice, stir in milk and granulated sugar and bring to a slow simmer.
- Cook, uncovered and stirring occasionally until mixture is thick, about 45 minutes (a spoon should be able to stand up in the pudding).
- Remove from heat and stir in vanilla extract. Allow pudding to cool slightly before serving, or refrigerate until chilled to serve cold, about 2 hours. Dust with ground cinnamon.
Notes
- White rice: I prefer a long-grain variety of white rice, such as Jasmine, Basmati, or American long grain rice. But you can also use a medium-grain variety, like Arborio or Valencia. Short grain rice will work as well. Do not substitute sushi rice.
- Milk: For the best flavor, use whole milk if you have it. For even richer Rice Pudding, opt for a combination of milk and butter or half-and-half.
- Yield: This recipe makes about 4 cups of rice pudding, enough for 8 servings ยฝ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.