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Rice Pudding


  • 3⁄4cup medium grain rice or 3⁄4 cup long grain rice
  • 1 1⁄2cups water
  • 1⁄4teaspoon salt (heaping)
  • 4cups whole milk (I use 2%)
  • 1⁄2cup sugar
  • 1⁄2teaspoon vanilla
  • cinnamon


  • Bring rice, water and salt to a boil over med-high heat.
  • Simmer covered until water has been absorbed (approximately 15 minutes).
  • Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently–especially towards the end of cooking.
  • The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
  • DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
  • Remove from heat and stir in vanilla.
  • Turn into a bowl or cups.
  • You can sprinkle cinnamon on the top if you like.
  • COVER with plastic wrap directly on surface "IF" you don’t want a skin.
  • COOL.


  • yogi

    Very good rice pudding! I used to make it with egg but I like this recipe better. A bit more healthy for my hubby with the sweet tooth. I used 1% milk and it turned out perfectly.

  • mlb

    I make this for my elderly mother using lactose free skim milk and it is terrific! I also add a teaspoon of cinnamon with the milk.

  • Ruth923

    My husband really enjoyed this I told my mother and she said that this was a great recipe she had one almost like it when she was growing up in west virginia she said that it reminded her of her mothers. So thank you for this one!

  • jagerbaby17

    This recipe is sensational! I made it for my boyfriend (whom grew up in a Colombian household where arroz con leche is their favorite dessert) and after taking his first bite, proposed! So needless to say, I think this recipe is a winner! 🙂

  • MakeMineCadburys

    I am the Poster Child for "Not Reading Directions" … so … I put everything but the vanilla into the pot all at once (in my defense, though, I was previously reading a recipe where everything went in all at once). I must say this is one of those times where the mistake came out awesome! I doubled the recipe and made a huge ol' pot! I added 1 tsp almond extract and 2 tsps vanilla at the end (yes, I know that's triple, not double! LOL – I love vanilla!). I grated some fresh nutmeg onto my bowl and am currently chowing down! YUM!!!

  • clw721

    This is just like my mother made when I was young. I increased the sugar to 3/4 cup, added raisins, and nutmeg to taste. My husband thought it was great.

  • Meowmix318

    Amazing! I ended up using 1 cup rice and added a 1/3 cup of coconut milk (leftover from making curry for dinner). I also added raisins towards the last 10 mins, which helped to plump them up. I served this warm, with cinnamon sprinkled on top. I also kept this on the stove at a low heat and only stirred occasionally (because I was eating my curry dinner). I also omit the vanilla extract because I did not have any left (but I’m sure it would have been a little better with it, but still tasted wonderful without it). I also added 3/4 cup sugar as recommended from other reviewers. My mom suggested that I add more rice next time because she wants her rice pudding to have more rice, but I think it’s fine as is. But if you add another 1/2 cup to the recipe, it would probably still come out just as creamy. thank you for sharing an easy recipe!

  • oilpatchjo

    Cheryl E, Perfection, quick, easy and fool proof made as directed delicious warm or chilled!
    This will go into my Heirloom Cookbook thank you for posting Chery E!

  • arroz241_11561377

    This is soooooooo good.The only change I made (based on other reviews) was to increase sugar to 3/4 c and added 1 tsp vanilla instead of 1/2 tsp, which I added along with the milk and sugar. I didn’t set my timer until the milk/rice came up to a soft simmer. Then I set the timer for 30 min. I probably added about another min while I was trying to decide whether or not to take it off the heat, because it seemed quite soupy. I took it off, and now it’s cooling in the pan on the stove, and it has thickened up beautifully. I know because I can’t keep my spoon out of it. Thanks for a great recipe

  • Anga

    I made this recipe this morning because I had a sweet tooth and needed a little comfort food. It was wonderful. It was so simple to make. ( I made it while studying my sunday school lesson) I added cinammon with the milk and also added more vanilla than the recipe called for, but of course all of this should be done to a person’s taste. Thankyou for posting this! I will make it again.