Mom used to prepare traditional rice pudding in under 45 minutes, with a creamy, sweet texture and a sprinkling of cinnamon on top.

This dish is a must-try for individuals who enjoyed our bread pudding and corn pudding. Depending on how you choose to serve it, rice pudding may be virtually anything. It is thick and tasty.

Even as I sit here and write about this rice pudding, I find myself grinning because I know that when I prepare it, my house will smell like the holidays.

A big pan should be filled with water and brought to a boil.
Stir in your rice when the water has boiled, then turn the heat down to low.
When the rice is fully cooked, let it simmer for about 20 minutes with the lid on the pan.

Combine the cooked rice with some of your milk, sugar, and salt, and simmer the ingredients until the sauce is thick and creamy over medium heat.

Add one egg and the remaining milk and whisk.

Stirring as you pour, add the egg mixture to the cooked rice.

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


Nutmeg: Add a dash of nutmeg as you’re adding the butter and vanilla at the end of cooking. It enriches and intensifies the flavor of the rice pudding.

If you’re cooking rice pudding for the holidays or you just adore cinnamon, add a dash during the last stirring of the rice mixture and whisk it well.
Heavy Cream: In place of milk, use heavy cream to make rice pudding that is really creamy. Simply keep in mind that a little goes a long way.


Brown Sugar: To add additional sweetness and make your pudding look good, sprinkle some brown sugar over the top.

Raisins: You may add raisins to the pudding to break up its creamy smoothness. The pudding is enhanced in flavor by the rich, sweet raisins.
Ice Cream: You can turn our rice pudding recipe into ice cream if you’re going the dessert way! Before freezing vanilla ice cream, add it according to the instructions on this page.


Here are some of the best rice kinds that we have selected from a big list of options that you may use for this dish.

White rice is our preferred type of rice since it is simple to prepare.

Italian short grain rice called arborio is rich in vitamins and protein.

Basmati: Basmati rice is a long-grain, fragrant rice that is frequently used in Indian cuisine.

Jasmine: Another long-grain fragrant rice with a delicate floral scent that tastes great in rice pudding.

Japanese short grain: The long, thin, and transparent grains of Japanese short grain rice. Japanese short grain rice is utilized in many Asian recipes and is attractive in addition to being delicious.

Traditional Rice Pudding

Mom used to prepare traditional rice pudding in under 45 minutes, with a creamy, sweet texture and a sprinkling of cinnamon on top.


▢1 1/2 cups water
▢3/4 cups medium grain white rice
▢1 1/2 cups whole milk , divided
▢1/3 cup sugar
▢1/4 teaspoon salt
▢1 large egg
▢2 tablespoons unsalted butter
▢2 teaspoons vanilla extract

Wash the rice.
Large Dutch oven on high heat with water added, come to a boil. Add rice, stir, and cover.
Simmer for 18 to 20 minutes without being disturbed after reducing.
After the rice has finished cooking, combine it with 1 cup of milk, sugar, and salt.
Cook for 18 to 20 minutes at medium-low heat, or until the liquid has decreased and the mixture has thickened.

The remaining half cup of milk should be whisked with the egg before being added to the rice in a gradual stream and thoroughly combining it.
To get the egg up to a safe temperature, cook the rice for a further 3 minutes, then turn off the heat.
Off the heat, incorporate the butter and vanilla, stirring thoroughly, and sprinkle the cinnamon over top before serving (if desired).