Sweet and creamy, this Rice Pudding is a perfect dessert.
No matter how full I am after a meal, I always have room for dessert. And it doesn’t have to be a light one, either. My sweet tooth is stubborn and demanding. Even if my stomach is saying, “Enough!” my brain is insisting on something luscious to finish off the meal. One of my very favorite desserts is this Rice Pudding, which brings its sweet creaminess with a serving of nostalgia on the side.
Did you grow up eating rice pudding? I did. When I eat it now, it brings back so many good memories. I can still feel the great anticipation I experienced when I knew we were having it for dessert, and eating my meal in double-time so I could get to it. I am not alone in my love for rice pudding: people have been eating it for centuries, particularly in places with ancient rice cultures like China and India. And when something’s been around that long, you know there must be something magical about it, right? There is.
Rice cooked in sweetened milk: it sounds so simple, and the process of making it certainly is. But it does take around an hour to cook and then needs to be refrigerated, so maybe the not-so-simple part about rice pudding is waiting to eat it! But it’s worth the wait: that comforting, thick and soft texture infused with the rich warmth of vanilla (and cinnamon, if you opt to use it — I always do) is so perfectly satisfying and delicious. Even when I’ve eaten a big bowl of it after a full meal, I’ll sometimes sneak a few more spoonfuls right out of the pot when I’m alone in the kitchen cleaning up after dinner.
Some people like to match a sweet dessert with something that cuts through all the sugar, but I am usually not one of those people. I love to eat Rice Pudding with Vanilla Bean Almond Sugar Cookies and a Vanilla Spice Latte (or even Hot Chocolate!) to go with it. Bring on the sweet!!
What kind of rice is best for rice pudding?
In our recipe for Rice Pudding, we recommend using long-grain white rice, which is a common choice for many rice pudding recipes. What’s probably not a good idea is to use instant rice, since the pudding will probably come out more mushy. But, all that said, there are other kinds of rice that will work beautifully in this recipe.
Jasmine rice, a long grain white rice, is a great choice; it’s more fragrant than regular white rice, so it will add another subtle layer of flavor to your dessert. Arborio, the kind of rice you use in risotto, will make the pudding super creamy (like risotto!). Then there’s Basmati rice, traditionally used in Indian food, which is a bit lower in calories and carbs than white rice, so if you’re looking for a somewhat healthier version of rice pudding, use basmati. If you want a really dramatic dessert presentation, make your rice pudding with Forbidden Rice, a black rice (that turns a beautiful purple when cooked) used in a lot of Asian cuisine.
How to Make Ahead and Store?
Cooked and cooled Rice Pudding can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months (thaw overnight in the fridge before eating).
Serving Suggestions
Our recipe for Rice Pudding is wonderful just the way it is, but the nature of desserts like this often calls out for some toppings or add-ins. Fruit is a natural pairing with Rice Pudding — fresh fruit is great, but I love to top Rice Pudding with Roasted Summer Berries or slices of these dazzling Roasted Pears (and, yes, then topped with the Maple Ricotta Cream that comes with the recipe). Another lovely thing to pair with rice pudding, either on top or folded in, is Orange Marmalade, sprinkled with chopped-up Orange Rosemary Pecans.
Rice Pudding also lends itself really well to sauces, like this Blueberry Sauce or this delectable Caramel Sauce. And here’s another great dessert idea: use coconut milk instead of regular milk in the Rice Pudding recipe and add a tablespoon of unsweetened cocoa powder; then serve your coconut-chocolate rice pudding with some Chocolate Sauce and these amazing Chocolate Covered Macaroons.
Rice Pudding
Ingredients
- 6 cups milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup long grain white rice
- 2 teaspoons vanilla extract
- Ground cinnamon for garnish optional
Instructions
- In a large saucepan, combine 5 1/2 cups of milk, sugar, and salt. Bring the mixture to a gentle boil over medium-high heat.
- Add the rice to the saucepan and lower the heat to achieve a low simmer.
- Cook the mixture for 50 to 60 minutes, stirring occasionally, until it thickens to the consistency of yogurt.
- Remove the saucepan from heat and mix in the vanilla extract.
- Allow the pudding to cool, then refrigerate. Before serving, stir in the remaining 1/2 cup of milk and garnish with a sprinkle of cinnamon if desired.
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