Silky rice pudding with tender grains suspended in sweet cream. That's what you get when you simmer short-grain rice slowly with whole milk and finish it with tempered egg yolks.
The stovetop does most of the work. You stir every few minutes while the rice releases starch and the milk reduces into something thick enough to coat a spoon.
This works for weeknight desserts when you want something warm and comforting that doesn't require fancy equipment or technique.
Creamy rice pudding comes together on the stovetop in under an hour. Short-grain rice simmers in whole milk until tender, then egg yolks thicken it into custard. Frequent stirring prevents scorching and helps the rice release starch for that signature creamy texture.
Why This Recipe Works
Short-grain rice releases more starch than long-grain varieties, which creates the thick, creamy base without adding extra thickeners. For a version that comes together quickly, try this simple pastry recipe that uses similar custard techniques but in half the time.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Servings
6 servings
Difficulty
Easy
Category
Dessert
Quick Tip
Stir frequently to avoid scorching bottom
Best For
Weeknight | Comfort food | Budget
Five things that make this work:
- Low heat simmering - Maintains gentle bubbles that cook rice evenly without scorching the milk on the pan bottom
- Heavy-bottomed saucepan - Distributes heat evenly and prevents hotspots that burn dairy before rice softens
- Tempered egg yolks - Adding hot liquid slowly to eggs prevents curdling and creates silky custard texture
- Frequent stirring - Scrapes bottom every 3-5 minutes to release stuck rice and prevent burning
- Resting time - Ten minutes off heat lets pudding thicken as starches set and flavors meld
What You'll Need
You need six basic ingredients plus optional mix-ins. Most people skip the egg yolks, but tempering them into the hot pudding creates that custard-like silkiness.
- short-grain rice
- whole milk
- heavy cream
- granulated sugar
- vanilla extract
- salt
- ground cinnamon
- nutmeg
- egg yolks
- raisins (optional)
Ingredient Details
- Short-grain rice
Use sushi rice or arborio - they release more starch than long-grain for creamy texture - Whole milk
Don't use skim milk - fat content creates richness and prevents watery pudding - Heavy cream
Optional but adds extra silkiness - swap with more milk for lighter version - Egg yolks
Temper slowly by adding hot liquid gradually to prevent scrambling - Vanilla extract
Add at the end after removing from heat to preserve aromatic flavor - Ground cinnamon
Toast in dry pan before adding liquid for deeper, less dusty flavor - Raisins
Stir in during last 5 minutes so they plump without disintegrating
Ingredient Swaps
You can swap the dairy or change the rice type depending on what you have. Rich mains need something to cut through, and this rich beef side dish uses similar slow-cooking techniques but with savory ingredients instead.
Four swaps that work:
- Coconut milk for whole milk - Creates dairy-free version with subtle coconut flavor, slightly thinner final texture
- Arborio rice for short-grain - Gives similar creaminess with firmer, more distinct rice grains that hold shape better
- Maple syrup for granulated sugar - Natural sweetener that adds depth but may thin pudding slightly, reduce by 2 tablespoons
- Cornstarch slurry for egg yolks - Mix 2 tablespoons cornstarch with 3 tablespoons cold milk, thickens without eggs but less silky
Arborio Rice
Works for: Firmer texture lovers, gluten-free diets, when you need visible separate grains
Skip if: You want ultra-creamy pudding or don't want rice texture noticeable
Coconut Milk
Works for: Dairy-free diets, tropical flavor variation, when whole milk unavailable
Skip if: You dislike coconut flavor or need classic neutral taste
Cornstarch Slurry
Works for: Egg-free diets, simpler technique, when tempering feels intimidating
Skip if: You want restaurant-quality silky custard texture
Instructions
The whole process takes 50 minutes with most time spent stirring occasionally while rice simmers. Most people skip the gravy, but it balances the meal when paired with something like simple homemade gravy for a complete comfort food spread.
Combine rice, milk, cream, sugar, salt, and spices in heavy-bottomed saucepan. Bring to gentle simmer over medium heat, stirring constantly until sugar dissolves, about 3 minutes.
Reduce heat to low and simmer uncovered for 30-35 minutes. Stir every 3-5 minutes, scraping bottom and sides to prevent sticking. Rice should be tender and milk reduced by half.
Temper egg yolks in separate bowl. Slowly ladle ½ cup hot pudding into yolks while whisking constantly. Add another ½ cup, then pour tempered yolks back into saucepan.
Cook 3-5 minutes more over low heat, stirring constantly. Pudding should thicken enough to coat back of spoon. Remove from heat immediately when it reaches custard consistency.
Stir in vanilla extract and optional raisins. Let pudding rest 10 minutes off heat to thicken further. Serve warm or cover and refrigerate for chilled version.
What to Serve With It
Rice pudding works as dessert but also breakfast or snack. The this side works best when it hits the table at the same time as a easy sauce side for balanced meal planning throughout the week.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Fresh berries | Easy | Tart fruit cuts through sweet creaminess | Scatter raspberries or blueberries on top before serving |
| Toasted nuts | Easy | Crunchy texture contrasts soft pudding | Chop almonds or pecans, toast 5 minutes, sprinkle warm |
| Honey drizzle | Easy | Adds floral sweetness and glossy finish | Warm honey slightly, drizzle over individual portions |
| Caramel sauce | Medium | Deepens sweetness with rich butterscotch notes | Make or buy caramel, warm it, pour over pudding |
| Fruit compote | Medium | Tartness balances creamy sweetness | Simmer berries with sugar 10 minutes, spoon on side |
Three ways to serve it:
- Breakfast bowl - Top with granola, sliced banana, and cinnamon for morning meal
- Elegant dessert - Serve in glass bowls with whipped cream and candied orange peel
- Snack portion - Scoop into small ramekins, chill, pack for lunch boxes
Store and Reheat
Pudding thickens as it cools, which is normal. The chicken works best when it hits the table at the same time as a quick chicken dish for easy weeknight meal prep.
| Method | Time | Best For |
|---|---|---|
| 🍳 Stovetop | 5-7 min | Even reheating with control, add splash of milk while stirring |
| 📦 Microwave | 1-2 min | Quick single portions, stir every 30 seconds to prevent hot spots |
| 🔥 Oven | 10 min at 325°F | Reheating multiple servings, cover with foil to prevent skin forming |
For best results when storing:
- Transfer to shallow container - Cools faster and prevents bacterial growth in thick pudding
- Press plastic wrap directly on surface - Prevents skin formation while pudding chills
- Store within 2 hours of cooking - Don't leave dairy-based pudding at room temperature longer
- Stir before reheating - Breaks up thickened texture and redistributes moisture evenly
- Add milk when reheating - Stir in 2-3 tablespoons per cup to restore original creaminess
Frequently Asked Questions
Cook for 30-35 minutes at low simmer after bringing to initial boil. Rice should be tender and pudding thick enough to coat spoon when done.
Yes, rice pudding keeps 3-4 days in the fridge. It thickens as it cools, so stir in a splash of milk when reheating to restore creamy texture.
Fresh berries, toasted nuts, caramel sauce, or fruit compote all pair well. The tart or crunchy elements contrast the sweet creamy base.
Pudding is done when rice grains are tender, liquid has thickened to coat the back of a spoon, and you can draw a line through the coating that holds. It will thicken more as it cools.
Brown rice works but needs 50-60 minutes cooking time and more liquid since it doesn't break down as easily. The texture will be chewier and less creamy than white rice pudding.
Creamy Rice Pudding
Ingredients
Equipment
Method
- Combine rice, whole milk, heavy cream, sugar, salt, ground cinnamon, and nutmeg in a heavy-bottomed saucepan. Bring to a gentle simmer over medium heat, stirring constantly until sugar dissolves, about 3 minutes.1 cup short-grain rice, 4 cups whole milk, ½ cup heavy cream, ½ cup granulated sugar, ¼ tsp salt, ½ tsp ground cinnamon, ⅛ tsp ground nutmeg
- Reduce heat to low and simmer uncovered for 30 to 35 minutes, stirring every 3 to 5 minutes. Scrape the bottom and sides to prevent sticking. The rice should be tender and the milk reduced by about half.1 cup short-grain rice, 4 cups whole milk, ½ cup heavy cream
- In a separate bowl, temper the egg yolks by slowly ladling ½ cup of hot pudding into the yolks while whisking constantly. Add another ½ cup, then pour the tempered yolk mixture back into the saucepan.3 egg yolks
- Cook the pudding over low heat, stirring constantly for 3 to 5 minutes more until it thickens and coats the back of a spoon. Remove from heat immediately once custard consistency is reached to avoid scrambling the eggs.
- Stir in vanilla extract and optional raisins. Let the pudding rest off heat for 10 minutes to thicken further. Serve warm or refrigerate for chilled pudding.¼ cup raisins, 1 tsp vanilla extract
Notes
- Use a heavy-bottomed saucepan to prevent scorching during simmering.
- Temper egg yolks slowly by adding hot pudding gradually to avoid curdling.
- Stir frequently every 3-5 minutes while simmering to release starch and prevent burning.
