Can I use other types of rice for this pudding?

Absolutely! While long-grain white rice creates the classic texture, you can experiment with medium-grain or arborio rice for an even creamier result. Brown rice works too but will require more liquid and a longer cooking time, and will have a nuttier flavor and chewier texture.

Why did my rice pudding turn out too thick?

Rice continues to absorb liquid as it cools, especially when refrigerated. If your pudding becomes too thick, simply stir in additional warm milk a tablespoon at a time until you reach your desired consistency. Remember to stop cooking the pudding when it's slightly looser than you want the final result to be.

Can I make this recipe dairy-free?

Yes! Replace the evaporated milk and whole milk with your favorite plant-based alternatives like coconut milk, almond milk, or oat milk. You may need to cook it slightly longer to achieve the same creaminess, and consider adding a tablespoon of coconut oil in place of the butter for richness.

How do I know when rice pudding is done cooking?

The perfect rice pudding should have tender rice grains suspended in a creamy, slightly thickened mixture—similar to a loose porridge consistency while hot. When you draw a spoon through the pudding, it should leave a momentary "trail" that slowly fills in. Remember it will thicken substantially upon cooling!

Creamy Rice Pudding Recipe

Name: Creamy Rice Pudding Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup long grain white rice; 2 cups (454 grams) water; 1 teaspoon (3 grams) coarse kosher salt; 1 (12 ounce) can evaporated milk; 1½ cups (340 grams) whole milk; ½ cup (70 grams) raisins; 1 cinnamon stick (or ½ teaspoon ground cinnamon); ¼ teaspoon ground cloves (optional); ½ cup (50 grams) granulated sugar; 1 teaspoon vanilla extract; 2 tablespoons (30 grams) unsalted butter

Description

A classic creamy rice pudding that’s comforting, rich, and delightfully sweet. This warm or cold dessert is infused with cinnamon and cloves, offering a delightful aroma and flavor. Perfect as a dessert or a cozy treat, it’s easy to prepare and sure to become a family favorite.

Ingredients

Units Scale

Base ingredients

1 cup long grain white rice
2 cups (454 grams) water
1 teaspoon (3 grams) coarse kosher salt

Creamy mixture

1 (12 ounce) can evaporated milk
1 1/2 cups (340 grams) whole milk
1/2 cup (70 grams) raisins
1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
1/4 teaspoon ground cloves (optional)

Sweetener and flavor

1/2 cup (50 grams) granulated sugar
1 teaspoon vanilla extract
2 tablespoons (30 grams) unsalted butter

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Instructions

Prepare the Rice Base
Rinse the long-grain white rice thoroughly in a fine mesh strainer and drain it well. Transfer the rice to a large pot. Add the water and salt, stirring to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Cook for approximately 10 minutes until most of the water evaporates, keeping an eye on the water level to ensure it doesn’t scorch at the bottom.
Cook the Creamy Mixture
Add the evaporated milk, whole milk, raisins, cinnamon stick, and optional ground cloves to the pot. Stir to combine. Continue cooking on medium-low heat, stirring occasionally, for about 10 minutes, or until the rice becomes creamy and thickened. Add the sugar and cook for an additional 3-4 minutes. Take note that the rice pudding will further thicken as it cools, so it’s okay if it’s slightly fluid at this stage.
Finalize with Flavorings
Remove and discard the cinnamon stick. Stir in the vanilla extract and the unsalted butter until the butter melts and is thoroughly mixed. Adjust the consistency if needed: add a splash of milk or water if it’s too thick, or cook slightly longer if it’s too thin.
Serve
Serve the rice pudding warm or chilled based on your preference. If the pudding thickens too much upon cooling, a splash of milk or water can be added to achieve the desired consistency.

Notes

Use a large stockpot instead of a small sauce pan to prevent the pudding from overflowing during cooking. A larger pot allows for easier stirring and less mess.
The rice is forgiving, so if it becomes too thick after cooling, simply stir in a bit of additional liquid (milk or water) to loosen it. Conversely, if it’s too thin, cook it longer or allow it to rest, giving the rice time to absorb excess moisture.
Store leftover rice pudding in an airtight container in the refrigerator for 2-3 days. Enjoy it warm or cold by reheating or serving directly from the fridge.

Nutrition

Serving Size: 1 Serving
Calories: 285kcal
Sugar: 28g
Sodium: 125mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 20mg