Rice Pudding – Spend With Pennies

This creamy rice pudding recipe is my husband’s all-time favorite dessert!

This in this recipe, white rice (you can use leftover rice!) simmers in sweetened milk to make a comforting dessert the whole family will love.

While there are many versions of rice pudding around the world, this classic rice pudding recipe is somewhat similar to tapioca—it’s a sweet, creamy dessert made with rice, milk, and eggs.

Ingredients in Rice Pudding

• Rice – You can use any variety of white rice in this recipe, raw or cooked. I most often use long-grain rice, but arborio rice works well, too.
• Milk – Whole milk is rich and creamy but again, any type of milk can be used. For non-dairy milk, try oat milk or coconut milk.
• Sugar – Adds sweetness, of course.
• Egg – This adds richness to the custard.
• Spices – To add flavor to this rice pudding recipe, use vanilla, cinnamon, and nutmeg. For more depth, try adding cardamom, allspice, or cloves. Another option is to use apple pie spice or pumpkin pie spice.

Add-ins – Dress up this dessert with raisins, currants, dried cranberries, nuts, toasted coconut, or any type of nuts or seeds.

How to Make Rice Pudding

1. Simmer cooked rice with milk, sugar, & salt in a saucepan until thick & creamy.
2. Whisk the egg and milk in a bowl (recipe below), then slowly stir in some of the hot rice mixture. (This is called tempering and keeps the egg from scrambling in the pudding).
3. Add the tempered egg back saucepan with raisins and stir in butter and vanilla.
4. Serve warm.

Leftovers

How to Store: Keep leftover rice pudding in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding milk if needed.

How to Freeze: If you happen to have leftovers (this is never a thing in my house), you can freeze rice pudding for up to 2 months. Thaw in the refrigerator overnight and warm on the stove or in the microwave.

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Rice Pudding

Creamy Rice Pudding is one of life’s simple pleasures! So rich, creamy, and delicious, it is a dreamy dessert your family will love!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Cook ModePrevent your screen from going dark

• In a nonstick saucepan, combine 1 ½ cups of cooked rice, 1 ½ cups milk, sugar, and salt.

• Bring to a low boil over medium heat, and cook uncovered, stirring frequently for 15-20 minutes or until thick and creamy. Stir frequently to prevent the rice from sticking to the bottom of the pan.

• In a medium bowl, whisk the egg with the remaining ½ cup of milk. Gradually add about 1 cup of the hot rice mixture to the egg while stirring. Add the egg mixture to the saucepan, stir in the raisins, and cook for 2 minutes more.

• Remove from the heat and stir in butter, vanilla, cinnamon, ad nutmeg.

• Serve warm and garnish with a sprinkle of nutmeg and cinnamon.

This recipe can be doubled.
To use uncooked rice,  combine ½ cup of long-grain white rice with 1 cup of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to a simmer, and cover. Cook for 18 minutes or until most of the rice is absorbed.
Serve rice pudding chilled or warm.

Calories: 304 | Carbohydrates: 58g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 100mg | Potassium: 412mg | Fiber: 1g | Sugar: 22g | Vitamin A: 380IU | Vitamin C: 1.3mg | Calcium: 166mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

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