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1 Comment I love rice pudding. It’s soft, sweet, and easy to make your own. It’s funny how so many countries have their own version. In Spanish-speaking countries, it’s called arroz con leche, and in France, it’s riz au lait. There are plenty of other names for roughly the same dish, too. Even in the Netherlands, you’ll find it under names like rijstpudding, rijstpap, rijstebrij, and melkpudding.
This is my basic vanilla rice pudding recipe. It’s delicious just as it is, but it also makes a great starting point if you want to add fruit, cinnamon, or something crunchy. If you love rice pudding make sure to also check the recipe for coconut rice pudding from the slow cooker and the – somewhat weird – cauliflower rice pudding.
Table of contents
Why You’ll Love This Recipe
You only need a handful of ingredients to make rice pudding, and you can adjust the consistency as it cooks. Enjoy it warm or refrigerate it for later. Just keep in mind that it will thicken as it cools.
Recipe Ingredients
I use Arborio rice for this recipe. It softens as it cooks and gives the milk a creamy texture. Don’t rinse the rice beforehand: the starch helps thicken the pudding. Arborio is a type of risotto rice, but you can also use another rice labeled for risotto or rice pudding.
Start with 800 ml of milk and keep the rest on hand. That way, you can add a little more as needed if the rice absorbs too much liquid. I used 800 ml and didn’t need any extra.
I used almond milk because I had some on hand. You can also make this with coconut milk or regular dairy milk – whatever you prefer. I often add a cinnamon stick while it cooks, simply because I love the flavor.
How To Make Rice Pudding
Gently simmer the rice with the milk, vanilla, and a pinch of salt. Stir regularly, making sure to scrape along the bottom of the pan so the milk doesn’t scorch. After about 20 minutes, add the sugar. Continue cooking until the rice is tender and the pudding is creamy.
Is the pudding getting very thick before the rice is cooked through? Add a little extra milk. Once the rice is tender, remove the pan from the heat and stir in the butter. If you plan to serve the pudding cold, leave it a little looser when you take it off the heat: it will thicken further in the refrigerator.
Variations on The Basic Recipe
A little cinnamon or lemon zest works beautifully here. You can also serve the pudding with stewed fruit or chopped nuts for a bit of crunch. You can also vary with the type of rice you’re using. I’ve made rice pudding with all kinds of rice from regular pandan rice to sticky rice and much more.
How to Store Rice Pudding
Let the rice pudding cool, then cover and refrigerate it. Eat it within two days. To serve it warm again, gently reheat it with a splash of milk, stirring well.
FAQ Rice Pudding
Yes. You can make it a day ahead and store it covered in the refrigerator. The pudding will thicken as it cools. Stir in a splash of milk before serving if needed.
Rice pudding thickens when it cools. If it is still too runny after cooling down you can reheat and cook it for a bit longer.
Yes you can reduce the amount of sugar. Add a little it at the end of the cooking time and taste if you want more or less. You can also use honey or another sweetener of your choice.
Rice Pudding Recipe
Ingredients
- 100 g arborio rice or risotto rice
- 800-900 ml milk plant-based milk works well
- 50 g granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- butter optional
Instructions
- Place the rice, 800 ml/ 3.4 cups of milk, vanilla extract, and salt in a heavy-bottomed saucepan.
- Slowly bring to a boil while stirring. Reduce the heat to low and simmer gently. Stir regularly, making sure to scrape along the bottom of the pan.
- After about 20 minutes, add the sugar. Simmer for about another 25 minutes, until the rice is tender and the pudding is creamy. Add the remaining milk a little at a time if needed.
- Remove the pan from the heat and stir in the butter, if using. Serve warm or let cool for a chilled rice pudding.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
This easy basic recipe for making rice pudding, can be adapted quite easily and is so tasty!