A creamy rice pudding recipe – scented with vanilla, dotted with golden raisins, a little butter and a dash of nostalgia. This dessert is super easy to make, and so satisfying!
Step-by-step photos and instructions are below!
Cinnamon, vanilla and a little butter along with the golden raisins that puff up while being cooked with the rice. It’s thick, creamy and tastes like a little piece of heaven!
I love rice pudding and ate it often as a child. It was very likely my mother’s attempt at getting something, ANYTHING into my belly.
I would always have room for dessert, especially when this was served. This recipe can be eaten hot or cold, or room temp – basically any way you can get it!
Not much as really changed, I still love Rice Pudding as much today as I did as a kid. I hope you love it as much as we do!
If you’re into dessert (and I sincerely hope you are, so we can be friends), try this Chocolate Coffee Mousse or my delicious Eton Mess.
What you’ll find in this post:
Making Rice Pudding with Cooked Rice
Many recipes call for cooking the rice in milk and adding toppings later. Well, have I got a time saver for YOU? (Of course I do, I wouldn’t ask a question like that without an actual answer). Here’s the time saver: use LEFTOVER white rice, that’s already cooked!
Why you’ll love this recipe
- It’s super fast. Seriously, this is not an all day recipe
- It’s easy.
- Uses leftovers up. If you have cooked rice leftover, use it (as long as it doesn’t have any herbs or flavorings in it, and you didn’t cook it in chicken broth)
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Cooked Rice. If you don’t have any leftover rice, just cook until the rice is tender (according to package directions) and allow to cool. Short grain rice or long grain rice both work. Brown rice isn’t great in this recipe.
- Milk. I use whole milk for this, but almond milk or any non-dairy milk will work too. It’s there for the to make the pudding rich and creamy. If you want to be super decadent, replace some of the milk with heavy cream.
- Salt. To balance the sweetness.
- Raisins. Totally optional, but I use the golden kind.
- Egg. This should be lightly beaten before adding to the pudding. We want it to mix in very well and thicken the pudding.
- Sugar. Regular white sugar. You can use sugar alternatives if you prefer! Brown sugar will give a lovely caramel flavor to the pudding.
- Butter. I use salted butter, but if you have it, unsalted is just fine too.
- Vanilla. Don’t leave this out as this will flavor the entire dessert. You can use almond extract if you prefer.
How to make Rice Pudding from Scratch
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Mix together the cooked rice, the milk and salt in a large saucepan over medium heat. Don’t be tempted to hit the high heat, your milk will burn and this will not taste good!
Cook the milk mixture, stirring frequently until thickened, around 10-15 minutes. You don’t want to bring to a boil (or stick to the bottom of the saucepan, so keep it moving!)
Reduce the heat to medium-low heat.
Add the raisins, sugar and eggs, stirring constantly (we don’t want scrambled eggs). Continue cooking 2 to 3 minutes, stirring occasionally – to allow the egg to cook and blend into the pudding.
Remove from heat; stir butter and vanilla extract into the pudding.
Cool.
Serve warm, serve cold, or serve at room temp.
Kylee’s Notes
What to do with leftovers
Store in them in sealed jars in the refrigerator for up to 5 days.
Substitutions/Additions
You can use long grain or short grain white rice. Brown rice isn’t great in this recipe.
Any kind of milk can be used for making this rice pudding. I typically use 2% but whole milk can be used.
More yummy dessert recipes to love!
- Slutty Brownies Make this decadent dessert from scratch! With cookie dough on the base, oreos in the middle and brownie batter poured over the top, these are the ultimate dessert!
- Oreo Dirt Pudding Parfaits. Make this classic chocolatey deliciousness into individual servings, for an easy dessert!
- Old Fashioned Buttermilk Pie. Flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
- Apple Dumplings. Tart apples wrapped in a flaky biscuit and smothered in a buttery vanilla sauce. Topped with crunchy cinnamon sugar, this is a super easy recipe that delivers on taste!
- Blondies. A super easy recipe for a classic, this Blondie Recipe mixes up fast, contains only 7 ingredients, and tastes amazing!
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Creamy Old Fashioned Rice Pudding
Ingredients
- 2 cups cooked long grain rice
- 2 cups whole milk (divided)
- pinch salt
- 1 cup golden raisins (optional)
- 1 egg (beaten)
- 1/3 cup granulated white sugar
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Directions
- Combine cooked rice, 1 1/2 cups of the milk (save the remaining ½ cup for adding later), and salt in a saucepan over medium heat.
- Cook, stirring occasionally until thickened, around 10-15 minutes. You don’t want it to boil (or stick to the bottom of the saucepan, so keep it moving!)
- Reduce the heat to medium-low, and stir remaining 1/2 cup milk, raisins, beaten egg, and sugar in, stirring.
- Continue cooking 2 to 3 minutes – to allow the egg to cook and blend into the pudding.
- Remove saucepan from heat; stir butter and vanilla extract into the pudding.
- Cool.
- Devour hot, chilled or room temp.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in February of 2017. It was republished in November of 2021.
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