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Classic Creamy Rice Pudding

This creamy, comforting rice pudding balances rich creaminess with just the right amount of sweetness. The slow cooking method creates an impossibly silky texture, while a touch of butter adds richness that elevates it beyond basic. Perfect served warm on a chilly evening or chilled as a refreshing treat.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup medium grain white rice
  • 4 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
Optional
  • 1/2 cup raisins
  • 1 cinnamon stick for infusing

Equipment

  • Large heavy bottomed saucepan or Dutch oven
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Fine mesh strainer
  • Serving bowls or ramekins
  • Plastic wrap for storage

Method
 

  1. Place your rice in a fine mesh strainer and rinse under cold running water for about 30 seconds. This removes excess surface starch that could make your pudding gummy rather than creamy.
  2. Add the rinsed rice and whole milk to your heavy bottomed saucepan. The heavy bottom distributes heat evenly, preventing scorched spots on the bottom of your pot.
  3. Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally. You want small bubbles around the edges, not a rolling boil, which would cause the milk to scorch and overflow.
  4. Once simmering, reduce the heat to low and let the rice cook for about 25 minutes. Stir every 5 minutes or so, scraping the bottom of the pot to prevent sticking.
  5. When the rice is nearly tender, stir in the sugar and salt until fully dissolved. Adding sugar too early can prevent the rice from softening properly, so timing matters here.
  6. Pour in the heavy cream, cinnamon, and nutmeg, stirring to combine everything thoroughly. The cream adds that final layer of richness that transforms good pudding into exceptional pudding.
  7. Cook for another 15 to 20 minutes, stirring frequently, until the pudding reaches your desired consistency. Remember that it will thicken considerably as it cools, so pull it off the heat while it still seems slightly loose.
  8. Remove the pot from heat and stir in the butter and vanilla extract until the butter melts completely. The butter adds a glossy finish and rounds out the flavor beautifully.
  9. Let the pudding rest for 10 minutes before serving warm, or transfer to a container and refrigerate for a chilled dessert. Press plastic wrap directly onto the surface if you want to prevent a skin from forming.

Notes

The pudding will look too thin when you remove it from heat, but trust the process. It thickens dramatically as it cools, so always err on the side of slightly loose. Rice pudding keeps beautifully in the refrigerator for up to 5 days. Add a splash of milk when reheating to restore creaminess. Add raisins during the last 10 minutes of cooking if using, giving them time to plump without disintegrating.