Rice pudding might just be the ultimate comfort dessert – a simple dish that transcends cultures and brings warmth to any table. From creamy classic vanilla to exotic spice-infused variations, these 10 rice pudding recipes showcase how a handful of humble ingredients can transform into something truly magical. Whether you’re craving the nostalgic taste of cinnamon-speckled pudding from your childhood or wanting to explore international flavors like Indian kheer or Filipino champorado, this collection offers something for every palate. Join us as we explore these delicious rice pudding recipes that prove sometimes the simplest desserts are the most satisfying.
Top 1: Classic Vanilla Rice Pudding
Ingredients:
- 1 cup short-grain rice (Arborio or pudding rice)
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cinnamon stick (optional)
- 2 tablespoons butter
- Ground cinnamon for garnish
Instructions:
- Rinse the rice in cold water until the water runs clear.
- In a heavy-bottomed saucepan, combine the rice, milk, sugar, salt, and cinnamon stick (if using).
- Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom.
- Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened to a creamy consistency.
- Remove from heat and discard the cinnamon stick.
- Stir in the vanilla extract and butter until fully incorporated.
- The pudding will continue to thicken as it cools. If it becomes too thick, you can thin it with a splash of milk.
- Serve warm or cold, sprinkled with ground cinnamon.
- For an extra touch, you can add raisins or dried fruits during the last 10 minutes of cooking.
The perfect classic vanilla rice pudding should be creamy, not too sweet, with each grain of rice tender but still maintaining its shape. Enjoy this comforting dessert that brings warmth to any occasion!
Top 2: Cinnamon Raisin Rice Pudding
Ingredients:
- 1 cup short-grain white rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cinnamon sticks
- 1 cup raisins
- 2 teaspoons ground cinnamon
- 2 large eggs, beaten
- 1/4 cup heavy cream
- Ground cinnamon for garnish
Instructions:
- In a large saucepan, combine rice, milk, sugar, salt, vanilla extract, and cinnamon sticks.
- Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until rice is tender and mixture starts to thicken.
- Add raisins and ground cinnamon, continue cooking for 5 minutes.
- In a small bowl, whisk together eggs and heavy cream.
- Slowly add a ladle of the hot rice mixture to the egg mixture while whisking continuously to temper the eggs.
- Gradually pour the egg mixture back into the saucepan, stirring constantly.
- Cook for an additional 2-3 minutes until pudding thickens further.
- Remove from heat and discard cinnamon sticks.
- Pour into serving dishes and let cool slightly (pudding will continue to thicken as it cools).
- Serve warm or chilled, with a sprinkle of ground cinnamon on top.
- For best results, refrigerate any leftovers for up to 3 days.
Top 3: Coconut Rice Pudding
Ingredients:
- 1 cup jasmine rice, rinsed and drained
- 1 can (14 oz) coconut milk
- 1 can (14 oz) light coconut milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 cinnamon stick
- 2 cardamom pods, lightly crushed
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut, toasted
- Fresh mango or pineapple for garnish (optional)
Instructions:
- In a medium saucepan, combine the jasmine rice, both cans of coconut milk, sugar, salt, cinnamon stick, and cardamom pods.
- Bring the mixture to a gentle boil over medium heat, then reduce heat to low and simmer, stirring frequently to prevent sticking.
- Cook for 25-30 minutes until the rice is tender and the mixture has thickened to a creamy consistency. If it becomes too thick, add a splash of water.
- Remove from heat and discard the cinnamon stick and cardamom pods.
- Stir in the vanilla extract and let cool slightly – the pudding will continue to thicken as it cools.
- Serve warm or chilled, topped with toasted coconut flakes and fresh tropical fruit if desired.
- For a more authentic Southeast Asian version, you can add a pandanus leaf during cooking or replace some sugar with palm sugar.
Top 4: Arroz con Leche
Ingredients:
- 1 cup short-grain white rice
- 2 cinnamon sticks
- 1 strip of lemon zest
- 4 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup raisins (optional)
- Ground cinnamon for garnish
Instructions:
- Rinse the rice under cold water until the water runs clear.
- In a large, heavy-bottomed pot, combine the rice, cinnamon sticks, and lemon zest with 2 cups of water.
- Bring to a boil over medium-high heat, then lower the heat and simmer uncovered for about 10-15 minutes until the water is mostly absorbed.
- Add the milk and salt, then bring back to a gentle simmer (do not boil).
- Cook uncovered for about 20-25 minutes, stirring frequently to prevent sticking, until the rice is tender and the mixture starts to thicken.
- Add the condensed milk and continue cooking for another 5-10 minutes, stirring constantly, until it reaches your desired thickness (it will thicken more as it cools).
- Remove from heat and stir in the vanilla extract and raisins if using.
- Remove the cinnamon sticks and lemon zest.
- Transfer to a serving dish or individual ramekins.
- Sprinkle with ground cinnamon and let cool before serving. Can be served warm or chilled.
Traditional Tips:
- For an authentic flavor, some recipes add a tablespoon of butter at the end.
- In some regions, a touch of rum or brandy is added for adult versions.
- Garnish options include sliced almonds, fresh berries, or a drizzle of honey.
Top 5: Kheer
Kheer (Indian Rice Pudding)
Ingredients:
- 1/2 cup basmati rice, rinsed and drained
- 4 cups whole milk
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 teaspoon ground cardamom
- A few strands of saffron
- 2 tablespoons raisins
- 2 tablespoons chopped pistachios
- 2 tablespoons sliced almonds
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon rose water (optional)
Instructions:
- In a heavy-bottomed pot, heat the ghee over medium heat. Add the rice and toast for about 2 minutes until fragrant.
- Pour in the milk and bring to a gentle boil, then reduce heat to low.
- Add the saffron strands and stir well. Let the mixture simmer uncovered for about 25-30 minutes, stirring occasionally to prevent sticking.
- When the rice is completely cooked and soft, and the milk has reduced by about one-third, add the sugar and stir until dissolved.
- Continue cooking for another 10 minutes until the mixture thickens slightly. Remember that it will thicken more as it cools.
- Stir in the ground cardamom, raisins, and rose water if using.
- Remove from heat and let cool to room temperature.
- Transfer to serving bowls and garnish with chopped pistachios and sliced almonds.
- Kheer can be served warm or chilled. For a chilled dessert, refrigerate for at least 2 hours before serving.
Traditional Tips:
- For an authentic texture, some cooks mash the rice slightly during cooking.
- In some regions, kheer is flavored with bay leaves or cinnamon during cooking (remove before serving).
- The consistency should be creamy but pourable – not too thick.
- For special occasions, add a thin layer of edible silver foil (vark) on top before serving.
Top 6: Baked Rice Pudding
Ingredients:
- 1 cup short-grain rice (Arborio works well)
- 4 cups whole milk
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup raisins (optional)
- 2 tablespoons butter, cut into small pieces
Instructions:
- Preheat your oven to 325°F (165°C) and butter a 2-quart baking dish.
- In a large saucepan, combine rice, milk, sugar, and salt. Cook over medium heat, stirring frequently until the mixture comes to a simmer.
- Reduce heat to low and cook for about 20-25 minutes, stirring occasionally until the rice is tender and the mixture has thickened slightly. Remove from heat.
- In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, and nutmeg.
- Gradually add a ladle of the hot rice mixture to the egg mixture, whisking constantly to temper the eggs. Continue adding hot rice mixture gradually while whisking.
- When fully combined, stir in the raisins if using.
- Pour the mixture into the prepared baking dish. Dot the top with small pieces of butter.
- Place the baking dish in a larger roasting pan and add enough hot water to come halfway up the sides of the dish (water bath method).
- Bake for 45-50 minutes until the pudding is set but still slightly jiggly in the center. The top should be golden brown.
- For an extra caramelized top, broil for 1-2 minutes, watching carefully to prevent burning.
- Remove from the oven and the water bath. Let cool for 15 minutes before serving.
- Serve warm or chilled, with a dusting of additional cinnamon if desired.
Top 7: Horchata Rice Pudding
Ingredients:
- 1 cup short-grain white rice
- 2 cups water
- 3 cups whole milk
- 1 cup almond milk
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- Pinch of salt
- 1/4 cup heavy cream
- Ground cinnamon for garnish
- Sliced almonds for garnish
Instructions:
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice and water. Bring to a boil, then reduce to a simmer and cook for about 15 minutes until the water is mostly absorbed.
- Add the whole milk, almond milk, sugar, and cinnamon stick to the rice.
- Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking.
- Continue cooking for 25-30 minutes, stirring often, until the rice is tender and the mixture has thickened to a creamy consistency.
- Remove from heat and stir in the vanilla extract, ground cinnamon, almond extract, and salt.
- Let the pudding cool for 5 minutes, then stir in the heavy cream for extra richness.
- Remove the cinnamon stick before serving.
- Serve warm or chilled, garnished with a sprinkle of ground cinnamon and sliced almonds.
- For an authentic horchata touch, you can add a splash of rum to the adult portions if desired.
Notes:
- The pudding will continue to thicken as it cools.
- If it becomes too thick, simply stir in a little more almond milk to reach your desired consistency.
- For a more pronounced horchata flavor, you can soak 1/4 cup of rice and 1/4 cup of almonds in water overnight, blend until smooth, strain, and use this liquid to replace part of the almond milk.
Top 8: Brown Rice Pudding
Ingredients:
- 1 cup brown rice, rinsed
- 2 cups water (for cooking rice)
- 3 cups milk (whole, almond, or coconut milk)
- 1/3 cup honey or maple syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup raisins (optional)
- 2 tablespoons butter
- Optional toppings: fresh berries, sliced almonds, additional cinnamon
Instructions:
- Cook the brown rice: In a medium saucepan, combine brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 35-40 minutes until the rice is tender and water is absorbed.
- Add milk: Once the rice is cooked, add the milk to the saucepan and stir to combine.
- Simmer: Bring the mixture to a gentle simmer over medium-low heat.
- Add sweetener and spices: Stir in the honey or maple syrup, salt, vanilla extract, cinnamon, and nutmeg.
- Cook: Allow the pudding to simmer for about 25-30 minutes, stirring frequently to prevent sticking, until the mixture thickens to your desired consistency.
- Add extras: Stir in the raisins (if using) and butter, allowing the butter to melt completely.
- Rest: Remove from heat and let stand for 5 minutes; the pudding will continue to thicken as it cools.
- Serve: Spoon into bowls and add your favorite toppings like fresh berries, sliced almonds, or a sprinkle of cinnamon.
- Storage: Refrigerate leftovers for up to 3 days. When reheating, add a splash of milk to restore creaminess.
Nutritional Benefits:
- Higher fiber content than white rice pudding
- Contains more vitamins and minerals including B vitamins, iron, and magnesium
- Lower glycemic index than traditional rice pudding
- Provides longer-lasting energy due to complex carbohydrates
Top 9: Rizogalo
Rizogalo (Greek Rice Pudding)
Ingredients:
- 1 cup Arborio rice or short-grain rice
- 4 cups whole milk
- 1 cup heavy cream
- 2/3 cup granulated sugar
- 1 cinnamon stick
- Zest of 1 lemon or orange
- 1 teaspoon vanilla extract
- Pinch of salt
- Ground cinnamon for garnish
Instructions:
- Rinse the rice under cold water until the water runs clear.
- In a large, heavy-bottomed pot, combine the rice, milk, cream, and cinnamon stick. Bring to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking.
- Once simmering, reduce heat to low and cook for about 30-35 minutes, stirring occasionally, until the rice is tender and the mixture has thickened. The pudding should still be quite creamy as it will thicken further when cooled.
- Remove the cinnamon stick and stir in the sugar, citrus zest, vanilla extract, and salt. Continue to cook for another 5 minutes, stirring constantly.
- Remove from heat and let cool slightly. The pudding will continue to thicken as it cools.
- Transfer to individual serving bowls or one large serving dish.
- Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 2 hours until completely chilled.
- Before serving, sprinkle with ground cinnamon.
- Enjoy this authentic Greek dessert that combines creamy texture with delicate flavors of citrus and cinnamon!
Top 10: Champorado
Ingredients:
- 1 cup glutinous rice (sticky rice)
- 4 cups water
- 1/2 cup tablea (pure cocoa tablets), chopped or grated
- 1/3 cup brown sugar (adjust to taste)
- 1/4 teaspoon salt
- 1 can (14 oz) condensed milk for serving
Instructions:
- Rinse the glutinous rice thoroughly under cold water until the water runs clear.
- In a medium pot, combine the rinsed rice and 4 cups of water. Bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for about 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
- When the rice is soft and has absorbed most of the water, add the chopped tablea chocolate, brown sugar, and salt.
- Stir continuously until the chocolate has completely melted and incorporated into the rice mixture.
- Continue cooking on low heat for another 5-10 minutes until the mixture reaches your desired thickness. Add more water if it becomes too thick.
- Remove from heat and let it rest for 5 minutes before serving.
- Serve warm in bowls with a drizzle of condensed milk on top. Some Filipinos also enjoy adding a splash of evaporated milk or serving with dried fish (tuyo) on the side for a sweet and salty contrast.
Notes:
- If tablea is unavailable, substitute with 1/3 cup unsweetened cocoa powder mixed with 2 tablespoons of granulated sugar.
- The consistency should be similar to a thick porridge – add more water if needed during cooking.
- Champorado thickens as it cools, so you may want to make it slightly thinner than your desired final consistency.
Whether you prefer your rice pudding creamy or baked, spiced or fruity, there’s a recipe in this collection to satisfy your sweet cravings. Each of these rice pudding recipes carries its own cultural story and unique flavor profile, making this humble dessert a truly global phenomenon. The beauty of rice pudding lies in its adaptability – it welcomes creative variations while maintaining that comforting essence we all love. So grab a pot, some rice, and your favorite milk, and start exploring these ten delicious recipes that have stood the test of time. After all, good rice pudding isn’t just a recipe – it’s a warm hug in a bowl.