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This simple and delicious Rice Pudding Recipe will have you coming back for seconds. Vanilla, cinnamon, and nutmeg scented pudding with big arborio rice grains.
Try throwing this little rice pudding recipe into the mix on colder, wetter days when all you want to do is sit under a blanket and read a book by the fire! Yes, those are the days I usually turn to soup or homemade bread (or both!) but this recipe is my comfort food to the max.
But first, What is Rice Pudding?
Rice Pudding is a dessert made from a mixture of rice and water or milk. Other ingredients are added like cinnamon, nutmeg, and even whole raisins to flavor the dish. Sugar is also added to further sweeten.
I’ve been making rice pudding for years and I love it. But so many of you on Instagram voted against my beloved rice pudding saying you did not like it which was both baffling and shocking because I thought most people loved it. Apparently, that is not the case. For all of you 45-percenters who fell under the love it category, this recipe is for you!
Main Ingredients Needed
Here’s everything you’re going to need to make the creamiest, yummiest rice pudding out there:
- Whole Milk and Half & Half – using both of these ingredients has to do with fat content.
- Arborio Rice – short-grain rice originating from Italy. Most rice puddings are made with this rice variety.
- Granulated Sugar – to sweeten. Alternatively, you could use Truvia or Splenda for a sugar-free option.
- Salt – to balance the sweet and bring out all of the other flavors.
- Cinnamon and Nutmeg – this combination is the best!!! Do you see those gorgeous flecks in the rice?
- Vanilla – for flavor.
- Butter – to help thicken and add flavor.
- Egg – this is a stabilizer and helps further thicken the mixture.
- Heavy Whipping Cream – more creaminess! Yum!
How to Make Rice Pudding
Believe it or not, this recipe is relatively easy to make…it just takes some time because we’re using arborio rice. For the full recipe with more detailed directions and increments, scroll down to the printable recipe card.
- Stir milk, half & half, rice, sugar, and salt together in a cold pot.
- Place over heat and bring to a simmer and reduce heat down to medium-low to gently cook until rice is soft or cooked to your liking.
- Remove from heat and whisk in cinnamon, nutmeg, vanilla, and butter.
- Crack an egg into a separate dish and whisk into hot pudding mixture quickly to thicken without cooking.
- Stir in heavy whipping cream and serve warm.
Rice Pudding Recipe Pro Tips
Good rice pudding and great rice pudding live very close to each other. Use these tips to make this amazing dessert!
- Rice. I based this recipe around arborio rice being cooked in dairy. Arborio rice is traditionally used for risotto but fluffs up so nicely as it cooks in the milk and half and half. I found cooking the rice in the ‘pudding’ made a better-finished product. If you don’t have arborio rice, you can use regular long-grain white rice. Just reduce the milk and half & half by 1/2 cup each.
- Don’t Like Nutmeg? I add in cinnamon and nutmeg because that to me is the epitome of delicious. If nutmeg is not your thing, just omit. No big deal.
- Salt is Important. Don’t forget the salt! It makes a big difference. Also, using salted butter really makes a velvety and yummy difference.
- Other Add-Ins. I do not add raisins because GROSS, but if that is your thing, have at it. You are the master of your domain.
- Don’t Scramble the Egg! I whisk in a beaten egg to help thicken the mixture. Be sure to remove the pudding from the heat and stir in the other ingredients before adding in the egg to help prevent scrambling. It’s all laid out in the directions.
If you happen to have leftovers (not likely because this recipe is THAT good), you can store this rice pudding recipe in the fridge for up to 4 days! Reheat on the stove or in the microwave.
Some people like this recipe served cold. As it cools and is refrigerated, it will start to thicken. If you’d like to serve it cold, stir in some extra cream or half & half to thin out to the consistency you’d prefer!
More Recipes to Try!
Printable recipe card is below!
Have a great day!
Rice Pudding Recipe
- Stir milk, half & half, rice, sugar, and salt together in a cold pot. Place over heat and bring to a simmer and reduce heat down to medium-low to gently cook until rice is soft or cooked to your liking, about 30 minutes.
- Remove from heat and whisk in cinnamon, nutmeg, vanilla, and butter. Crack an egg into a separate dish and whisk into hot rice pudding quickly to thicken without cooking.
- Stir in heavy whipping cream and serve warm.
- As rice pudding cools and is refrigerated, it will start to thicken. If you’d like to serve it cold, stir in some extra cream or half and half to thin to the consistency you’d prefer.