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Rice Pudding

Rice Pudding Recipe

This Rice Pudding Recipe will have you coming back for seconds. Vanilla, cinnamon, and nutmeg scented pudding with big arborio rice grains. 
Course Breakfast, Dessert, Snack
Cuisine American
Keyword how to make rice pudding, Rice Pudding, Rice Pudding Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 288kcal
Author Lauren Brennan


  • 2 cups whole milk
  • 1 1/2 cups half & half
  • 1 cup arborio rice rinsed
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg optional
  • 1 teaspoon vanilla
  • 1 tablespoon butter
  • 1 large egg beaten
  • 5 tablespoons heavy whipping cream plus more as needed (see instructions below)


  • 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.



Calories: 288kcal | Carbohydrates: 37g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 214mg | Potassium: 173mg | Sugar: 15g | Vitamin A: 470IU | Vitamin C: 0.4mg | Calcium: 126mg | Iron: 1.2mg