Rice Pudding – A quick and easy homemade recipe for the best rice pudding out there! Boiled rice with milk, egg, sugar, vanilla, and golden raisins. Very simple to make but so delicious!
This rice pudding is so rich and creamy, I know you will love it just as much as I do! This recipe is near and dear to my heart, as I have been eating rice pudding for as long as I can remember – it’s nostalgic to me. A comforting, creamy pudding that is so quick and easy to make!
Made from kitchen staple ingredients such as rice, milk, butter, eggs, and sugar – this rice pudding is a no fail recipe with only 3 steps! It’s the perfect example of turning basic ingredients into something special.
What is rice pudding?
Rice pudding is a creamy, vanilla based pudding dish that has been around for centuries! Though still unsure of its true origin, it can be served as a dessert or dinner option. Rice pudding is a relatively good dessert choice if you’re looking for a “healthier” dessert alternative, compared to ice cream or other sugar full, high-calorie choices. Calling this dish “healthy” may be a bit of a stretch, but it does offer some good nutritional qualities, such as iron, calcium, and protein.
Keep scrolling for to the recipe card for the full list of ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Rice – White rice works best, uncooked.
- Milk – I used 2%.
- Sugar – Granulated.
- Egg – Large, beaten.
- Raisins – I used golden raisins, feel free to use what you have or leave them out if you prefer.
- Butter – I used unsalted to control the sodium.
- Vanilla Extract
How to make rice pudding
- Cook Rice – Bring 1 cup of water and the 3 cups of milk to a boil in a saucepan then stir in the rice. Reduce the heat to low, cover the pot and simmer for 25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the saucepan.
- Combine Ingredients – In a small bowl, mix the sugar, salt, egg until well combined. Stir in the beaten egg mixture and raisins into the rice. Cook for a couple more minutes, stirring constantly. Remove from heat and stir in the butter and vanilla.
- Cool and Serve – Let cool (optional) Serve.
How to serve
You can serve your rice pudding immediately, or let it cool to room temperature and store it in the fridge for a delicious, cold, fruit-topped breakfast or snack. Rice pudding will set further as it cools, therefore giving it a thicker consistency, but it can be served both warm or cold. Add fresh fruit or a pinch of spice like cinnamon or nutmeg to really add to this creamy treat.
How to store leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Store the leftover pudding sealed tightly in a freezer-safe container. Not sealing your rice pudding properly can cause freezer burn and affect the quality. Store for up to three months; eating it sooner than later is best.
Still looking to satisfy that sweet tooth? Try these!
- Chia Pudding
- Homemade Vanilla Pudding
- Avocado Chocolate Mousse
- Luscious Lemon Pudding
- Peanut Butter Blossoms
- Coconut Rice Pudding
- Easy Strawberry Cake
- Sticky Toffee Pudding
- Coconut Cake with Coconut Cream Cheese Icing
- Bread Pudding with Raisin Bread
- Carrot Cake
- Strawberry Tiramisu Trifle
- 1 cup white rice, uncooked
- 3 cups milk
- 1/3 cup sugar
- 1/4 tsp salt
- 1 large egg, beaten
- 1 cup golden raisins
- 1 tbsp butter, unsalted
- 1 tsp vanilla extract
- Bring 1 cup of water and the 3 cups of milk to a boil in a saucepan then stir in the rice. Reduce the heat to low, cover the pot and simmer for 25 minutes. Stir frequently to preven the rice from sticking to the bottom of the saucepan.
- In a small bowl, mx the sugar, salt, egg until well combined. Stir in the beaten egg and raisins. Cook for a couple more minutes, stirring constantly. Remove from heat and stir in the butter and vanilla.
- Store leftovers in an airtight container in the fridge for up to 4 days.