- Prep
- 5 min
- Cook
- 45 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 150 g
- 900 ml
- 80 g
- 20 g
- 1 tsp
- 1 pinch
- ½ tsp
- 40 g
Process
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In a heavy-bottomed saucepan, combine 150 g short-grain rice, 900 ml whole milk, 80 g granulated sugar and 1 pinch fine salt. Stir well.
Set the pan over medium heat and bring to a gentle simmer, stirring often so the rice does not stick to the bottom.
Reduce the heat to low and cook uncovered for 35 to 40 minutes, stirring every 2 to 3 minutes, until the rice is tender and the mixture has thickened to a loose porridge consistency.
If the pudding becomes too thick before the rice is tender, stir in 2 to 4 tbsp of extra whole milk to loosen it.
Stir in 40 g raisins (if using) during the last 5 minutes of cooking.
Remove from the heat and stir in 20 g unsalted butter and 1 tsp vanilla extract until the butter melts and the pudding looks glossy.
Let the pudding rest for 5 minutes; it will thicken further. Serve warm, dusted with 0.5 tsp ground cinnamon if desired.
Kitchen notes
Kitchen notes
- The most common mistake is using long-grain rice; it stays firm and releases too little starch, so the pudding never turns creamy. Use short-grain or pudding rice.
- Do not walk away: milk scorches easily. Stir every 2 to 3 minutes, scraping the bottom and corners of the pan.
- The pudding is done when a spoon drawn through the center leaves a clear track that fills in slowly, and the rice is completely tender with no chalky bite.
- It thickens a lot as it cools. Stop cooking when it is slightly looser than you want to serve it, then loosen with a splash of milk when reheating.
Substitutions
- whole milk→oat milk or coconut milk for a dairy-free version (use coconut oil instead of butter)
- granulated sugar→light brown sugar or honey
- raisins→dried cranberries or chopped dried apricots
- vanilla extract→1/2 tsp ground cardamom or 1 tsp orange zest
Storage & reheating
Cool the pudding to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. It will set firm when cold; reheat in a saucepan over low heat with 2 to 3 tbsp milk per portion, stirring until loose and hot, or microwave in 30-second bursts. Freezing is not recommended because the rice turns grainy and the dairy can separate.
Gallery
FAQ
The questions we get asked most
Why is my rice pudding not creamy?
You likely used long-grain rice or too little milk. Short-grain rice releases starch that thickens the milk into a creamy base. Also keep the heat low and stir often; a hard boil or infrequent stirring prevents the starch from hydrating properly.
Can I make rice pudding with cooked leftover rice?
Yes, but the texture will be looser and less starchy. Combine 2 cups cooked rice with 700 ml milk, 60 g sugar and a pinch of salt, then simmer for 15 to 20 minutes, stirring, until thickened. Add the butter and vanilla at the end.
How do I know when rice pudding is done?
The rice should be completely tender with no chalky center, and a spoon dragged through the pudding should leave a track that fills in slowly. It will look slightly looser than you want because it thickens as it cools.
Can I use a different type of milk?
Whole milk gives the richest result, but you can use oat, soy or coconut milk. Lower-fat milks make a thinner pudding, so reduce the heat further and expect a slightly less creamy finish. For dairy-free, replace the butter with coconut oil.
Why did my rice pudding burn on the bottom?
Milk scorches quickly over high heat or when unstirred. Use a heavy-bottomed pan, keep the heat low, and stir every 2 to 3 minutes, scraping the bottom. If you smell scorching, immediately transfer the pudding to a clean pan without scraping the burnt layer.
Can I make rice pudding ahead of time?
Yes. Cook it fully, cool, and refrigerate for up to 4 days. It will firm up; reheat gently with a splash of milk to restore the creamy consistency. It is best served the day it is made, but the flavor is still good the next day.
How can I prevent a skin from forming on top?
Press a piece of plastic wrap directly onto the surface of the pudding while it cools, or stir it occasionally as it cools. The skin is harmless but can be stirred back in if you prefer.
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