There is no creamier and dreamier budget-friendly dessert than rice pudding with warm flavors of cinnamon, vanilla and nutmeg. I just use some basic pantry staples like milk, sugar, rice and some spices, so it can be thrown in when you need something sweet, and it's a great way to reduce waste and reuse leftover rice, which I love! Not to mention, this sweet and creamy rice pudding recipe keeps well in the refrigerator, making it the perfect meal prep dessert!
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Why I love this recipe
Rice pudding is a thick and sweet mixture of rice cooked in milk until it becomes soft and creamy. It is often flavored with warm spices like vanilla and cinnamon, and sometimes has other add-ins like raisins or nuts. This is a simple, warm and comforting dish Always Although this satisfying dish is said to have originated in China, many cultures around the world have variations of rice pudding, each with its own unique combination of rice types, spices, and add-ins. I love making this particular recipe around Christmas – there's something about the warm spices and creamy texture that gives me the full holiday feel!
“I've never made rice pudding or been a really big fan of it, but my boyfriend is so I decided to make him a Christmas Eve dessert tonight. Did a little taste test while it was cooling and it's so good!! I will definitely have to do this again. “
Lindsey Pound
Here is what you will need to make this delicious rice pudding:
- Rice I used long-grain jasmine rice for this recipe because that's what I had on hand and I love its aromatic flavor, but you can make it with virtually any type of white rice. You may need to adjust the amount of milk a bit depending on the variety, but it's easy to add more if needed.
- Milk: Milk makes this dish very creamy and delicious. You can substitute non-dairy milk, just keep in mind that it will change the taste and texture. I find whole milk creamiest and tastiest.
- Sugar: My recipe is sweetened with plain white sugar to avoid muddying the plain flavors in the pudding, but you can play around with your favorite sweetener and adjust the sweetness (and taste) to your liking.
- butter: I use butter to lightly toast the rice (and almonds) at the beginning of the recipe to add even more savory flavor and dimension to the pudding.
- Almonds: Almonds are optional, but I love the flavor and texture they add to the pudding.
- Spices: I use a warm blend of spices like vanilla, cinnamon and nutmeg to flavor the pudding. I also add a little salt to enhance all the flavors.
More flavor ideas to try!
The recipe below is a very simple and classic rice pudding recipe, but it can be customized in many different ways. Here are some other flavor ideas to try:
- raisin
- Nuts: Walnuts, pecans, pistachios
- Caramel sauce or dulce de leche
- Saffron
- Cardamom
- Chocolate
- Roasted coconut
- instant coffee
Do you eat rice pudding hot or cold?
Another reason I love rice pudding is that it tastes great both hot And Cold! It's so comforting when it's warm and it feels like a big cozy cinnamon-vanilla hug. When you eat it cold the next day, it's really refreshing, like horchata.
My recipe uses uncooked rice, but rice pudding is a great way to use leftover rice from the night before. To use leftover rice in this recipe, use 2 cups cooked rice and 2 cups milk (instead of ½ cup rice and 4 cups milk in the recipe below). Add the cooked rice after toasting the peanuts and spices in butter.
Make it vegan!
This recipe is really easy to convert into a vegetarian recipe. I would initially use coconut oil to toast the almonds and rice and then swap out the whole milk for your favorite non-dairy milk. I would suggest something extra creamy like coconut, soy or oat milk.
Creamy Rice Pudding
Creamy rice pudding is a simple, delicious and inexpensive dessert filled with warm flavors like vanilla, cinnamon and nutmeg.
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- 1 tbsp butter ($0.14)
- 1/4 Cup sliced almonds ($0.44)
- 1/2 Cup Uncooked Long Grain Jasmine Rice* ($0.16)
- 1/4 teaspoon Cinnamon ($0.02)
- 1/4 teaspoon nutmeg ($0.02)
- 4 Cup whole milk* ($0.80)
- 1/4 Cup sugar ($0.04)
- 1/4 teaspoon vanilla extract ($0.12)
- 1/4 teaspoon salt ($0.02)
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Add the butter, almonds and rice to a saucepan and heat over medium. Cook the rice and almonds in the melted butter for 1-2 minutes, stirring, until they begin to smell delicious.
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Add the cinnamon and nutmeg to the pot and stir and cook for another 30-60 seconds.
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Add the milk, sugar, vanilla and salt to the bowl and combine. Bring the mixture to a boil over medium heat, stirring occasionally.
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Once it boils, reduce the heat to medium-low. Continue to simmer the rice, uncovered, stirring occasionally, for about 40 minutes, or until the rice is very tender and the mixture is fairly thick. After cooling, the pudding will thicken.
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Serve hot or refrigerate and serve cold the next day.
Let's see how Calculate the cost of the recipe here.
*To use leftover cooked rice in this recipe, use 2 cups of cooked rice and 2 cups of milk.
Serving: 1CupCalories: 391kcalCarbohydrates: 46gProtein: 13gFat: 18gSodium: 262mgFiber: 2g
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How to make Rice Pudding – Step by Step Photo
Add 1 teaspoon butter, ¼ cup slivered almonds, and ½ cup uncooked long-grain jasmine rice to a sauce pot. Stir and cook over medium heat for about two minutes, or until the almonds and rice start to smell a bit toasty.
Add ¼ tsp cinnamon and ¼ tsp nutmeg to the rice and almonds and stir and cook for another 30-60 seconds. Finally, add 4 cups of whole milk (or milk of your choice).
Also add ¼ cup sugar, ¼ teaspoon vanilla extract and ¼ teaspoon salt. Stir well to combine.
Bring the mixture to a boil over medium heat, stirring occasionally. Once it starts to boil, reduce the heat to medium-low and simmer (uncovered) for about 40 minutes, stirring occasionally, or until the rice is very tender and the mixture is fairly thick. Note that it will thicken even more as it cools.
Serve the super creamy pudding hot or refrigerate and serve cold the next day!
This rice pudding recipe was originally published on 3/23/22. It was updated and republished on 1/10/25.