This Creamy Rice Pudding recipe is super easy to make. In fact, my kids make this classic pudding on their own either using leftover rice or freshly cooked rice. Give it a try and dig into some cozy, old fashioned comfort food!
This rice pudding recipe is one of the first things I taught my kiddo how to make. With just a few simple ingredients you can turn leftover cooked rice into a comforting, totally satisfying pudding that can be eaten hot or cold.
I remember the first time we made it they remarked how it felt like magic. And you know what? Cooking kinda is magic. We’ll often blow a few kisses into the pot while the pudding is cooking to send the cozy vibes through the roof.
This recipe was tested by my 10-year-old, who has decided they’re the official recipe tester for this site. Many of my recipes are in my head so writing them down involves translating what I “just do” into specific instructions. I figure a solo run-through by a kid can only make those instructions more clear.
What You’ll Need
Since leftover rice can only be stored in the fridge for 24 hours, this is my favorite way to use up cooked rice. But if you don’t have any on hand you can also make white rice on the stovetop or in the Instant Pot. I will include instructions for both methods below.
Be sure to check out the recipe card below for specific amounts.
- Cooked white rice: Leftover white rice is the easiest, or you can make rice just for this recipe.
- Milk: Any kind of milk works. I have used whole milk, soy milk, coconut milk and oat milk with success.
- Kosher salt
- An Egg: You will need to temper the egg when adding it to the pudding. This sounds complicated but it is not. I added notes to the recipe.
- White sugar: Brown sugar would also be fine.
- Butter: I recommend unsalted butter. If you are using salted butter then you will need to adjust the amount of salt.
- Pure vanilla extract
- Ground Cinnamon: Regular ground cinnamon, or freshly grated cinnamon with cinnamon sticks and a microplane grater.
How to Make Rice Pudding
Cook the rice and milk: In a medium pot over medium heat add the cooked rice, 2 cups of the milk, and the salt. Cook, stirring frequently until thick and creamy. This will take about 15 to 20 minutes.
In a small bowl beat your egg briefly with a fork. Set aside.
Add the remaining milk and temper the egg: Once your rice pudding is thick and creamy, stir in the remaining 1/2 cup milk. Let it warm up, then scoop about ½ cup of the rice pudding mixture into a medium bowl and add the beaten egg, whisking constantly. This is tempering the egg so that it doesn’t scramble when it’s added to the pot.
Add the egg mixture back to the pot where the rice pudding is cooking and stir well.
Add sugar: Pour in the sugar and stir well to combine. Continue cooking the pudding, stirring constantly, another 2 to 3 minutes so that the egg cooks through.
Add butter and vanilla: Remove saucepan from heat. Add butter and vanilla extract into the pudding and mix until the butter has melted.
Cool: Let the pudding rest for 5-10 minutes, giving it time to cool and also giving the rice time to absorb more liquid.
Serve: Scoop rice pudding into bowls and garnish with ground cinnamon if desired.
How to Make Rice for This Recipe
Instant Pot Method
The ratios I use are different from the 1:1 method on many sites. Maybe it’s just the way I like my rice but I find the method below makes fluffy, tender white rice every time. Since it works, I see no reason to change it. I do not rinse my rice before cooking.
- Add 1 cup of white rice into the pot of your Instant Pot.
- Add 2 cups of cold water and a pinch of kosher salt.
- Close and seal your Instant Pot. Make sure the venting knob is sealed.
- Set it to the “rice” cooking time and allow to do a natural release. If your Instant Pot doesn’t have the rice button, cook on high pressure for 4 minutes and allow to do a natural release afterwards. The natural release usually takes 10-15 minutes. You know it is done because the pressure indicator on your Instant Pot will have gone all the way down.
Stovetop Method
- Add 1 cup of white rice to a heavy bottomed medium saucepan or pot.
- Add 2 cups of cold water and a pinch of kosher salt.
- Bring to a boil over medium heat. Stir once, then reduce to a simmer over medium-low heat and cook, covered, for 10-12 minutes, until most of the liquid is absorbed.
- Turn off the heat and let the rice sit, covered, for 10 minutes.
- Remove from heat and fluff the rice with a fork.
How to Store and Reheat Rice Pudding
You can store rice pudding in the fridge for 2-3 days. I prefer to store it in small mason jars (affiliate link). Once the pudding has been poured into the jars, sprinkle with ground cinnamon, then allow to come to room temperature before covering with a mason jar lid or saran wrap and placing in the fridge.
I enjoy eating rice pudding hot or cold, so I will usually just eat rice pudding straight from the fridge. However, if you want to reheat your rice pudding the best way to do so is by scooping it into a small bowl. Add 2-3 tablespoons of milk, give it a good stir, then heat it in the microwave until warmed through. This usually takes about 30 seconds for a single serving of rice pudding, depending on how big your idea of single serving is.
Easy Rice Pudding Recipe with Cooked Rice
Ingredients
- 2 cups cooked white rice
- 2 ½ cups milk, divided
- ¼ teaspoon kosher salt
- 1 egg, beaten
- ¼ cup white sugar
- 1 tablespoon butter
- ½ teaspoon pure vanilla extract
- Ground cinnamon to garnish
Instructions
- Cook the rice and milk. In a medium pot over medium heat add the cooked rice, 2 cups of the milk, and the salt. Cook, stirring frequently until thick and creamy. This will take about 15 to 20 minutes.
- Beat the egg. In a small bowl beat your egg briefly with a fork. Set aside.
- Add the remaining milk and temper the egg. Once your rice pudding is thick and creamy, stir in the remaining 1/2 cup milk. Let it warm up, then scoop about ½ cup of the rice pudding mixture into a medium bowl and add the beaten egg, whisking constantly. This is tempering the egg so that it doesn’t scramble when it’s added to the pot.
- Add the tempered egg. Add the egg mixture back to the pot where the rice pudding is cooking and stir well.
- Add sugar. Pour in the sugar and stir well to combine. Continue cooking the pudding, stirring constantly, another 2 to 3 minutes so that the egg cooks through.
- Add butter and vanilla. Remove saucepan from heat. Add butter and vanilla extract into the pudding and mix until the butter has melted.
- Cool. Let the pudding rest for 5-10 minutes, giving it time to cool and also giving the rice time to absorb more liquid.
- Serve. Scoop rice pudding into bowls and garnish with ground cinnamon if desired.
Nutrition
More Comfort Food Recipes to Try
- Starbucks Gingerbread Latte
- Healing Instant Pot Chicken Soup
- Creamy Homemade Tomato Soup
- Fluffy Homemade Cinnamon Rolls
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