There isn’t a more creamy and dreamy budget-friendly dessert than Rice Pudding with its warm flavors of cinnamon, vanilla, and nutmeg. I only use a few basic pantry staple ingredients, like milk, sugar, rice, and a few spices, so it can be whipped up whenever you need a sweet treat, and it’s also a great way to reduce waste and repurpose your leftover rice, which I love! Not to mention, this sweet and creamy rice pudding recipe holds up great in the refrigerator, making it the perfect meal prep dessert!
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“This recipe is AMAZING! Just the type of rice pudding you crave on a cold, snowy day. It’s simple and easy but the use of whole milk and spices makes it a winner. I’ll be making this again and again.”
Dominique
The Creamy Rice Pudding Recipe I Make All Winter Long
Rice pudding is a thick and sweet mixture of rice cooked in milk until it becomes soft and creamy. It’s often flavored with warm spices like vanilla and cinnamon, and sometimes has other add-ins like raisins or nuts. It’s a simple, warm, and comforting dish that is always satisfying. While this dish is said to have originated in China, several cultures across the globe have some form of rice pudding, each with its own unique combination of rice varieties, spices, and add-ins. I love making this particular recipe around Christmas—there’s just something about the warm spices and creamy texture that gives me all the holiday feels!
Recipe Tips & Variations
- You can make this recipe with virtually any kind of white rice, though long-grain white rice is the best type of rice for rice pudding. I usually use long-grain jasmine rice because that’s what I have on hand, and I love its fragrant flavor. You may need to adjust the amount of milk slightly depending on the variety you use, but it’s easy to add more as you go if needed.
- Simmer over medium-low. This slow simmer helps the pudding become creamy, rather than gummy. I also only recommend stirring occasionally so the rice doesn’t break apart and make your rice pudding gummy.
- Use leftover rice. My easy recipe uses uncooked rice, but rice pudding is actually a great way to use up leftover rice from the night before. To use leftover rice in this recipe, use 2 cups of cooked rice and 2 cups of milk (instead of the ½ cup rice and 4 cups milk in the recipe below). Add the cooked rice after toasting the nuts and spices in butter.
- You can use any milk you prefer. Whole milk makes the creamiest pudding, but lower-fat milks or plant-based milks also work. You can also swap the sugar for your favorite sweetener for a lower-calorie version, if desired!
- Another reason why I love this recipe is that it tastes great both hot and cold! When it’s warm, it’s super comforting, and it feels like a big cozy cinnamon-vanilla hug. When you eat it cold the next day, it’s actually rather refreshing, similar in a way to horchata.
- Make it vegan! As this rice pudding recipe is made without eggs, it’s really easy to convert into a vegan recipe. I’d use coconut oil to toast the almonds and rice in the beginning and then swap the whole milk for your favorite non-dairy milk. I would suggest something extra creamy, like coconut, soy, or oat milk.
Creamy Rice Pudding
Cost $1.76 recipe / $0.44 serving
Ingredients
- 1 Tbsp butter ($0.14)
- ¼ cup sliced almonds (optional, $0.44)
- ½ cup long-grain jasmine rice (uncooked, $0.16 *)
- ¼ tsp ground cinnamon ($0.02)
- ¼ tsp ground nutmeg ($0.02)
- 4 cups whole milk ($0.80 **)
- ¼ cup granulated sugar ($0.04 ***)
- ¼ tsp vanilla extract ($0.12)
- ¼ tsp salt ($0.02)
Video
Instructions
- Add the butter, almonds, and rice to a saucepot and heat over medium. Cook and stir the rice and almonds in the melted butter for 1-2 minutes, or until they begin to smell toasty.
- Add the cinnamon and nutmeg to the pot and continue to stir and cook for 30-60 seconds more.
- Add the milk, sugar, vanilla, and salt to the pot and stir to combine. Allow the mixture to come up to a simmer over medium heat, stirring occasionally.
- Once simmering, turn the heat down to medium-low. Continue to simmer the rice without a lid, stirring occasionally, for about 40 minutes, or until the rice is very soft and the mixture has thickened considerably. The pudding will thicken further as it cools.
- Serve it warm or refrigerate and serve cold the next day.
See how we calculate recipe costs here.
Equipment
- Saucepan
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Rice Pudding – Step By Step Photos
Toast the rice and almonds: Add 1 Tbsp butter, ¼ cup sliced 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 begin to smell a bit toasty.
Combine ingredients: Add ¼ tsp cinnamon and ¼ tsp nutmeg to the rice and almonds, and continue to stir and cook for 30-60 seconds more. Finally, pour in 4 cups whole milk (or milk of your choice).
Also add ¼ cup sugar, ¼ tsp vanilla extract, and ¼ tsp salt. Stir to combine.
Simmer: Bring the mixture up to a simmer over medium heat, stirring occasionally. Once it begins simmering, reduce the heat to medium-low and continue to simmer for about 40 minutes (without a lid), stirring occasionally, or until the rice is very soft and the mixture has thickened considerably. Keep in mind that it’ll continue to thicken further as it cools.
Serve the super creamy pudding warm, or refrigerate and serve cold the next day!
More Flavor Ideas to Try!
The recipe below is a pretty simple and classic rice pudding recipe, but it can be customized in several different ways. Here are some other flavor ideas to try:
- Raisins
- Nuts: walnuts, pecans, pistachios
- Caramel sauce or dulce de leche
- Saffron
- Cardamom
- Chocolate
- Toasted coconut
- Instant coffee
Serving Suggestions
When I make this recipe around Christmas, I love turning it into a cozy little dessert moment. A sprinkle of cinnamon sugar on top gives it some holiday sparkle, and a few candied walnuts add a nice crunch. If I’m feeling really festive, I spoon warm pudding into small bowls and top each one with a dollop of whipped cream and a pinch of nutmeg. It’s also lovely with a handful of raisins, strawberry jam, or blueberry sauce.
Storage & Reheating
If you have any leftover rice pudding, you can scoop it into an airtight container and refrigerate it for up to 4 days. The rice keeps soaking up the milk as it sits, so it’ll thicken a bit. When I reheat it, I usually loosen it with a splash of milk and warm it in the microwave or on the stovetop until it’s creamy again.
If you want to freeze it, let it cool completely and pack it into freezer-safe containers. It freezes well for up to 2-3 months. A little extra milk and gentle reheating from frozen will bring it right back to life.
More Easy Rice and Pudding Recipes
This Rice Pudding recipe was originally published 3/23/22. It was updated and republished 1/10/25.
Can oat milk be used as a substitute for whole milk? Whole milk has too much fat and cholesterol.
You could try it, but that fat is what gives the recipes a nice creamy texture. You won’t get that with oat milk, so keep that in mind.
This recipe is AMAZING! Just the type of rice pudding you crave on a cold, snowy day. It’s simple and easy but the use of whole milk and spices makes it a winner. I’ll be making this again and again.
Delicious and so simple. No fancy ingredients. Perfect “snowed in” recipe.
This recipe! It was well-beloved at a psychiatric respite facility where I worked from 2010 to 2014. The folks who came to stay with us loved our home-cooked meals and this pudding was incredibly popular among them. Easy to make, too, which was great on busier nights. I added raisins or craisins. Thanks for a happy memory.
I love the texture of this rice pudding. I did not care for the spices being cooked with the pudding. I will use the method for sure but sprinkle the spices on top since to my palate, it had a metallic taste otherwise.
How long is it cooked if using already cooked rice?
Just until your rice is hot throughout and the mixture is thickened to your liking! Be sure to adjust the recipe based on Beth’s note for using leftover rice. :) Enjoy!
if you can use leftover rice…could you use instant rice?
That would be fine! I would just cook it separate and follow the directions on the note.
Don’t try this in a rice cooker. Unless you like cleaning up messes.
I love rice pudding and this is a very easy recipe.
how to make rice pudding in the oven
I’ve never made rice pudding or really been a big fan of it, but my boyfriend is so I decided to make this tonight for him for Xmas eve dessert tomorrow. Did a little taste test while it was cooling and it’s SO GOOD!! I’ll definitely have to make this again.
This is very much my mother’s 150 year old recipe. Skip steps 1 and 2 as they are not really needed! #3. Add the RICE, milk, sugar, vanilla, and….follow the remainder of the directions. It has been a long time since I’ve made it and this reminds me to do it soon! Thanks~
OMG, so good.
I tried to make this as ‘low cal’ as possible swapping the sugar for erythritol, and the milk and butter for lower-fat versions – it still turned out great. Also tried with doubling the spices, and swapping the Almonds for Flax Seeds – super flavourful.
This recipe is definitely getting saved.
You could swap cauliflower for the rice to make it low cal!
No, unfortunately it’s the starches in the rice that make the pudding work and cauliflower does not contain enough starch.
Excited to try this with some leftover rice, but I was wondering how I should adjust the cook times when using ore-cooked rice.
She noted two cups of cooked rice to two cups of milk
Can I make this without almonds? I’m not sure if the almonds have a purpose besides flavor. I have all the other ingredients.
For sure! They are mostly there for added texture and flavor. You could omit them or substitute them with another nut. Check out the list under the section of the blog post labeled, “WHAT ELSE CAN I ADD?” for a long list of other suggestions! ~ Marion :)
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