creamy rice pudding

5 from 1 reviews


  • 1 cup [200g] medium grain rice, split into ¾ cup [150g] and ¼ cup [50g]
  • 8 cups [1920g] milk of choice
  • ⅓ cup [65 g] sugar*
  • 1 pinch salt
  • Flavorings and/or toppings (see note)


  1. Combine ¾ cup rice, milk, sugar, and salt in a large dutch oven or small stock pot.** Bring to a low boil over medium-high heat, stirring occasionally. Once boiling, lower the heat and let it simmer uncovered for about 30 minutes, until the rice is starting to fall apart. Stir occasionally as it simmers.
  2. Add the remaining ¼ cup of rice, and simmer for another 20 minutes, unti that rice is cooked through but still holding its shape, and the liquid has thickened significantly. Stir a little more frequently for these last 20 minutes, scraping the bottom often. If/when it develops a skin, feel free to lift it away with a fork, or just stir it back in.
  3. It should be a pourable consistency, but not runny. It will set a little more once you pour it into bowls. Stir in any flavorings off the heat (if using), pour into individual servings, and sprinkle on toppings (if using).


* A quick note on sugar: I don’t like my rice pudding to be super sweet, so I only add 1/3 cup of sugar. It has a lot of natural sweetness from the milk and rice starches. But if you prefer a sweeter pudding (especially if you won’t be topping it with something sweet), feel free to increase this amount, to taste.

** If you use a very wide pot, you may need to top it off with a little more water as the second rice addition cooks (because more water will evaporate). Keep an eye on it, and if it starts to look too dry, feel free to add a few tablespoons of water at a time. On the other hand if it is too thin (perhaps because your pot is very narrow), feel free to cook it a bit longer to reduce down further.

Toppings and flavorings:

  • Levantine rice pudding: Stir into the pot rosewater or orange blossom water (to taste—add it 1 teaspoon at a time, and taste as you go). Sprinkle bowls with some bright green ground pistachios and/or edible dried rose petals.
  • Cinnamon walnut: Sprinkle bowls with a mixture of chopped walnuts, brown sugar, and cinnamon
  • Strawberry sumac: See this oatmeal post and top bowls with macerated strawberries (sumac optional)
  • Thai mango sticky rice: Optionally make your rice pudding with “coconut beverage” (not the kind of coconut milk from a can, but the kind from a carton), top bowls with sliced mango and sesame seeds.
  • Vanilla biscoff: Stir in a teaspoon or two of vanilla extract or vanilla bean paste, top bowls with biscoff crumbles.