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creamy rice pudding

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5 from 1 review

Ingredients

  • 1 cup [200 g] medium grain rice, split into ¾ cup [150g] and ¼ cup [50g]
  • 6 cups* [1440 g] milk of choice
  • 2 cups [470 g] water
  • ⅓ cup [65 g] sugar**
  • 1 pinch salt
  • Flavorings and/or toppings (see note)

Instructions

  1. Combine ¾ cup rice, milk, water, 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 (if using) off the heat, pour into individual servings, and sprinkle on toppings (if using).

Notes

* May 7, 2026 update: I used to make this recipe with 8 cups of milk, but now make it with 6 cups of milk and 2 cups of water. This prevents scorching better than the full amount of milk and results in a creamy, rich flavor despite the reduced amount of dairy. If you’ve been making this recipe for years and you’ve been happy with it, feel free to make it with 8 cups of milk instead of the milk and water.

* I don’t like my rice pudding to be super sweet, so I only add 1/3 cup of sugar. 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). 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:

  • Cinnamon walnut: Sprinkle bowls with a mixture of chopped walnuts, brown sugar, and cinnamon
  • Thai mango sticky rice: Optionally make your rice pudding with a carton of coconut milk (not the kind of coconut milk from a can, but the kind from a carton that you might pour on cereal), top bowls with sliced mango and sesame seeds.
  • Vanilla biscuit: Stir in a teaspoon or two of vanilla extract or vanilla bean paste, top bowls with cookie crumbles.

Find it online: https://cardamomandtea.com/12484/creamy-rice-pudding/