Rice pudding is one of those simple, comforting desserts that doesn’t need anything fancy to make it special. It’s creamy, warm, and nostalgic—the kind of dessert that reminds you of home and family. Growing up around Middle Eastern baking and homemade recipes, I’ve always loved taking simple ingredients and turning them into something everyone enjoys.

Rice pudding is exactly that. Rice, milk, sugar, and a little vanilla come together to make the creamiest, most comforting dessert. I love making this when I want something homemade without spending hours in the kitchen. You can enjoy it warm, but I personally love letting it chill in the refrigerator because it gets even creamier as it sits.

Recipe

Rice Pudding

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This creamy rice pudding is rich, comforting, and made with simple pantry staples like rice, milk, sugar, vanilla, and a touch of heavy cream. Slowly cooked until tender and thick, it has a smooth, luscious texture that becomes even creamier as it chills. Add a cinnamon stick or vanilla bean for extra warmth and flavor, or keep it simple for a classic homemade dessert.

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Ingredients

1 cup short- or long-grain white rice
6 cups milk
1 cup sugar
1/2 cup heavy cream
1 tablespoon vanilla extract
1 vanilla bean optional
1 cinnamon stick optional
Ground cinnamon for topping, optional
1 tablespoon cornstarch + 1/4 cup water optional for a thicker pudding

Instructions

Rinse the rice at least 3 times with warm-to-hot water. Soak the rice in hot water for 30 minutes, then drain well.
In a large pot, heat the milk over medium heat. Once the milk comes to a gentle boil, add the drained rice, sugar, vanilla bean if using, and cinnamon stick.
Cook over medium to medium-low heat, stirring frequently so the rice doesn’t stick or burn to the bottom of the pot. Continue cooking until the rice is tender and the pudding has thickened, about 15–20 minutes or longer, depending on the rice.
Once the rice is fully cooked, stir in the heavy cream and vanilla extract. Continue cooking and stirring for another 3–4 minutes.
Optional: For a thicker rice pudding, mix 1 tablespoon cornstarch with 1/4 cup water in a small bowl until completely dissolved. Slowly pour the mixture into the pudding while stirring continuously. Cook for another minute or two until thickened.
Remove the vanilla bean and cinnamon stick. Pour the rice pudding into individual bowls and let it cool.
Once cooled, refrigerate until chilled. Sprinkle with ground cinnamon before serving, if desired.

Connie’s notes

Rinse your rice well. Rinse it at least 3 times and soak it for about 30 minutes. This helps remove excess starch and gives you a smoother pudding.
Keep stirring. Milk and rice can easily stick to the bottom of the pot, so stir frequently, especially as the pudding starts to thicken.
Don’t rush the cooking. Keep the heat around medium to medium-low and allow the rice to become completely tender before adding the final ingredients.
Vanilla bean is optional. If you have one, it adds a beautiful vanilla flavor, but vanilla extract works perfectly well. Add the extract toward the end so the flavor stays fresh.
The cinnamon stick is optional. It gives the pudding a subtle cinnamon flavor without making it overpowering. You can also simply sprinkle ground cinnamon on top.
Cornstarch is completely optional. If you like your rice pudding extra thick, the cornstarch slurry will help. If you prefer a softer, creamier pudding, you can leave it out.
Remember that the pudding thickens as it cools. Don’t make it overly thick while it’s still on the stove. Once refrigerated, it will naturally become thicker and creamier.
Adjust the sweetness to taste. If you prefer a less-sweet rice pudding, start with a little less sugar and add more if needed.
For the creamiest texture, use full-fat milk and heavy cream. It makes a noticeable difference in the final result.
This is one of those simple recipes where a few basic ingredients come together to make an incredibly comforting dessert.