As an Amazon Associate I earn from qualifying purchases.

This easy Rice Pudding Recipe is the perfect cozy breakfast or dessert for cold days. Rich, creamy and so comforting, this healthy rice pudding comes together in under 30 minutes using just a handful of simple ingredients.

Rice Pudding Recipe
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get a free ebook and new recipes from us every week!

Rice pudding is a dish that takes me back to my childhood. During the fall and winter months, my grandma would serve me a warm bowl of her arborio rice pudding every day as an after-school snack.

As summer comes to an end and fall begins, I find myself nostalgic, especially after spending a month at my family’s home in Italy this year. While there, I asked my Nonna for her old fashioned rice pudding recipe, and she was more than happy to share it with me. I made a few tweaks, like reducing the sugar and swapping out cream for milk, to create this healthier version of her classic dessert.

The best rice pudding recipe

You will love this homemade rice pudding recipe. It’s quick and easy to make, with just 3 main ingredients, no cream and endless customization options. You can even make it from leftover rice! Combine rice, coconut sugar, vanilla extract and a pinch of salt in a pot. Simmer for about 30 minutes and you’ll get the dreamiest, creamiest rice pudding dish for your breakfasts and desserts. It tastes delicious on its own, or with your favorite toppings such as fruit and a drizzle of honey.

What’s more, this recipe takes the original rice dessert and makes it healthier, lower in sugar, vegan and dairy-free. You can easily add a scoop of protein powder and whip up a bowl of protein rice pudding.

What is the best rice for rice pudding?

To make a rich and creamy rice pudding at home, you will need medium-grain white rice. Medium-grain rice is better, as it keeps some texture without becoming too soft and mushy. I recommend starting out with uncooked rice, as it slowly releases the starch while cooking. This ensures the creamiest texture and the best taste.

With that in mind, here are the best types of rice for this rice pudding recipe.

  • Medium-grain rice: The best choice for rice pudding, as it releases starch while cooking and keeps some consistency, creating a creamy texture without becoming mushy.
  • Arborio rice (risotto rice): This is another excellent option, though it may require a bit more cooking time to reach the ideal consistency.
  • Short-grain rice: This type also works well, but it cooks faster and softens more quickly, so be mindful of the cooking time.
  • Long-grain rice: While usable, it won’t get very creamy, as the rice tends to retain more texture.
  • Basmati rice: You can use basmati rice, but it won’t be as creamy since the grains are longer and firmer, leading to a lighter, less rich pudding.
  • Brown rice: Brown rice can be used, but it requires more liquid and a longer cooking time. Also brown rice rice pudding will not be as creamy as the traditional.
  • Leftover cooked white rice: Reduce the milk by about 1 cup and shorten the cooking time. Unlike raw rice, which gradually releases starch as it simmers, cooked rice won’t produce the same creamy texture.

Ingredients for rice pudding

  • Rice: I recommend medium-grain rice for the best results, but you can also use Arborio, short-grain, or even leftover rice. You can learn more on the best rice for rice pudding in the section up here.
  • Milk: This recipe can be prepared with any type of milk, I used semi-skimmed milk. For dairy free rice pudding, use coconut milk, unsweetened almond milk, rice milk or oat milk.
  • Coconut sugar: This recipe uses coconut sugar for a healthier, low sugar rice pudding. It’s unrefined, has a lower glycemic index and more nutrients. You can easily substitute it with brown sugar, caster sugar, or white sugar. For a sugar-free option, use sweeteners like monk fruit or erythritol.
  • Salt: A pinch of salt balances sweetness and brings out all the rich flavors.
  • Vanilla extract: Although not necessary, a teaspoon of vanilla extract enhances the taste profile.

How to make rice pudding

Step 1 – Combine the ingredients. In a large saucepan, combine uncooked rice with coconut sugar and salt. Pour in milk and vanilla extract, then give it a good stir with a wooden spoon and place over medium-high heat.

Step 2 – Cook rice pudding. Cover the pot with a lid and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low-medium, remove the lid. Add the cinnamon stick, if desired. Let it simmer uncovered for 25 to 35 minutes, stirring often to prevent sticking, until the rice is fully cooked and the pudding thickens. You should now remove the cinnamon stick, if using it.

Step 3 – Serve or store. Scoop the rice pudding into individual ramekins or bowls and let it cool at room temperature for 30 minutes to 1 hour. The pudding will continue to thicken as it cools. Serve with your favorite toppings, or cover the ramekins and refrigerate for up to 3 days. If you desire, thin the pudding with a bit of milk before serving.

Rice Pudding

Recipe tips

  • Do not rinse the rice before cooking, as leaving the starch on helps the pudding achieve a creamy consistency. The starch released during cooking is key to the perfect texture.
  • Do not go overboard with sugar, as the dessert gets more sweetness from the milk while cooling down. Start with 1/3 cup coconut sugar, and add more in case it still lacks sweetness.
  • Do not overcook the rice, or it gets mushy and loses its texture. Cook rice until al dente. The dessert is ready when it reaches a consistency similar to yogurt, it will further thicken as it cools.

Serving ideas

Rice pudding is a simple dish that can be served for breakfast or as a dessert. It tastes delicious on its own, or with additional toppings. Here are some ideas for you to try.

  • Serve with fresh fruit such as blueberries, strawberries and sliced banana for a nutritious breakfast bowl.
  • Drizzle with maple syrup or honey and top with caramelized nuts for a sweeter rice dessert.
  • Top with caramelized cinnamon apples and chopped walnuts, such a cozy bowl for cold days.
  • Enjoy topped with a dollop of Greek yogurt, cottage cheese, or dairy-free cottage cheese and fresh fruit for a protein-packed breakfast.
  • Add a couple tablespoons of unsweetened cocoa powder, then serve your dessert with chocolate chips on top for a chocolate rice pudding recipe.
  • Stir in the pudding your favorite mix-ins such as soaked raisin or sultanas, mashed banana, nuts, pumpkin spice mix, or a splash of dark rum.

Rice pudding variations

  • Rice pudding with cooked rice – Simmer the leftover rice in 3 cups of milk in total, for a shorter time. Cooked rice pudding is quicker to make, because the rice is already prepared. However, it does not taste as creamy.
  • High protein rice pudding – After the rice has cooked, stir in a scoop of your favorite protein powder and fix the texture with a couple tablespoons of milk if too thick. My recommendation is vanilla vegan protein powder or vanilla whey.
  • Crock pot rice pudding – Add all ingredients in the slow cooker, give it a stir, cover, and cook on low for 3-4 hours, stirring occasionally. Your pudding is ready when the rice is tender and the mixture has slightly thickened.
  • Rice pudding in the rice cooker – Combine all ingredients into the rice cooker, give it a stir, and set it to the “cook” or “porridge” mode. Stir occasionally and cook for about 20 – 30 minutes, until your rice is al dente.
  • Baked rice pudding – Add all ingredients into a greased baking dish, give it a stir, and bake at 350°F (175°C) for 45 – 60 minutes. Stir halfway through baking, your pudding is ready when the mixture is set and slightly golden on top.

Storage directions

To store rice pudding, cover the ramekins with a lid or plastic wrap and transfer them to the refrigerator. As an alternative you can also store the pudding in an airtight container. It will stay fresh for up to 3 days. Leftover rice pudding can be served cold, or you can warm it up in a pot. If the mixture is too thick, you can thin it out with a little milk.

For a longer storage you can also freeze it. To freeze rice pudding, let it cool first, then transfer it to an airtight container or freezer bag. In the freezer, it will last for up to 3 months. Before serving, allow it to thaw overnight in the fridge and then reheat in a saucepan with little milk.

Rice Pudding Recipe

More healthy breakfasts

5 from 1 vote

Rice Pudding Recipe

This easy Rice Pudding Recipe is the perfect cozy breakfast or dessert for cold days. Rich, creamy and so comforting, this healthy rice pudding comes together in under 30 minutes using just a handful of simple ingredients.
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 servings
Save this Recipe
Enter your email and get it sent to your inbox!

Ingredients 

  • 4 cups (1 liter) milk, dairy-free if necessary
  • 1 cup (185 g) uncooked white rice, I recommend medium-grain rice
  • cup (70 g) coconut sugar, or regular sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 stick cinnamon, optional

Instructions 

  • In a large saucepan, combine uncooked rice with coconut sugar and salt. Pour in the milk and vanilla extract, then give it a good stir and place over medium-high heat.
  • Cover the pot with a lid and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low-medium, remove the lid. Add the cinnamon stick, if desired. Let it simmer uncovered for 25 to 35 minutes, stirring often to prevent sticking, until the rice is fully cooked and the pudding thickens.
  • Remove the cinnamon stick, if using it.
  • Scoop the rice pudding into individual ramekins or bowls and let it cool at room temperature for 30 minutes to 1 hour. The pudding will continue to thicken as it cools.
  • Serve with your favorite toppings, or cover the ramekins and refrigerate for up to 3 days. If desired, you can thin the pudding with a bit of milk before serving.

Nutrition

Serving: 1 serving | Calories: 336kcal | Carbohydrates: 65.3g | Protein: 11.7g | Fat: 2.7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.6g | Cholesterol: 12.5mg | Sodium: 279.3mg | Potassium: 451.2mg | Fiber: 0.6g | Sugar: 19g | Vitamin A: 488.8IU | Calcium: 327.4mg | Iron: 0.4mg
Like this recipe? Rate and comment below!

About Matteo

Iโ€™m the certified nutrition coach and fitness chef behind this blog. My mission is to make eating healthy easy and satisfying โ€“ for anyone and for any diet! My philosophy is simple: real food, clean ingredients and plenty of protein to feel your best.

You May Also Like

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

    1. Hey dear Liza,
      thanks a lot for your feedback. I completely agree, rice pudding is always great – for breakfasts, desserts and snacks!
      All the best,
      Matteo