This in this recipe, white rice (you can use leftover rice!) simmers in sweetened milk to make a comforting dessert the whole family will love. While there are many versions of rice pudding around the world, this classic rice pudding recipe is somewhat similar to tapioca—it’s a sweet, creamy dessert made with rice, milk, and eggs.
Ingredients in Rice Pudding
Rice – You can use any variety of white rice in this recipe, raw or cooked. I most often use long-grain rice, but arborio rice works well, too. Milk – Whole milk is rich and creamy but again, any type of milk can be used. For non-dairy milk, try oat milk or coconut milk. Sugar – Adds sweetness, of course. Egg – This adds richness to the custard. Spices – To add flavor to this rice pudding recipe, use vanilla, cinnamon, and nutmeg. For more depth, try adding cardamom, allspice, or cloves. Another option is to use apple pie spice or pumpkin pie spice.
Add-ins – Dress up this dessert with raisins, currants, dried cranberries, nuts, toasted coconut, or any type of nuts or seeds.
How to Make Rice Pudding
Leftovers
How to Store: Keep leftover rice pudding in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding milk if needed. How to Freeze: If you happen to have leftovers (this is never a thing in my house), you can freeze rice pudding for up to 2 months. Thaw in the refrigerator overnight and warm on the stove or in the microwave. Did you try this Creamy Rice Pudding recipe? Leave us a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
