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15 Easy Rice Pudding Recipes

Updated on February 18, 2014

Make your own rice pudding today

For me rice pudding is the ultimate comfort food. It's a recipe that crosses cultures too, featuring in the cuisines of every continent. Thankfully in recent years this old-fashioned desert that your grandma used to make has had a bit of a resurrection and in some cases reinvention.

Rice Pudding is perfect to warm you up on a cold winter's night but equally great as a chilled summer dessert. It's easy to make and can be prepared ahead. Really what more could you want?

While it was probably being made years earlier, the first written recipe is attributed to the English writer Gervase Markham who recorded a recipe in 1615.

Below are a few of my favourite rice puds and links to a lot more that I hope to try soon. There is something for all tastes and diets here from low fat rice pudding, to dairy and gluten free puddings. I hope you find one you love.

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: 6


  • 1 cup Arborio rice
  • 1 litre milk / 2.1 pints
  • 1/2 cup caster sugar
  • 1 vanilla bean or vanilla bean paste
  • pinch of salt
  • fruit or nuts to serve - I love using pistachios


  1. 1. Rinse and drain the rice
  2. 2. Place milk, rice, sugar, and a pinch of salt into a saucepan and bring to a boil, stir occasionally to keep the rice from sticking to the bottom. Continue until sugar has dissolved.
  3. 3. Turn stove to lowest setting and continue to cook uncovered, stirring occasionally, until rice is tender and the consistency has thickened
  4. 4. Remove from heat and stir in vanilla
  5. 5. Allow to cool slightly then top with nuts or fruit. If you prefer to serve it cold refrigerate for a couple of hours or overnight.
Cast your vote for Basic Rice Pudding

Too much milk in the fridge?

Rice pudding is the answer to your problem!

Chocolate rice pudding with ice cream
Chocolate rice pudding with ice cream

Baked Chocolate Rice Pudding

Very simple, slightly decadent baked chocolate rice pudding will please family and friends and is an easy dinner party dessert. I recently served it with Vanilla poached pears - highly recommended!

Cook time: 1 hour 30 min
Ready in: 1 hour 30 min
Yields: 6


  • 1/3 cup Arborio rice
  • 2 tbs caster sugar
  • 150 gm dark chocolate
  • 3 cups milk
  • 1 tsp vanilla bean paste
  • cocoa powder for dusting


  1. 1. Spray a 5 cup capacity baking dish with olive oil spray.
  2. 2. Put rice in the baking dish and sprinkle with sugar
  3. 3. Gently heat milk in a small saucepan and add chocolate and vanilla paste and stir until chocolate has melted.
  4. 4. Pour milk mixture over the rice
  5. 5. Bake in oven (160 degrees Celsius) for 1.5 hrs until there is a skin
  6. 6. Remove from the oven and stand for 10 minutes before serving
  7. 7. Dust with chocolate or (coconut if you prefer)
Rice Pudding
Rice Pudding

Rice pudding around the world

Rice pudding features strongly in Middle Eastern and European cuisine. While the English version is rather plain in the Middle East and Mediterranean it usually features spices such as cardamom and syrups, particularly rosewater.

European versions almost always include cinnamon and are often creamier in texture.

Asian versions often use coconut milk and black or sticky rice and are often known as rice porridge rather than pudding.

Rice pudding can be known by various names including:

Riz bi haleeb - Lebanon and Egypt

Riz au lait - Frence

Firni - Pakistan

Kheer - India

Arroz doce - Portugal - often with citrus

Tsamporado - Philippines - with chocolate

Budino di Riso - Italy - with raisins

Image by By Slastic (Own work) via Wikimedia Commons

Traditional Greek Rice Pudding

This pudding is a little fiddly but worth it. It's creamy and delicious but definitely not one for every day!

Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: 4-5


  • 1 cups short grain rice washed
  • 1/4 teaspoon salt
  • 850 ml milk
  • 3/4 cup of caster sugar
  • 1 vanilla bean - halved lengthwise and seeds scraped
  • 1/4 cup cornflour
  • 3 egg yolks
  • 2 tspn ground cinnamon


  1. 1. Cook rice in 400ml of water and salt over medium heat. When boiling reduce the heat and cover. Cook until rice is tender - usually around 15 minutes. Rice should be just tender.
  2. 2. In another saucepan pour milk, 1/2 a cup of sugar, the vanilla bean and seeds and bring to the boil slowly.
  3. 3. Add the milk to the rice mixture. Cook for 20 minutes until the rice is soft. Stir the mixture every so often.
  4. 4. Make a paste with the cornflour and just enough water. Stir into the pudding mixture cook for 3-5 minutes.
  5. 5. Remove the vanilla bean and cool the mixture.
  6. 6. Wish the egg yolks with the remaining sugar until thick and creamy. Add the eggs to the rice. Cook gently for 3 minutes until well combined. Sprinkle with cinnamon.

How to cook rice pudding

Low Fat Rice Pudding

Skim or no fat milk takes rice pudding from decadent to slightly naughty (and fat free)

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: 6


  • 1/3 cup Arborio rice
  • 3 1/4 cups of skim milk
  • 1/4 cup castor sugar
  • 1/3 cup raisins or sultanas
  • Vanilla essence or citrus zest


  1. 1. Put all the ingredients into a saucepan and bring to a boil, stir regularly.
  2. 2. Reduce heat to low and simmer or until the rice is tender and the mixture looks creamy - about 20 minutes, stir for the last 5 minutes so the rice does not stick.
  3. 3. Remove from heat and stir in some vanilla essence or citrus zest and a pinch of salt.
  4. 4. The pudding can be eaten warm or chilled and served cold. Great as a breakfast food.

All measurements in my recipes are in metric. If you prefer to use imperial measurements you can convert them using this free converter

Rice pudding tips and tricks

Once you get the hang of basic rice pudding you can play with the recipe to give it your own twist or adapt it to your dietary needs.

  1. Substitute low fat milk for full cream for a less rich pudding
  2. Reduce the sugar and serve with a fruit coulis or warm jam
  3. Experiment with brown, jasmine or Basmati rice for different textures
  4. Soak rice in milk either for a couple of hours or overnight for quicker cooking time
  5. Use vanilla extract if you cannot afford a vanilla bean or vanilla paste

Do you like rice pudding?

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    Post Comment

    • profile image


      5 years ago

      What a wonderful resource. Thank you for sharing such a comprehensive guide to rice pudding! Really beautiful lens with lots of interesting content:=)

    • bjj james profile image

      bjj james 

      5 years ago

      This is my favorite desert.

    • malenacaty profile image


      5 years ago

      mmm, yes, I love it!

    • SusanRDavis profile image

      Susan R. Davis 

      6 years ago from Vancouver

      Yum! And bread pudding too.

    • profile image


      6 years ago


    • wadsworth lm profile image

      wadsworth lm 

      6 years ago

      Chocolate Rice Pudding? I have to try that. I enjoyed the lens, thank you.

    • kazzablue profile image


      6 years ago

      memories of my childhood..yumm

    • FionaCarroll profile image

      Fiona Carroll 

      6 years ago from Sydney, Australia

      My mother cultivated an unhealthy distaste for all things milky and ricey in desserts by making them stodgy, boring and generally disgusting. Well done, you almost have a convert here(childhood trauma is difficult to overcome) with your delicious and varied recipes. Very appealing!

    • PaulaMorgan profile imageAUTHOR

      Paula Morgan 

      6 years ago from Sydney Australia

      @lilPinkfairy288: Thanks - Try to chocolate one - it's my current favourite

    • profile image


      6 years ago

      Very nice rice pudding recipes. Would love to give it a try. Family members love rice pudding. ~blessed~

    • profile image

      Auntie-M LM 

      6 years ago

      I do like it. I remember the rice pudding my mom used to make. Next to angel food cake, I think it was my favorite desert.


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