Classic Creamy Rice Pudding

Aug 27, 2026 · By VanillaGoods

Dessert Custards puddings creams Vanilla: Beans Easy

Creamy classic creamy rice pudding in a small ceramic bowl with a spoon, garnished as in the recipe

This classic creamy rice pudding is cooked slowly on the stovetop for a rich, velvety texture, enhanced with fragrant vanilla bean and sweetened just right for a comforting dessert.

Prep 10 min

Cook 35 min

Total 45 min

Servings 6

Diet —

Ingredients

Adjust yield

servings

¾ cup (150.0 g)short- or medium-grain white rice
4.0 cups (960.0 ml)whole milk
⅓ cup (67.0 g)granulated sugar
¼ tsp (1.5 g)fine sea salt
1.0vanilla bean, split and scraped
½ tsp (2.5 ml)pure vanilla extract
2.0 tbsp (28.0 g)unsalted butter
2.0 large (36.0 g)egg yolks

Make it at home

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Instructions

Rinse the rice under cold water until the water runs clear; drain well.
In a medium heavy-bottomed saucepan, combine the rinsed rice, whole milk, sugar, salt, and the split vanilla bean with its seeds scraped into the mixture. Stir to combine.
Bring the mixture to a gentle simmer over medium heat, then reduce heat to low. Cook gently, stirring frequently to prevent sticking, until the rice is tender and the mixture thickens to a creamy consistency, about 30 minutes.
In a small bowl, whisk together the egg yolks and vanilla extract.
Temper the egg yolks by gradually ladling about 1/2 cup of the hot rice pudding mixture into the yolks while whisking constantly.
Slowly pour the tempered yolks back into the saucepan with the rice pudding, stirring constantly.
Cook over low heat for 3-5 more minutes until the pudding thickens slightly more and reaches about 170°F (77°C); do not boil to prevent curdling.
Remove from heat and stir in the unsalted butter until melted and fully incorporated.
Discard the vanilla bean pod before serving.
Serve warm or allow to cool to room temperature and refrigerate until chilled.

Tips

Stir the pudding often during cooking to prevent the rice from sticking to the bottom and ensure even cooking.
Use a vanilla bean in addition to vanilla extract for a more intense vanilla flavor and speckled appearance.

Recipe FAQ

How long does it take to make classic creamy rice pudding?

Plan on 10 minutes of prep and 35 minutes of cooking. The recipe makes 6 servings.

How should I store classic creamy rice pudding?

Store covered in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk to loosen if needed.

Can I make classic creamy rice pudding ahead?

Rice pudding can be made a day ahead and chilled; let it come to room temperature or warm gently before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

This classic creamy rice pudding is cooked slowly on the stovetop for a rich, velvety texture, enhanced with fragrant vanilla bean and sweetened just right for a comforting dessert.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

288 Calories / serving

11.0g Fat

39.1g Carbs

7.9g Protein

19.7g Sugar

Whole recipe (6 servings): ~1728 cal · 66g fat · 235g carbs · 47g protein · 118g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 288 calories

What it takes to burn one serving

Brisk walking 54 min·3.2 mi·~6300 steps
Walking uphill or incline treadmill 39 min·2.0 mi·~3900 steps
Moderate cycling 29 min·5.8 mi
Swimming laps 40 min
Jogging 28 min·2.3 mi·~4500 steps
Stair climbing 27 min·~2450 steps
Dancing 47 min
Bodyweight circuit training 29 min
Cleaning, errands, or playing with the dog 67 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.