This homemade rice pudding recipe is so easy to make and has such a creamy texture. I absolutely love rice pudding and always order it whenever I see this dessert on the menu.

Homemade Rice Pudding Recipe

I wanted to offer an easy alternative for home chefs who have hungry kids looking for an evening treat and this seemed like the perfect bet! 

The rice used for this recipe said to cook the grains for 10-15 minutes with water. Just wanted to put that note out there before we continue. 

Rice Pudding Ingredients:

• 4 cups whole milk
• 2 cups white rice
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 tablespoons half and half
• 2 teaspoons vanilla
• ground cinnamon

How To Make Homemade Rice Pudding:

Place milk, rice, sugar, and salt in a saucepan and bring to a boil. Stir and reduce heat to low.

Be sure to keep an eye on this mixture because you don’t want to burn down your combo. Cover and continue to cook for 10-15 minutes or until rice is tender.

Remove from heat and stir in vanilla and half and half. Let set to cool for about 5 minutes.

Spoon into serving bowls and sprinkle with ground cinnamon. If you’d like to cool completely, refrigerator until completely cooled and then serve.  ** Serves 8

Do You Serve Rice Pudding Hot Or Cold?

It all depends on what you prefer, quite frankly. Different cultures have different answers when it comes to whether or not you should heat up rice pudding.

Some people prefer to serve rice pudding cold. In most restaurants, you will get your pudding coming out chilled with a bit of cinnamon sprinkled on top. However, there are plenty of people who will suggest and prefer that you serve rice pudding either room temperature or warm. 

So, do yourself a favor and try this dessert all three ways. Then, make your choice a personalized one.  

What Toppings Do You Suggest For This Rice Dessert?

I am such a traditionalist. I am boring. I am the blandest of the bland. If you are asking me personally, it’s only cinnamon. But if you ask the Internet, here are some other rice pudding toppings to consider:

• cinnamon
• nuts
• raisin
• caramel
• berries
• shaved chocolate
• bananas
• nutella

How do you like to eat rice pudding? It usually comes down to how you were raised, right? 

How Long Will homemade Rice Pudding Last In The Refrigerator? 

The general consensus on the inter-webs is that you should really only keep your rice pudding for a week. Don’t try to risk it. Don’t be a hero. A batch of rice pudding can only last for about a week and then you have to trash it.

Personally, I wouldn’t go for more than 4 days. But, let’s all be honest here. WHAT HOMEMADE rice pudding will last more than 4 days? BWAH! NEVER. 

I have 5 people in my family and there is no flipping way that homemade rice pudding will last for more than two. So, I cannot even process this question. We couldn’t get to four days even if we tried.

Dessert typically never has leftovers in my household. Vegetables, on the other hand, has leftovers every single time. Isn’t that always the way? 

If you are looking for more dessert recipes, consider these great options:

• Eggnog Fudge Recipe
• Easy Mug Cake Recipe
• Dessert Nachos With Apples And Chocolate Recipe
• Crockpot Cobbler

Homemade Rice Pudding Recipe

Yield: 8

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 25 minutes

This homemade rice pudding recipe is so easy to make and has such a creamy texture. I absolutely love rice pudding and always order it whenever I see this dessert on the menu.

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Ingredients

• 4 cups whole milk
• 2 cups white rice
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 tablespoons half and half
• 2 teaspoons vanilla
• ground cinnamon

Instructions

1. Place milk, rice, sugar and salt in a saucepan and bring to a boil.
2. Stir and reduce heat to low.
3. Cover and continue to cook for 10-15 minutes or until rice is tender.
4. Remove from heat and stir in vanilla and half and half.
5. Let set to cool for about 5 minutes.
6. Spoon into serving bowls and sprinkle with ground cinnamon.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 166 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 14mg Sodium: 188mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 0g Sugar: 15g Sugar Alcohols: 0g Protein: 5g