Classic Rice Pudding
Rice Pudding. Creamy and loaded with cinnamon and vanilla flavors, this rice pudding is a show stopper. This is an easy to make dessert recipe that the whole family will love!
This rice pudding comes out creamy and decadent. Boiling the mixture with cinnamon sticks and whole cloves gives a wonderful warm spiced flavoring throughout. Add raisins to yours or leave them out, either way this pudding recipe will be a treat! Perfect to serve up after some Tex Mex Cheese Enchiladas, or Tacos. If you’re like me and have a love for cinnamon you’ll want to keep this recipe handy along with the recipe for Horchata and this Mexican Hot Chocolate.
How to make Rice Pudding:
- Cook the rice with water for 15 minutes.
- Add in the milk, cream, spices. And cook again for another 15 minutes while covered and then, continue to cook with the lid off. The rice pudding will get nice and thick while it cooks thanks to the starches in the rice.
- Remove from the heat, stir in the vanilla and let cool for about 10 minutes, the pudding will continue to thicken as it cools.
Ingredients You Will Need
- Rice: use a long grain white rice. I usually use the same kind of rice as when I make Mexican Rice. You could also use a short grain white rice, which would create a smoother finished pudding. Other options include: Jasmine or Basmati rice.
- Cinnamon Sticks: Use the whole stick to boil in the pudding while it cooks. This gives great warmth and flavor.
- Cloves: Same as the cinnamon sticks, I use whole cloves while the pudding cooks. You can substitute for a ground clove spice if needed.
- Whole Milk: using whole milk is going to create a thicker, creamier pudding. You could substitute for a different milk of your choice if you want. You could even use a splash of heavy cream in place of some of the milk to make it ultra creamy.
- Brown Sugar: I love the flavoring that comes from using brown sugar, you can use dark brown sugar for more intensity. Or you can use regular white sugar if that’s what you have on hand.
- Vanilla: add some vanilla for an extra dose of flavor in the pudding. I love a smooth vanilla taste.
Full list of ingredients included in the recipe card below.
Classic Rice Pudding
- 1 cup long grain white rice*
- 2 cinnamon sticks
- 2 cloves
- 1/4 teaspoon salt
- 4 cups whole milk
- 2 cups water
- 1/2 cup brown sugar
- 2 teaspoons vanilla
- Ground cinnamon
- Add rice and water in a medium size saucepan.
- Bring to a boil, cover and reduce heat to low. Let cook for 15 minutes.
- Remove the lid, stir the rice. Pour in the milk and add the cinnamon sticks and cloves. Stir together.
- Increase heat to medium, stir while bringing mixture to a simmer.
- Cover, turn to low and cook 15 minutes.
- Remove the lid and stir in the sugar. Continue to cook an additional 15 minutes while stirring occasionally. Pudding will start to thicken.
- Remove the pudding from the heat, stir in the vanilla extract and let sit for about 10 minutes to cool. Pudding will continue to thicken during this time.
- Serve warm. Can also be stored in the refrigerator and served cold.
- Top with additional sprinkles of cinnamon.
- Use a long grain white rice, or a short grain rice if you are wanting a smoother pudding. Other options would be a jasmine or basmati rice.
- You can substitute ground cinnamon and cloves for cinnamon sticks and whole cloves. Use 1/4 teaspoon ground cloves and 1/2 teaspoon ground cinnamon. Can add more to taste if needed.
- If you are wanting to add raisins, add them when you stir in the vanilla extract. Or just add some as a topping if you don't want to make the entire batch with raisins.
- Storage: store any leftovers in a sealed container in the refrigerator for 4-5 days.
- Freezing: let pudding come to room temperature. Pour into a freezer safe container. Can freeze for up to 3 months. To thaw, transfer the pudding to the refrigerator overnight. To reheat add to a saucepan and heat over low heat.