Rice Pudding
on Mar 07, 2023, Updated May 28, 2024
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This is the easiest Rice Pudding recipe and will forever feel like home to me. This creamy rice pudding, or as we call it “mliako s oriz,” is a staple in 🇧🇬 Bulgaria. I vividly remember being served rice pudding as a post-nap snack in kindergarten 🎒. Isn’t it funny how we can remember something so vividly from such a young age? The smallest gestures often make for the fondest memories, and it’s a feeling that I will forever hold close to my heart. I know that most countries around the world have their own version of 🍚 rice with milk, so let me know where you’re from and what you call this delicious treat in your language. This version is my dad’s and it’s creamiest homemade rice pudding ever!
Why You’ll Love Rice Pudding
This Rice Pudding is comfort food in a 🥣 bowl. It comes together really quickly and uses the simplest of ingredients we all usually have on hand. The result is a creamy bowl that makes a great snack or dessert. The kids will love the pudding texture and sweet vanilla flavors. You can also have fun with additional ingredients, such as cinnamon, 🍋 lemon zest or dried fruit. However you make it, this dish is like a big hug!
How to Prepare
💧 Start by rinsing the rice really well.
🔥 Now, add water to a pot over medium-high heat and let it come to a boil. Then add in the rinsed rice and reduce the heat to low.
♨️ Put a lid on the pot, leaving an opening on the side, and then let it boil until the water has fully evaporated.
🍚 Once the rice is 90% cooked and the water has fully absorbed into the rice, remove it from the heat.
🥛 Next, in a separate pot, add the milk, sugar, and cinnamon stick. Let it come to a simmer and stir until the sugar dissolves.
🥄 Add in the cooked rice and stir the whole time, until the mixture thickens. This can take up to 10 minutes on medium heat.
😋 Then carefully taste the rice and when it’s fully cooked and thickened, you can take it off the heat.
🥄 Last but not least, stir in the pure vanilla bean paste or extract.
🥣 Pour the pudding into ramekins (glasses or bowls) and enjoy warm or let it cool completely, cover it, and transfer it to the refrigerator.
Nonna’s Tip 🍚
The rice should be 90% cooked before you add it into the milk. It should be al-dente and have a little bite to it so it finishes cooking with the milk.
Variations and Substitutions for Rice Pudding
- You can use any short-grain 🍚 rice, Italian-style rice, or arborio rice for this Rice Pudding.
- For a dairy-free alternative, you can certainly try coconut milk or unsweetened almond milk instead.
- Feel free to add in raisins, lemon zest, or anything you enjoy to your rice pudding. In Bulgaria, we like it plain.
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Best Served With
- Serve Rice Pudding with a variety of fresh 🫐 fruit for a light snack or simple dessert.
- Sprinkle the Rice Pudding with nuts and toasted 🥥 coconut.
- For some additional sweetness, you can serve Rice Pudding with a drizzle of 🍯 honey or even chocolate sauce.
- Serve the Rice Pudding with a selection of 🍪 cookies for a little crunchy contrast to the creamy pudding. Try my Honey Cookies or Italian Amaretti Cookies.
Common Questions
The rice should be 90% cooked before you add it into the milk. It should be al-dente and have a little bite to it so it finishes cooking with the milk.
Yes, you can certainly use a rice cooker if you have one.
You can store the pudding in the fridge for up to 3 days. Reheat until piping hot on the stove or in the microwave.
Yes, you can freeze rice pudding by adding the pudding into freeze-safe bags, leaving about an inch of space at the top to allow for expansion. Freeze flat for up to three months. Thaw in the refrigerator overnight or in the microwave using the defrost setting.
Rinsing the rice removes excess starch, preventing it from becoming too sticky and will help you achieve the right creamy texture.
You can use about 1/2 teaspoon (or more to taste) of ground cinnamon as a substitute for the cinnamon stick.
Yes, you can customize your rice pudding with additional flavorings such as nutmeg, cardamom, lemon zest or almond extract. You could also add in some raisins, dried cranberries, or other dried fruits.
While 1 cup of flour weighs 130g in my kitchen, it might weigh anywhere from 120 to 145g in your kitchen and there are a few reasons for that. It depends on what brand of ingredients you’re using, what brand and style (wet vs dry) of measuring cups and spoons you’re using, and how you are measuring your food into cups: scooping and leveling verses spooning the ingredients into the cup measure.
Rice Pudding
Equipment
Ingredients
- 1 cup Italian style rice
- 2 cups water
- 2 cups milk
- ½ cup sugar
Additional Ingredients
- 1 cinnamon stick
- 1 teaspoon pure vanilla extract, I used vanilla bean paste
Instructions
- Rinse the rice really well. To a pot, add the water and let it come to a boil. Add in the rinsed rice and reduce the heat to low.
- Put a lid on the pot, leaving an opening on the side, and let it boil until the water has fully evaporated.
- Once the rice is 90% cooked and the water has fully absorbed into the rice, remove it from the heat.
- In a separate pot, add the milk, sugar, and cinnamon stick. Let it come to a simmer and stir until the sugar dissolves.
- Add in the cooked rice and stir the whole time, until the mixture thickens. This can take up to 10 minutes on medium heat. You don't want the milk to burn so keep stirring and reduce the heat to medium-low if you need to.
- Carefully taste the rice and when it's fully cooked and thick, you can take it off the heat. Make sure to blow on it so you don't burn your mouth when you taste it.
- Last but not least, stir in the pure vanilla bean paste or extract. Pour the pudding into ramekins (glasses or bowls) and enjoy warm or let it cool completely, cover it, and transfer into the fridge. If you like rice pudding warm or cold it's totally up to preference. I personally like both! Enjoy.
Video
Notes
- You can use any short-grain 🍚 rice, Italian-style rice, or arborio rice for this Rice Pudding.
- For a dairy-free alternative, you can certainly try coconut milk or unsweetened almond milk instead.
- Feel free to add in raisins, lemon zest, or anything you enjoy to your rice pudding. In Bulgaria, we like it plain.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Question I would like to try your rice pudding recipe – could I use 4 cups water, 2 cups milk and 2 cups half & half for more thickness?
Hi Christine, I don’t recommend increasing the quantity of liquid beyond the ratio of 4 cups liquid to 1 cup rice. Since I only tested the recipe with equal parts water and milk, I don’t want to lead you astray.
Hi – I would love to make this, but I have some leftover already cooked rice. How much of this cooked rice would equal the 1c uncooked in the recipe? Thanks!
Hi Olivia, one cup uncooked yields 3 cups cooked.
So you rated it a one not ever tasting it. Well appears to me that you don’t understand the point of rating. It’s to inform others who actually intend on trying these dishes. If it’s worth making vs. all the other recipes. Your rating should be removed since your lack of know how doesn’t apply here. Go rate the ads since that’s who your beef is with. Please make no mistake Your rating and comment is irrelevant. Since you lack the patience and understanding of free(ads pay the cost so we can have free) and rate reviews (on the said product not ads) etc… Thank you
Best rice pudding I’ve ever had!! Thank you!
That’s high praise, Morgan! ❤️
this rice pudding is wonderful. I did not have vanilla paste so I tweaked it a bit by adding a vanilla bean to the milk mixture instead of vanilla paste.
Will try tomorrow have not had this since I’m a child I’m 67 thank you
SO excited Donna 🙂
Love this with raisins and cinnamon
Thanks Helen! Enjoy!