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Homemade rice pudding is the most comforting dessert recipe. Uncooked short-grain rice is cooked in a sweet mixture of milk and cream with vanilla soaked raisins. This stove top recipe is easy to make.

rice pudding with raisins in glass dish
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Why this recipe is so great:

Our family loves homemade rice pudding. It’s just a rich, creamy, comforting, decadent dessert that’s really easy to make.

  • Vanilla soaked raisins: Most people just add dried raisins to their rice pudding. I started soaking my raisins when I made classic bread pudding. Not only do the soft hydrating raisins add a more pleasant texture, but they completely absorb the vanilla flavor.
  • Uncooked rice: So many rice pudding recipes call for cooked rice. I much prefer to start with uncooked rice so that it absorbs the creamy milk mixture as opposed to water.
  • Easy to make: The trickiest part is tempering the egg, but as long as you follow the directions, you won’t have any issues.

Ingredients needed for this recipe:

  • Milk and cream: This recipe uses a mixture of 5 parts whole milk to 1 part heavy whipping cream. I find this combination gives the best creamy consistency.
  • Sugar: Equal parts of golden brown sugar and granulated sugar give the most perfectly sweet results.
  • Uncooked short grain rice: You can use other kinds of rice, but the short grain will give you a nice chewy texture without getting mushy.
  • Raisins and vanilla extract: Soak the raisins so that they get nice and soft.
  • Pumpkin pie spice and salt: You can use cinnamon instead of the pumpkin pie spice, if preferred.
ingredients used to make homemade rice pudding

How to make Classic Rice Pudding

Prior to starting the recipe, you’ll want to soak the raisins in the vanilla for at least an hour.

  1. In a bowl, combine the eggs and sugars.
  2. Whisk well to combine until light and fluffy.
  3. In a sauce pan, you’re going to heat the milk with the cream along with the rice and salt. This mixture is heated until it starts to boil and then the heat is reduced to maintain a gentle simmer. This gets cooked until the rice gets tender. The hot milk gets slowly added to the egg mixture to warm and temper the egg.
  4. The tempered egg and sugar mixture gets added back to the pan with the hot milk and rice.
  5. The pudding is cooked until thickened.
  6. The vanilla soaked raisins get stirred in at the end.

Cooking tips for perfect results:

  • Raisins: The longer they soak in the vanilla, the better they will taste. If you don’t like raisins, you can leave them out, but even folks who don’t like raisins find that they are wonderful when rehydrated in vanilla.
  • Cooking temperature: This is the kind of recipe you want to be gentle with. Always use a heat that is high enough to maintain a simmer but nothing more. You don’t want to cook too hot or too fast.
  • Thickness: Keep in mind that the pudding will thicken even more after it cools.

Other pudding recipes:

Love to make homemade pudding? Well, you are sure to love these favorites.

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Rice Pudding

Prep5 minutes
Cook30 minutes
Soak time for raisins1 hour
Total1 hour 35 minutes
Servings 6 servings
Homemade rice pudding is the most comforting dessert recipe. Rice is cooked in a sweet mixture of milk and cream with vanilla soaked raisins. This stove top recipe is easy to make.

Ingredients 

Soak raisins ahead of time:

Rice Pudding:

Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
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Instructions 

  • At least one hour prior to making rice pudding, soak the raisins in the vanilla. A longer soak of over 24 hours is optimal.
  • In a medium-sized, heavy-bottomed saucepan, bring the milk, heavy cream, uncooked rice, and salt to a boil over high heat. As soon as it starts to simmer around the edge of the pan, reduce heat to the lowest temperature where you can maintain a simmer, partially covered, until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. Taste the rice to ensure it is done. You want it tender but still firm.
  • In a separate bowl, whisk together eggs and sugar. Add a ladel of the hot milk mixture to the egg mixture, whisking while pouring it in a very slow steady stream. Your goal is to bring the temperature of the egg up without curdling the egg.
    tempering eggs and sugar with hot milk
  • Continue to add more of the hot milk mixture to the egg mixture, whisking continually, until the egg mixture is warm.
  • Add tempered egg mixture back into the saucepan of rice and milk and stir over low heat for 5 to 10 minutes, until thickened. This rice pudding can go from thin to too thick rather quickly, so don't leave it unattended. Also keep in mind that it will thicken even more as it cools. A temperature of 160°F will ensure the eggs are cooked all the way through.
    stirring rice pudding in pan on stove
  • When done, remove from heat and stir in the pumpkin pie spice and soaked raisins.
    adding vanilla soaked raisins to rice pudding
  • Serve warm or cold.

Notes

  • Raisins: The longer they soak in the vanilla, the better they will taste. If you don’t like raisins, you can leave them out, but even folks who don’t like raisins find that they are wonderful when rehydrated in vanilla.
  • Cooking temperature: This is the kind of recipe you want to be gentle with. Always use a heat that is high enough to maintain a simmer but nothing more. You don’t want to cook too hot or too fast.
  • Thickness: Keep in mind that the pudding will thicken even more after it cools.

Nutrition

Calories: 307kcal, Carbohydrates: 41g, Protein: 7g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 92mg, Sodium: 175mg, Potassium: 255mg, Fiber: 1g, Sugar: 23g, Vitamin A: 535IU, Vitamin C: 1mg, Calcium: 150mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

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10 Comments

  1. It was my first time making rice pudding. I tripled the amount, it was delicious 😋. It’s a keeper. Thank you 😊

  2. 5 stars
    I just made this and it turned out SO good! The perfect consistency. This will be my go to recipe from now on. Thank you!

    1. All ingredient quantities are listed in the recipe card at the bottom of the post. This recipe uses 2 tablespoons of pure vanilla extract. Enjoy!

    1. Hi Sheryl, First I have to say that I LOVE your email address. I’m a goat owner/lover myself. Second, I don’t have the option to convert ingredients to metric but I’ll look into adding that feature to my site. Thanks!