Creamy and luxurious, perfectly sweet (but not too), vanilla-ey, silky – this pudding is classic and delicious!

A spoonful of rice pudding over a bowl of rice pudding.

While not a huge rice pudding fan myself, I could eat this all day…oh wait, I have been. It is definitely the best rice pudding recipe I’ve ever tasted.

Now all I have to do is figure out how to make it perfectly chocolate.

Rice pudding and a spoon in a red bowl.
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Rice Pudding

4.73 stars (11 ratings)


  • ¾ cup Arborio rice, rinsed
  • 6 cups whole milk
  • ½ vanilla bean, split and scraped or 1-2 teaspoons pure vanilla extract
  • ½ cup sugar
  • Pinch of salt
  • ¼ cup heavy cream


  • In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt.
  • Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes.
  • Remove vanilla bean; stir in heavy cream. Rice pudding may be served warm, at room temperature or chilled (personally I prefer it slightly warmed).
Serving: 1 Serving, Calories: 338kcal, Carbohydrates: 49g, Protein: 10g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 38mg, Sodium: 109mg, Fiber: 1g, Sugar: 29g

Recipe Source: adapted from Martha Stewart