Easy Creamy Rice Pudding Recipe with Cooked Rice

A pot of rice pudding on the stove means something warm is on its way.

This version keeps it simple, short-grain rice, whole milk, and a little cream. No eggs, no shortcuts, no boxed mix. Just steady heat and a wooden spoon.

The base starts soft and turns rich as it thickens slowly. What makes this version stand out is the balance: creamy without being heavy, sweet but not cloying, and smooth from edge to edge.

If you’re looking for a classic rice pudding recipe that feels familiar but delivers consistent results, this is the one I return to on slow days, quiet evenings, and fridge-clear-out Sundays.

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Why This Easy Rice Pudding Recipe Works

The rice does the work if you give it time. Arborio rice, with its high starch content, creates the creamy consistency without needing thickeners.

Milk and cream provide a rich base that simmers gently. Vanilla comes in only at the end, where it belongs, to preserve its flavor.

I always rinse the rice first. That’s not an extra step. It removes surface starch that would otherwise gum up the texture.

Once rinsed, the rice goes into a large saucepan with whole milk, cream, and salt. The heat stays low. That part is non-negotiable.

Every five minutes or so, I stir. The pudding thickens slowly, the grains swell, and the kitchen starts to smell like something from childhood.

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A Quick Note on Sugar Timing

Sugar goes in after the rice softens. That’s a small adjustment, but it matters.

Adding sugar too early can harden the grains and slow their absorption of liquid. Wait until the mixture thickens before stirring it in along with the vanilla extract.

Once added, keep the heat low and stir often. The pudding will begin to take on that cohesive, custardy texture that scoops easily and holds its shape in a spoon.

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Cream vs. Evaporated Milk: Which One Holds Up Best

In my testing, heavy cream gives the pudding the cleanest texture and most consistent mouthfeel.

Evaporated milk works in a pinch but brings in a cooked, almost caramel flavor that can compete with the vanilla.

If cream is available, I use it. The flavor stays neutral and soft, allowing the rice and cinnamon to shine through without distraction.

In my notebook, I’ve marked that every batch made with cream held up better after chilling, too.

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How to Serve and Store Creamy Rice Pudding

Warm rice pudding feels like comfort food in real time.

I spoon it into small bowls while still loose and top it with a fine dusting of cinnamon. A sieve works well if you want an even layer. For a more rustic look, fingers do the job just as well.

Cold pudding sets more firmly. For that version, transfer it to the fridge for a few hours. Before serving, stir in a splash of milk to loosen the texture if needed.

Leftovers keep in a sealed container in the refrigerator for up to four days.

Reheat gently on the stovetop or microwave with a bit more milk to revive the creaminess. I don’t recommend freezing—rice changes texture too much under ice.

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Using Leftover Rice Instead of Raw

You can use leftover cooked rice to make rice pudding.

The texture changes slightly, but the result is still satisfying if the rice was short-grain.

If starting with already cooked rice, I use about two cups and reduce the cooking time by half.

Keep the milk and cream measurements the same, and stir often to avoid scorching the bottom.

This version makes the most of what’s on hand, especially if you’re trying to stretch pantry staples or reduce food waste.

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Helpful Variations to Try Next

Once the basic technique feels natural, it’s easy to build on this recipe.

Add a few spoonfuls of coconut cream and a pinch of cardamom for a Southeast Asian feel. Stir in a handful of golden raisins during the last five minutes for something closer to the versions I remember from family potlucks.

If you like cozy spoon desserts like this, you’ll probably enjoy my Pistachio Pudding Dessert, which uses a similar base but brings in that soft nuttiness that pistachio lovers seek.

For something chilled and layered, my Easy Banana Pudding offers a no-cook option with plenty of flavor and texture contrast.

Explore more options in the Easy Desserts collection.

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Final Thoughts and Reader Notes

I keep Arborio rice in my pantry for this recipe alone.

Each time I make it, I’m reminded that simplicity often outperforms complexity in dessert.

If this rice pudding recipe ends up in your regular rotation, I’d love to hear how you made it your own.

Pin it now so you don’t lose it later, and feel free to ask questions or share your version in the comments below.

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