When I think of comfort food, rice pudding is the first thing that comes to mind. It reminds me of cozy evenings, sitting at the kitchen table while a pot of milk and rice simmers on the stove. The sweet aroma of vanilla and cinnamon filled the air, making it impossible to wait for that first warm spoonful.
I’ve tried rice puddings of all kinds—some too thick, some too runny, and others just missing that perfect creamy texture. But this recipe? It’s the one I keep coming back to. It’s silky, rich, and perfectly balanced, with just the right amount of sweetness.
One amazing thing about this recipe is that you don’t need fancy ingredients or hours in the kitchen. Just a few pantry staples—rice, milk, sugar, and a touch of spice—and you’ll have a dessert that feels like a warm hug.
So if you’ve ever yearned for a bowl of rice pudding that was creamy and dreamy, this is the one to make. Let’s get started!
Essential Ingredients List for the Perfect Rice Pudding (Kheer)
You don’t need a long list of ingredients for good indian rice pudding. The trick is simple, good ingredients that combine to form a rich, creamy, comforting dessert.
Here’s what you’ll need:
1. Rice
Not all rice is the same, and choosing the right one makes all the difference. Short-grain white rice works best because it releases starch while cooking, giving the pudding a smooth, velvety texture. If you prefer a bit more bite, medium-grain rice is a good option too. Avoid long-grain rice as it doesn’t provide the creaminess we’re aiming for.
2. Milk
Full-fat whole milk is the best choice for a rich and creamy consistency. If you want an extra indulgent touch, you can swap a portion of the milk for heavy cream. For a dairy-free version, coconut milk adds a delicious twist with a hint of tropical flavor.
3. Sugar
Granulated white sugar gives the pudding a classic sweetness. You can adjust the amount based on your preference. If you like a deeper, more caramel-like flavor, you can use brown sugar instead.
4. Eggs
Eggs add a custard-like richness to the pudding. They thicken the mixture while giving it a smooth, luscious texture. Be sure to temper the eggs (slowly mix them with warm milk before adding to the pot) to prevent scrambling.
5. Vanilla Extract
A splash of pure vanilla extract brings out the flavors and makes the pudding taste extra special. Avoid artificial vanilla, as it won’t have the same depth of flavor.
6. Cinnamon
A sprinkle of ground cinnamon enhances the warmth of the pudding. You can also add nutmeg or cardamom for a more aromatic twist.
7. Salt
Just a pinch of salt balances the sweetness and brings out the other flavors. It might seem minor, but it makes a big difference!
8. Butter
A little bit of unsalted butter at the end gives the pudding a silky, luxurious texture. It’s optional, but highly recommended for an extra creamy bite.
9. Raisins (Optional)
If you like a little chew, golden or dark raisins provide a hint of sweetness and a pop of texture. If you are not a fan, feel free to ignore them!
With these few simple &t essential ingredients you’re ready to make the creamiest, dreamiest rice pudding. Now for the step by step process!
How to Make Rice Pudding: Step-by-Step Instructions
A good rice pudding is creamy, rich, and crowd-pleasing. All you need to do is follow these simple steps to make a 1000% foolproof rice pudding that your family will love!
Step 1: Cook the Rice to Perfection
If you’re using uncooked rice, you want to cook it first. This gives the pudding the right texture.
For Uncooked Rice:
- Rinse ½ cup of short-grain white rice under cold water until the water runs clear. This removes excess starch and prevents a gummy texture.
- In a medium saucepan, add the rinsed rice and 1 cup of water.
- Bring to a gentle boil, then reduce the heat to low. Cover and let it simmer for 10-12 minutes, or until the rice is tender and has absorbed most of the water.
- Fluff with a fork and set aside.
Shortcut: If using leftover cooked rice, you can skip this step and jump straight to Step 2!
Step 2: Combine Rice, Milk & Sugar
- In a heavy-bottomed saucepan, add:
- 2 cups whole milk (or a mix of milk and heavy cream for extra richness)
- ½ cup sugar
- ¼ teaspoon salt
- The cooked rice from Step 1
- Stir everything together and place the pan over medium-low heat.
- Cook, stirring often, until the mixture begins to thicken. This takes about 15-20 minutes.
Tip: Stir constantly to prevent the milk from scorching at the bottom of the pan!
Step 3: Temper the Eggs (For Extra Creaminess)
- In a separate small bowl, beat 1 large egg.
- Slowly add ¼ cup of the warm milk mixture into the egg while whisking continuously. This prevents the egg from scrambling.
- Once mixed, pour the egg mixture back into the saucepan.
- Stir well and cook for another 3-5 minutes, or until the pudding thickens. It should coat the back of a spoon.
Step 4: Add Flavor & Finish Strong
- Remove the saucepan from heat and stir in:
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon (or more if you love extra warmth)
- 1 tablespoon unsalted butter for a silky finish
- If using raisins, stir in ⅓ cup now. They will plump up in the warm pudding.
Step 5: Serve & Enjoy!
- Serve warm for a cozy, comforting dessert.
- Let it chill in the fridge for a few hours if you prefer it cold. The pudding will thicken more as it cools.
- Sprinkle with extra cinnamon and top with a cherry for a classic touch!
Pro Tip: If your pudding gets too thick after chilling, stir in a splash of milk to bring back the creamy consistency.
For a truly indulgent experience, pair this sweet delight with a savory dish like Hyderabadi Biryani—the bold, aromatic flavors of this classic rice dish perfectly complement the subtle sweetness of the pudding.
Nutritional Details: Rice Pudding Recipe
| Nutrient | Per Serving (½ cup) |
| Calories | ~225 |
| Carbohydrates | 38g |
| Protein | 5g |
| Fat | 6g |
| Sugar | 18g |
| Fiber | 1g |
| Calcium | ~10% of Daily Value |
Tip: Want a lower-calorie version? Use low-fat milk and reduce the sugar by half!
Expert Chef Tips for the Perfect Creamy Rice Pudding
1. Use Short-Grain Rice for Creaminess
- Arborio or sushi rice releases more starch, making the pudding extra thick and rich.
- Avoid long-grain rice—it won’t give that velvety texture.
2. Stir Constantly to Avoid Scorching
- Rice pudding thickens as it cooks, and milk can easily burn at the bottom.
- Stir frequently over low heat to keep it smooth and lump-free.
3. Temper the Egg Properly
- Pour warm milk slowly into the beaten egg while whisking.
- This prevents scrambled egg bits in your pudding!
4. Don’t Overcook!
- It will continue to thicken as it cools.
- Remove it from heat when it’s still a little loose.
5. Adjust Sweetness & Flavor to Your Liking
- Add more vanilla, cinnamon, or nutmeg for extra warmth.
- Swap sugar for honey or maple syrup for a different taste.
6. Serve Warm or Cold
- Enjoy warm for comfort food vibes or chilled for a refreshing dessert.
- If refrigerated, add a splash of milk before serving to keep it creamy.
Variations to Try
Love to experiment? Here are some fun twists to the classic recipe!
- Chocolate Rice Pudding
- Add 2 tablespoons cocoa powder while cooking.
- Stir in ½ cup melted dark chocolate at the end for extra richness.
- Coconut Rice Pudding (Dairy-Free)
- Swap regular milk for coconut milk.
- Add shredded coconut for texture.
- Drizzle honey on top before serving.
- Caramel Rice Pudding
- Stir in ¼ cup caramel sauce before serving.
- Sprinkle with sea salt for a salted caramel twist.
- Fruity Rice Pudding
- Add fresh mango, strawberries, or bananas for a tropical touch.
- Mix in dried cranberries or raisins for a chewy bite.
If you’re looking for another traditional Indian delight, try making Dalmudi, a delicious and hearty dish that pairs well with sweet desserts like rice pudding.
Storage and Reheating
A bowl of homemade rice pudding is so comforting, but what if you have some left over? No worries! What’s the best way to store and reheat it without ruining its creamy texture?
Refrigeration (Best for short-term storage)
- Let the pudding cool to room temperature.
- Transfer it to an airtight container and store it in the fridge.
- Stays fresh for up to 3 days.
Tip: Place a layer of plastic wrap directly on the surface to prevent a skin from forming.
Freezing (For longer storage)
- Portion the pudding into small freezer-safe containers.
- Freeze for up to 3 months.
- When ready to eat, thaw overnight in the fridge.
Note: The texture may change slightly after freezing, but stirring in some warm milk will bring it back to life.
Reheating (Make it creamy again!)
On the Stovetop:
- Warm the pudding over low heat, stirring often.
- Add a splash of milk to loosen it up.
In the Microwave:
- Heat in 30-second bursts, stirring in between.
- Add a bit of milk if it feels too thick.
Note: Avoid overheating, as it can make the pudding dry and lumpy.
Common Concerns About Rice Pudding Recipe
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook and gives a slightly chewier texture. If using brown rice, increase the cooking time and add extra milk if needed.
Can I make rice pudding without eggs?
Yes! Simply skip the egg step, and your pudding will still be delicious—just slightly less creamy.
How do I prevent rice pudding from getting too thick?
Rice pudding thickens as it cools. To keep it creamy, stir in a little extra milk before serving or reheating.
Can I use plant-based milk?
Absolutely! Almond, coconut, or oat milk work great, though they slightly alter the flavor.
Can I make it ahead of time?
Yes! Just store it in the fridge and reheat it when ready to serve.
Last Thoughts
This simple, creamy, satisfying rice pudding recipe is a childhood remembrance. Whether you prefer it warm or cold, this foolproof recipe ensures you’ll have a perfect bowl, every time. Make it once, and you want to make it again and again!
