Rice Pudding

Rice pudding is a versatile dish. You can serve it hot or cold, for breakfast or for dessert and you can make it from scratch or with leftovers. That's versatility!

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Rice Pudding

  • Prep Time: 5 m
  • Cook Time: 35 m
  • Total Time: 40 m
  • Servings:


  • 1 cup medium grain white rice
  • cups whole milk
  • 1 tablespoon butter
  • ½ cup sugar
  • 1 cinnamon stick
  • 1 teaspoon pure vanilla extract
  • ½ cup heavy cream
  • ground cinnamon for garnish


  1. Place the rice, milk, butter, sugar and cinnamon stick into a non-stick saucepan. Bring the mixture to a simmer, reduce the heat and simmer gently, covered but stirring occasionally for 35 minutes, or until the rice has absorbed the liquid. Stir in the vanilla extract, the heavy cream and any other flavoring ingredients you choose. Loosen to the desired consistency.
  2. Remove the cinnamon stick and decide if you are serving this warm or cold. If you are serving this warm, spoon the pudding into bowls, topping with a sprinkling of ground cinnamon or a little heavy cream, some nuts, raisins, chocolate, or whatever you like. If you are serving this cold later, transfer the pudding to a baking dish and cover with plastic wrap (pressing the wrap right down onto the surface of the pudding). You may need to loosen the pudding again once it is cool.
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Comments (14)Post a Reply

  1. 5 stars
    I made your rice pudding with the recipe you had shared on QVC’S Christmas programs and it was absolutely delicious. I made it many times and my husband
    just loved it. It was made in the oven and now I will try this new version.
    I sure do, as many I am certain, miss seeing you on QVC.

  2. 5 stars
    I just made the rice pudding, and let me tell you it is delicious. The raisins soaked in bourbon give it that ” extra something”. I didn’t need all the heavy to loosen, but I will after its refrigerated and I want to warm up. Great recipe! Thanks!

  3. Just made this tonight and put it in the fridge, to take to my granddaughter in the hospital tomorrow. She has terrible mouth sores from chemo and hasn’t really been able to eat anything. This video popped up on FB tonight. I only put the cinnamon stick and vanilla in it. I took a bite and it’s delish!
    Hope she’ll be able to eat it.

    1. Hi Helen. It sounds like you might have used a long grain rice instead of a medium grain or short grain and perhaps didn’t cook it for long enough. It’s hard to put a number on the cooking time when people all have different levels of heat on their stovetops. The rice will eventually absorb all the liquid, so just cook it until the rice pudding has the consistency you like.

  4. Hi Meredith, I have the 4 qt Cooks Essentials pressure cooker and was looking for a Rice pudding to cook in the pressure cooker. Can you help me? Miss you on QVC.

    1. Thanks Doris! I do have pressure cooker rice pudding recipes in my cookbooks ‘Comfortable under Pressure’ and ‘Delicious under Pressure’, but basically the ratio I use is 2 cups half and half, 2 cups milk, 1½ cups short grain rice, and ½ cup sugar. You can add any additional flavorings to it that you like. I like to finish it off at the end with by stirring in little extra half and half.

    1. Hi Kate. You sure can! Pop the raisins in while the rice is cooking and they’ll be nice and soft by the time it is done.

  5. I did just that. Meredith this is the best and delicious, easiest recipe ever. Gave some to my son. Now I’m getting ready to make another batch.Love,love,love it. Thank You.

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