Easiest Rice Pudding Ever

Easiest Rice Pudding Ever


  • 1 cup uncooked white rice, or 3 cups cooked rice
  • 3 to 4 cups dairy or unsweetened non-dairy milk
  • 1/3 cup granulated sugar, plus more as needed
  • 1/4 tsp. kosher salt
  • 1/2 vanilla bean, or 1 1/2 teaspoons vanilla bean paste or vanilla extract
  • 1 Tbsp unsalted butter (optional)
  • Add-in options: 1/2 cup raisins, 1/4 teaspoon ground cinnamon


  1. Put 1 cup uncooked white rice, or 3 cups cooked rice, in a large saucepan. Add 4 cups milk for uncooked rice, 3 cups milk for cooked rice.

  2. Add sugar and salt. If using vanilla bean, scrape the seeds from 1/2 vanilla bean and add the seeds and pod into saucepan. If using vanilla bean paste, add 1 1/2 teaspoons. Add any desired add-ins.

  3. Bring mixture to a vigorous simmer over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice doesn't stick.

  4. Reduce heat to maintain a simmer. Cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken (20 to 22 minutes for uncooked rice, 10 to 12 minutes for cooked rice)

  5. Remove from heat and stir in 1 1/2 teaspoons vanilla extract (if using) and 1 tablespoon unsalted butter if desired until melted. Remove the vanilla bean pod if needed. Taste and add more sugar as desired.

  6. Serve! Pudding will continue to thicken as it cools. Serve warm or cold.