listen, I was just thinking about this rice pudding my mom used to make when I was sick as a kid and how I haven’t had it in probably like 20 years until last month.

I got hit with a nasty cold and was laying on the couch feeling sorry for myself scrolling Instagram when I saw someone post about comfort food. immediately thought of that rice pudding and texted my mom asking if she still had the recipe. she sent back “lol just rice milk sugar and cinnamon” which was not helpful at all.

so I googled around and tried a few recipes that were all way too complicated with egg yolks and double boilers and whatever. finally just winged it with what I remembered and honestly the first batch was terrible because I used minute rice thinking it would be faster. it turned into this weird gummy paste that even I couldn’t eat.

second try I used actual long grain rice and just cooked it low and slow on the stove while watching TV. came out perfect and creamy and exactly like I remembered. now I make it like twice a month when I want something sweet and comforting that doesn’t require leaving the house.

Why is the best comfort food

uses basic pantry ingredients you probably already have sitting around

cooks on the stove in one pot so minimal cleanup afterward

fills your whole house with that cinnamon vanilla smell that makes everything feel cozy

works hot or cold depending on your mood which is weirdly versatile for a dessert

reminds you of being a kid when someone actually took care of you when you were sick

What you need

here’s what I throw in but I’m pretty loose with measurements:

How to make it

Rinse your rice under cold water in a strainer until the water runs clear. I used to skip this but it really does make it less starchy and weird.

Put the rice, milk, sugar, salt, and cinnamon in a medium pot. I use a heavy bottomed one because it distributes heat better but whatever pot you have is probably fine.

Bring everything to a gentle boil over medium heat stirring occasionally. don’t walk away during this part because milk boils over faster than you think and makes a huge mess on your stove.

Turn the heat down to low once it starts bubbling. like really low. you want it barely simmering.

Cook for about 45 minutes to an hour stirring every few minutes. I usually set a timer on my phone for every 10 minutes so I don’t forget. the rice should absorb most of the milk and get really soft and creamy.

seriously don’t rush this part by turning up the heat. I tried that once and the bottom burned while the top was still soupy and the whole thing tasted like smoke.

Stir in your vanilla and butter once the rice is soft and most of the liquid is absorbed. if you’re doing raisins add them now too so they plump up a little.

Taste it and add more sugar if you want it sweeter. mine usually needs a bit more because I like it pretty sweet but my husband thinks it’s fine as is.

Take it off the heat and let it sit for like 10 minutes. it’ll thicken up more as it cools which is normal.

Serve it warm with extra cinnamon sprinkled on top. or stick it in the fridge and eat it cold later. both ways are good honestly.

Tips and stuff

• Use arborio rice if you want it extra creamy like risotto texture. I did this once by accident because I grabbed the wrong container and it was actually really good just different.
• Add a cinnamon stick to the pot while it’s cooking instead of ground cinnamon for a more subtle flavor. my aunt does it this way and swears it’s better but I can’t really tell the difference.
• Make it with half milk and half cream if you’re feeling fancy or it’s a special occasion. it’s ridiculously rich but so good.
• Throw in some orange zest or cardamom for a different flavor profile. I haven’t tried this but my neighbor makes it with cardamom and says it’s amazing.

Storage and leftover notes

keeps in the fridge for maybe 5 days in a container with a lid. it gets thicker when it’s cold so you might want to stir in a splash of milk when you reheat it.

I eat it cold straight from the fridge most of the time because I’m lazy. tastes good either way.

you can freeze it for a couple months but the texture gets a little grainy when you thaw it. I did this once when I made too much and it was edible but not as good as fresh.

found a container in my fridge last week that I thought was this rice pudding but it turned out to be leftover risotto from like two weeks ago that had gone bad. smelled terrible. threw it out and vowed to start labeling my containers but we all know that’s not happening.

Nutrition per serving

this is for about 6 servings:

got these from some nutrition calculator online so they’re probably not totally accurate. also depends on how much sugar you actually use because I never measure exactly.

Questions I get asked

Can I use brown rice?

technically yes but it takes way longer to cook and the texture is different. I tried it once because I was trying to be healthy and it took like an hour and a half and still wasn’t as creamy. just stick with white rice unless you really care about the extra fiber.

Why is my rice pudding watery?

you either didn’t cook it long enough or used too much milk. just keep cooking it on low and stirring until it thickens up. you can also add a tiny bit of cornstarch mixed with water if you’re impatient but I’ve never needed to do that.

Can I make this in a rice cooker?

I’ve never tried it but my friend says she does it all the time. she cooks the rice with milk in the rice cooker and then adds the sugar and stuff after. sounds like it could work but I don’t have a rice cooker so can’t confirm.

What if I don’t like cinnamon?

then just leave it out and use vanilla or nutmeg or whatever spice you want. my dad hates cinnamon so my mom used to make his with just vanilla and it was still good. rice pudding is pretty forgiving honestly.