There’s something so comforting about a bowl of rice milk pudding. Its creamy texture, delicate sweetness, and the hint of spice from cinnamon make it feel like a warm hug in dessert form. This dish brings together simple ingredients that magically transform into a silky, luscious treat. Whether served warm or chilled, it’s the kind of recipe that feels both nostalgic and indulgent, making it perfect for any day you need a little extra comfort.

Behind the Recipe

Rice milk pudding has always had a special place in my kitchen. I remember my grandmother stirring a pot of simmering milk and rice while the scent of vanilla and cinnamon drifted through the house. It was a dessert that didn’t require much, yet somehow felt so luxurious. Over time, I’ve played around with the classic version and discovered that using rice milk makes the pudding lighter and subtly nutty, while still keeping all that comforting richness.

Recipe Origin or Trivia

Rice pudding is a dish that transcends borders. From arroz con leche in Latin America to kheer in India and sutlac in Turkey, nearly every culture has its own version. Traditionally made with cow’s milk, many variations have emerged using plant-based milks like almond, coconut, or rice milk. Rice milk, in particular, became popular in dairy-free cooking for its naturally sweet taste and smooth consistency, making it an excellent base for puddings and desserts.

Why You’ll Love Rice Milk Pudding

This dessert isn’t just delicious, it’s packed with reasons to love it.

Versatile: Serve it warm, chilled, or even topped with fruit or nuts. It adapts to seasons and moods.

Budget-Friendly: Uses pantry staples like rice, sugar, and milk. Nothing fancy, but the result feels gourmet.

Quick and Easy: Just a few ingredients and a bit of stirring. No baking required.

Customizable: Add raisins, orange zest, cardamom, or top with a fruity compote. It’s your canvas.

Crowd-Pleasing: Silky, sweet, and universally loved. Great for gatherings or potlucks.

Make-Ahead Friendly: Prepare it in advance and chill. It sets beautifully in the fridge.

Great for Leftovers: Still creamy and tasty the next day. Some say it gets even better.

Chef’s Pro Tips for Perfect Results

To take your rice milk pudding from good to unforgettable, keep these tips in mind:

Use short-grain rice for creamier texture, like Arborio or pudding rice.
Stir frequently while cooking to prevent sticking or burning at the bottom.
Don’t rush. Simmering slowly lets the rice absorb flavor and become ultra tender.
Sweeten at the end to adjust to your taste—rice milk is already slightly sweet.
A cinnamon stick or vanilla bean steeped in the pot adds amazing aroma.

Kitchen Tools You’ll Need

Making this pudding doesn’t require anything fancy, but a few essentials help:

Heavy-bottomed saucepan: Prevents scorching and ensures even cooking.

Wooden spoon or silicone spatula: For gentle stirring without damaging the rice.

Measuring cups and spoons: Accuracy helps with the rice-to-milk ratio.

Serving bowls or ramekins: For portioning and presentation.

Whisk (optional): Helps blend in any thickeners or break up lumps.

Ingredients in Rice Milk Pudding

This cozy dessert shines with simple ingredients working together beautifully.

Short-grain white rice: 1/2 cup. Absorbs liquid well and turns creamy when cooked.
Rice milk: 4 cups. Light, slightly sweet plant-based milk that makes the base silky.
Granulated sugar: 1/3 cup. Adds the right touch of sweetness.
Cinnamon stick: 1. Infuses warmth and subtle spice into the pudding.
Vanilla extract: 1 teaspoon. Adds depth and enhances the dessert’s flavor.
Salt: A pinch. Balances the sweetness and brightens the flavors.
Cornstarch (optional): 1 tablespoon, mixed with water. Helps thicken if needed.
Cherry compote or fruit topping: For garnish. Adds a pop of color and tartness.

Ingredient Substitutions

Here are a few easy swaps if you’re out of something:

Rice milk: Almond milk or oat milk.

Short-grain rice: Arborio, sushi rice, or even medium-grain.

Sugar: Maple syrup or coconut sugar.

Vanilla extract: Vanilla bean paste or scraped vanilla pod.

Cornstarch: Arrowroot powder or tapioca starch.

Ingredient Spotlight

Rice milk: A plant-based milk made from milled rice and water. Its mild flavor and natural sweetness make it perfect for desserts.

Cinnamon stick: When simmered, it releases a warm, cozy aroma that infuses into the pudding, giving it that signature scent and flavor.

Instructions for Making Rice Milk Pudding

Let’s bring this comforting classic to life. Here are the steps you’re going to follow:

Preheat Your Equipment:
Gather your saucepan and utensils, and place the saucepan over medium heat.
Combine Ingredients:
Add rice, rice milk, cinnamon stick, and salt to the saucepan. Stir to combine.
Prepare Your Cooking Vessel:
Let the mixture come to a gentle boil, then reduce to a simmer. Keep the lid slightly ajar.
Assemble the Dish:
Stir frequently for 25 to 30 minutes, or until the rice is tender and the mixture is thickened.
Cook to Perfection:
Once the rice is cooked, remove the cinnamon stick. Stir in sugar and vanilla. Simmer for 5 more minutes.
Finishing Touches:
If a thicker texture is desired, stir in the cornstarch slurry and cook for another 2 minutes until set.
Serve and Enjoy:
Spoon into bowls, top with cherry compote or your favorite fruit, and serve warm or chill before serving.

Texture & Flavor Secrets

What makes rice milk pudding irresistible is its contrast. The soft, creamy rice is suspended in a smooth, gently sweet base with hints of vanilla and cinnamon. The fruit topping adds brightness and acidity, making each bite more dynamic and satisfying.

Cooking Tips & Tricks

Here’s how to make your pudding dreamy every single time:

Stir often, especially near the end, to prevent sticking.
Don’t overcook or the rice may become mushy.
Adjust sweetness at the end to avoid overdoing it.
Let it sit after cooking for a creamier finish.

What to Avoid

These mistakes are easy to make but just as easy to fix:

Using long-grain rice: It won’t give the same creamy texture.
Boiling too high: This can cause curdling or burning.
Skipping the stir: Unattended pudding may stick and scorch.
Over-sweetening: Taste after cooking and then sweeten gradually.

Nutrition Facts

Servings: 4
Calories per serving: 230

Note: These are approximate values.

Preparation Time

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

This pudding is a dream for planning ahead. You can cook it a day before and chill it in the fridge. Store it in airtight containers for up to 4 days. To reheat, add a splash of milk and warm gently on the stove or microwave. It also freezes well for up to a month just thaw and stir.

How to Serve Rice Milk Pudding

Serve it warm on chilly nights with a sprinkle of cinnamon or cold on summer days topped with berries or citrus zest. A drizzle of maple syrup or a spoonful of jam can add a nice twist. Pair it with tea or coffee for a cozy dessert moment.

Creative Leftover Transformations

Turn leftovers into something new and fun:

Make mini rice pudding parfaits with layers of fruit and nuts.
Stuff into baked apples or pears for a fancy dessert.
Blend with a bit of milk and turn into a pudding smoothie.

Additional Tips

Use a nonstick pot for easier cleanup.
Let it cool slightly before transferring to containers.
Add a pinch of cardamom for an exotic twist.
For extra richness, mix in a tablespoon of coconut cream.

Make It a Showstopper

Presentation can elevate this humble dessert. Serve in clear glass cups to show off the texture, and garnish with a cinnamon stick, fresh mint, or a sprinkle of lemon zest. A dusting of powdered sugar gives a soft, elegant touch.

Variations to Try

Coconut Rice Pudding: Swap rice milk for coconut milk for a tropical flavor.
Spiced Chai Pudding: Add ground ginger, cardamom, and cloves.
Chocolate Pudding: Stir in cocoa powder and top with dark chocolate shavings.
Berry Bliss: Mix in fresh berries before chilling.
Orange Almond: Add orange zest and almond extract for a fresh twist.

FAQ’s

Q1: Can I use brown rice instead?
A1: Yes, but it takes longer to cook and has a chewier texture.

Q2: Is this dessert vegan?
A2: Yes, as long as you use plant-based milk and toppings.

Q3: Can I freeze rice milk pudding?
A3: Absolutely. Freeze in individual containers and thaw before enjoying.

Q4: Can I use a sweetener other than sugar?
A4: Maple syrup or coconut sugar work well. Add them at the end.

Q5: What toppings go best?
A5: Fruit compotes, nuts, dried fruit, or even a caramel drizzle.

Q6: Can I double the recipe?
A6: Yes. Just use a larger pot and stir more frequently.

Q7: Why is my pudding too thick?
A7: It may have cooked too long. Add a splash of milk to loosen it.

Q8: Why is my pudding too runny?
A8: Try cooking a bit longer or adding a cornstarch slurry.

Q9: How long does it last in the fridge?
A9: About 4 days when stored in an airtight container.

Q10: Can kids enjoy this?
A10: Definitely. It’s sweet, mild, and easy to digest.

Conclusion

Rice milk pudding is proof that simple ingredients can make something truly special. With its creamy texture, cozy flavor, and endless topping options, it’s a dessert you’ll find yourself returning to again and again. Trust me, it’s worth every bite.