Easy Rice Pudding Recipe

This easy rice pudding recipe is a favorite in my household! A Middle Eastern classic, this basic stove-top pudding is infused with vanilla, cinnamon, and cloves. Make the night before your next dinner party, and serve with your favorite toppings—I love a Baklava vibe with crushed pistachios, cinnamon, and honey.

Photo Credits: Mariam Hamdy

I was inspired to make this easy rice pudding recipe after a particularly delicious lunch with my family at a local Turkish restaurant. We finished a meal of Kofta Kebabs , Tomato Cucumber Salad , and Pita Bread with little soufflé cups of Middle Eastern-style rice pudding.

It immediately took me back to the rice pudding of my childhood! Since the kids loved it so much I was determined to recreate it at home.

It seems that rice pudding is among those universal treats. You will find variations from our southern kitchens here in the United States to Rizogalo in Greece, to Latin America and all the way to Sweden, where it is a popular Christmas treat for Santa.

And it makes perfect sense: It’s easy to make and uses mostly pantry staples. You can make it ahead of time and pull it right out of the fridge just before serving. Plus, it tastes delicious in so many ways. Serve it warm, cold, and with toppings that range from crunchy roast nuts to naturally sweet jams and honey. I’m sure once you learn to make this easy rice pudding recipe, you’ll make it on repeat all year long!

1. Ingredients for this Easy Rice Pudding Recipe
2. How to Make this Easy Rice Pudding Recipe
3. Ways to Mix it Up
4. What to Serve with Rice Pudding
5. More Make-Ahead Dessert Recipes
6. Easy Middle Eastern Rice Pudding Recipe Recipe

Ingredients for this Easy Rice Pudding Recipe

The basics of a rice pudding recipe remain the same: rice, milk (or a mixture of milk and cream), and sugar. Here’s what you need for a simple rice pudding, which you can jazz up and tweak in about one million and one different ways (ideas below):

• Dairy: I like a combination of whole milk and half and half to keep the pudding both decadent but not overly rich, but for an extra luxurious pudding you can always swap in heavy cream. You can also swap in unsweetened nut-based milks, just keep in mind they tend to have a more dominant flavor.
• Vanilla extract adds a layer of sweet, cozy flavor. If you don’t have any on hand, rum or brandy can work in its place.
• Spices: Cinnamon sticks and whole cloves add a warming, cozy flavor.
• Rice: Use starchy medium grain rice like Arborio or risotto rice—and don’t rinse it! The starch makes the sauce thick and creamy.
• Sugar adds a touch of sweetness without compromising the flavor.
• Evaporated milk sweetens the pudding and adds richness to the texture.
• Unsalted butter enriches the pudding.
• For serving: I like to top my rice pudding with a sprinkle of ground cinnamon, a drizzle of Greek honey from our shop , and a handful of crushed nuts, but you can go so many directions. See “Ways to Mix it Up” for more ideas.

How to Make this Easy Rice Pudding Recipe

This rice pudding recipe could not be easier, just give it time to chill and thicken. Allow yourself at least 2 hours to cool the pudding in your fridge.

• Flavor the milk. Place 2 cups whole milk, 1 cup half and half, 2 teaspoons vanilla extract, 2 cinnamon sticks, and 6 cloves in a medium saucepan. Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat. Cool completely and refrigerate for 2 hours (or overnight) so that the flavors develop and intensify (if you don’t have time, you can proceed from here).
• Reduce the milk. Remove the milk mixture from the fridge and stir in 1 cup Arborio rice, 3 tablespoons sugar, and 1/2 cup water. Bring the mixture to a boil on high heat, then turn to a simmer.
• Continue to stir and simmer until the rice is fully cooked. Simmer for 30-40 minutes, stirring regularly. If the mixture begins to look dry, add a little water (2 tablespoons or so at a time). The mixture should be moist, and the rice should be tender but maintain a little bite (not mushy).
• Chill the rice pudding. Remove from the heat and stir in 2 tablespoons butter and 1/3 cup evaporated milk. Carefully remove the cinnamon sticks and cloves, then transfer to small serving bowls or jars. Cover and refrigerate until you’re ready to serve.
• Serve. When ready to serve check the texture. If you find it has firmed up beyond your liking in the fridge add a little more evaporated milk to each bowl to loosen the rice pudding. You can serve it cold or gently warmed in the microwave or stovetop. Finish each pudding with a pinch of ground cinnamon, a drizzle of honey, and a spoonful of crushed nuts. Enjoy!

Ways to Mix it Up

Within the Middle East alone, a rice pudding recipe can take on different flavors depending on where you go. Some recipes utilize flavorings from rose water or orange blossom water. Others rely more on spices like cinnamon, nutmeg, or cardamom. And what you garnish your rice pudding with can vary as well. In other words, make your rice pudding YOUR rice pudding! Here are some ideas:

• Change the toppings: Top with fresh fruit, Quick Berry Compote , a spoonful of jam, or shaved coconut.
• Play with the seasonings: Try stirring in a spoonful of spicy cardamom pods, a dash of almond extract for a nutty note, or a splash of rose water for a floral touch.
• Add more texture: Mix in more raisins or chopped nuts.
• Make it citrusy: Stir in citrus zest, orange zest, or a combination.

What to Serve with Rice Pudding

Rice pudding has a talent for being creamy and decadent without feeling overly rich, especially if you serve it cold. I love it year-round after so many Mediterranean feasts, but I do prefer to go easy on the starches during the main event. Here are some menu ideas for a dinner party:

• Summer: Grilled Vegetables and Grilled Steak with Marinated Cherry Tomato Salad .
• Fall: Chicken Saltimbocca (Chicken with Prosciutto and Sage) and a Big Easy Italian Salad .
• Winter: Roast Spatchcock Chicken and Endive Salad .
• Spring: Grilled Lamb Chops and Pea Salad With Feta And Mint .

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Ingredients1x2x3x

• ▢ 2 cups whole milk
• ▢ 1 cup half and half or heavy cream
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cinnamon sticks
• ▢ 6 whole cloves
• ▢ 1 cup medium grain rice (like Arborio, unrinsed)
• ▢ 3 tablespoons sugar
• ▢ 1/2 cup water, plus more as needed
• ▢ 2 tablespoons unsalted butter, at room temperature
• ▢ 1/3 cup evaporated milk, plus more as needed

For Serving

• ▢ Ground cinnamon
• ▢ Honey
• ▢ Crushed pistachios and/or walnuts

Instructions

• Flavor the milk. Place the milk, half and half, vanilla extract, cinnamon sticks and cloves in a medium saucepan. Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat. Cool completely and refrigerate for 2 hours or overnight so that the flavors develop and intensify (if you don’t have time, you can proceed from here).
• Reduce the milk. Remove the milk mixture from the fridge and stir in the rice, sugar and water. Bring the mixture to a boil on high heat, then turn down the heat to maintain a gentle simmer.
• Continue to stir and simmer until the rice is fully cooked. Simmer for 30-40 minutes, stirring regularly. If the mixture begins to look dry, add a little water (2 tablespoons or so at a time). The mixture should be moist, and the rice should be tender but maintain a little bite (not mushy).
• Chill the rice pudding. Remove from the heat and stir in the butter and evaporated milk. Carefully spoon out the cinnamon sticks and cloves, then transfer to small serving bowls or jars. Cover and refrigerate until you’re ready to serve.
• Serve. When ready, add more evaporated milk to each bowl to loosen the rice pudding, if you find that it has hardened in the fridge. Serve cold, or gently warm in the microwave or stovetop. Finish each pudding with a pinch of ground cinnamon, drizzle of honey, and spoonful of crushed nuts. Enjoy!

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the honey used in this recipe.

Nutrition

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Easy Middle Eastern Rice Pudding Recipe

Ingredients

• 2 cups whole milk
• 1 cup half and half or heavy cream
• 2 teaspoons vanilla extract
• 2 cinnamon sticks
• 6 whole cloves
• 1 cup medium grain rice (like Arborio, unrinsed)
• 3 tablespoons sugar
• 1/2 cup water, plus more as needed
• 2 tablespoons unsalted butter, at room temperature
• 1/3 cup evaporated milk, plus more as needed

For Serving

• Ground cinnamon
• Honey
• Crushed pistachios and/or walnuts

Instructions

• Flavor the milk. Place the milk, half and half, vanilla extract, cinnamon sticks and cloves in a medium saucepan. Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat. Cool completely and refrigerate for 2 hours or overnight so that the flavors develop and intensify (if you don’t have time, you can proceed from here).
• Reduce the milk. Remove the milk mixture from the fridge and stir in the rice, sugar and water. Bring the mixture to a boil on high heat, then turn down the heat to maintain a gentle simmer.
• Continue to stir and simmer until the rice is fully cooked. Simmer for 30-40 minutes, stirring regularly. If the mixture begins to look dry, add a little water (2 tablespoons or so at a time). The mixture should be moist, and the rice should be tender but maintain a little bite (not mushy).
• Chill the rice pudding. Remove from the heat and stir in the butter and evaporated milk. Carefully spoon out the cinnamon sticks and cloves, then transfer to small serving bowls or jars. Cover and refrigerate until you’re ready to serve.
• Serve. When ready, add more evaporated milk to each bowl to loosen the rice pudding, if you find that it has hardened in the fridge. Serve cold, or gently warm in the microwave or stovetop. Finish each pudding with a pinch of ground cinnamon, drizzle of honey, and spoonful of crushed nuts. Enjoy!

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the honey used in this recipe.

Nutrition

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