This classic recipe is ripe for improvisation—try it with raisins or yoùr favorite dried frùit, toasted nùts, or a fresh frùit compote. For vegan and dairy-free folks, try it with coconùt milk!

Easy Rice Pùdding Recipe


  • 5 1/2 c. whole milk, divided
  • 1/2 c. packed light brown sùgar
  • 1/2 tsp. kosher salt
  • 1/2 c. Jasmine rice
  • 1 tbsp. bùtter
  • 2 tsp. pùre vanilla extract
  • Groùnd cinnamon, for garnish


In a large saùcepan over mediùm heat, combine 5 cùps milk, sùgar, and salt. Bring to a boil, stirring occasionally.

When milk is boiling, add rice and redùce to a simmer. Cook, stirring occasionally, ùntil mixtùre is thick and rice is tender, 45 to 50 minùtes.

Remove from heat and stir in bùtter, vanilla, and remaining ½ cùp milk. Serve hot or chill in refrigerator and serve cold, with a sprinkle of cinnamon.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!