Vanilla Rice Pudding

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Recipe photo
Hands-on time:
Total time:
Yield: approximately 2 cups pudding

Recipe photo

Rich, silky, creamy — rice pudding is comfort in a bowl. The pudding by itself is wonderful, but when the heavenly scent and flavor of two vanillas are added, you just can't ask for a better dessert.

Vanilla Rice Pudding

star rating (18) rate this recipe »
Hands-on time:
Total time:
Yield: approximately 2 cups pudding
Published: 12/31/2012


  • 2 cups whole milk
  • 1 cup heavy cream, divided
  • 1/4 cup sugar
  • 1/2 cup sushi or Arborio rice
  • 1/2 teaspoon vanilla extract, King Arthur Pure Vanilla Extract preferred
  • 1/2 teaspoon Vanilla Bean Crush or King Arthur Pure Vanilla Plus
  • pinch of salt

Tips from our bakers

  • Why add more cream and vanilla at the end of cooking? Adding extra cream that does not get cooked helps keep the pudding smooth and cream, not clumpy. Adding the extra vanilla gives you a double layer of pure vanilla flavor.
  • If you don't have Vanilla Bean Crush or Pure Vanilla Plus, you can use 1/2 teaspoon of vanilla extract instead. You won't get the benefits of the vanilla bean, but the flavor will still be fine.
  • Sushi and/or Arborio rice have small grains and give off plenty of starch that makes for a creamier pudding. You can use regular long grain rice instead, just expect a less creamy final result.


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1) Place the milk, 3/4 cup cream, sugar, rice, and King Arthur Pure Vanilla Extract in a medium-sized saucepan over medium heat.

2) Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes, until thickened. This is very similar to cooking risotto.

3) Test the rice to ensure it's done. You want a firm bite, but no crunchy center to the kernel.

4) Remove the pudding from the heat, and stir in the remaining 1/4 cup cream and the Vanilla Bean Crush or Pure Vanilla Plus, along with a pinch of salt.

5) Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired.

Yield: about 2 cups pudding.


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  • star rating 01/15/2015
  • Aly from
  • I added a little more rice and also made mine into a coconut/pineapple rice pudding. Also added a lot more sugar and vanilla than called for. This is my first time making it and was one of the better recipes I found. Was very good!
  • star rating 01/01/2015
  • Angie from Arvada co
  • The ingredients aren't listed so it's difficult to make it.
    We're sorry that you weren't able to see the ingredients for Vanilla Rice Pudding - they are included on the recipe page, but not listed in the blog entry. If you'd like us to send you a copy of this recipe, please call our Baker's Hotline at 855-371-2253 and we'll get a paper copy to your mailing address. Irene@KAF
  • star rating 04/14/2013
  • retro80sdoc from KAF Community
  • I have never had rice pudding before and reviews were enough to make me try this. Used sushi rice, whole milk, KA vanilla plus and Vanilla Bean Crush. Stirred the entire time. Had a pleasant texture but I thought the vanilla was too little. If I make again I will double the vanilla.
  • star rating 04/02/2013
  • Anna from Akron, NY
  • Just had to share....because I am dieting, and because I was desperately craving this rice pudding, I decided to try it with skim milk and half and half. Plus, I never have arborio on hand, so I used regular long-grain white rice. It truly is an acceptable "lighter" recipe, prepared this way!! Still amazingly creamy and VERY vanilla-y!
  • star rating 03/02/2013
  • corgipups from KAF Community
  • This is one of the creamiest rice puddings I have made. I used to mainly make the custard style rice pudding, but this recipe has converted me. Absolutely delicious!
  • star rating 02/06/2013
  • ctndt from KAF Community
  • This pudding is just fantastic. Not that I'm an expert at making every version out there, but I must say the balance of sweet (not too) and toothsomeness (just right if you don't overcook the rice) and creamy (absolutely spot on) meets every expectation of a perfect rice pudding. I liked it that it's mostly milk, not cream. It comes together easily. And just an FYI, I have a Stirr (a battery-operated stirring device that floats and gently buzzes around in any pan just about and essentially stirs whatever you're making) and I set my timer for 30 minutes and except for stirring it myself about 3 times, I didn't have to touch it. Once it cooled, I did have to add a little bit of milk to thin it out - which only made the pudding stretch a little further! Not a bad thing. Thanks to the star bakers at Baker's Banter for figuring this one out. It's going to be my go-to recipe from now on.
  • star rating 02/06/2013
  • AbbieRose from KAF Community
  • Score! Rich and creamy and easy to make. I have looked for years for an easy to make rice pudding recipe and now I have found it. Thank you King Arthur!
  • star rating 01/21/2013
  • AimeeCarmel from KAF Community
  • Excellent! I purchased sushi rice and followed the recipe as written. So creamy and flavorful. The simplest things are often the best things!
  • star rating 01/18/2013
  • SCarson from Williamstown NJ
  • Technically, I guess I really shouldn't be putting in a review yet, because my pot of rice pudding is still simmering away on the stove, but I have dirtied about 5 spoons during the cooking process, because I can't keep out of it. Everytime I stir it, I can't help but lick the spoon, and there goes another spoon in the sink..... Anyway, it tastes VERY promising to say the least. I just ordered the KAF vanilla that was recently on sale and can I tell ya, it was worth every penny. I could go on and on, but I think it's time for me to stir the pot again....six spoons and counting.......
  • star rating 01/14/2013
  • Dianem500 from Rahway, N.j.
  • Vanilla rice pudding,so good it's better than many things.I just loved it thanks
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